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



*Please note, menu changes frequently.


Oysters with seaweed vinegar – each 5
Olives 7
Chicken liver paté, chicken crisp, prune, jamon floss – each 7
Mushroom toast, ricotta, egg yolk – each 7
Salt and vinegar pork crackling 8
Spanner crab croquette, bisque, dill cream – each 9

Smaller Dishes

Sweet corn, almond, grape, goat curd 16
Cured kingfish, caramelized whey, finger lime, beach herbs 19
Heirloom tomatoes, stracciatella, tarragon 22
Grilled lamb ribs, smoked yoghurt, pickled celery 22
Kangaroo Tartare, Bresaola, cultured cream, saltbush 22

Larger Dishes

Slow roasted cauliflower, burnt lemon yoghurt, shanklish, black garlic, hazelnut 29
Gold band snapper, mussel, fennel 45
Roasted chicken, sugar loaf cabbage, apple, cheddar 38
Grilled hanger steak, tomato jam, onion 40
Half lamb shoulder (550g) on the bone with smoked eggplant 42
Purebred Angus Tomahawk (1kg), spiced butter 120


Grilled broccolini, pecorino, lemon, almond 13
Cos leaves, salted ricotta, buttermilk, dill 13
Salad of mixed grains, broccoli, barberry, goat yoghurt 13
Potato and olive oil gratin, red capsicum aioli 13


Bellarine Tomme cheese, walnut, honey, raisin, roquette 15
Dark chocolate pavé , peanut, thyme ice cream 15
Peach, raspberry, white chocolate, Geraldton wax granita 15
Iso Bombe for 2 (Bombe Alaska, almond, meringue, wattle seed ice cream) 22


Chef’s selection tasting menu

2 waves – $55pp
4 waves – $80pp
*2 Waves only available Tuesday – Thursday

To view our current wine list, please email Dan on