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THE EXP.ERIENCE

At EXP. our focus is to create a dining EXP.erience that is delicious, entertaining and interactive.     

There are two ways to dine at EXP; you can choose from our a la carte menu or indulge in our EXP.erience tasting.

For lunch, our a la carte menu is designed to share.

There is a three course minimum for a la carte on Saturday nights and our EXP.erience tasting menu must be selected by the entire table. 

Dietary requirements and allergies can be catered for when prior notice is provided. Please note all dietary requests when making your reservation.

Please note the menu is subject to change due to seasonality and availability of produce. Prices are subject to change on public holidays. 

 

EXP.erience Tasting Menu

*Available lunch and dinner

$110 per person

With wine pairing $180 per person

Jersey Milk Haloumi, brown butter, citrus garum

Taramasalata, radish

Chicken Liver Parfait, mushroom jam, brioche

Ham, macadamia, focaccia toast

Sourdough, cultured butter

Tasmanian Sea Scallop, cod roe, daikon, mustard root

Red Gate Farmed Quail, jerusalem artichoke, juniper

Rangers Valley Wagyu Beef, sebago potato, beef fat vinaigrette

Cheese Course - additional $10 per dish

Berrys Creek Tarwin Blue, crumpet, honey

Pyengana Cheddar, Brulee, caramelised onion

Barbecued Orange Sorbet, honeycomb, cultured cream

Ice Cream Sandwich, chocolate, eucalyptus, caramel

LUNCH MENU

Snacks – $4 per person

Taramasalata, radish

Jersey Milk Haloumi, brown butter, citrus garum

Braised Octopus, green olive, black garlic

Chicken Liver Parfait, mushroom jam, wafer

Duck Ham, macadamia, focaccia toast

To Begin – E $28

Balmain Bug, cod roe , daikon, mustard root

Redgate Farm Quail, jerusalem artichoke, juniper

Waroo Kangaroo, beetroot, almond & wattle seed

To Follow – M $40

Hiramasa Kingfish, dashi risotto, mushrooms

Rangers Valley Wagyu Beef, sebago potato, beef fat vinaigrette

Lamb Belly, celeriac, apple, radish

Sides - $12

Braised Cabbage, bacon, honey

Roasted Carrot, native spice, yoghurt

Grilled Lettuce, umami dressing, fried onion

 

To Finish – D $18

Sticky Date Pudding, rum custard, brown butter ice cream

Ice Cream Sandwich, chocolate, eucalyptus, caramel

Barbecued Orange Sorbet, honeycomb, cultured cream

Pyengana Cheddar, Brulee, caramelised onion

Berrys Creek Tarwin Blue, crumpet, honey 

To Indulge - $12

‘Bitter Ego’

‘Myrtle- Gum’

DINNER MENU

2 Courses $68

3 Courses $85

Minimum 3 Courses on Friday & Saturday Nights

Snacks – $4 per person

Taramasalata, radish

Jersey Milk Haloumi, brown butter, citrus garum

Braised Octopus, green olive, black garlic

Chicken Liver Parfait, mushroom jam, wafer

Duck Ham, macadamia, focaccia toast

To Begin – E

Balmain Bug, cod roe , daikon, mustard root

Redgate Farm Quail, jerusalem artichoke, juniper

Waroo Kangaroo, beetroot, almond & wattle seed

To Follow – M

Hiramasa Kingfish, dashi risotto, mushrooms

Rangers Valley Wagyu Beef, sebago potato, beef fat vinaigrette

Lamb Belly, celeriac, apple, radish

Sides - $12

Braised Cabbage, bacon, honey

Roasted Carrot, native spice, yoghurt

Grilled Lettuce, umami dressing, fried onion

 

To Finish – D

Sticky Date Pudding, rum custard, brown butter ice cream

Ice Cream Sandwich, chocolate, eucalyptus, caramel

Barbecued Orange Sorbet, honeycomb, cultured cream

Pyengana Cheddar, Brulee, caramelised onion

Berrys Creek Tarwin Blue, crumpet, honey 

To Indulge - $12

‘Bitter Ego’

‘Myrtle- Gum’