The Carlton Wine Room

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Food


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 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

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

12

Salt cod croquettes, garlic aioli (p)

12

Bruschetta, white anchovy, pigs ear, salsa verde

13

Terrine, fruit chutney

13

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

13

Wagyu bresaola – 50gm serve (gf)

12

Jamon serrano – 50gm serve (gf)

15

Charcuterie board

26

Antipasto board

26

★ ENTRÉE ★
Goats curd, beetroot, wild mushrooms, fennel, black pepper sable (v)

17

Crispy beef cheek, tiger prawn, smoked apple, celeriac remoulade

18

Blue eye, cuttlefish, chicken, celeriac, pickled mushrooms & cashews (gf)

18

Rolled pork belly, scallop, tarragon, chorizo & cauliflower (gf)

18

★ PASTA ★
Risotto of jerusalem artichoke & radicchio (v,gf)

28

Spaghettini, octopus, mussels, chorizo, olives, oregano

30

Pappardelle, braised veal shoulder ragout

28

★ MAIN ★
Caramelised onion brioche, winter vegetables, parsnip & parmesan soup (v)

28

John dory, kohlrabi, watercress, horseradish, roasted potato broth (gf)

34

Aylesbury duck, pumpkin, witlof, beancurd & grapefruit (gf)

36

Suckling pork, charred broccoli cream, globe artichoke, warm farro salad (gf)

36

250gm grilled, wagyu rump MB9, beetroot, miso, jerusalem artichoke, horseradish (gf)

40

★ SIDES ★
Broccolini, sesame & tofu dressing

9

Oak leaf salad, persimmon & candied walnuts (gf)

9

Roasted cauliflower, san simon cheese & sage

9

Duck fat roasted kipfler potatoes (gf,df)

9



Cheese


One cheese, pear, lavosh, quince paste

12

Two cheeses, pear, lavosh, quince paste

22

Three cheeses, pear, lavosh, quince

32



Dessert


Pear compote, walnuts, oloroso, sherry vinegar

15

Caramelised apple, puff pastry, rosemary & milk sorbet

15

Dark chocolate “Aero”, rice milk, green tea

15

★ PETITS FOURS ★
Apple pate de fruit (gf,df)

3.50

Rose scented marshmallow (gf,df)

3.50

Chocolate honeycomb bar (gf)

3.50

Pistachio, apricot, white chocolate nougat (gf)

3.50

One petit four 3.50, all four 12
★ DEGUSTATION MENUS ★
Just Feed Me – Olives, three courses

56

Just Feed Me More – Olives, five courses

85

Just Pour Me – four 1/2 glass pours

35

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
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