HERRINGBONE

Autumn
A LA CARTE MENU
April. 2026

(sample)

house baked focaccia + chilli oil + reggiano

local olives marinated with chilli, garlic and oregano

whipped cod roe dip, yarra valley roe, potato crisps

ortiz anchovies, capers, lemon, rio vista olive oil, focaccia

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

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

hot smoked tommy ruff on toast, onion jam, olive tapenade, candied orange

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

local prosciutto, honeydew melon, stracciatella, pear marmalade

torched prawn crudo, fermented jalapeño, watermelon, basil, prawn oil, lime

yellowfin tuna sashimi, goat curd, jalapeño, orange, thyme, horseradish

whipped cannellini bean, fermented carrots, chermoula, orange blossom honey, focaccia

barossa duck and cotechino terrine, roasted peaches, mignonette, grilled garlic toast

pan fried potato gnocchi, queen garnet plums, gorgonzola, walnut brown butter

pan seared barramundi, celeriac velouté, café de paris butter, tasmanian wakame

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

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

hand cut chips, garlic, rosemary

radicchio leaf salad, persian feta, red cherries, hazelnuts, cabernet vinaigrette

SWEET AND CHEESE

manjari 64% chocolate tart, berries, crème fraiche, pistachio

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

selection of australian cheese, crisp breads + accompaniments