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    <loc>https://www.thegildedtable.com.au/current-menu</loc>
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    <lastmod>2026-06-07</lastmod>
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    <loc>https://www.thegildedtable.com.au/previous-menu-1</loc>
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    <lastmod>2026-06-07</lastmod>
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    <loc>https://www.thegildedtable.com.au/gallery</loc>
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    <lastmod>2026-06-07</lastmod>
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      <image:caption>The Autumn garden is a crudite of seasonal vegetables, served with a roasted carrot cream and a rye bread and kalamata olive soil.</image:caption>
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      <image:caption>This spectacular risotto is made using Sweet Sapphire grapes, grown in Mildura. The grapes and red wine, give it a glorious colour and vibrancy. Garnished with locally grown Husk &amp; Harvest walnuts, Welshman's reef blue vein cheese from Goldfields Farmhouse, brown butter and sage.</image:caption>
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      <image:caption>Crispy Rice with Yellowfin Ceviche, inspired by chef Nobuyuki Matsuhisa.</image:caption>
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      <image:caption>Beef rib, on a bed of orange scented polenta, beside broccolini with lemon panko crumb, and chive gremmolata.</image:caption>
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      <image:caption>Zuchini flowers, from local producer George, are stuffed with blue cheese and ricotta, and served with a tangy lemon gel.</image:caption>
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      <image:caption>Spice poached apple, almond crumb, vanilla crème fraîche and a savoury thyme oil.</image:caption>
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      <image:caption>Cinnamon pana-cotta with vanilla poached pears, rhubarb gel and edible flowers.</image:caption>
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      <image:caption>Handmade angolotti, with a roast pumpkin filling.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>Fresh Yellowfin tuna, sliced right in front of you, and served on crispy sushi rice.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>Farmer's markets play an important role in The Gilded Table's offerings. Close relationships with local growers allows me to make the best of seasonal produce, while supporting Goldfields farming families.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>Precision in presentation is part of what makes dining with The Gilded Tablesospecial.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>A good jus is a wonderful thing. It takes time, but that is what makes it so special!</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>I love to get my chef whites on and cook up a storm.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>The Gilded Table is a relaxed experience. You can dress up or dress down, dance in the living room, play your own music, and take your time.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>Did you know that the phrase "salt to taste" means that you should add a little salt, taste, add more if needed, then taste again until it is just right?</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>What a privilege to be involved with these young people in the creation of their very own cook book!</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>Sage and butter, what a combination!</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>There is nothing in the world like handmade pasta.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>Grape harvesting with local producers.</image:caption>
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      <image:title>Gallery</image:title>
      <image:caption>Tools of the trade.</image:caption>
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