Lord Cardigan

book a table

Opening Hour 8:00 AM - 10:00 PM, every day on week.

  • PHONE. 03 9645 5305
  • 59 Cardigan Place. Albert Park Vic. 3206

Take Home Menu avaliable

Wednesday to Sunday from midday  -  Tuesday to Thursday from 6pm  -  Friday & Saturday from 5pm

Olives and pickled vegetables
8.5
Charcuterie board
20/32
small/large
Hiramasa kingfish
7.5
flash fried in nori and chickpea batter, wasabi dressing, fingerlime and lemon gel
Beetroot and caramelised onion tart
 7.5
with goat’s curd, sherry vinegar and candied pecans
Pork, veal and pistachio nut terrine
7.5
with chicken liver parfait, grilled brioche and house relish
Seasonal mushroom and ricotta rotolo
7.5
seared spinach, lemon and chive butter
Grilled green prawn and calamari
7.5
seared in garlic and green chilli oil, with avocado, cucumber, asian herbs, peanut and sesame, lime and palm sugar dressing
Free-range pork cutlet
38
roasted with fennel seed, served with faro pilaf, nectarine chutney and a radish, fennel and cress salad
Fish of the day
38
Adobo chicken
36
with a sauté of rice and rice noodle, Asian herbs and bok choy
250grm Prime aged Goulburn Valley Scotch Fillet
38
with parisienne gnocchi and a mushroom and pepper jus
200grm Prime aged Goulburn Valley Eye Fillet
45
served with parisienne gnocchi and a mushroom and pepper jus
Duck breast
38
pink roasted, with cardamom salt, sweet potato and shallot lasagne, verjuice jus
Braised Flinders Island lamb shoulder
37
baked in filo pastry, served with roasted tomato, tahini-yoghurt, salsa verde and pomegranate
House chips
11
with rosemary salt
Seasonal vegetables
12
Mixed leaf salad
9
Tomato and buffalo mozzarella salad
15
with roasted beetroot, orange, walnut and fetta
Cheese selection 40grm serve (single cheese)
p15
served with fresh fruit, quince paste, crisp breads and fruit toast. Ask your waiter for our seasonal selection
Cheese selection 120grm serve (3 cheeses)
35
served with fresh fruit, quince paste, crisp breads and fruit toast. Ask your waiter for our seasonal selection
Chocolate, almond and burnt orange slice
18
with citrus icecream
Frozen terrine
17.5
of chocolate icecream, plum pudding and raspberry sorbet, gratin of Italian meringue, orange and strawberry salad
Blood Plum Souffle
18.5
with plum ripple icecream