Vineyard Kitchen

S T A R T E R S (from $10)

Beetroot and vodka cured ocean trout (gf)

Cauliflower and parmesan soup (v)

Chorizo, smoked almonds, ash goats cherve

Roast baby carrots, hummus and dukkah (v,gf)

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 Panko coated crispy lamb brains with a pickled shallot and parsley salad​

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Crispy quail on a parsnip puree (gf)

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Crumbed WA sardines with a parsley caper mayo

Beetroot and goats cheese brulee (v,gf)

Chargrilled nduja filled baby squid with romesco sauce

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Pan fried mushrooms with persian feta

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M A I N S (from $29)

Herb crusted ocean trout on celeraic puree with toasted seeds and yarra valley caviar

Twice cooked duck leg with black barley and wild mushroom broth

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Crispy free range chicken with morcilla, roast red onion and smoked almond salad (gf)

Slow cooked beef cheek on polenta with fresh ricotta, hazelnuts, watercress and pickled shallots (gf)

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Spiced lamb shoulder and feta parcel with a light green salad

Baby carrot and freekah salad with dukkah and labne (v)

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Beetroot, hazelnut, mascarpone and goats curd

risotto (v)​​

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D E S S E R T (from $10)

Goats curd with honeycomb fresh from the hive

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Dark chocolate peanut butter pie

Orange and almond cake with sweet mascarpone (gf)

Creme brulee (gf)

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Cheese platter with olives, lavosh and homemade quince paste

As our menu is forever changing with the seasons and the produce it provides please only use the above as an example.

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We can also meet dietary requirements for those that are vegetarian, gluten and dairy intolerant.  Please let us know at your time of booking as to what requirements you may need.