HERRINGBONE

AUTUMN
A LA CARTE MENU
Mar. 2025

(sample)

house baked focaccia + chilli oil + reggiano

local olives marinated with chilli, garlic and oregano

whipped cod roe dip, yarra valley roe, potato crisps

pan fried turkish peppers, parsnip skordalia, furikake

capocollo, marinated peppers, buffalo mozzarella, fried marjoram

baked shark bay scallop, nduja, soubise sauce, nori butter, smoky paprika

hot smoked tommy ruff escabeche, sauce gribiche, organic capers, tas wakame

free range chicken liver parfait, fennel crostini, sweet and sour cherries, sichuan pepper

torched spencer gulf prawn crudo, watermelon, lime, fermented jalapeño, prawn oil

citrus cured ocean trout, ruby grapefruit, persian fetta, green harissa, toasted buckwheat

slow roasted pumpkin hummus, brown butter pine nuts, hills honey, rosemary, focaccia

barossa valley duck and cotechino terrine, salsa verde, roasted peach, grilled garlic toast

pan fried potato gnocchi, roasted queen garnet plums, hazelnut, thyme, gorgonzola

grilled clare valley chook, porcini mushroom cassoulet, green olive + ortiz salsa verde

slow roasted fleurieu lamb shoulder, pomegranate, baba ghanoush, fried chillies

hand cut chips, garlic, rosemary

iceberg and rocket salad, tomato vinaigrette, fetta, oregano

SWEET AND CHEESE

brûlée lisbon lemon tart, crème fraiche, honey butterscotch

fennel seed icecream, apple caramel, salty roasted almonds, amaretti

selection of australian cheese, crisp breads + accompaniments