Our Menu
Our kitchen is entirely powered by wood-fire and everything is cooked to order. We work hand-in-hand with dedicated farmers and producers to source exceptional ingredients that reflect the peak of each season. Our commitment to quality and respect for the land and sea means that only the freshest vegetables, and the finest seafood and meats—including aged lamb and pork—make it onto our menu.
Our menus celebrate the best ingredients of the day, designed by Chef and Owner Lennox Hastie.
Sample Menus
For dinner, we offer a six-course set menu.
For lunch, we offer the choice of a three-course set menu or à la carte menu.
A variety of additions to our set menus are available including our dry-age steak.
Please notify us of any dietary requirements upon booking.
Sample Menus
Dinner
SAMPLE SIX-COURSE SET MENU – $235
PER PERSON
tataki, roast yeast, mushroom
shady’s daily bread, cultured butter, buckwheat, honey
pipis, okra, roast chicken skin, curry leaf
bundarra pork, burnt honey, apple
barramundi, gem lettuce, caper, pil-pil
westholme rib eye, woodfired potato, black garlic
passionfruit posset, fuyu, fingerlime
queen garnet plum, rosemary, caramelised white chocolate
Optional wine pairing - $145 per person
Lunch
Please note, tables of eight or more for lunch are required to dine on our three-course set menu.
Drinks
From contemporary cocktails that highlight the smoky allure of the wood-fired oven to an extensive array of wines and spirits that correspond with the robust notes of our cuisine, our drinks list compliments the special relationship between fire and flavour.
Westholme
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