• “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

Mix roasted beer nuts, spices 6
Warm house made bread, garlic butter (2) 8
Warm mixed olives, rosemary, chilli, lemon oil 9
Pea and broad bean bruschetta, goats curd, pickled garlic shoots (3) 12
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
Pizzetta of prosciutto, mozzarella, basil 14

CURED MEATS AND CHEESES

Jamon Serrano 12
de Palma Salumi Norciana 10
de Palma Salumi Piccante (hot) 10
Chefs selection of cured meats, terrine, pickles & ferments, naan 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
New season asparagus, brown butter béarnaise, crispy shallots 19
Hiramasa kingfish ceviche, fermented blood orange, cucumber, quinoa crisp 24
Duck liver parfait, juniper berry glaze, radish, sourdough 22
Wagyu steak tartare, cornichons, eschallots, capers, mustard seed, yolk puree 25

LARGER PLATES

Risotto of new season peas, Taleggio, preserved lemon 33
Cone Bay Barramundi, broccoli, caper leaves, squid ink puree 38
Confit duck, baby radish, kale, orange puree 36
Roast lamb rack, spring vegetables, macadamia & turnip leaf pesto 39

SIDES

Thick cut chips, aioli 10
Broccoli, pepitas and raisin dressing 10
Caponata of eggplant, tomato, capers, 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

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Amuse

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

2018 Journey, Fiano, Heathcote, VIC

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New season asparagus, brown butter béarnaise, crispy shallots

2018 Rocky Gully, Riesling, Frankland River, WA

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Confit duck, baby radish, kale, orange puree

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

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Roast lamb rack, spring vegetables, macadamia & turnip leaf pesto

2016 Wild Duck Creek, Shiraz/Malbec ‘Yellow Hammer Hill, Heathcote, VIC

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Pre dessert

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Strawberry souffle, yuzu ice cream

2017 Semillon/Sauvignon Blanc ‘Cuvée du Château’, Grande Maison, Monbazillac, France 16