Mercer's Restaurant Menus

Spring Menu

Stephen’s Dégustation Menu

Minimum two guests

Dégustation menu $98.00 or $140.00 per person with listed matching wines

Vegetarian dégustation menu $91.00 or $133.00 with listed matching wines

Appetiser

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Woodside goats cheese between spiced bread wafers with a beetroot puree

2011 Yarraloch Arneis

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Salad of scallops and peas with fried John Dory

2015 Morgan Simpson Chardonnay

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Roasted boned quail with a candied lemon dressing

2010 Tokar Estate Pinot Noir

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Smoked beef fillet with oxtail lasagnette

2013 Lloyd Brothers Shiraz

Pink roasted duck breast with Champagne braised cabbage

2009 Zenith Celestial Bay Petit Verdot

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Le Grand Dessert for two

2007 Le Tertre du Lys d'Or Sauternes

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

Woodside goats cheese between spiced bread wafers, with beetroot puree and hazelnut coulis

Salad of scallops and peas with fried John Dory and silken tofu dressing

Beef salad: Porterhouse cured, seared and raw with honey wasabi pearls and salted egg yolk

Roasted boned quail with a candied citrus dressing, gingered apple and eggplant caviar

Confit ocean trout with preserved lemon puree, smoked eel and pickled spring vegetables

Organic carrot soup with Gorgonzola fritters, green olives and hazelnuts

Mains

Smoked beef fillet with oxtail lasagnette, roasted parsnip & mushrooms and black pepper sauce

Slow cooked lamb rump seasoned with trumpet mushrooms, cumin carrots and black garlic-chorizo puree

Butter poached free range chicken breast with potato-pumpkin gateau and creamed Brussels sprouts

Fillet of Atlantic salmon cooked under a sourdough crust, with a pea & prawns risotto and parmesan broth

Pumpkin and spinach 'cannelloni' on and Italian mushroom stew, polenta and Taleggio ravioli

Roasted duck breast with Champagne braised cabbage, duck waffles and blood orange jus

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

Saffron poached pears with pistachio icecream and spiced sponge

Rhurbarb creme brulee with poached rhubarb and sorbet

Red velvet souffle featuring raspberry and chocolate

Hazelnut and strawberry parfai with a strawberry salad

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

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.