crudo small plates to share -...
TRANSCRIPT
CRUDOSteak ta r ta re wi th egg yo lk emuls ion , corn ichons , sha l lo t s , po ta to c r i sps
Tuna ta r ta re , sp iced cucumber & avocado sa l sa , tomato , caper v inegare t te
SMALL PLATES TO SHAREMushroom & goa ts cheese a ranc in i ba l l s wi th whi te t ru f f le & burn t on ion a io l i
Pan tossed ca lamar i wi th ch i l l i , ga r l i c & rosé , f resh ch ives , char red lemon
Za 'a ta r rubbed ch icken r ibs , honey , rosemary & ch i l l i g laze
Eggplan t ch ips wi th miso & sesame crumb, burn t on ion a io l i
Smoked cau l i f lower s teak , macadamia hummus , o range , ka le c r i sp
Zucchin i r ibbon & he i r loom rad ish sa lad , ch i l l i , l emon, bas i l , mar ina ted goa ts fe ta & p ine nu ts
Burra ta , c r i spy prosc iu t to , tomato sa l t & he i r loom tomato , sher ry v inegare t te
Oregano , a rab ica & ch i l l i g lazed beef shor t r ib , rad ish & spr ing on ion sa lad
Char g r i l l ed Wes t Aus t ra l ian k ing prawns wi th bo is boudran
FLAT BREADSMushroom, sage , sa l ted r ico t ta , t ru f f le o i l , haze lnu ts , buf fa lo mozzare l la
Hei r loom tomato , zucchin i r ibbons , bas i l , goa ts fe ta , ba l samic
Prosc iu t to , f ig j am, c ress , goa ts fe ta
17 .0
17 .5
15 .5
15 .5
16 .5
14 .9
15 .5
14 .9
17 .9
19 .5
23 .9
11 .0
12 .0
13 .5
PASTACrab a l la og l io l inguin i wi th ch i l l i , ga r l i c , whi te wine , ex t ra v i rg in o l ive o i l , pangra t ta to
Mushroom f i l l ed rav io l i , beur re no ise t te , sage , c rushed haze lnu ts , sa l ted r ico t ta , t ru f f le o i l
Smoked beef shor t r ib , sugo , c r i spy gnocchi , g reen peas , pecor ino , pangra t ta to
LARGE PLATES TO SHARESlow cooked lamb super shank , red wine jus , s i lky po ta to mash & caramel i sed leeks
Conf i t pork be l ly , g reen pea purée , sugar snaps & chermoula
Roas t ch icken on the bone , maple & miso , win te r vege tab les
Bar ramundi c r i spy sk in , beur re no ise t te , l emon, mixed leaves
Wagyu eye f i l l e t 200g 7+, c r i spy po ta to gnocchi , t ru f f le bu t te r
S IDESRoast baby car ro t s , honey , cumin , macadamia hummus
Mixed leaves , shaved asparagus , a lmonds , l emon dress ing
Pota to c r i sps , rosemary & tomato sa l t
Creamy mash wi th t ru f f le bu t te r
Sau téed asparagus , goa ts fe ta , pangra t ta to , l emon
32.0
30 .0
30 .0
36 .0
37 .0
36 .0
39 .0
48 .9
11 .5
11 .0
8 .0
11 .5
11 .5
10% serv ice fee on a l l Sundays & Publ ic Hol idays
DESSERTSGayt ime Cone - house made honey waf f le cone , chocola te mousse , honeycomb & peanut c rumble , peanut p ra l ine , van i l l a i ce -c ream, caramel sauce
Chocola te peanut bu t te r bomb - dark chocola te sphere , peanut bu t te r semi f reddo , sa l ted caramel , haze lnu t c rumble , mi lk chocola te sauce
Trad i t iona l T i ramisu , cof fee , marsa la -soaked sponge f ingers , van i l l a , mascarpone c ream
Crème Bru lee , f resh & f reeze dr ied raspber r ies
DIGESTIFSESPRESSO MARTINICaptain Morgan spiced rum, Kahlua, fresh coffee & simple syrup
MONTENEGRO AMARO (ITALY)Dark, mysterious, like all things Italian…made from a secret blend of 40 botanicals, perfect on the rocks with an orange twist
2017 ERADUS STICKY MICKEYApricots, dried fruit and honey on the nose, with a lingering, delicious finish. The perfect compliment for our cheese board!
VALDESPINO PEDRO XIMENEZ SHERRYWith an intense mahogany colour, an aroma of raisins & a richness that is only equalled when devoured with anything remotely chocolatey
HENNESSY VSOP COGNACRich, full-bodied & complex, XO combines the spicy aromas of oak & leather with the sweeter essences of flowers & ripe fruit
16 .0
16 .9
14 .9
16 .0
20 .0
9 .0
10 .0
10 .0
10 .0
CHEESEOur cheese p la tes a re se rved wi th f resh apple , p ick le , f ig j am,musca te l s & p ick led grapes Choose 2 , 3 o r 4 cheeses
BLUE - BLUE D’AUVERGNE (FRA)Less sa l ty , more bu t te ry than a t rad i t iona l b lue . The ve in i s cu l tu red f rom a rye base & consequent ly leaves a l igh t sp ice & mal ty f lavour on the pa la te .
MEREDITH DAIRY MARINATED GOAT CHEESE (AUS)Made f rom 100% goa t ’ s mi lk which i s mar ina ted in Aus t ra l ian Ext ra Vi rg in Ol ive Oi l in fused wi th gar l ic , & packed wi th f resh thyme & b lack peppercorns . L ike a l l o f Mered i th ’s cheeses , non an imal renne t i s used , so vege ta r ians can en joy i t , too .
EL ESPARTO MANCHEGO ARTESANO, LA MANCHA (SPAIN)Age: 6 -9 monthsTaking i t s name f rom the p la i ted espar to grass be l t s t rad i t iona l ly used to b ind the young cheese as i t d ra ined under heavy s tones , each whee l i s handmade us ing mi lk co l lec ted f rom a s ing le f lock of Manchega ewes . Cheese i s matured for 6 & 9 months in humid ce l la r s & the na tura l b rown r ind i s regula r ly wiped wi th o l ive o i l to reduce mould . I t has a s l igh t ly swee t , nu t ty f in i sh & jus t a h in t o f the grass .
SAINT ANGEL, RHONE VALLEY (FRA) Age: 6 -8 weeksThis modern t r ip le c ream cheese i s made by Fromager ie Gui l lo teau in the Rhone va l ley . The secre t to i t s f ine ve lve ty tex ture & r ich c reamy f lavour i s the use of u l t ra f i l t ra t ion & lac t ic fe rmenta t ion techniques to boos t p ro te in & ca lc ium leve ls , & a care fu l ly cu l t iva ted whi te mould to r ipen the curd .
17 .0 /22 .0 /26 .0
E v e r y d i s h s e r v e d t o t h e c e n t r e o f t h e t a b l e f o r s h a r i n g
$ 7 9 p e r g u e s t
Mushroom f la tbread wi th sage , sa l ted r ico t ta , t ru f f le o i l , haze lnu ts , buf fa lo mozzare l la
S teak ta r ta re wi th egg yo lk emuls ion , corn ichons , sha l lo t s , po ta to c r i sps
Eggplan t ch ips wi th miso & sesame crumb, burn t on ion a io l i
Zucchin i r ibbon & he i r loom rad ish sa lad , ch i l l i , l emon, bas i l , mar ina ted goa ts fe ta & p ine nu ts
Smoked beef shor t r ib , sugo , c r i spy gnocchi , g reen peas , pecor ino , pangrar ra to
Bar ramundi c r i spy sk in , beur re no ise t te , l emon, mixed leaves
Roas t baby car ro t s , honey , cumin , macadamia hummus
Creamy mash wi th t ru f f le bu t te r
Trad i t iona l T i ramisu , cof fee , marsa la -soaked sponge f ingers , van i l l a , mascarpone c ream
MATCHING WINE SELECTION$35 per gues t
Var ichon & Clerc NV Blanc de Blancs Bru t Seysse l , Savoie , FRA
2018 Swinging Br idge Chardonnay Orange , NSW
2016 Bent Creek Bos Provinc ia P ino t Gr i s Adela ide Hi l l s , SA
2018 S torm Bay P ino t Noi r Coa l River , TAS
2017 Eradus S t icky Mickey Mar lborough , NZ
Signature Menu
Crab a l la og l io l inguin i wi th ch i l l i , ga r l i c , whi te wine , ex t ra v i rg in o l ive o i l , pangra t ta to
Chickpea & roas t cau l i f lower sa lad wi th macadamia hummus , ka le , Mered i th goa ts fe ta & pomegrana te
Prosc iu t to & sous v ide ch icken c lub sandwich wi th f ig j am, tomato & cos
Cr i spy sk in bar ramundi f i l l e t wi th , zucchin i r ibbon & he i r loom rad ish sa lad , ch i l l i , l emon, bas i l , macera ted cher ry tomatoes & p ine nu ts
3 Mixed f la tbreads - Hei r loom tomato , zucchin i r ibbons , bas i l , goa ts fe ta , ba l samic - Mushroom, sage , sa l ted r ico t ta , t ru f f le o i l , haze lnu ts , buf fa lo mozzare l la - Prosc iu t to , f ig j am, c ress , goa ts fe ta
Pas ta o f the weekPlease ask your wai te r
EXPRESS LUNCH MENU
$35.0 inc ludes your choice of d i sh
g lass o f wine & cof fee
WINES
2017 Mot te & Bai ley P ino t Gr ig ioKing Val ley , VIC
2018 Al l Day RoseRiver ina , VIC
2018 Separa t ion Tree P ino t Noi r Yar ra Val ley & King Val ley , VIC
2016 The Major Shi razHeathcote , VIC
AVAILABLE WEEKDAY LUNCH 11AM-3PM. NOT AVAILABLE WITH ANY OTHER PROMOTIONAL OFFER