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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

Wine pairing $70 per person

Duck Ham, macadamia butter, focaccia toast

Fried Brussels Sprouts, BBQ plum sauce

Taramasalata, fennel seed scones

Trout Rillettes, crackle

Sourdough, cultured butter

Petuna Ocean Trout, wombok, XO

Little Hill Farm Chicken, polenta, black garlic

Rangers Valley Beef, heirloom cauliflower, onion jus

Roast Carrot & Grapefruit

Mandarin & Sweet Potato Sorbet, jasmine rice custard

Bitter Bush, davidson plum, white chocolate

Cheese Course - additional $15 per dish

Berrys Creek Tarwin Blue, crumpet, honey

Pyengana Cheddar, brioche, apple

LUNCH MENU

To Share

Sourdough, cultured butter  |  $3pp

Taramasalata, fennel seed scones  |  $4pp

Duck Ham, macadamia butter, focaccia toast  |  $4pp

Trout Rillettes, crackle |  $4pp

Fried Dough, mushroom jam |  $4pp

Petuna Ocean Trout, wombok, XO sauce  |  $18

Redgate Farm Quail, polenta, black garlic   |  $22 / $34

Little Hill Farm Chicken, cabbage, pate  | $22 / $34

Hirmasa Kingfish, dashi risotto, portobello mushroom  |  $22 / $35

Rangers Valley Beef, heirloom cauliflower, onion jus |  $24 / $38

Lamb Belly, celeriac, apple, radish   |  $22 / $35

Broccoli, umami dressing, black garlic | $12

Sebago Potato, seaweed butter, cream, chives |  $12

Beetroot, salsa verde, goats cheese | $12

Brussels Sprouts, barbecue plum sauce  |  $12

 

To Finish

Daintree Estate Chocolate, rhubarb, peanuts  |  $17

Mandarin & Sweet Potato Sorbet, jasmine rice custard   |  $17

Berry’s Creek Tarwin Blue, crumpet, honey |  $17

Pyengana Cheddar, brioche, apple  |  $17

‘Bitter Ego’ |$12

DINNER MENU

Snacks – $4 per person

Taramasalata, fennel seed scones

Duck Ham, macadamia butter, focaccia toast

Fried Dough, mushroom jam

Trout Rillettes, crackle

To Begin – E $25

Petuna Ocean Trout, wombok, XO

Redgate Farm Quail, polenta, black garlic

Little Hill Farm Chicken, cabbage, pate

To Follow – M $38

Kingfish, dashi risotto, mushrooms

Rangers Valley Beef, heirloom cauliflower, onion jus

Lamb Belly, celeriac, apple, radish

Sides - $12

Sebago Potato, seaweed butter, cream, chives | $12

Beetroot, salsa verde, goats cheese | $12

Broccoli, umami dressing, black garlic |  $12

Brussels Sprouts, barbecue plum sauce |  $12

 

To Finish – D $17

Daintree Estate Chocolate , rhubarb, peanuts  |  $17

Mandarin & Sweet Potato Sorbet, jasmine rice custard   |  $17

Pyengana Cheddar, brioche, apple |  $17

Berrys Creek Tarwin Blue, crumpet, honey  |  $17

To Indulge - $12

‘Bitter Ego’