• “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 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
Jalapeno and cheddar croquettes 12
Spicy organic chicken wings, lime salt, chipotle mayo 12
Chicken liver pàté, orange glaze, cornichons, sourdough 16
Four cheese arancini, herb aioli 13
Salt and pepper squid, fried rice noodles, chilli, lime aioli 15
Ol’ dirty burger, pickles, mustard, ketchup, chips 18
Pizzetta of prosciutto, mozzarella, basil 14

CURED MEATS

Served with house pickles, crostini
9/serve or 24 for cured meat board:
Jamon Serrano
Finicchionai Salami
Calabrese Hot Salami

CHEESES

Served with roast apple puree, fresh fruit, crostini
9/cheese or 24 for cured meat board:
Le Dauphin, Cow, Double Cream, Rhône-Alpes, France
Mezcla Curado, Sheep, Semi-Hard, La Mancha, Spain
Azul de Valdeon, Cow, Blue-vein, Picos del Mundo, Spain

SMALLER PLATES

Sauteed spring vegetables, tahini, lemon olive oil 16
Tartlet of balsamic onion, parsnip puree, rocket, walnuts 16
Hiramasa kingfish ceviche, fennel, salmon roe, pickled ginger, chilli 19
Beetroot cured salmon, carrot, cucumber, lime aioli 18
Smoked pork hock and chicken terrine, butter poached leeks, jus 16
Pan fried quail, almonds, mixed grains, goats curd 18
Beef carpaccio, lime, black pepper, fried capers, rocket, parmesan 18

LARGER PLATES

Field mushroom risotto, parmesan, spring onion 29
Squid ink spaghettini, calamari, prawns, seafood bisque 34
Barramundi, rainbow chard, calamari, chorizo, tomato 35
Potato gnocchi, duck and chorizo ragu, sage, parmesan 34
Crispy pork belly, black pudding, spiced peach, crackling 33
Braised beef cheeks, parmesan polenta, confit carrots, jus 34
400g Riverina sirloin (M2) served on the bone, green pepper corn butter 46

SIDES

Thick cut chips, aioli 9
Grilled carrots, Jason 9
Rocket and almond salad with mixed grains 9
Sauteed green beans, almonds, lemon oil 9

DESSERTS

Dark chocolate fondant, white chocolate, honeycomb, espresso sorbet
MV Romate, Pedro Ximenez ‘Cardenal Cisneros’, Jerez, Spain

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

Pistachio parfait, chocolate crisp, raspberry curd 13
2009 Semillon/Sauvignon Blanc ‘Cuvée du Château’, Grande Maison, Monbazillac, France 16

Lemon curd, burnt meringue, coulis, almond crumble 13
2013 Phyllas, Samos Cooperative, Samos, Greece 11

Affogato of vanilla ice cream, Calima espresso and Frangelico 18

FEAST MENU $59pp – MATCHED WINES +$45pp

Available for whole table only

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

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Hiramasa kingfish ceviche, fennel, salmon roe, pickled ginger, chilli

2014 Bioca, Godello, Valdeorras, Spain

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Sauteed spring vegetables, tahini, lemon olive oil

2015 La Ferme du Mont, Grenache Blanc ‘La Truffiere’, Cotes du Rhone, France

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Potato gnocchi, duck and chorizo ragu, sage, parmesan

2015 Fighting Gully Road, Pinot Noir, Beechworth, VIC

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Braised beef cheeks, parmesan polenta, grilled baby carrots, jus

2014 Accuro, Malbec, Mendoza, Argentina

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

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Pistachio parfait, chocolate crisp, raspberry curd

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

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