The Carlton Wine Room

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Food


Chef Vartan Jerijian has created a menu for the Carlton Wine Room that is seasonally driven and focused on fresh local ingredients.  The menu presents an uncomplicated selection, but its simplicity belies the thoughtful style Vartan brings to the familiar.  Each dish is an expression of texture and flavour that is both surprising and satisfying; your attention is drawn to the ingredients, not to the technique used to make them.

Choose from our a la carte menu, or enjoy one of our degustation ‘Just Feed Me’ menus and add a ‘Just Pour Me’ option.

Come in for a glass of wine and a quick bite to eat, or make a night of it.

 


Menu


★ WINE FOOD ★

Oysters (p)

4 each

Marinated olives, crisp herb bread, house curd (v)

9

Paprika spiced almonds

6

Crispy pigs ears (gf)

6

Chilli soft-shell crab, herb aioli (p,gf,df)

12

Lemon & oregano arancini, garlic aioli (v,df)

12

Bruschetta of buffalo mozzarella, tomato, basil, balsamic (v)

12

Petit salad of smoked trout, white anchovy, baby beets, watercress, horseradish (p,gf)

13

Petit salad of fig, gorgonzola, guanciale & hazelnuts (gf)

13

Steak tartare, duck egg, potato crisp (gf,df)

15

Duck rillettes, brioche, cornichons (df)

12

Ham hock terrine, plum chutney (df)

13

Chicken liver parfait, brioche, sherry gel

13

Basturma – 50gm serve (gf)

13

Capocollo – 50gm serve (gf)

13

Porchetta di testa, smoked grapes, horseradish, cashews (gf)

13

Wild vension salami – 50gm serve (gf)

15

Charcuterie board

26

Antipasto board

26

★ ENTRÉE ★

Zucchini flower, smoked goats cheese, pumpkin, sage (v,gf)

16

Grilled scallops, chorizo, salmon roe, basil (gf,df)

18

Ceviche de jour (p,gf,df)

18

Confit pork belly, ginger & apple sauce, coriander (gf,df)

18

★ PASTA ★

Gnocchi, beurre noisette, pumpkin, rosemary (v)

28

Risotto of prawn, fennel, sambuca (p,gf)

32

Linguine, asparagus, prosciutto, truffle pecorino, egg yolk

28

★ MAIN ★

Sofrito, kale, millet seeds, saffron (v,gf,df)

26

Rabbit, pancetta, roast garlic, sunflower seeds (gf)

38

John dory, corn, smoked avocado & verjuice (p,gf,df)

34

Roasted duck breast, turnip, peach, port (gf)

36

220 wagyu rump MS9+, pont neuf, tarragon butter, bone marrow (gf)

40

★ SIDES ★

Baby cos, shallots, tomato, French dressing (v,gf,df)

9

Creamed silverbeet (v,gf)

9

Sugar snap peas, sea salt (v,gf,df)

9

Duck fat roasted potatoes, smoked paprika (gf,df)

9



Cheese


One cheese & lavash

12

Two cheeses & lavash

22

Three cheeses, lavash,

32



Dessert


Chocolate sponge, coffee, vanilla bean ice-cream, honeycomb

15

Passion fruit, lime meringue, almonds & sorbet (gf)

15

Spiced stone fruit compote, sesame praline, mascarpone (gf)

15

Fig gorgonzola & walnut salad (gf)

15

★ DEGUSTATION MENUS ★

Just Feed Me – Amuse, olives, three courses

56

Just Pour Me – four 1/2 glass pours

35

Just Feed Me More – Amuse, olives, five courses

85

Just Pour Me More – six 1/2 glass pours

52

Courses & Pours change daily!
Lunch – By request for Private Events
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carlton wine room
carlton wine room
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