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Mercer's Restaurant Menus

 Spring 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
***
Beetroot tarte tatin with a salad of green beans and whipped Persian feta
2011 Yarraloch Arneis
***
Coffee cured atlantic salmon with yuzu mayonnaise and spanner crab, nashi and fennel roll  
2013 Louis Max Chablis
***
Grasslands beef fillet with oxtail lasagnette and cauliflower and cheese
2010 Bespoke Reserve Shiraz
or
Pink roasted duck breast, du Puy  lentils, Amontillado macerated figs
2010 Wedgetail Estate Pinot Noir
***
Melon salad with pressed flowers and lemon myrtle mousse
2011 Domaine D'Orfeuilles Vouvray
***
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

Seared tuna belly with flavours of roast chicken
 
Beetroot tarte tatin with a salad of green beans and whipped Persian feta
 
Carpaccio of miso cured beef fillet with green mango and Burmese pesto
 
Thick onion soup laced with Cognac and served with a bone marrow souffle
 
Coffee cured Atlantic salmon with yuzu mayonnaise and spanner crab, nashi and fennel rolls
 
Tandoori quail with potato bureks, red marmalade and cucumber salad
 
 

Mains

Grasslands beef fillet with cauliflower and cheese, oxtail lasagnette and Shiraz glaze
 
Loin of veal with a blanquette of spring vegetables, mustard gnocchi and crispy sweetbreads
 
Butter poached free range chicken breast with crispy confit chicken leg, mushrooms and Champagne braised savoy cabbage
 
Fillet of ocean trout cooked under a sourdough crust with a prawn and pea risotto
and an olive oil-lemon sauce
 
Pumpkin and Taleggio cheese tortellini with eggplant caviar, red pepper sauce and spring vegetables
 
Pink roasted duck breast, du Puy lentils, Amontillado macerated figs and duck-porcini cigar
 
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

Sticky date pudding with date palm sugar ice cream and oat biscuits
 
Spiced spring fruit clafoutis with tonka bean icecream
 
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
 
Pont L’Eveque
Dating back to the 12th Century, this famous washed rind is one of the oldest Norman cheeses
still in production. It is creamy yellow with a smooth texture presenting a smoky flavour
with a hint of hazelnuts
 
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