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Mercer's Restaurant Menus

 Summer Menu

Stephen’s Dégustation Menu

Minimum two guests
Dégustation menu $96.00 or $138.00 per person with listed matching wines
Vegetarian dégustation menu $89.00 or $131.00 with listed matching wines
 
Appetiser
***
Malaysian dancing prawns with fried eggplant salad, chilli glaze and candied walnuts
2014 Robert Oatley Chardonnay
***
Tandoori quail with potato bureks, red onion marmalade and cucumber salad 
2011 Yarraloch Arneis
***
Modern beef Wellington with roasted beetroots, burnt onion and candied garlic butter sauce
2010 Bespoke Reserve Shiraz
or
Pink roasted duck breast with orange risotto, duck sausage and balsamic jus
2010 Wedgetail Estate Pinot Noir
***
Gippsland blue mousse with honey crisp, mission fig and Muscat reduction
Rayo del Sol Moscatel
***
Le Grand Dessert for two
2012 Domaine Pigade Muscat de Beaumes de Venise
 
 
 

A la carte menu

Two Courses $65.00 (with Vegetarian Main Course $61.00)
Three Courses $79.00 (with Vegetarian Main Course $75.00)
Two course minimum
 
 

Entrees

Tartare of lighltly cured Atlantic salmon with smoked eel and beetroot juice
 
Varieties of tomatoes and basil, tomato sorbet, Balsamic reduction
 
Carpaccio of miso cured beef fillet with green mango and Burmese pesto
 
Roasted cauliflower soup with goats cheese fritters
 
Malaysian dancing prawns with fried eggpland salad, chilli glaze and candied walnuts
 
Tandoori quail with potato bureks, red marmalade and cucumber salad
 
 

Mains

Modern beef Wellington with roasted beetroots, burnt onion and candied garlic butter sauce
 
Slow cooked lamb scotch fillet with tagine sauce and goats cheese cigar
 
Butter poached free range chicken breast with Champagne braised cabbage, mushrooms, salted grapes and pinenuts
 
Pan fried rockling fillet with sauteed scallops, preserved lemon puree and green pea cream
 
Pumpkin and Taleggio cheese tortellini with eggplant caviar, red pepper sauce and summer vegetables
 
Pink roasted duck breast with orange risotto, duck sausage and balsamic jus
 
Salad of roasted vegetables with our garden spinach leaves, Persian Feta and pine nuts $8.50
Salad of our garden rocket, blue cheese, walnuts and pear $8.50
Twice cooked Désirée potatoes with rosemary salt and truffle aioli $9.50
 
 

Desserts

Pear and hazelnut friand with a salad of summer berries
 
Raspberry creme brulee with raspberry sorbet
 
Liquorice allsorts souffle with fun fruits
 
Caramelised white chocolate mousse with cumquat marmalade and blood orange 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
 
Fleuron Vache Brebis
This traditional natural rinded cheese is made with a combination of sheeps and cows milk
from the Western Pyrenees. It has a butter coloured interior and is firm with a nutty aroma.
It features a perfect balance between salty and sweet.
 
 
“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
 
 
 
As our kitchen garden is producing nicely we would like to thank Dee for nurturing it.
 
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

Dinner - Wednesday to Sunday    Lunch - Thursday, Friday & Sunday