Sample Food Menu

bar food

Rock oysters, caramelised red wine vinegar and eschallot single 4ea or ½ doz 20

Soy and linseed sourdough, fennel seed butter 6

Mix roasted nuts, szechuan spices 6

Mixed olives, extra virgin olive oil, thyme, rosemary, chilli 8

Tempura zucchini flowers stuffed with four cheeses, salsa verde, parmesan 12

Spicy organic chicken wings, lime salt, chipotle mayo 9

Duck liver parfait, marsala jelly, sourdough 17

Haloumi, mint, lemon 12

Salt and pepper squid, fried rice noodles, chilli, lime aioli 15

Ol’ Dirty Burger: Old school American cheese burger, pickles, onion, mustard, ketchup, chips 18

Pizzetta of prosciutto, mozzarella, basil 14

CURED MEATS

Served with house pickles, crostini

9 per meat:

Jamon Serrano

Mallorquina

Finicchionai Salami

Calabrese Hot Salami

CHEESES

Served with roast apple puree, fresh fruit, crostini

9 per cheese:

Le Dauphin, Cow, Double Cream, Rhône-Alpes, France

Mezcla Curado, Sheep, Semi-Hard, La Mancha, Spain

Binnorie, Goats, Semi-Hard, Hunter Valley, VIC

Azul de Valdeon, Cow, Blue-vein, Picos del Mundo, Spain

SMALLER PLATES

Sauteed autumn vegetables, tahini, lemon olive oil 16

Tuna cervicher, orange, fennel, chilli jam, basil oil 19

Beetroot cured salmon, carrot, cucumber, lime aioli 18

Chicken terrine, cornichon, house pickled vegetables, crostini 16

Pan fried quail, almonds, mixed grains, goats curd 18

Beef carpaccio, lime, black pepper, fried capers, rocket, parmesan 18

LARGER PLATES

Spaghettini, mussels, calamari, salmon, chilli, white wine 34

Barramundi, colcannon, pancetta, lemon and chive hollandaise 33

Potato gnocchi, field mushrooms, spinach, spring onion, parmesan foam 29

Slow roasted pork belly, brussel sprouts, crackling, apple butter 33

Slow cooked beef short rib, kale, horseradish, buttermilk curd, jus 34

Pan-roasted rack of lamb, potato fondants, minted peas, jus 35

350g Rangers Valley pasture-fed rib-eye, green pepper corn butter 44

SIDES

Thick cut chips, aioli 9

Mash potato cake, cabbage 9

Rocket and almond salad with mixed grains 9

Sauteed green beans, almonds, lemon oil 9

Brussel sprouts, pancetta 9

DESSERTS

Dark chocolate ganache, dulce de leche, mascarpone, gingerbread, lagavulin and chocolate ice cream 14
2009 Semillon/Sauvignon Blanc ‘Cuvée du Château’, Grande Maison, Monbazillac, France 15

House made sorbets, fresh fruits 12
2013 Muscat Blanc, Minervois, Clos Bagatelle, Languedoc, France 12

Warm rum and pineapple tart, lemon thyme ice cream, pistachio praline 14
2009 Verduzzo ‘Late Harvest’, Ornella Molon, Veneto, Italy 16

Lemon curd, burnt meringue, raspberry, honey and almond crumble 13
2013 Phyllas, Samos Cooperative, Samos, Greece 11

Affogato of vanilla ice cream, Calima espresso and Frangelico 18

FEAST MENU $55pp – MATCHED WINES +$45pp

Available for whole table only

Rock oysters, caramelised red wine vinegar and eschallot
Supplement $4ea or ½ doz $20

Beetroot cured salmon, carrot, cucumber, lime aioli

2013 Bioca, Godello, Valdeorras, Spain

Potato gnocchi, field mushrooms, spinach, spring onion, parmesan foam

2015 Dom. Pichot, Chenin Blanc ‘Coteau de la Biche’, Loire Valley, France

Pan fried quail, almonds, mixed grains, goats curd

2013 Misha’s Vineyard, Pinot Noir ‘Impromptu’, Central Otago, New Zealand

Slow cooked beef short rib, kale, horseradish, buttermilk curd, jus

2014 Accuro, Malbec, Mendoza, Argentina

Mezcla Curado, semi-hard cheese (La Mancha, Spain), served with roast apple puree, fresh fruit, crostini Supplement $9

Dark chocolate ganache, dulce de leche, gingerbread, lagavulin and chocolate ice cream

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