Tuileries elegantly showcases regional produce in its equally smart dining space. Entrees could be risotto featuring Harrietville smoked trout, or smoked veal tongue with sauce gribiche; and mains: Myrtleford buttermilk fried chicken or braised Murray Valley pork cheek with beetroot gel and an apple and olive salsa. Vegetarians can enjoy options like mushroom ravioli with baby spinach and porcini cream reduction.