Chef Matthew Silovic 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 Matthew 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. A special ‘Let’s Do Lunch!’ degustation is also available for our Thursday to Saturday lunches.
Come in for a glass of wine and a quick bite to eat, or make a night of it.
Menu
★ WINE FOOD ★
★
Oysters (p)
3.5 each
Marinated olives, crisp herb bread, house curd (v)
9
Chilli soft-shell crab, herb aioli (gf,df, p)
12
Terrine, fruits puree
13
Salumi plate, Porchetta di testa & local salami (gf)
20
Antipasto board
26
One cheese, pear, lavosh, quince
12
Three cheeses, pear, lavosh, quince
32
★ ENTREE ★
★
Braised oxtail raviolo, minestrone of vegetables (df)
17
Slow cooked egg, crisp skin, mushrooms, grains, chestnut soup
17
Mackerel, grilled celery, cucumber, rhubarb, black pepper crumble (p)
17
Clams and cuttlefish, crisp mussels, ginger custard, pickled carrots (p)
17
Heirloom carrots, beets, black Russian bread, horseradish cigar (v)
16
★ MAIN ★
★
John Dory, pumpkin, rocket, bulgar wheat, macadamia (p)
35
Barramundi, beetroots, lentils, wild figs (gf)
34
Roasted Muscovy duck breast, braised leg, quince, onions, quinoa (gf)
36
Pressed pork shoulder, rainbow chard, turnips, pear, parsley (gf)
34
220grm grilled, grass-feed scotch fillet steak, parsnip, wild mushrooms brussels sprouts (gf)
35
Brussels sprouts, caramelised onion (v gf)
9
Kipfler potatoes, prosciutto, aioli (gf)
9
Rocket salad, pickled shallot, puffed wheat (df, v)
9
★ PASTA ★
★
Braised lamb ragout with pappardelle (df)
28
Linguine of vongole, razor and surf clams (p)
29
Jerusalem artichoke risotto (v)
26
Cheese
One cheese, pear, lavosh, quince paste
12
Two cheeses, pear, lavosh, quince paste
22
Three cheeses, pear, lavosh, quince
32
Dessert
Frozen quince parfait, mandarin, coconut, yogurt snow (gf)
15
Apple and tonka bean brulee, walnuts, white chocolate and celeriac icecream (gf)
15
Beetroot pain perdu, chocolate ganache, raspberries
15
★ DEGUSTATION MENUS ★
Let’s Do Lunch! – Antipasto and choice of pappardelle or risotto
32
Just Feed Me – Olives, three courses
56
Just Feed Me More – Olives, five courses
85
Courses changes daily. Ask for delicious matched wines!
