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RESTAURANT MENU
starter
Almonds roasted with smoked
paprika 7.00
MT Zero manzanilla olives marinated
with garlic, bay and orange 7.50
Freshly shucked Sydney Rock oysters
with native finger lime 4.00
Salt cod and potato croquettes with
saffron aioli 3.50
Eggplant fritters with
herbed yoghurt 5.00
Chicken liver pâté with cornichons
and toast 10.00
Entree
Zucchini flowers filled with fontina, ricotto and parmesan on a grape and walnut salad 14.50
Baby beetroot and sheep’s cheese tart with cumquat and pistachio crumble 14.00
Quail cigars with Mount Vikos feta in vine leaf and macerated fig 14.00
Smoked ocean trout, 65/65 egg, crispy capers and a frisse, nasturtium salad with mustard seed dressing 16.50
Figs stuffed with gorgonzola wrapped in jamon with radicchio, rocket and a pinenut praline 16.00
Artisan Salumi board:
Quarttro Stelle Tartufo,
La Boqueria Morcon,
San Jose Ventricina,
Moondarra Estate Wagyu Bresaola
with pickled vegetables and fried organic peppers
for one 14.00 or to share 26.00
MAIN
Loin of Gippsland rabbit with roasted leg, frisee, confit shoulder, celeriac remoulade 26.50
Warm salad of chickpea panisses and pot roasted fennel, candied olives, and radish with smoked tomato 24.00
Artichoke and potato tortellini with summer vegetables and smoked Sardinian Pecorino 25.50
Glenloth chicken sous vide, charred corn and leeks with a fresh corn purée and avocado 26.50
Wild Barramundi fillet with a summer white bean cassoulet and provençal pistou 30.50
Slow roasted organic lamb, filo, vine leaf with Mediterranean vegetable and crumbed saganaki 28.00
Rangers Valley wagyu flank steak (med rare) with sautéed spinach and potato boulangère 33.00
SIDE all sides 8.00
Green salad with fresh herbs and cabernet sauvignon dressing
Salad of broccoli with garlic, chilli and capers
Green bean salad with shallots and verjuice dressing
French fries
DESSERT
Blueberry marshmallow with mascarpone sorbet and fresh berries 13.50
Italian choc-chip icecream on banana loaf with caramel popcorn 13.50
Champagne poached stone fruit with lemon curd, icecream and pistachio cake 14.50
Sheep’s milk yoghurt fluff with rhubarb, ginger beer sorbet and a ginger Florentine 14.50
Robyn’s handmade chocolates (each) 2.75
cheese
A selection of cheese served with quince,
muscatels and Di’s lavosh.
Two (50grams) $15.00
Three (75grams) $22.50
Four (100grams) $30.00
+ Tome de Fontenay
This three-month-old goat cheese from the Loire Valley in France is crusted over with aromatic layers of herbs. The thyme, savory, juniper, coriander, fennel, and cayenne seep into the tangy, pure white goat paste and punch up the flavor with an aromatic herbiness.
+ Gabriel Coulet’s Roquefort A.O.C
The Coulet family has produced this blue cheese for five generations. Made from ewe’s milk,and in caves around the town of Roquefort, France. One of the most celebrated cheeses in the world it has a mild delicate palate and a slightly salty tangy aftertaste.
+ Délice de Bourgogne
This decadent triple-cream cheese is incredibly rich, full-flavored with a smooth, melt-in-the-mouth texture. The rind is yellowish-white with a soft, chalky-like dust and a remarkable aroma. Délice de Bourgogne is a sumptuous cheese.
with a buttery-sweet texture and subtle taste.
+ Le Napoleon
This artisan cheese is hand made from pure ewes’ milk during the spring and summer months in a small dairy high in the Pyrenees Mountains of France. After a slow ripening in cold humid condition for over a year the rind becomes pitted with tiny holes and a wonderful condensed nutty texture develops with a deliciusly rounded finish and a hint of caramel.
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EATING IN THE BAR
COUNTER MEALS
Counter meals are available Tuesday, Wednesday and Thursday.
Wagyu burger with lettuce, tomato, beetroot, gruyere and caramelised onion. 14.00
Chickpea and lentil burger with lettuce, tomato, beetroot, gruyere and caramelised onion. 14.00
Organic beef, mushroom and red wine pie 14.00
BAR SNACKS
Chicken liver pate with cornichons and toast 10.00
Two sausage rolls with red onion relish 10.00
Chickpea chips with eggplant relish 10.00
French Fries 8.00
Salt cod and potato croquettes with saffron yoghurt 10.00
Selection of three cheeses 22.50
Almonds roasted with smoked paprika 7.00
Green sicilian olives with orange and bay leaf 7.50
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MENUS FOR GROUPS
BELOW ARE EXAMPLES OF OUR SET MENUS.
PLEASE NOTE ALL MENUS ARE SUBJECT TO DAILY CHANGES.
WE ARE HAPPY TO CATER TO DIETARY REQUIREMENTS - PLEASE INFORM US Of ANY KNOWN WHEN BOOKING.
PANAMA $55.00
Entrée to share
* 18 month cured Jamón serrano with caper fruit
* Three cheese filled zucchini flowers with a grape and walnut salad
* Cured king fish with radish, avocado purée , cos and capers
Main please choose from the following
* Artichoke and potato tortellini with spring vegetables and smoked Sardinian pecorino
* Glenloth chicken poached sous vide then crispened, Jerusalem artichoke purée with leeks and pickled mushrooms
* Slow roasted organic lamb shoulder in brik pastry with eggplant relish and chickpea panisses
* Seared barramundi with cauliflower puree, celery, caper and green olive salad
and a celery heart salsa verde
* Sides to share
Green salad with fresh herbs and cabernet sauvignon dressing
Baby kipfler potato salad with seeded mustard dressing
Dessert please choose from the following
* Pistachio cake with lemon curd ice cream and orange tuille
* Italian choc chip ice cream on banana loaf with caramel popcorn
* Sheep’s milk yoghurt fluff with rhubarb and ginger beer sorbet & a ginger Florentine
* Di’s selection of cheese served with quince, muscatels and lavosh
Atomica Coffee or T2 Tea
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PANAMA $65.00
Appetiser to share
TO START
* Coffin Bay Oysters with vodka lime and dill dressing
* Salt cod potato croquette's with saffron aioli
ENTREE
* 18 month cured Jamón serrano with caper fruit
* Zucchini flower filled with three cheeses on a grape and walnut salad
* Cured king fish with radish, avocado purée, cos and capers
MAIN
* Artichoke and potato tortellini with spring vegetables and smoked Sardinian pecorino
* Glenloth chicken poached sous vide then crispened, Jerusalem artichoke purée with leeks and pickled mushrooms
* Slow roasted organic lamb shoulder in brik pastry with eggplant relish and chickpea panisses
* Seared barramundi fillets, peas, braised artichokes and grilled leeks
Served with:
* Green salad with fresh herbs and cabernet sauvignon dressing
* Baby kipfler potato salad with seeded mustard dressing
DESSERT
* Italian choc-chip icecream on banana loaf with caramel popcorn
* Terrine of ‘Doyenné du Comice’, calvados cremè fraïche and warm pistachio syrup cake
* Sheep’s milk yoghurt fluff with rhubarb, ginger beer sorbet and a ginger Florentine
* A selection of cheese served with quince, muscatels and house made lavosh with
Brillat Savarin
This extravagant triple cream cheese is made in France from whole full cream cow’s milk with added crème fraiche. It has a dense, creamy texture covered in fluffy white mould named after Frances most famous food writers. An avid cheese lover, Brillat-Savarin remarked: “A dessert without cheese is like a beautiful woman with only one eye”.
Isle of Mull cheddar
Isle of Mull cheddar is a strong farmhouse cheese which is produced at Sgriob-ruadh Farm, near Mull’s
main town of Tobermory. The cheese has a hard, dense texture, is pale yellow in colour and is matured in cloths for 12 months
Atomica Coffee or T2 Tea
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PANAMA $45.00
(Avaliable only before 7pm Fridays and Saturdays or any time every other night)
Entrée to share
* 18 month cured Jamón serrano with caper fruit
* Three cheese filled zucchini flowers with a grape and walnut salad
* Cured king fish with radish, avocado purée , cos and capers
Main please choose from the following
* Artichoke and potato tortellini with spring vegetables and smoked Sardinian pecorino
* Glenloth chicken poached sous vide then crispened, Jerusalem artichoke purée with leeks and pickled mushrooms
* Slow roasted organic lamb shoulder in brik pastry with eggplant relish and chickpea panisses
* Seared barramundi with cauliflower puree, celery, caper and green olive salad
and a celery heart salsa verde
Sides to share
* Green salad with fresh herbs and cabernet sauvignon dressing
* Baby kipfler potato salad with seeded mustard dressing
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SUNDAY NIGHT SPECIALS
Sunday
evenings in the bar
steak sandwich,
160g Porterhouse with caramelised onion, cheddar, mustard aioli, cornichons, tomato and cos lettuce 18.00
With a glass of Red Wine 24.00
Our largest table here seats 16 guests - we are unable to offer split/multiple tables for one booking. Tables of eight or above on Friday and Saturday (12+ at other times) must be on a set menu, these are listed in menus for groups. If your group is over 16 enquire about a private Sunday lunch which we offer to bookings of 35 or more guest. Or a more casual finger food function might be an option.
