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, pepper curd (v,gf)

9

Paprika spiced almonds

6

Crispy pigs ears (gf)

6

Padron Peppers (v,gf,df)

9

Bonemarrow, radish, anchovy (gf,df)

8

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

13

Fried asiago, lemon, capsicum (v)

12

Clams, chorizo & white beans (gf,df)

15

Waygu steak tartare, duck egg, potato crisp (gf,df)

15

Duck rillettes, brioche, cornichons (df)

12

Chicken, pistachio, pancetta, plum chutney (df)

13

Chicken liver pate, brioche, jalapenos

13

Jamon – 50gm serve (gf)

14

Capocollo – 50gm serve (gf)

13

Wild venison salami – 50gm serve (gf)

15

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

13

Charcuterie board

26

Antipasto board

26

★ ENTRÉE ★

Goat curd panna cotta, beetroot, hazelnuts (v,gf)

17

Octopus, morcilla, scallops, romesco (gf)

18

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

17

Pork belly, ginger & apple sauce, coriander (gf,df)

18

★ PASTA ★

Gnocchi, beurre noisette, pumpkin, rosemary (v)

28

Risotto of squid ink, octopus, artichokes (p,gf)

32

Pappardelle, mushrooms, chestnut, truffle, cream, hens egg (v)

30

★ MAIN ★

Stuffed zucchini, lemon & oregano rice, tomato (v,gf,df)

26

Porchetta trio, brussel sprouts, celeriac, seeded mustard (gf)

38

John dory, cannellini beans, caponata, caperberries (p,gf,df)

34

Roasted duck breast, swede, turnip, pomegranate, port (gf)

36

220 wagyu rump MS9+, pont neuf, bonemarrow, jus (gf)

40

★ SIDES ★

Oak leaves, shallots, tomato, French dressing (v,gf,df)

9

Cauliflower, taleggio, truffle pecorino (v)

9

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

9

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

9

Pomme purée (v,gf)

9



Cheese


One cheese & lavash

12

Two cheeses & lavash

22

Three cheeses, lavash,

32



Dessert


Steamed almond pudding, butterscotch, brandy prune, anglaise & porridge crisp

15

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

15

Vanilla & mandarin panna cotta, pistachio, pomegranate, white chocolate (gf)

15

Dessert platter to share

38

★ 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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