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Lunch from 12pm Thu, Fri & Sun
Dinner from 6.30pm Wed to Sun

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Mercer's Restaurant Menus

   Autumn Menu

Stephen’s Dégustation Menu

Minimum two guests
Dégustation menu $99.00 or $142.00 per person with listed matching wines
Vegetarian dégustation menu $93.00 or $135.00 with listed matching wines
 
Appetiser
***
Varieties of tomatoes and basil with Persian feta, tomato sorbet and basil sponge
2011 Yarraloch Arneis
***
Mercers smoked Yarra Valley salmon with horseradish mousse  
2015 Morgan Simpson Chardonnay
***
Pithivier of quail with a salad of roasted beetroot, salted grapes and walnuts
2015 Domaine A Stoney Pinot Noir
***
Guinness braised beef brisket with grilled porterhouse and bubble and squeak
2013 Lloyd Brothers Shiraz
or
Spice glazed duck breast with a duck - cumin pancake in a Sichuan style hot pot of mushrooms and cabbage
2014  Fox Gordon Nero d'Avola
***
Le Grand Dessert for two
2007 Le Tertre du Lys d'Or Sauternes

A la carte menu

Two Courses $67.00 (with Vegetarian Main Course $63.00)
Three Courses $81.00 (with Vegetarian Main Course $77.00)
Two course minimum
 
 

Entrees

Varieties of tomatoes and basil with Persian feta, tomato sorbet and basil sponge
 
Mercers smoked Yarra Valley salmon with horseradish mousse 
 
Beef fillet tartare with smoked egg, bacon crumbs and cucumber gel
 
Pithivier of quail with a salad of roasted beetroot, salted grapes and walnuts
 
Ceviche of kingfish with spanner crab, avocado and strawberry gazpacho
 
Green pea soup poured over a prawn mousseline
 
 

Mains

Guinness braised beef brisket with grilled porterhouse, bubble and squeak, rosted parsnip and a "mushroom Guinness"
 
Confit  lamb shoulder with tagine sauce, goats curd, cous cous and roasted pumpkin
 
Butter poached chicken with a stuffed wing and a leek and walnut sauce
 
Fillet of Humpty Doo barramundi with a bouillabaisse of mussels and scallops
 
Roasted carrot and thyme tortellini with a sweetcorn timbale and parmesan foam
 
Spice glazed duck breast with a duck - cumin pancake in a Sichuan style hot pot of mushrooms and cabbage
 
Salad of roasted vegetables with spinach leaves, Persian Feta and pine nuts $8.50
Salad of  rocket, blue cheese, walnuts and pear $8.50
Twice cooked Désirée potatoes with rosemary salt and truffle aioli $9.50
 
 

Desserts

Honey roasted pears with poached rhubarb, spiced sponge and rhubarb sorbet
 
Not your average lemon meringue
 
Black forest souffle 
 
Baked apple mousse with Calvados jelly, gingered apple, oat biscuit and green apple sorbet
 
Le Grand Dessert for two: Featuring aspects of all our à la carte desserts
served on a platter to share
 
Stephen’s selection of three Australian and International cheeses
with honey–truffle walnuts
 
Delice de Cremiers
This white mould cows cheese is enriched with cream, then left to drain for a day before being dry salted, inoculated with penicilin and left to mature for up to two months. When young the interior is firm with salty, creamy flavours. A creamy texture and nutty flavour developes with more maturity
 
Gippsland Blue
Produced by Tarago River Cheese Company Gippsland Blue this blue vein cheese is made 
in the style of the Italian Gorgonzola Dolce. It is a farmhouse cheese that is complex 
yet sweet and buttery
 
Quicke's Cheddar
An intensely buttery cheddar, full of the richeness of Devonshire milk.
Handcrafted using heritage starters by expert cheesemakers this superb cheese is cloth bound and matured to perfection for 3 months. Subtle clean aromas and a mothwatering smoothness.
 
 
“Coffea” coffee by Fabio Costa $4.50 or
“T2” Tea: Chamomile, Mint mix, Sencha Green Tea, Earl Grey, English Breakfast
with our petits fours;
Liqueur coffee $12.00
 
 
 
 
Please inform our waiting staff of any food allergies or dietary requirements
 

 

Please note that we endeavour to present our current menu, however we recommend that you do not rely on this information without firstly confirming it with us.

Mercer's Restaurant     732 Main Road, Eltham 3095     Phone/Fax: (03) 9431 1015

Lunch from 12pm - Thursday, Friday & Sunday  Dinner from 6.30pm - Wednesday to Sunday