• “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
Tempura zucchini flowers stuffed with four cheeses, salsa verde, parmesan 12
Spicy organic chicken wings, lime salt, chipotle mayo 9
Chicken liver pàté, orange glaze, cornichons, sourdough 16
Mushroom and parmesan arancini, seeded mustard mayo 12
Salt and pepper squid, fried rice noodles, chilli, lime aioli 15
Ol’ Dirty Burger: Old school American cheese burger, pickles, onion, mustard, ketchup, chips 18
Pizzetta of prosciutto, mozzarella, basil 14

CURED MEATS

Served with house pickles, crostini
9 per meat:
Jamon Serrano
Mallorquina
Finicchionai Salami
Calabrese Hot Salami

CHEESES

Served with roast apple puree, fresh fruit, crostini
9 per cheese:
Le Dauphin, Cow, Double Cream, Rhône-Alpes, France
Mezcla Curado, Sheep, Semi-Hard, La Mancha, Spain
Binnorie, Goats, Semi-Hard, Hunter Valley, VIC
Azul de Valdeon, Cow, Blue-vein, Picos del Mundo, Spain

SMALLER PLATES

Sauteed winter vegetables, tahini, lemon olive oil 16
Hiramasa kingfish ceviche, orange, fennel, chilli jam, basil oil 19
Beetroot cured salmon, carrot, cucumber, lime aioli 18
Chicken terrine, cornichon, house pickled vegetables, crostini 16
Pan fried quail, almonds, mixed grains, goats curd 18
Beef carpaccio, lime, black pepper, fried capers, rocket, parmesan 18

LARGER PLATES

Squid ink spaghettini, mussels, calamari, prawns, seafood bisque 34
Barramundi, rainbow chard, sweet potato, parsnip puree 33
Potato gnocchi, field mushrooms, spinach, spring onion, parmesan foam 29
Slow roasted pork belly, black pudding, potato gratin, crackling, apple butter 33
Braised beef cheeks, parmesan polenta, grilled baby carrots, jus 34
Pan-roasted rack of lamb, potato fondants, minted peas, jus 35
400g Riverina sirloin (M2) served on the bone, green pepper corn butter 44

SIDES

Thick cut chips, aioli 9
Parmesan and potato gratin 9
Rocket and almond salad with mixed grains 9
Sauteed green beans, almonds, lemon oil 9

DESSERTS

Dark chocolate ganache, dulce de leche, mascarpone, gingerbread, lagavulin and chocolate ice cream 14
2009 Semillon/Sauvignon Blanc ‘Cuvée du Château’, Grande Maison, Monbazillac, France 15

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

Warm rum and pineapple tart, lemon thyme ice cream, pistachio praline 14
2009 Verduzzo ‘Late Harvest’, Ornella Molon, Veneto, Italy 16

Lemon curd, burnt meringue, raspberry, honey and 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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Beetroot cured salmon, carrot, cucumber, lime aioli

2013 Bioca, Godello, Valdeorras, Spain

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Potato gnocchi, field mushrooms, spinach, spring onion, parmesan foam

2015 Dom. Pichot, Chenin Blanc ‘Coteau de la Biche’, Loire Valley, France

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Pan fried quail, almonds, mixed grains, goats curd

2013 Misha’s Vineyard, Pinot Noir ‘Impromptu’, Central Otago, New Zealand

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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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Dark chocolate ganache, dulce de leche, gingerbread, lagavulin and chocolate ice cream

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

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