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H E R R I N G B O N E
S P R I N G M E N U
SPRING
A LA CARTE MENU
(SAMPLE)
(Oct. 2024)
house baked bread and butter
local olives marinated with chilli, garlic and oregano
whipped cod roe dip, yarra valley roe, potato crisps
baked shark bay scallop, nduja, soubise sauce, nori butter, smoky paprika
capocollo, marinated peppers, buffalo mozzarella, fried marjoram
“spring crostini” of smoked tommy ruff, fried lemon aioli, herby peas + tomatoes
free range chicken liver parfait, fennel crostini, red wine pear, sichuan pepper
torched spencer gulf prawn + scallop crudo, poor man’s orange, fermented jalapeño
citrus cured ocean trout, crème fraiche, golden beets, hazelnuts, horseradish
hummus, chermoula, herb yoghurt, roasted currants, fried okra, house made focaccia
barossa valley duck and cotechino terrine, zuni pickle, salsa verde, spiced prunes
chargrilled local broccoli, sweet onion cream, salsa verde, ortiz anchovies
crispy skin barramundi, roasted celeriac, café de paris butter, lemon pan fried gnocchi, beurre blanc, organic capers, braised cavolo nero, rosemary, reggiano charred clare valley chook, brussel sprouts, nino’s speck, jus gras, mustard oil slow roasted fleurieu lamb shoulder, red harissa, spiced beets, vincotto
hand cut chips, garlic, rosemary
iceberg salad, cucumber, honey dew, fried bread, buttermilk vinaigrette
SWEET AND CHEESE brûlée meyer lemon tart, crème fraiche, apple caramel selection of local cheese, crispbreads + accompaniments
crispy skin barramundi, roasted celeriac, café de paris butter, lemon pan fried gnocchi, beurre blanc, organic capers, braised cavolo nero, rosemary, reggiano charred clare valley chook, brussel sprouts, nino’s speck, jus gras, mustard oil slow roasted fleurieu lamb shoulder, red harissa, spiced beets, vincotto
hand cut chips, garlic, rosemary
iceberg salad, cucumber, honey dew, fried bread, buttermilk vinaigrette
SWEET AND CHEESE brûlée meyer lemon tart, crème fraiche, apple caramel selection of local cheese, crispbreads + accompaniments