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, house made cultured butter 4.5

Marinated Mt. Zero marinated olives  5

Oysters, shucked to order 4.5 

Beef tartare, parsnip puree, cured egg yolk 16

Cured meats, warm bread (50g | 80g | 100g)

18 | 20 | 23

Gin cured ora king salmon, squash, rum sultana, dill oil, onion dust 19

Wild mushroom, white polenta, Manjimup black truffle, egg 20

MAINS

House made saffron fettucine, mushroom, consommē, pine nuts 26

House made gnocchi, smoked confit duck, tomato, rocket, ricotta 29

Wagyu brisket, dutch carrots, potato, chilli yoghurt, whiskey jus, dukkah 35

Market fish, seasonal garnish MP

Roast chicken, baby gem, red grapes, buttermilk aioli 34

Duck breast, pumpkin puree, fermented grains 36

Beef, roast potatoes, garlic, cress MP

SALAD & VEGETABLES

Steamed greens, lemon, soy 14

Roast pumpkin, Persian fetta, pine nuts, spinach  14

Roasted potatoes, chives, garlic 12

Baby cos, horseradish cream 12

TO FINISH

Warm chocolate cake, vanilla, anglaise 16

Poached apple, coconut sponge, honeycomb, celery gel  14

Lemon curd, italian meringue, chilli crumb, burnt caramel popcorn 15

Local and imported cheese served with house made lavosh, fruit paste, muscatels

14 (50g) | 27  (100g) | 33 (150g)