“All you need is love"

At Di-Vine, flavour is king, and change is a cherished constant. The menu at our restaurant is regularly re-imagined, and as each new ingredient arrives, the culinary team accepts the challenge and explores the opportunities with trademark creativity and technical skill to provide healthier yet food full of flavour. 

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The Di-Vine menu has completely been reimagined. See below for what this amazing à la carte experience has to offer.

Menu

STARTERS

Yellowfin Tuna - 17
Grill on Himalaya salt slab, wild honey, onion shiraz compote, black pepper and rosemary

Cinnamon smoked king prawns lemon grass skewers - 22
organic tomato essence jelly, lemon grass and lobster oil

Free range organic Sous Vied eggs with torched Wagyu beef - 28
with organic  potato mousse, truffles salsa, wild mushrooms, dry nori

Beet root carpaccio (V) - 13
with goat’s cheese, rocket leaves, edamame beans and balsamic caviar

Duck confit salad - 15
 Cointreau orange  jelly, Rucola foam and caramelised capers

 

SOUPS

Organic cauliflower puree - 18
with foie grass pate

Organic tomato essence - 15
with Scallops, nori and reduced shiitake mushroom confit (V)
 

MAINS

Sea-bass and scallops - 25
Fresh turmeric gravy, bonito tempered pappardelle

Cumin Lamb cutlets - 33
Slow roasted with its jus , cashew coconut mixture, fig chutney, organic Pala
 
“Kottu” - 39
Grilled Gippsland premium beef rib eye steak  hammered in high flame with roti and organic vegetables and six spices gravy (coriander,cumin,cinnamon,turmeric,chilli,cardomon)

 Karawla Bomba - 29
Dry salted fish curry risotto with coconut gravy, BBQ prawns ,scallops and calamari

Truffle risotto (V) - 28
with baked mushroom with dark chocolate and chilli almonds

Devilled Iberico belly - 26
 with sweet and sour vegetables, pineapple fried rice and marinated cucumber pickle  

 

DESSERT

Pears - 13
cloves and red wine poached with apple sorbet

Velhrona chocolate - 17
fair trade dark chocolate mouse with Himalaya salt and Brandy Creek olive oil

Home made Sorbet  - each scoop 3
Sparkling wine, Red wine, White wine, Brandy creek extra virgin olive oil

Ice Cream - each scoop 3
Raspberry/,  Green tea,/ Salted caramel/, waraka (ripened jack fruit)

Assorted cheese platter - 18
 

For bookings, please contact our restaurant on (03) 5625 4498 or email restaurant@brandycreekestate.com.au