HERRINGBONE

SPRING
A LA CARTE MENU
Oct. 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

streaky bay oyster, fermented chilli and lime vinaigrette

free range chicken liver parfait on toast, sichaun salt, pedro ximenez poached pears

roasted candy stripe beetroots on toast, persian feta, green harissa, hazelnuts

local prosciutto, rockmelon, buffalo mozzarella, pear marmalade

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

torched prawn and scallop crudo, orange, aleppo pepper, pickled turnip, basil, prawn oil

yellowfin tuna sashimi, crème fraiche, cucumber, horseradish, pink peppercorn, dill

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

smoked pork hock and cotechino terrine, salsa verde, spiced prunes, grilled garlic toast

pan fried potato gnocchi, porcini mushroom fricassee, reggiano, brown sage butter

chargrilled swordfish, fried local brussels, capers, spicy tomato, beurre blanc

grilled free range chicken, bbq fioretto, sweet and sour currants, salsa verde

slow roasted fleurieu lamb shoulder, hummus, broken falafel, green harissa, ras el hanout

hand cut chips, garlic, rosemary

butter lettuce salad, fennel crostini, mustard vinaigrette

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