• “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
Toasted sourdough, fennel seed and yoghurt butter 5
Bowl of pistachio nuts 5
Pork scratchings 7
Mixed olives, extra virgin olive oil, thyme, rosemary, chilli 8
Tempura zucchini flowers stuffed with three cheeses, salsa verde, parmesan 12
Spicy organic chicken wings, lime salt, chipotle mayo 9
Duck liver parfait, marsala jelly, flatbread 17
Salt and pepper squid, fried rice noodles, chilli, lime aioli 14
Ol’ Dirty Burger: Old school American cheese burger, pickles, onion, mustard, ketchup, chips 18
Pizzetta of prosciutto, buffalo mozzarella, basil 14

CURED MEATS

Served with house pickles, crostini
9 per meat:
Prosciutto di San Daniele, Pork
Bresaola, Beef
Finicchionai Salami, Pork
Calabrese Hot Salami,  Pork

CHEESES

Served with roast apple puree, fresh fruit, crostini
9 per cheese:
Le Dauphin, Cow, Double Cream, Rhône-Alpes, France
Manchego, Sheep, Semi-Hard, La Mancha, Spain
Binnorie, Goats, Semi-Hard, Hunter Valley, VIC
Cashed Blue, Cow, Blue-vein, Tipperary, Ireland

SMALLER PLATES

Tuna tartare, avocado, veal mayo, radish, crostini 19
BBQ salmon belly, cucumber, mirin, soy, fennel 17
Vine ripe tomatoes, buffalo mozzarella, basil, sea salt, olive oil 15
Chicken and duck fat terraine, house pickled veetables, crostini 16
Beef carpaccio, lime, black pepper, fried capers, rocket, parmesan 18

LARGER PLATES

Barramundi, prosciutto wrapped colcannon, citrus beurre noisette 33
Ocean trout, dehydrated olive, dill, crème fraiche, fennel and orange 35
Slow roasted pork belly, braised red cabbage, soy, chilli, ginger 33
House made pumpkin gnocci, green chilli cream, pine nuts, parmesan 27
Slow cooked beef short rib, kale, pickled radish, jus 34
House made lamb ragu ravioli, cumin yoghurt, mint, parmesan 32

SIDES

Thick cut chips, herb salt, aioli 9
Mash potato cake, cabbage 9
Fennel and orange salad, rocket, olives 9
Sauteed market greens, pine nuts 9
Tomato and onion salad, red wine vinaigrette 9

DESSERTS

Dark chocolate, caramel and gingerbread slice, burnt white chocolate, mascarpone 12
2014 Semillon ‘Good Company’, Peacock Hill, Hunter Valley, NSW

Trio of sorbets, fresh fruits 12
2013 Samos Cooperative, Phyllas Samos, Samos, Greece 11

Crème Brûlée, vanilla bean ice cream 14
2009 Grande Maison, Semillon, Sauvignon Blanc ‘Cuvée du Château’, Monbazillac, France 15

Charred pineapple, coconut, sorbet, pistachio praline 14
2013 Samos Cooperative, Phyllas Samos, Samos, Greece 11

Affogato of vanilla ice cream, Calima espresso and Frangelico 17

FEAST MENU $49pp – 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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Tuna tartare, avocado, veal mayo, radish, crostini

2015 Gobelsburg, Grüner Veltiner ‘Loss’, Kamptal, Austria

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BBQ salmon belly, cucumber, mirin, soy, fennel

2016 Adelina, Riesling ‘Watervale’, Clare Valley, SA

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Pumpkin gnocchi, green chilli cream, pine nuts, parmesan

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

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Slow cooked beef short rib, kale, pickled radish, jus

2013 Twinwoods, Cabernet Sauvignon, Margaret River, WA

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

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Charred pineapple, coconut, sorbet, pistachio praline

2013 Phyllas, Samos Cooperative, Samos, Greece

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