Eat
Our menu
— Our Menus —
Modern dishes that capture the flavors of the season
a la carte MENU
— Entrée —
Radish, cultured cream, dill, fennel pollen
Whole Eastern king prawn, cucumber, avocado
Pork, cabbage, mustard, kohl rabi
— Main —
Chicken, thyme, asparagus
Sher Wagyu, onion, leek, tendon
King Dory, apple, turnip, roe
— Dessert —
Shaw River Buffalo milk, honey, yoghurt
Chocolate, strawberry, buckwheat
Comte, quince, lavosh
2 course, $70 per person
3 course, $90 per person
5 course TASTING menu
Canapés on arrival
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Radish, Schultz quark, dill, fennel pollen
Whole Eastern king prawn, cucumber, avocado
Wild Black Lip Abalone, pork, garlic scapes
Sher Wagyu, tendon, onion, leek
Shaw River Buffalo milk, honey, yoghurt
$110 per person or $150 with matched wines
Market Lane Filter Coffee & T2 Tea included
8 course TASTING menu
Small bites to start
~
Radish, Schultz quark, dill, fennel pollen
Whole Eastern king prawn, cucumber, avocado
King Dory, apple, celery, turnip, roe
Wild Black Lip Abalone, pork, garlic scapes
Great Ocean Duck, beetroots
Sher Wagyu, tendon, onion, leek
Shaw River Buffalo milk, honey, yoghurt
$130 per person or $200 with matched wines
Market Lane Filter Coffee & T2 Tea included
The food at Gladioli Restaurant is created to showcase wonderful products. We carefully source each ingredient with thought given to provenance, ethical production, seasonality and flavour.
Both modern and classical techniques are used to prepare the food, and the chefs strive to present interesting and tasty dishes that capture the essence of these ingredients.
* Our menu's change often. Please contact Gladioli Restaurant for the latest menu.
On Saturday's evenings the a la carte menu is not available
Head-Chef Matthew Murphy
