• “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 (6) 24
Soy and linseed sourdough, fennel seed butter 6
Mix roasted nuts, spices 6
Warm mixed olives, rosemary, chilli, lemon oil 8
Salt cod and polenta baccala, black garlic mayo (2) 12
Pork loin sandwich, 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

Chilled tomato gazpacho, basil croutons, crispy eschallots 21
House smoked salmon, buckwheat pancake, crème fraîche, caper leaf, finger lime 23
Duck liver parfait, juniper berry jelly, radish, sourdough 21
Grilled octopus, cherry tomato, borlotti beans, black olives, preserved lemon 23
Steak tartare, avocado and yuzu, shiso dressing, kombu salt 23

LARGER PLATES

Risotto of summer squash, zucchini, taleggio, lemon basil oil 33
Gold band snapper, fennel and orange marmalade, saffron emulsion 38
Free range chicken breast, eggplant, corn puree, jus 35
Confit duck, sweet potato puree, roast figs, radicchio 36
Wagyu beef medallion, beetroot puree, charred grill leak, horseradish, thyme jus 42

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
Ox heart tomato, buffalo mozzarella 12

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

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Amuse

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

2018 Journey, Fiano, Heathcote, VIC

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Chilled tomato gazpacho, basil, croutons, crispy eschallots

2018 Rocky Gully, Riesling, Frankland River, WA

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Confit duck, sweet potato puree, roast figs, radicchio

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

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

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

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Pre dessert

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Strawberry souffle, yuzu ice cream

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