A La Carte MENU
Available . . .
Lunch Wednesday to Sunday
Dinner Wednesday to Saturday
To Start
Root vegetable chips $7.5
Olives and pickled vegetables $9.5
Mushroom and provolone arancini with black garlic aioli $21
Charcuterie plate $28
Selection of cold meats with house made chicken liver parfait, cornichons and crisp breads
Freshly shucked Pacific oysters,
natural with mignonette dressing and lemon $4.5ea
OR
fried in chickpea batter with aioli and native finger lime $5.5ea
Entrées
Cured and seared yellowfin tuna with horseradish cream, citrus and grilled milkdough $25
Pork, veal and pistachio nut terrine with chicken liver parfait, tamarillo chutney and crisp breads $21
Boned and roasted quail, wrapped in kaiser fleish, verjuice jus $25
Mushroom and ricotta rotolo with seared spinach and lemon butter and fried sage $18/$35
Grilled green prawn and calamari, seared in garlic and green chilli oil, asian herb salad, lime and palm sugar dressing, peanut and sesame 25/48
Main Courses
Fish of the day $42
Free-range Victorian pork cutlet, roasted autumn vegetables and pomegranate jus $38
Veal saltimbocca on an autumn mushroom risotto $38
Smoked duck breast with quince and parsnip, cauliflower pakoras, roesti potato and tuscan cabbage $42
Venison pie with green pea puree, brussel sprouts and roasted beetroot $40
Wagyu brisket braised with dark soy and black bean, with grilled Eye fillet, rice noodles, shiitake and asian greens $45
Side dishes
Seasonal vegetables $15
Mixed leaf salad $12
House chips with rosemary salt $12
Roasted beetroot, cucumber, tomato, orange, walnut and Yarra Valley fetta $16
Shoestring fries $11
Desserts
Mini donuts with an orange glaze, lemon delicious ice cream $16.5
Quince and polenta pie with Grand Marnier cream and passionfruit icecream $18
Chocolate delice with orange, honeycomb, chocolate ice cream and chocolate caramel $18
Cheese selection
served with dried muscatels, quince paste and crisp breads
40grm single cheese $16
Platter with 3 cheeses $38