At Tulip, we are very passionate about encouraging connection, and our dishes are designed with this in mind.

Dining room open from Friday. Phone bookings only while we set up our online booking system.

Takeaway is still available during normal kitchen hours.  We advise pre-booking.  Call 5229 6953 to place your order.


*Please note, menu changes frequently.



Oysters   $4 each
Olives    5
Bread and cultured butter      8
Salt and vinegar pork cracklings    7
Raw and pickled heirloom vegetables, macadamia     10
Lamb rib, smoked yoghurt, pickled celery    – each 7

Smaller Dishes

Fried School prawns, smoked garlic mayonnaise    14
Cured fish, cultured cream, blood orange, pickled fennel 17
Duck terrine, pistachio, raisin, piccalilli    17
Stracciatella, bullhorn peppers, asparagus, pickled garlic, chilli   19
Kangaroo tartare, cultured cream, fried onion, wood sorrel 18

Larger Dishes

Salt baked celeriac, pickled red cabbage, burnt apple, saltbush    27
King Salmon, kipfler potatoes, leek, smoked mussels, sea parsley    38
Roasted chicken, savoy cabbage, apple, cheddar    32
Beef cheek, caramelized red onion tart, pickled red cabbage    38
Pork belly, broccoli, onion weed, prawn XO sauce   32
Lamb shoulder with smoked eggplant      38


Fried potato, sour cream, chive   12
Roasted pumpkin, smoked seeds, fetta, saltbush    12
Cos leaves, pecorino, buttermilk, dill    12
Salad of charred beans, pecorino, lemon, almond 12
Fried brussel sprouts, burnt honey, salted ricotta   12


Dark chocolate pave, thyme ice cream    13
Rhubarb and apple fool, fennel and bay    13
Cheese     10 each / 19 for 2


Chef’s selection tasting menu- $55pp

9 dishes over 4 courses to share, with a dessert each


To view our current wine list, please email Dan on