• “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

Selection of seasonal house pickled vegetables 6
Tapioca crackers, black garlic powder, black aioli 7
Warm house made bread with garlic butter 8
Pea & broad bean bruschetta, goats curd, pickled garlic shoots (3) 9
Terrine of pork, veal, pistachio, gentlemen’s relish, sourdough 16
Four cheese arancini, herb aioli (6)14
Crispy cauliflower, lane, tomato coulis, mint 15
Ol’ dirty south burger, buttermilk fried chicken, pickle, lettuce, mayo, chips 22

CURED MEATS AND CHEESES

Jamon Serrano 12
de Palma Salumi Norciana 11
de Palma Salumi Piccante (hot) 11
Chefs selection of cured meats, terrine, pickles & ferments, house bread 36
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
Chefs selection of cheese with sourdough and condiments (4) 36

SMALLER PLATES

Rock oysters, red wine vinegar and eschallot (6) 24
Salad of mixed beets, whipped tofu, fermented Jerusalem artichoke 21
Hiramasa kingfish ceviche, fermented blood orange, cucumber, quinoa crisp 24
Duck liver parfait, juniper berry glaze, radish, sourdough 22
Veal, pork and pistachio terrine, gentleman’s relish, sourdough 23

LARGER PLATES

Risotto of new season peas, Taleggio, preserved lemon 31
Cone Bay Barramundi, jalapeño puree, spring vegetables, kombu, dill flowers 35
Confit duck, sautéed king brown mushrooms, fennel, rhubarb 34
Cape Grim hanger steak, thai bail, duck fat potatoes 36

SIDES

House made French fries, aioli 10
Cherry tomato salad, eschallot, croutons 10
Green bean salad, nectarine, 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 $59pp

Available for whole table only. Minimum two people

Rock oysters, caramelised red wine vinegar and eschallot
Supplement $4ea or ½ doz $22

~

Warm house made bread with garlic butter

Selection of house pickled and fermented vegetables

Puffed tapioca crisps, black garlic aioli

~

Terrine of pork, veal, pistachio, gentleman’s relish, sourdough

Salad of mixed beets, whipped tofu, fermented Jerusalem artichoke

~

Confit duck, sautéed king brown mushrooms, fennel, rhubarb

Green bean salad, nectarine, almonds

~

Salted caramel and chocolate tart, milk ice cream, burnt white chocolate