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Mercer's Restaurant Menus

   Summer 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
***
Salt baked beetroot with black sesame mousse and Persian feta salad
2011 Yarraloch Arneis
***
Malaysian dancing prawns with chillie glaze and candied walnuts 
2015 Morgan Simpson Chardonnay
***
Roasted boned quail with citrus dressing and gingered apple
2015 Domaine A Stoney Pinot Noir
***
Blackened beef fillet with Mexican chocolate braised ox cheek
2013 Lloyd Brothers Shiraz
or
Spice glazed duck breast with a duck and date pie
2009 Zenith Celestial Bay Petit Verdot
***
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

Salt baked beetroot with warm black sesame mousse and a salad of asparagus, broad beans and Persian feta
 
Malaysian dancing prawns with chilli glaze and fried eggplant salad
 
Vitello tonnato; salad of poached veal fillet with seared yellow fin tuna, tuna dressing, basil oil and pecorino
 
Roasted boned quail with a candied citrus dressing, gingered apple and eggplant caviar
 
Confit ocean trout with preserved lemon puree, smoked eel and pickled young vegetables
 
Organic carrot soup with Gorgonzola fritters, green olives and hazelnuts
 
 

Mains

Blackened beef fillet with Mexican chocolate braised ox cheek, roasted carrots, re fried beans and charred corn
 
Slow cooked lamb rump seasoned with trumpet mushrooms, cumin carrots and black garlic-chorizo puree
 
Turkey breast wrapped in Virginian ham and stuffed with apple and cranberries, served with sweet potato and asparagus
 
Fillet of Atlantic salmon cooked on a cedar shingle with a salad of goats cheese and garden vegetables
 
Pumpkin and spinach 'cannelloni' on an Italian mushroom stew, polenta and Taleggio ravioli
 
Spice glazed duck breast with a duck and date pie, caramelized witlof and Balsamic 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

Mercers Christmas pudding with Brandy foam, spiced cherries and cherry sorbet
 
Rhurbarb creme brulee with poached rhubarb and sorbet
 
Bread and butter pudding souffle with whiskey and marmalade icecream
 
Hazelnut and strawberry parfait 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.

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

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