A La Carte.
*Please note this is a sample menu from the 19th of Jan and is subject to change.
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Canapes & Small Plates.
Jerusalem Artichoke Crisps, Salt, Vinegar, Fermented Brassica Leaves 12
Grilled Mount Martha Blue Mussel, Bay Cream, Pickled Daikon 7pp
Long Paddock Banksia Gougere, Wattleseed Custard 7pp
Smoked Trout, Aioli, Dill, Pickled Carrot, Besan Flour Tart Shell 7pp
Leek Ash Grissini, Straciatelle, Fermented Red Peppers 16
A Selection of the Above 30pp
Pickled Onions, Labne, Fermented Chilli Oil, Nina’s Sourdough, Cultured Butter 18
Pasta.
Spinach & Dill Plin, Dreaming Goat Chevre, Beurre Noisette, Candied Walnut 27/35
Larger Plates.
Morel Mushroom & Leek Pithivier, Allium Jus, Thyme 45
Rock Flathead, Fregola, Dill Oil, Capers, Mussel Emulsion 45
Braised Venison Shoulder, Radicchio, Candied Pepitas 45
All larger plates served with Chewton Garden Leaves, Ajo Blanco, Pomegranate
To Finish.
Pistachio Gelato 6
Baked Ricotta, Lemon & Almond Cake, Quince, Burnt Honey Custard 18
Victorian Cheese Selection & Accompaniments Single 20 Duo 35 Trio 45 Quad 50
Mount Shadwell Alpine Tomme - Firm / Cow’s Milk / Mortlake
Prom Country Granny’s Blue - Blue / Cow’s Milk / Moyarra
Long Paddock Driftwood - Washed Rind / Cow’s Milk / Castlemaine