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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
***
Woodside goats cheese between spiced bread wafers with a beetroot puree
2011 Yarraloch Arneis
***
Salad of scallops and peas with fried John Dory 
2015 Morgan Simpson Chardonnay
***
Roasted boned quail with a candied lemon dressing
2010 Tokar Estate Pinot Noir
***
Smoked beef fillet with oxtail lasagnette
2013 Lloyd Brothers Shiraz
or
Pink roasted duck breast with Champagne braised cabbage
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

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.

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

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