• “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 22
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 mayo 12
Jalapeno and cheddar croquettes, aioli 13
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 18
Cured hiramasa kingfish, cucumber, macadamia, apple & grape dressing 19
Chicken liver parfait, juniper berry jelly, radish, sourdough 17
Pan fried quail, burnt cabbage puree, Brussels sprouts, chestnut 18
Steak tartare, avocado and yuzu, shiso dressing, kombu salt 22

LARGER PLATES

Butternut pumpkin risotto, parmesan, spring onion, pine nuts 31
Confit ocean trout, artichoke, bagna caoda, roast chicken lemon emulsion 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
380g 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, almond crumb, coconut sorbet 16
MV Romate, Pedro Ximenez ‘Cardenal Cisneros’, Jerez, Spain  13

Passionfruit and banana vacherin, ginger crumb 15
2013 Muscat Blanc, Minervois, Clos Bagatelle, Languedoc, France 15

Peanut and black sesame parfait, caramel sauce 15
2009 Semillon/Sauvignon Blanc ‘Cuvée du Château’, Grande Maison, Monbazillac, France 16

Lemon soufflé, raspberry sorbet 17
2017 Peacock Hill, Semillon ‘Good Company’, Hunter Valley, NSW 12

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 $22

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Cured hiramasa kingfish, cucumber, macadamia, apple & grape dressing

2017 Rocky Gully, Riesling, Frankland River, WA

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Beetroot, honey mustard, walnut, cumin crostini

2016 Château Maylandie, Grenache/Cinsault ‘Les Amis’, Languedoc, France

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Confit of duck, roast endive, pear and ginger puree, Xeres jus

2016 Moores Hill, Pinot Noir, Tamar Valley, TAS

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

+ choice of 1 side dish (per two people)

2014 Nittnaus, Blaufränkisch ‘Kalk und Schiefer’, Burgenland, Austria

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Selection of cheeses, served with roast apple puree, fresh fruit, house made lavosh

Supplement $10/serve

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Peanut and black sesame parfait, caramel sauce

2009 Semillon/Sauvignon Blanc ‘Cuvée du Château’, Grande Maison, Monbazillac, France 16