Sample Food Menu

BAR FOOD

Berkelo signature sourdough, house made smoked butter 8

Mix roasted beer nuts, spices 6

Warm mixed olives, rosemary, chilli, lemon oil 9

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

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

Ol’ dirty burger, brioche bun, beetroot, cheese, lettuce, chips 22

Pizzetta of prosciutto, mozzarella, basil 14

CURED MEATS AND CHEESES

Jamon Serrano 12

de Palma Salumi Norciana 10

de Palma Salumi Piccante (hot) 10

Woodside Capricon, Adelaide Hills, SA (soft, goat) 10

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

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

Tarwin Blue, Gippsland, VIC (blue, cow) 10

Selection of salami, cheese and house pickle vegetables 26

SMALLER PLATES

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

Chilled zucchini broth, goats curd, broad beans, zucchini flower 22

Hiramasa kingfish ceviche, fermented blood orange, cucumber, quinoa crisp 24

Duck liver parfait, juniper berry glaze, radish, baguette 22

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

LARGER PLATES

Risotto of new season peas, Taleggio, preserved lemon 33

Roast mulloway, Jerusalem artichoke puree, eschallots, thyme emulsion 38

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

Lamb shoulder in brick pastry, cavlo nero, eggplant puree, rosemary jus 39

SIDES

Thick cut chips, aioli 10

Cauliflower, pepitas and raisin dressing 10

Broccoli, anchovy and lemon dressing, almonds 10

Rocket, fennel, nashi pear 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

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

Hiramasa kingfish ceviche, fermented blood orange, cucumber, quinoa crisp

2018 Journey, Fiano, Heathcote, VIC

Chilled zucchini broth, goats curd, broad beans, zucchini flower

2018 Rocky Gully, Riesling, Frankland River, WA

Confit duck, sweet potato puree, roast figs, radicchio

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

Lamb shoulder in brick pastry, cavlo nero, eggplant puree, rosemary 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