Community Table
Welcome to Nyaal Banyul
A place for gathering and sharing, where every dish invites you to take a moment and discover the bounty of our region. Guided by the seasons, our menu highlights the fresh ingredients we have at our doorstep.
We work hand in hand with local farmers and artisans who share our respect for the planet, sourcing produce that’s as fresh and vibrant as the landscape it comes from.
Each plate showcases these lovingly grown ingredients, enriched with native flavours and paired with the latest culinary techniques and innovation. These ingredients, often from carbon-neutral suppliers, carry the essence of Geelong and The Bellarine, ripe, full of life, and deeply connected to this place.
Every dish we create threads a story of flavour, tradition, innovation, and the powerful connection that brings people together.
Sea Salt and Bellarine
Focaccia
Celebrating connection and conversation, this menu brings coastal notes and land-grown flavours together in a shared, abundant table experience.
A NOTE OF CARE
Our Community Table menu is completely nut-free, making it a safe choice for school groups
INCLUDED
Locally roasted coffee, hot chocolate and a curated selection of teas from Geelong Sourdough, local butter, Bellarine olive oil
A side of seasonal garden leaves
Filtered sparkling and still water
One jug of soft drink on the table
PRICE PER PERSON
Two Courses $82.00
Three Courses
Cold
Caesar, Our Way
Poached chicken breast, baby gem, egg yolk gel, crostini, anchovy dressing
Heirloom Tomatoes (V, GF)
Mozzarella, pickled shallot, Davidson plum vinaigrette
Smoked Ocean Trout (GF)
Citrus, fennel salad, dill oil
Hot Entrées
Cannelloni (V, GF)
Roasted pumpkin, ricotta, sage butter, toasted seeds
Handmade Herb Gnocchi (V)
Chermoula roasted eggplant, smoked tomato sauce, cherry tomatoes, pecorino
Western Plains Lamb Meatballs (GF)
Cannellini bean purée, short-pickled cucumber, lemon myrtle
Mains
Poached Angus Beef Girello
Creamed pumpkin, garden greens, wattleseed rösti
Roasted Chicken Breast (GF)
Charred onion, parsnip, asparagus, chicken jus
Slow-cooked Pulled Lamb Shoulder (GF)
Rhubarb chutney, broccolini, charred roots
Local Snapper (GF)
Crushed potatoes, watercress, fennel, lemon oil
Cauliflower Steak (V, GF)
Heirloom tomato sugo, buffalo mozzarella, bitter herbs, chickpea chips (V) Vegetarian
Desserts
Spiced Meringue (V, GF)
Seaonal Bellarine berries, Davidson plum Chantilly
Ginger Crème Brûlée (V, GF)
Citrus marmalade, cinnamon granola
Lemon Myrtle Panna Cotta (V, GF)
Roasted rhubarb, cocoa crumble
Donut Sundae (V)
Traditional vanilla ice cream with chocolate sauce, cinnamon sugar and Chantilly cream
Side Dishes
Smashed Spud Sister Potatoes (V, GF)
L’Artisan crème fraîche, chive
Green Beans (V, GF) Lemon oil, shaved Victorian parmesan
Garden Leaves (V, GF)
Buttermilk dressing
Cauliflower Gratin (V, GF)
Smoked cheese, wattleseed crumb