Sample Food Menu

BAR FOOD

Rock oysters, caramelised red wine vinegar and eschallot (6) 24

Soy and linseed sourdough, fennel seed butter 6

Mix roasted beer nuts, spices 6

Warm mixed olives, rosemary, chilli, lemon oil 8

Salt cod and polenta baccala, black garlic mayo (2) 12

Pork loin sliders, iceberg, spicy mayo (2) 12

Jalapeno and cheddar croquettes, aioli (6) 13

Spicy organic chicken wings, lime salt, chipotle mayo (6) 13

Four cheese arancini, herb aioli (6)14

Tiger prawn, mango and coriander salsa on witlof (3) 15

Zucchini flowers, stuffed with lemon and ricotta (3) 16

Ol’ dirty burger, brioche bun, beetroot, cheese, lettuce, chips 21

Pizzetta of prosciutto, mozzarella, basil 14

Jamon Serrano 12

de Palma Salumi Norciana 10

de Palma Salumi Piccante (hot) 10

Black Savourine, Yarra Valley, Victoria (soft, cow) 10

Le Conquerant Camembert, Normandy, France (soft, cow) 10

Marcel Petite Comte, Jura, France (hard, cow) 10

Fourme d’Ambert, Auvergne, France (blue, cow) 10

Chefs selection of cured meats and cheeses 26

SMALLER PLATES

Confit leek, nori, autumn vegetables, combo consommé, rice crisp 21

House smoked salmon, buckwheat pancake, crème fraîche, caper leaf, finger lime 24

Duck liver parfait, juniper berry jelly, radish, sourdough 22

Grilled octopus, cherry tomato, borlotti beans, black olives, preserved lemon 23

Veal carpaccio, sunflower seed dressing, comte, macadamia, sweet & bitter leaves 23

LARGER PLATES

Pumpkin risotto, chestnut, brown sage butter 33

Gold band snapper, fennel and orange marmalade, saffron emulsion 38

Confit duck, sweet potato puree, roast figs, radicchio 36

Slow braised lamb, grains, celeriac puree, rosemary jus 39

Wagyu beef medallion, beetroot puree, charred grill leak, horseradish, thyme jus 43

SIDES

Thick cut chips, aioli 10

Roast cauliflower, pepitas and raisin dressing 10

Pan fried broccoli, anchovy and lemon dressing 10

Rocket, fennel, nashi pear 10

Brussel sprouts, speck, seeded mustard cream 10

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

Jasmine poached peach, vanilla cream, coconut mousse, citrus sorbet 16
2009 Semillon/Sauvignon Blanc ‘Cuvée du Château’, Grande Maison, Monbazillac, France 16

Strawberry soufflé, yuzu ice cream 18
2017 Peacock Hill, Semillon ‘Good Company’, Hunter Valley, NSW 12

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

FEAST MENU $79pp – MATCHED WINES +$50pp

Available for whole table only

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

Amuse

House smoked salmon, buckwheat pancake, crème fraîche, caper leaf, finger lime

2018 Journey, Fiano, Heathcote, VIC

Confit leek, nori, autumn vegetables, combo consommé, rice crisp

2018 Rocky Gully, Riesling, Frankland River, WA

Confit duck, sweet potato puree, roast figs, radicchio

2017 Provenance, Pinot Noir ‘Golden Plains’, Geelong, VIC

Wagyu beef medallion, beetroot puree, charred grill leak, horseradish, thyme jus

2016 Wild Duck Creek, Shiraz/Malbec ‘Yellow Hammer Hill, Heathcote, VIC

Pre dessert

Strawberry souffle, yuzu ice cream

2017 Semillon/Sauvignon Blanc ‘Cuvée du Château’, Grande Maison, Monbazillac, France 16