HERRINGBONE

Winter
A LA CARTE MENU
July. 2026

(sample)

house baked focaccia, chilli oil, reggiano

local olives marinated with aged balsamic, garlic, oregano

cannellini bean, fermented carrots, n’duja, orange blossom honey, focaccia

whipped cod roe dip, yarra valley roe, potato crisps (I)

coffin bay oyster, fermented chilli + tomato, lime - each (A)

piccadilly valley potato and leek ‘mini’ soup, hot smoked trout + roe, goat curd - each (A)

hot smoked tommy ruff on toast, onion jam, olive tapenade, candied orange - each (A)

house made fried falafel, tomato kasundi, persian feta, zuni pickle - each

ninos prosciutto, rockmelon, stracciatella, pear marmalade

ortiz anchovies, capers, lemon, pickled shallots, rio vista olive oil, focaccia (I)

torched prawn crudo, green harissa, pickled celeriac, poor man’s orange (A)

citrus cured rainbow trout, smoked potato, crème fraiche, horseradish, carraway (A)

free range chicken liver parfait, shiraz pears, sichuan salt, witlof, fennel crostini

pan fried potato gnocchi, fricassée of porcini mushroom, piccadilly valley black truffle 

pan seared qld barramundi, sa prawn, beurre blanc, miso braised black cabbage (A)

grilled free range chicken, adelaide hills brussels, crispy prosciutto, jus gras, mustard oil

slow roasted fleurieu lamb shoulder, spiced beets, red harissa, orange vincotto

hand cut chips, garlic, rosemary

iceberg salad, ranch dressing, honeydew, fennel crostini, herb oil

manjari 64% and pretzel tart, brûlée uraidla quinces, roasted chestnut, crème fraiche

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

 selection of australian cheese, crispbreads, accompaniments