Source Dining

At Source Dining (formerly Annie Smithers’ Bistrot), the source or origin is where it all begins. Our desire to be hospitable is what shapes our service philosophy. This desire, coupled with passion, knowledge and the experi-ence gained from a life time in the hospitality industry combine to create the dining experience we offer today. When creating menus each season, it all starts with the produce we are able to source around us and from our garden. The source of all products is so important

 

“My passion for cooking and the love that good food can bring was instilled in me by my maternal grandmother. She was a wonderful source of information on all the basic principals of cookery that are still with me today. My style of food is in-fluenced by what is available around me and a genuine desire to showcase quality local produce.” Owner and Chef, Tim Foster

“We have a genuine desire to be hospitable and ensure our guests leave feeling well fed and well loved.” Owner, Michelle Foster

DEGUSTATION

Introducing our optional degustation menu featuring at least five ever changing courses of local and seasonal produce.

$100 per person (food only)
$160 per person (food and matched wine)
 

FIRST COURSE
Beetroot & licorice root cured kingfish
Avocado, sheeps yoghurt, quinoa, radish, fresh wasabi, succulents, beetroot cracker, fish sauce caramel
2017 Best’s Great Western, Riesling, Grampians, Victoria

SECOND COURSE
Ricotta & herb gnocchi
Caramelised cauliflower puree, roast cauliflower, pickled cauliflower, garden herbs, brown butter, currants, verjuice, cured yolk, kale
2015 Silent Way, Chardonnay, Macedon Ranges, Victoria

THIRD COURSE
Brined & roasted Milawa free range duck breast
Spring roll of confit leg, burnt mandarin puree, onion soubise, fondant celeriac, broccoli from our garden,
duck jus

2016 Crittenden Estate ‘Kangerong’, Pinot Noir, Mornington Peninsula, Victoria

FOURTH COURSE
Belgian Blue cross Black Angus Beef
Eye fillet (medium rare), black garlic, smoked mushrooms, puffed tendon, porcini salt, bourguignon jus,
garden rocket
2009 Bellwether, Cabernet Sauvignon, Coonawarra, South Australia


FIFTH COURSE
White chocolate mousse 
Pistachio sponge, yuzu gel, fresh mandarin & curd, white chocolate crackle, black sesame ice cream
2015 Vietti Cascinetta, Moscato d’Asti, Piedmont, Italy


An additional cheese course is also available, $12 per person
 

Please note that menu items may contain traces of nut, egg, soy, wheat, seeds and other allergens. Due to the nature of restaurant meal preparation and possible cross-contamination, Source Dining is unable to guarantee the absence of the above ingredients in its menu items. Please inform staff of any allergies or intolerances and we will do our best to look after you! 1.5% surcharge on credit cards, 10% surcharge applies on public holidays.