• “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

Berkelo signature sourdough, house made smoked butter 8
Mix roasted beer nuts, spices 6
Warm mixed olives, rosemary, chilli, lemon oil 8
Salt cod and polenta baccala, black garlic mayo (2) 12
Jalapeno and cheddar croquettes, aioli (6) 13
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 21
Pizzetta of prosciutto, mozzarella, basil 14
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
Fourme d’Ambert, Auvergne, France (blue, cow) 10
Selection of salami, cheese and house pickle vegetables 26

SMALLER PLATES

Rock oysters, caramelised red wine vinegar and eschallot (6) 24
Confit leek, nori, autumn vegetables, combo consommé, rice crisp 21
Cured Hiramasa kingfish, burnt cucumber, apple & grape dressing 24
Duck liver parfait, juniper berry jelly, radish, sourdough 22
Veal carpaccio, sunflower seed dressing, comte, macadamia, sweet & bitter leaves 23

LARGER PLATES

Pumpkin risotto, chestnut, brown sage butter 33
Roast mulloway, Jerusalem artichoke puree, eschallots, thyme emulsion 38
Confit duck, sweet potato puree, roast figs, radicchio 36
Slow braised lamb, grains, celeriac puree, rosemary jus 39

SIDES

Thick cut chips, aioli 10
Cauliflower, pepitas and raisin dressing 10
Broccoli, anchovy and lemon dressing 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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Cured Hiramasa kingfish, burnt cucumber, apple & grape dressing

2018 Journey, Fiano, Heathcote, VIC

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Confit leek, nori, autumn vegetables, combo consommé, rice crisp

2018 Rocky Gully, Riesling, Frankland River, WA

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Confit duck, sweet potato puree, roast figs, radicchio

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

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Slow braised lamb, grains, celeriac puree, rosemary jus

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