8-course Chef selection degustation dinner
$175 per head
Make a booking
Please advise of all dietary requirements at least 3 days in advance to [email protected] or note them on the booking form.
(Changes daily depending on what is available from our garden and with the seasons)
Hand dived Port Phillip Bay scallop with seawater & new season olive oil.
Marron with confit egg yolk & black truffles.
Pork loin with grilled tamarillo, black onion & mustard seeds.
Smoked beef short rib, burnt apple glaze & celeriac.
House cured pancetta & Jerusalem artichoke on toast.
Dry aged duck with young pinecone & rose hip sauce, garden carrots & goats cheese.
Jerusalem artichoke with hazelnuts, new season olive oil & black truffle.
Local citrus with meyer lemon curd & an apple & lemon verbena granita.
View our Reservation & Cancellation policy here
Please note our maximum group booking size is 8 people.
Larger groups will need to contact us for details.
An experience at Campbell Point House is the perfect gift!