Dinner Menu

Risotto - Wild mushroom and goat's cheese topped with rocket pesto and
shaved parmesan (V)

Bangers - Hartdale Park (Gippsland) venison sausages with vanilla mash
potato, wilted greens and jus.

Fish - Grilled fillet of salmon with potato and miso gratin, bok choy,
avocado salsa and orange glaze

Steak - Grass fed 250g porterhouse (cooked to your liking) with rustic cut
chips, green beans with jus and Maitre d’hotle butter

Head Chef - Dan Gamboni


NOTE: zo-eè will proudly donate all proceeds from this event to the Motor Neurone Association of Victoria (MNDV), to help fund research into a cure for the fatal MND.