DINING: RESTAURANT MENU

Our menu changes daily depending on the selection of estate, local and seasonal produce available. Here is an example from 23rd August 2010.

Please note our kitchen team will be happy to specially prepare additional vegetarian options at your request.

Lunch on weekends and public holidays is offered at $65 for two courses and $75 for three courses.

If you would like to peruse our wine list, then you can download a PDF copy here.

Chef de Cuisine: Barry Davis

Entree

• Panfried scallops with sauce Jacqueline, black Venere rice and ginger beurre blanc - $21
• Montalto gardens stinging nettle risotto with roast quail - $22
• Pork and veal farmhouse terrine with cornichons and dill toast - $20
• Cured king salmon with potato salad in seeded mustard dressing and
  Montalto garden horseradish cream - $20
• Agnolotti of confit rabbit on wilted spinach with a currant and pine nut jus - $22

Main

• Barramundi fillet, pan roasted with choucroute and sauce poivarde - $42
• Pan roasted snapper fillet with leek fondue, crushed peas and port jus - $40
• Duo of pork: 16 hour ‘sous-vide’ pork belly on shallot and ginger jam;
  Honey-mustard glazed trotter on celeriac purée - $41
• Mornington Peninsula bred and aged tenderloin with Montalto garden
  Jerusalem artichoke purée - $42
• Slow roasted Flinders Island lamb loin with artichoke barigoule and confit kipflers - $41
• De-boned braised duck legs and margret duck breast with North African spiced
  pistachio couscous and sweet apricots - $41

Dessert

• Rice pudding with poached rhubarb and fresh strawberries - $18
• Apple and pear crumble with cinnamon ice cream - $18
• Chocolate hazelnut dacquoise with honey ice cream - $19
• Fresh crepe with house made orange marmalade and vanilla ice cream - $19
• Selection of handmade and imported cheeses with lavoche and house made fruit bread - $26