FOOD

Chef Aaron Starling 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 Starling 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.

MENU

SNACKS

BAKER D. CHIRICO BREAD, CARAMELISED MISO BUTTER  4

MOUNT ZERO MARINATED OLIVES  6

TOASTED NUTS, ESPELETTE PEPPER 5

LARDO ON TOAST  7

TO START

HOUSEMADE TERRINE, PICCALILLI 17

CURED MEAT 18

DUCK LIVER PARFAIT, HOB NOBS 15

BEEF TARTARE WITH SMOKED OYSTER CREAM & CRISPY POTATO  17

ALBACORE TUNA, SAN DANIELLE HAM, HORSERADISH, PICKLED GRAPES  19

SMOKED ATLANTIC SALMON WITH BABY RADISHES, APPLE & FENNEL   18

HOUSEMADE PASTA

HOUSEMADE TAGLIATELLE WITH BEEF SHIN RAGU, GARLIC & PECORINO  ROMANO 26

PAN FRIED GNOCCHI WITH NJUDA, CARAMELISED SOUBISE, NETTLES, AGED TELLEGIO  26

PEPERONATA, RICOTTA SALATA, PICKLED GARLIC  6

PICKLED WHIT ANCHOVIES, GNOCCO FRITTO 13

PACIFIC OYSTER, MIGNONETTE DRESSING, RYE BREAD  4.5 EACH

BLACK PUDDING SANDWICH  9

BRAISED LOCAL POTATOES, LEEK, SOFT EGG, GREMOLATA CRUMB  27

MEAT AND FISH

FISH OF THE DAY, FERMENTED GRAINS, WILD FENNEL, PANCETTA, ANCHOVY  35

PASTURE FED BEEF, MALT PICKLED ONION, BURNT POTATO, GENTLEMAN’S RELISH  35

ROAST CHICKEN, WINTER KALE, SAGE AND BRIOCHE PUDDING, DATE  35

VEGETABLES

CABBAGE SLAW, RYE, PEDRO XIMENEZ, PARMESAN 14

BEETROOTS, QUINOA, CURD, HIBISCUS 15

 CARROTS, SMOKED ALMOND, SHEEPS YOGHURT, PESTO, VINAIGRETTE  16

BAKED CAULIFLOWER WITH MACADAMIA, & CAPER MARJORAM  15

TO FINISH

PEAR, VANILLA, COCONUT  14

CHOCOLATE, BROWNIE, HAZELNUT, MALT 16

PETIT FOURS $2.50 EACH

RHUBARB, PAIN D’EPICES, EARL GREY  15

A SELECTION OF CHEESE PRICED PER 50G

2 CHEESES $25 75G

3 CHEESES $32 90G