H E R R I N G B O N E

W I N T E R M E N U

WINTER A LA CARTE MENU (SAMPLE) (August 2024) house baked bread and butter local olives marinated with chilli, garlic and oregano whipped cod roe dip, yarra valley roe, potato crisps freshly shucked coffin bay oyster, spicy tomato vinaigrette capocollo, marinated peppers, buffalo mozzarella, fried marjoram applewood smoked tommy ruff crostini, onion jam, olive tapenade, orange free range chicken liver parfait, fennel crostini, red wine pear, sichuan pepper torched spencer gulf prawn + scallop crudo, mandarin, fermented jalapeño, kohlrabi citrus cured atlantic salmon, 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, jerusalem artichoke, café de paris butter, lemon pan fried gnocchi, beurre blanc, organic capers, sautéed rapini, rosemary, reggiano charred clare valley chook, sautéed brussel sprouts, nino’s speck, jus gras, mustard oil slow roasted fleurieu lamb shoulder, red harissa, spiced beets, vincotto
hand cut chips, garlic, rosemary baby cos hearts, house pickle, mustard vinaigrette
SWEET AND CHEESE brûlée meyer lemon tart, crème fraiche, persimmon caramel selection of local cheese, crispbreads + accompaniments
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