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, szechuan spices 6

Warm mixed olives, rosemary, chilli, lemon oil 8

Chicken sandwich, iceberg, smoked mayo 12

Jalapeno and cheddar croquettes, aioli 13

Spicy organic chicken wings, lime salt, chipotle mayo 12

Four cheese arancini, herb aioli 13

Zucchini flowers, stuffed with lemon and ricotta 14

Stuffed squid, almond, capsicum, chicken mousse, lime mayo 15

Ol’ dirty burger, pickles, mustard, ketchup, chips 18

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 18

Cured hiramasa kingfish, cucumber, macadamia, apple & grape dressing 19

Chicken liver parfait, juniper berry jelly, radish, sourdough 17

Pan fried quail, burnt cabbage puree, Brussels sprouts, chestnut 18

Steak tartare, avocado and yuzu, shiso dressing, kombu salt 22

LARGER PLATES

Butternut pumpkin risotto, parmesan, spring onion, pine nuts 31

Confit ocean trout, artichoke, bagna caoda, roast chicken lemon emulsion 38

Potato gnocchi, diamond clams, mussels, sage brown butter 35

Slow braised lamb, kipfler potato, garlic puree, rosemary jus 36

Confit of duck, roast endive, pear and ginger puree, Xeres jus 35

380g Pinnacle Sirloin on the bone, charred cos, native herbs, lemon 46

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 15
2013 Muscat Blanc, Minervois, Clos Bagatelle, Languedoc, France 15

Peanut and black sesame parfait, caramel sauce 15
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, Calima espresso and Frangelico 18

FEAST MENU $65pp – 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

+ choice of 1 side dish (per two people)

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