Wild Oak
Valentines Day Menu
Amuse-bouche
Entrée
Five
freshly shucked tasmanian pacific oysters GF DF
Warm
calamari salad with wild roquette, mint & capers GF
DF
Twice
baked yarra valley goats cheese souffle with a heirloom tomato & basil
salad V
Cream
of exotic mushroom and potato soup GF
DF
Duck
liver pate with homemade relish and toasted sourdough bread
Mains
Moroccan
chicken tagine, spiced yoghurt & saffron cous cous GF
DF
Tasmanian
salmon fillet atop a pea, mint & quinoa salad with a beurre blanc drizzle GF
Slow
roasted pork belly with sweet potato puree & a pear & ginger relish GF
DF
Slow
roasted sirloin of black angus with potato puree & red wine jus GF
DFM
Our
Risotto of exotic mushrooms, finished with truffle oil, yarra valley goats
cheese and Italian parmesan V
DFM
Dessert
Our
“bombe Alaska” vanilla pod ice-cream, raspberry and warm toasted meringue
Coverture chocolate pudding with double thick cream
and raspberry coulis
Wild
Oak lemon meringue pie with pure cream and pasionfruit sorbet
Trio
of house made sorbets (raspberry, mango
& Lemon) DF V GF
Individual
cheese plate with homemade lavosh marinated figs
$85 per person
