Quoravelladininga

Menu

Seasonal plates built around Australian produce.

Our menu shifts as ingredients move through their best weeks. The selection below reflects the style of cooking you can expect and may change as supply changes.

Refined restaurant plate set at a dining table

Current selection

From the kitchen

Choose individual plates or ask the team to help shape a shared meal. Portions are designed so guests can build a progression from lighter opening dishes to substantial mains and dessert.

To begin

Salt-baked beetroot

Whipped curd, native pepper leaf, toasted sunflower seed

$19

Kingfish crudo

Cucumber, finger lime, green chilli, sesame

$24

Charred sourdough

Cultured butter, roasted onion, smoked salt

$12

Roasted pumpkin

Macadamia, herbs, crisp grains, lemon dressing

$18

Main plates

Market fish

Seasonal greens, lemon myrtle, brown butter, coastal herbs

$42

Pasture-raised chicken

Sweet corn, grilled spring onion, chicken jus, thyme

$39

Slow-cooked lamb shoulder

Eggplant, tomato, mint, toasted spice

$44

Roasted cauliflower

White bean cream, capers, parsley, hazelnut crumb

$34

Vegetable sides

Leaf salad

Soft herbs, radish, mustard seed dressing

$13

Charred broccolini

Garlic, lemon, toasted almond

$15

Crisp potatoes

Rosemary salt, cultured cream

$14

Dessert

Poached pear

Vanilla custard, oat crumble, pear sorbet

$17

Dark chocolate tart

Salted caramel, cocoa nib, crème fraîche

$18

Citrus pavlova

Lemon curd, seasonal citrus, toasted coconut

$17

House refreshments

Finger lime spritz

Finger lime, cucumber, sparkling mineral water

$12

Roasted peach cooler

Peach, lemon myrtle, soda

$12

Cold-brewed tea

Seasonal botanical infusion, served chilled

$9

Local sparkling water

Chilled and served by the bottle

$8
Colourful fresh vegetables arranged for kitchen preparation

Kitchen notes

A menu that moves with the season.

Our cooks work from whole ingredients and build sauces, stocks, dressings and garnishes in-house. When an ingredient changes, the plate changes with it. This keeps the menu responsive rather than forcing produce beyond its best moment.

Please tell us about allergies or dietary preferences when reserving. We can often adjust individual components with advance notice, although some preparations may have practical limitations.

Plated starter with seasonal vegetablesContemporary Australian plated dishRefined plated restaurant course

How to order

Build a meal around your appetite and time.

The menu is designed to work equally well as a compact lunch, a traditional sequence of courses or a shared selection for the table.

01

Start light

Choose one or two opening plates to introduce the season without overwhelming the main course. Fresh vegetables, chilled preparations and crisp textures usually lead the sequence.

02

Share or keep your own

Main plates can be ordered individually or combined with vegetable sides for a shared table. The service team can suggest quantities for the size of your group.

03

Leave room to finish

Desserts are built to feel complete without becoming heavy. Tea and coffee are also available if you prefer a simple end to the meal.

Because the kitchen buys seasonally, a listed ingredient may occasionally be substituted for another ingredient of similar character and quality. If a particular dish is important to your visit, ask the team about current availability when making your reservation request.

For allergies and dietary preferences, advance notice is especially useful. We will explain what can be adjusted while preserving the intended structure of the dish, and we avoid promising changes that the kitchen cannot execute reliably during service.

Seasonal rhythm

Why the menu changes through the year.

Seasonality is not only about changing names on a menu. It affects sweetness, acidity, texture, cooking time and how ingredients work together on the plate.

01

Peak produce

Fruit and vegetables are selected when their natural flavour and structure suit the intended preparation. A ripe tomato may need little more than careful seasoning, while cooler-season roots can benefit from slower roasting and deeper savoury elements.

02

Balanced plates

We build dishes around contrast rather than excess. Richer elements are paired with acidity or fresh herbs, softer textures with crisp components, and stronger flavours with ingredients that keep the course clear and composed.

03

Practical flexibility

Availability can change between deliveries, so the menu is written to allow thoughtful substitutions. When an ingredient moves out of season, the kitchen replaces it with something that serves the same role instead of compromising quality.

Dietary conversations

Tell us early so the kitchen can plan properly.

Reservation notes are the best place to tell us about allergies, dietary preferences or ingredients you avoid. Advance information lets the team review components before service and identify which dishes can be adjusted without reducing their quality.

Some preparations are made ahead and cannot be changed safely or consistently once service has started. In those cases, the team will suggest a different dish rather than offer an uncertain substitution. Clear expectations are part of good hospitality.

For groups, sending dietary information together helps the kitchen coordinate the table and keep courses moving at the same pace. If requirements are complex, include enough detail in the reservation request for the team to respond before your visit.

Your table

Ready to plan a meal?

Reservation requests can include guest numbers, preferred service time and dietary notes.

Reserve a table