Bar Menu.
*Please note this is a sample menu from the 19th of Jan and is subject to change.
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Canapes & Small Plates.
Cucumber, Labneh, Purslane 8pp
Broad Bean Pate, Hazelnut, Thyme, Native Grain Lavosh 8pp
Charred Mussel, Bay Cream, Daikon, Warrigal Green Powder 7pp
Smoked Trout, Aioli, Dill, Pickled Carrot, Besan Flour Tart Shell 7pp
Yabby, Aioli, Zucchini Flower 10pp
Straciatelle, Fresh Fig, Smoked Leek Grissini 16
Chewton Garden Tomatoes, Labne, Fermented Chilli Oil, Nina’s Sourdough, Cultured Butter 18
Pasta.
Taglialini, Smoked Eel, Zucchini, Dill, Pangrattato 27/35
Larger Plates.
Chewton Garden Eggplant, Salmorejo, Turkish Snake Pepper 45
Corner Inlet Rock Flathead, Salmorejo, Grilled Green Beans 45
Grilled Venison Back Strap, Tropea Onion, Raisins, Sauce Gastrique 45
All larger plates served with Chewton Garden Leaves, Ajo Blanco, Pomegranate
To Finish.
Rhubarb Sorbet 6
Blueberry Ice Cream, Honeyed Goats Curd, Lemon Crumble 16
Victorian Cheese Selection & Accompaniments Single 20 Duo 35 Trio 40
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