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

Warm mixed olives, rosemary, chilli, lemon oil 8

Chicken sandwich, iceberg, smoked aioli 12

Jalapeno and cheddar croquettes, aioli 12

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 17

Salmon sashimi, peach and cucumber dressing, nori crisp 19

Chicken liver parfait, juniper berry jelly, radish, sourdough 16

Pan fried quail, hazelnut, Jerusalem artichoke 18

Steak tartare, avocado and yuzu cream, sesame dressing, kombu salt 22

LARGER PLATES

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

Silver dory, curried cauliflower puree, shellfish emulsion, almonds 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

350g 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, honeycomb, espresso sorbet 15
MV Romate, Pedro Ximenez ‘Cardenal Cisneros’, Jerez, Spain 13

House made sorbets, fresh fruits 12
2013 Muscat Blanc, Minervois, Clos Bagatelle, Languedoc, France 15

Peanut and black sesame parfait, caramel sauce
2009 Semillon/Sauvignon Blanc ‘Cuvée du Château’, Grande Maison, Monbazillac, France 16

Lemon soufflé, raspberry sorbet 15
2013 Phyllas, Samos Cooperative, Samos, Greece 11

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 $20

Salmon sashimi, peach and cucumber dressing, nori crisp

2014 Bioca, Godello, Valdeorras, Spain

Tartare of beetroot, honey mustard, walnut, crostini

2017 Rocky Gully, Riesling, Frankland River, WA

Potato gnocchi, diamond clams, mussels, sage brown butter

2017 Jamsheed, Chardonnay ‘Madame’ Yarra Valley, VIC

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

+ choice of 1 side dish (per two people)

2014 Twinwoods, Cabernet Sauvignon, Margaret River, WA

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

Peanut and black sesame parfait, caramel sauce

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