Mercer's Restaurant Menus

Summer Menu

Stephen's Dégustation Menu

Appetiser
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Malaysian dancing prawns
2005 Masi Pinot Grigio
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Roasted quail breast with quail and porcini tortellini
2006 Yarra Park Chardonnay
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Lamb fillet wrapped in prosciuto with a roasted garlic and shallot farce, fine ratatouille and fried polenta
2006 Yalumba handpicked Tempranillo
or
Fillet of grass fed beef, braised ox cheek and potato puree
2007 Galli Estate Shiraz Viognier
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Milawa goats cheese fried in ash & polenta
2005 Swipers Gully Sparkling Merlot
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Le Grand Dessert
2004 Jaboulet Muscat de Baumes de Venise, France
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Coffee or tea & petits fours

$85.00 per person, or $120.00 per person including a 100ml tasting glass of each wine
Vegetarian degustation menu $77.00 or $112.00 including a 100ml tasting glass of each wine

Entrées

Malaysian dancing prawns tossed in warm mayonnaise with eggplant salad

Green pea soup poured over a yabby savarin

Roasted quail breasts with quail and porcini tortellini, cauliflower-garlic puree and jus gras

Hand crafted Milawa goats cheese fried in an ash & polenta crust, served with beetroot relish

Beef fillet tartare with Sauternes jelly, mustard dressing and red capsicum relish

Lemon myrtle cured salmon with horseradish mousse, crispy pastry wafers and raspberry dressing

Mains

              Fillet of Gippsland grass fed beef with braised ox cheek, potato puree and pot au feu of vegetables

                       Lamb fillets wrapped in prosciutto with a roasted shallot and garlic farce,                                fried polenta and fine ratatouille

Spice glaze breast of duck with a pumpkin and duck pie, hazelnut coulis, red wine baby turnips and balsamic jus

       Baked eggplant kataifi with a vegetable- Persian feta gratin

Gold band snapper fillet with a scallop wonton and Eastern spiced beurre blanc

                  Apple and cranberry filled turkey breast in a walnut crust with asparagus spears, roasted carrot and thyme puree and rosemary jus

Sides

    Garden salad tossed in capsicum dressing $7.00  or  Chat potatoes pan fried with rosemary, garlic and cherry tomatoes, topped with chive sour cream $7.00

Desserts

Belgian chocolate pave with mandarin puree and spiced cherry sorbet

       Mercer's Christmas pudding with fruit mince ice cream and a mille feuille of cranberry curd with Summer fruit

Mango and raspberry sundae with a Champagne fruit soup

Apple crumble souffle with vanilla bean icecream
(Please allow a 20 minute wait)

Le Grand Dessert for two: Featuring aspects of all our à la carte desserts
served on a platter to share

Two cheeses from our selection of finest Australian and International cheeses
served with quince paste, wine washed dried fruit and walnut bread
Extra cheeses $6.00 per 30g.

Gryere Alpage – Switzerland

Each of these extremely rare cheeses is different, due to the grasing pasture, which is scattered with wild flowers and herbs high in the Swiss Alps. The flavour is complex with a sweet nutty aftertaste.

Brique d'Affinoise – Rhone Alps, France

This brick shaped cheese has a washed white rind, it is slightly pungent and develops to a mild silky texture as it ripens.

Strzelecki Blue – Gippsland Victoria

A goats milk blue mould cheese with a delicate, slightly sweet goat flavour and a soft texture interspersed with green blue mould

Haxaire Munster – Alsace, France

This cheese from the Vosges in Northern France is matured for two months and regularly washed in brine. It is famous for its pungent smell and sticky orange rind, showing a creamy, meaty and slightly sweet flavour with a smooth consistency.

“Coffea” coffee by Fabio Costa
“T2” tea: Chamomile, Mint-Mix, Sencha green tea, Earl Grey, English Breakfast
$4.00 per serve, Liqueur coffee $11.00; all served with our own petits fours

 Two Courses $55.00 ($50.00 with Vegetarian Main Course)
Three Courses $69.00 ($64.00 with Vegetarian Main Course)
Minimum two courses

Please inform our waiting staff of any dietary requirements or food allergies