FOOD

Our Chef has created a menu for the Carlton Wine Room that is uncomplicated, seasonally driven and focused on fresh local ingredients. The menu presents is an expression of texture and flavour that allows your attention to be drawn to the ingredients, not to the technique used to make them.

MENU

TO START

Bread and house made cultured butter 4.5

Marinated Mt. Zero marinated olives  5

Daily selected oysters, shucked to order 4.5 

Organic beed tartare, parsnip puree, tomato seeds, cured egg yolk 10

Cured meats, warm bread, noisette infused butter 18

Warm poached pear, butter leek, durum cous cous, radish, goat curd, native thyme 16

Sand crab, cucumber, tomato, wild garlic, fennel jam, puffed barley 20

Gin cured salmon, squash, rum soaked sultana, dill oil, onion dust, char bread 20

MAINS

House made fettucine, mushroom fricassee, pine nuts, mushroom consume 27

House made gnocchi, smoked confit duck, dried ricotta, wild rocket, rich tomato sauce 29

Truffled egg, white polenta, black truffle, wild mushrooms 24

Braised short rib, dutch carrots, dukkah, potato foam, chilli yoghurt, whiskey jus 35

Market fish, mushroom puree, peas, wilted greens, Tasmanian salmon pearls 36

Roasted chicken, cabbage, dried grapes, buttermilk aioli, baby gem 34

Duck breast, pumpkin puree, blackberries, fermented grains 36

Daily selected Victorian beef, roast potatoes, garlic, cress MP

SALAD & VEGETABLES

Blistered green beans, garlic, watercress 12

Roast pumpkin, Persian fetta, pine nuts, spinach  12

Duck fat roasted potatoes, chives 10

Salad of bitter greens, horseradish 10

TO FINISH

House made pudding 14

Torched fig, celery, apple sorbet, coconut sponge, honeycomb  14

Lemon curd, chilli crumb, lemon myrtle sorbet, burnt caramel popcorn 15

Local and imported cheese served with house made lavosh, fruit paste, muscatels 14 (50g) | 27  (100g) | 33 (150g)