Summer Menu

ENTRÉES – From 16′

Warm Vichyssoise with Poached Lobster, Chive Cream and Vanilla Oil
Cured Petuna Ocean Trout on Warm Kipflers with Rocket, Mustard & Dill
Clyde River Oysters with Cider, Seaweed and Shallot Vinegar
Heirloom Cherry Tomatoes Salad, with Welsh Rarebit and Aged Balsamic
Grainfed Chicken and Chorizo Terrine, Pear and Lime

MAINS – From 32′

Grilled Snapper Fillets, Tomato, Asparagus, Samphire and Olive Oil
Pan fried Blue Eye on Orzo Pasta, Mussels, Seared Scallop and a light Curry Nage
Roasted Grimaud Duck Breast, Crushed Kipflers and Caramelized Endive
Scotch Fillet, Gribiche Garnish, Horseradish Mousseline
Pavé of Polenta and Basil, Zucchini Flowers, Smoked Eggplant Purée and Aged Black Garlic

Please see our blackboard for today’s specials

Children’s menu available under 12 years (please ask the wait staff) – 14′

SIDES

The Vineyard Kitchen Marinated Olives – 6′
Jasper Peel Organic Rustic Bread with Olive Oil - 2′
Dukkah serving with Virgin Olive Oil – 6′
Mixed Local Organic Leaf Salad – 7′
Seasonal Greens Tossed with Extra Virgin Olive Oil – 7′
Kipfler Potatoes & Parsley – 7′

DESSERTS – 16′
Cassatta with Pistachio Dacquoise & Cherry Compote
Chocolate and Lavender Mousse with Summer Berries & Berry Sorbet
Valencia Cheesecake with Poached Peaches & Blood Orange Sorbet
Trio of Sorbets with Macerated Fruits
Pear Frangipane tart with Blood Plum and Blackberry Yoghurt
The Vineyard Kitchen Cheese Plate

Sundays & Public Holidays – $5 per person cover charge (excluding children)
(Please note, we are only able to present one bill per table and please advise our staff regarding allergies or dietary needs prior to ordering from our menu)