• “One thing stands out today, without a doubt: Kitchen and Cellar go hand-in-hand… it is only when they work together you have a memorable meal.” - The Vade-Mecum of the Wine Lover

Sample Food Menu

BAR FOOD

Rock oysters, caramelised red wine vinegar and eschallot single 4ea or ½ doz 22
Soy and linseed sourdough, fennel seed butter 6
Mix roasted nuts, spices 6
Warm mixed olives, rosemary, chilli, lemon oil 8
Jalapeno and cheddar croquettes, aioli 13
Spicy organic chicken wings, lime salt, chipotle mayo 13
Four cheese arancini, herb aioli 14
Zucchini flowers, stuffed with lemon and ricotta 15
Stuffed squid, almond, capsicum, chicken mousse, lime mayo 15
Ol’ dirty burger, brioche bun, beetroot, cheese, lettuce, chips 19
Pizzetta of prosciutto, mozzarella, basil 14
Jamon Serrano 12
Finicchionai Salami 9
Calabrese Hot Salami 9
Le Conquerant Camembert, Normandy, France (soft, cow) 10
L’Artisan Fermier, Geelong, Victoria (semi-hard, cow) 10
Fourme d’Ambert, Auvergne, France (blue, cow) 10
Chefs selection of cured meats and cheeses 25

SMALLER PLATES

Beetroot, honey mustard, walnut, cumin crostini 19
Cured hiramasa kingfish, cucumber, macadamia, apple & grape dressing 22
Chicken liver parfait, juniper berry jelly, radish, sourdough 19
Grilled octopus, cherry tomato, borlotti beans, black olives, preserved lemon 23
Steak tartare, avocado and yuzu, shiso dressing, kombu salt 23

LARGER PLATES

Risotto of new season asparagus, broad beans, taleggio 33
Gold band snapper, fennel and orange marmalade, saffron emulsion 38
Squid ink and ricotta gnocchi, mussel, broad beans, pecorino 36
Free range chicken breast, corn cake, asparagus, capsicum, jus 35
Berkshire pork tenderloin, herb crust, potato, onion puree 36
Wagyu beef medallion, parsnip puree, carrot, mushroom, eschallot, red wine jus 42

SIDES

Thick cut chips, aioli 9
Roast cauliflower, pepitas and raisin dressing 9
Pan fried broccoli, anchovy and lemon dressing 9
Rocket and almond salad with mixed grains 9

DESSERTS

Dark chocolate fondant, almond crumb, coconut sorbet 16
MV Romate, Pedro Ximenez ‘Cardenal Cisneros’, Jerez, Spain  13

Passionfruit and banana vacherin, ginger crumb 16
2013 Muscat Blanc, Minervois, Clos Bagatelle, Languedoc, France 15

Apple and rosemary crumble, rhubarb, honey ice cream 16
2009 Semillon/Sauvignon Blanc ‘Cuvée du Château’, Grande Maison, Monbazillac, France 16

Lemon soufflé, raspberry sorbet 17
2017 Peacock Hill, Semillon ‘Good Company’, Hunter Valley, NSW 12

Affogato of vanilla ice cream, Double Roasters espresso and Frangelico 19

FEAST MENU $75pp – MATCHED WINES +$50pp

Available for whole table only

Rock oysters, caramelised red wine vinegar and eschallot
Supplement $4ea or ½ doz $22

~

Cured hiramasa kingfish, cucumber, macadamia, apple & grape dressing

2017 Rocky Gully, Riesling, Frankland River, WA

~

Beetroot, honey mustard, walnut, cumin crostini

2016 Château Maylandie, Grenache/Cinsault ‘Les Amis’, Languedoc, France

~

Confit of duck, roast endive, pear and ginger puree, Xeres jus

2016 Moores Hill, Pinot Noir, Tamar Valley, TAS

~

Slow braised lamb, kipfler potato, garlic puree, rosemary jus

2014 Nittnaus, Blaufränkisch ‘Kalk und Schiefer’, Burgenland, Austria

~

Selection of cheeses, served with roast apple puree, fresh fruit, house made lavosh

Supplement $10/serve

~

Peanut and black sesame parfait, caramel sauce

2009 Semillon/Sauvignon Blanc ‘Cuvée du Château’, Grande Maison, Monbazillac, France 16