Menu
Entree
Endive salad, pea shoots, walnuts,blood orange, creamed taleggio 21
Scallop and prawn tortellini,
fennel, ginger and lime 24
Rabbit and chicken terrine, pickled honeydew,
Dijon emulsion, pancetta crumbs 25
Caramelised pig’s head, crispy prawn,
Granny smith, cider vinaigrette 23
Pea risotto, smoked Swiss brown butter 23
Confit Petuna ocean trout,
smoked scallop, radish, wasabi 25
Main
Burnt spinach lasagne, local asparagus,
slow cooked egg, parmesan 33
Baked snapper, squid and scallop,
cauliflower bhaji, curry emulsion 36
Fricassee of calves sweetbread,
smoked eel gnocchi and baby onions,
pancetta, soubise puree 34
Flathead, Serrano ham, parsnip puree,
potato fondant, jus gras 35
Crispy lamb belly, slow roasted rump,
broad beans, artichoke and mint 36
Char grilled veal medallion,
raviolo of veal tongue,
kromeski, white pepper jus 36
Sides, bread and olives
Crushed potato, olives and parsley 9
Provencal potatoes, aged prosciutto,
smoked garlic mayonnaise 9
Vichy carrots and peas 8
Mixed leaves, classic vinaigrette 8
Ciabatta, olive oil 3
Marinated olives 5
Cheese
Mahon Grande, honey,
almond and rosemary paste 16
Le Secret de Scey, pickled dates 14
Le Dauphin, chilled fresh grapes 16
Woodside Vigneron, fennel and apple relish 15
Berrys Creek Bellingham Blue,
tea smoked pears 14
Selection of five cheeses 35
Dessert
Caramel date tart, burnt butter ice cream,
Earl Grey tea syrup 16
Zokoko chocolate, delice, brulee,
fondant and ice cream 16
Creme caramel, pineapple salad,
liquorice sorbet 16
Brillat Savarin cheesecake,
Champagne, mandarin sorbet 16
Strawberry and vanilla trifle,
black pepper jelly 16
Market fruits, gels, jubes, sorbets 16
Etch lolly tray 16
Etch tasting menu 100
Etch tasting menu with wine 150
Tasting Menu
Amuse bouche
-
Endive salad, pea shoots, walnuts,
orange, creamed taleggio
2009 Ostertag ‘Barriques’ Pinot Blanc,Alsace
Confit Petuna ocean trout,
smoked scallop, radish, wasabi
2010 Atlas ’Watervale’ Riesling,
Clare Valley
-
Baked snapper, squid and scallop,
cauliflower bhaji, curry emulsion
2008 Champalou ‘Demi-Sec’ Chenin Blanc,
Loire Valley
-
Caramelised pig’s head, roasted prawn,
pickled Granny Smith, cider vinaigrette
2009 Mac Forbes Blaufrankisch,
Carnuntum
-
Char grilled veal medallion,
Kromeski, white pepper jus
2009 Elephant Hill Syrah,
Hawkes Bay
-
Pre dessert
-
Caramel date tart, burnt butter ice cream, Earl Grey tea syrup
2010 L’Armangia, Moscato D’Asti,
Piedmont
