Wednesday, June 15, 2011
LOOK AT OUR NEW MENU FOR 2011!
TAPAS
Grilled Spanish Chorizo sausage with aioli GF DF 11.00
Crispy Pork with salsa verde GF DF 11.00
House marinated olives GF DF V 9.00
Home-made duck liver pate on crostini 10.50 ENTREE
Hand made potato gnocchi with slow cooked lamb, peas and mint 16.90
Bennett’s Lane NV Sparkling Brut 6. 50 Risotto of exotic mushrooms and Yarra valley goats cheese finished with truffle scented oil and Italian Parmigiano GF V e) 17.50 m) 22.90
Sparkling Mad NV Sparkling Shiraz 8.50Half shell scallops roasted with crispy pork, plum sauce and coriander GF DF 15.90
Remarkables Sauv Blanc 7.50New England style clam chowder with our sourdough bread 13.90
The Patch Chardonnay 9.50Individual Antipasto of select house made goods with and deli meats with
our sour dough bread (GF and V optional available) 19.90
D’Angelo Pinot Grigio 8.50House Baked sourdough bread 1.50
Oven roasted garlic Bread 6.90SIDES
New season green vegetables GF V DF 7.90
Fresh peas with river mint and prosciutto 7.90
Small potatoes roasted 7.20
Mix leaf salad 7.20MAINS
Slow cooked confit duck leg served with carrot and pine nut gratin,
pea and river mint puree and red currant jus GF 34.50
Calulu Park Yarra Valley Pinot Noir 7.50Grilled 350g Rib Eye Steak with sauté greens, potato and cheese galette
and rich port wine jus GF 38.50
Linke Shiraz 9.50Slow Roasted Pork Belly with chickpea, mushroom, potato and chorizo compote finished with a mushroom glaze GF 31.50
D’Angelo Pinot Grigio 8.50Spiced Chicken breast butter-flied and served on a Spanish style ragout of green and red peppers 29.50
Attica Yarra Valley Tempranillo 9.20Hand-cut fettuccine pasta tossed through roasted pumpkin, semi dried tomato and basil with shaved Parmigiano V 24.50
Del Rios Marssanne 8.50 Pan seared Atlantic salmon fillet served with an organic local beetroot, feta and green bean salad finished with red wine vinaigrette GF DF 33.90
Remarkables Sauv Blanc 7.50Pan seared Kangaroo Fillet with native spice dukkah, parsnip tartlet and roasted fig jus 34.50 Norton Estate Cabernet $8.90DESSERT
Our homemade sticky date pudding with butterscotch sauce and double thick cream 12.90
Elmswood Liquor Chardonnay 7.000Australian award winning cheeses served with homemade quince paste, liqueur figs and house made lavosh 16.50
Linden Vintage Port 5.00Chocolate budhino tart with extra thick cream and raspberry couli 15.90
Pedro Ximenez Sherry Spain 7.50Vanilla pod crème brulee with cointreau baked local rhubarb GF 17.90
3 Bridges Botrytis 8.00Our “bombe Alaska” vanilla pod ice-cream, raspberry and warm toasted meringue GF 17.90
Monichino Rose Petals Spatlese 7.00 GF, DF, V
GF gluten free, DF dairy free, V vegetarian
Maximum care has been taken to ensure these are accurate however we cannot guarantee against minor trace elements, please advise your friendly wait staff of allergies when possibleSorry we don’t split the bills however we will give you
as much assistance as possible
Grilled Spanish Chorizo sausage with aioli GF DF 11.00
Crispy Pork with salsa verde GF DF 11.00
House marinated olives GF DF V 9.00
Home-made duck liver pate on crostini 10.50 ENTREE
Hand made potato gnocchi with slow cooked lamb, peas and mint 16.90
Bennett’s Lane NV Sparkling Brut 6. 50 Risotto of exotic mushrooms and Yarra valley goats cheese finished with truffle scented oil and Italian Parmigiano GF V e) 17.50 m) 22.90
Sparkling Mad NV Sparkling Shiraz 8.50Half shell scallops roasted with crispy pork, plum sauce and coriander GF DF 15.90
Remarkables Sauv Blanc 7.50New England style clam chowder with our sourdough bread 13.90
The Patch Chardonnay 9.50Individual Antipasto of select house made goods with and deli meats with
our sour dough bread (GF and V optional available) 19.90
D’Angelo Pinot Grigio 8.50House Baked sourdough bread 1.50
Oven roasted garlic Bread 6.90SIDES
New season green vegetables GF V DF 7.90
Fresh peas with river mint and prosciutto 7.90
Small potatoes roasted 7.20
Mix leaf salad 7.20MAINS
Slow cooked confit duck leg served with carrot and pine nut gratin,
pea and river mint puree and red currant jus GF 34.50
Calulu Park Yarra Valley Pinot Noir 7.50Grilled 350g Rib Eye Steak with sauté greens, potato and cheese galette
and rich port wine jus GF 38.50
Linke Shiraz 9.50Slow Roasted Pork Belly with chickpea, mushroom, potato and chorizo compote finished with a mushroom glaze GF 31.50
D’Angelo Pinot Grigio 8.50Spiced Chicken breast butter-flied and served on a Spanish style ragout of green and red peppers 29.50
Attica Yarra Valley Tempranillo 9.20Hand-cut fettuccine pasta tossed through roasted pumpkin, semi dried tomato and basil with shaved Parmigiano V 24.50
Del Rios Marssanne 8.50 Pan seared Atlantic salmon fillet served with an organic local beetroot, feta and green bean salad finished with red wine vinaigrette GF DF 33.90
Remarkables Sauv Blanc 7.50Pan seared Kangaroo Fillet with native spice dukkah, parsnip tartlet and roasted fig jus 34.50 Norton Estate Cabernet $8.90DESSERT
Our homemade sticky date pudding with butterscotch sauce and double thick cream 12.90
Elmswood Liquor Chardonnay 7.000Australian award winning cheeses served with homemade quince paste, liqueur figs and house made lavosh 16.50
Linden Vintage Port 5.00Chocolate budhino tart with extra thick cream and raspberry couli 15.90
Pedro Ximenez Sherry Spain 7.50Vanilla pod crème brulee with cointreau baked local rhubarb GF 17.90
3 Bridges Botrytis 8.00Our “bombe Alaska” vanilla pod ice-cream, raspberry and warm toasted meringue GF 17.90
Monichino Rose Petals Spatlese 7.00 GF, DF, V
GF gluten free, DF dairy free, V vegetarian
Maximum care has been taken to ensure these are accurate however we cannot guarantee against minor trace elements, please advise your friendly wait staff of allergies when possibleSorry we don’t split the bills however we will give you
as much assistance as possible
