Winter Menu
Stephen's Dégustation Menu
Degustation menu $89.00 food only or $128.00 including a 100ml tasting glass of each wine
Vegetarian menu $82.00 food only or $117.00 including a 100ml tasting glass of each wine
Appetiser
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Gin & Juniper cured Yarra Valley salmon with an avocado-crab salad
2008 Eagle Vale Semillon Sauvignon blanc
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Pork belly braised in Chinese Masterstock with a seared scallop and black bean puree
2008 Spring Seed Wines Organic Chardonnay
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Black Angus scotch fillet with Guinness braised beef and potato colcannon
2005 Wild Duck Creek " The Blend"
or
Spice glazed duck breast with Khmer style duck and pumpkin curry and jasmine rice
2008 Bay of Apostles Pinot Noir
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Strzelecki blue chesse mousse with candied walnuts and black Sherry gel
Lustau San Emilio Pedro Ximenez Sherry ( 45ml )
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Le Grand Dessert
2007 Chateau Gravas Sauternes
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Coffee or tea & petits fours
A la carte menu
Two Courses $58.00 ($53.00 with Vegetarian Main Course)
Three Courses $72.00 ($67.00 with Vegetarian Main Course)
Minimum two courses
Entrées
Tandoori marinated boned quail with fried potato boureks, red onion marmalade and cucumber salad
Thick onion soup laced with Cognac and served with a bone marrow souffle
Crispy skin pork belly braised in Chinese Masterstock with seared scallops, black bean puree and chilli glaze
Salad of seared yellow fin tuna with poached veal fillet, nicoise vegetables and saffron mayonaise
Gin & Juniper cured Yarra Valley salmon with horseradisch mousse, gin jelly and avocado-crab salad
Roma tomato tart tatin baked in balsamic caramel, with a breen bean and Persian feta salad
Mains
Butter poached Glenloth free range chicken breast stuffed with a spring onion and roasted garlic farce, braised cos lettuce, sweetcorn puree and pumpkin-potato gateau
Medallion of Black Angus scotch fillet with Guinness braised beef, potato colcannon and 'mushy peas'
Spice glazed duck breast with Khmer style duck and pumpkin curry, roasted peanuts and jasmine rice
Ricotta and spinach filo pie with roasted carrot and thyme puree and mushroom gratin
Baked hapuku fillet with braised du puy lentils, Pinot poached egg and Pinot beurre blanc
Kangaroo fillet with sauteed sweet potato, braised Kangaroo tail, Gorgonzola baked quince and Chartreuse jus
Sides
Hand cut chips with Murray River salt and chive sour cream $8.00
Salad of rocket, blue cheese, walnuts and pear $8.00
Salad of roasted vegetables with spinach leaves, Persian Feta and pine nuts $8.00
Desserts
Callebaut chocolate mousse with mandarin puree, espresso and cardamom icecream and spiced rice paper
Coconut and pear friand with sticky date icecream and a cinnamon - date cigar
Raspberry creme brullee with a raspberry sorbet
Banana and hazelnut souffle with a banana and rum icecream
Le Grand Dessert for two: Featuring aspects of all our à la carte desserts
served on a platter to share
Two cheeses from our selection of finest Australian and International cheeses
served with quince paste, wine washed dried fruit and walnut bread
Extra cheeses $6.00 per 30g.
Isigny Brie - Normandy, France
This double cream brie cheese is made using both traditional and modern methods. Its soft centre has a mild creamy flavour.
Boer Piet Borenkaas - Holland
This gouda style hard cooked cheese is made only from Friesian cows. It is aged for 15 months and has developed a sweet, nutty flavour.
Strzelecki Blue – Gippsland Victoria
A goats milk blue mould cheese with a delicate, slightly sweet goat flavour and a soft texture interspersed with green blue mould
Mauri Taleggio - Pasturo Italy
Matured in micro climate of natural caves high in the alps, this washed rind cheese has a buttery, soft texture with slightly nutty and yeasty flavours.
“Coffea” coffee by Fabio Costa
“T2” tea: Chamomile, Mint, Sencha green tea, Earl Grey, English Breakfast
$4.00 per serve, Liqueur coffee $11.00; all served with our own petits fours
Please inform our waiting staff of any dietary requirements or food allergies |
