Start | Graze, Eat & Drink


MV | Graze, Eat & Drink


To graze, we have extensive selection of cheese and salumi. To Eat, a seasonal Italian themed menu from an open kitchen. To drink, an extensive local, international and funky wine list along with cocktails.. spirits and more.. all while being looked after by our fun-loving service crew in our 1849 heritage-listed stone-masonry workshop.

Parallax | Rich Duck Ragu

Text | Graze, Eat & Drink menu

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BISTRO MENU
SEP 19

DAILY SPECIALS

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MEAT & CHEESE LIST

GRAZE

CURED MEAT BOARD

served w grissini,
cornichons & olives

CHEESE BOARD

served w crackers,
blueberries & quince paste

choice of 1 $19, choice of 2 $25, choice of 3 $30

CURED MEAT SELECTION

PROSCIUTTO – cured for 18 months
MORTADELLA  – large Italian sausage made from ground pork
TRUFFLE INFUSED SOPRESSA –  100% pork with distinct truffle taste
CACCIATORE –  mild spicy small pork salami
BRESAOLA –  air-dried beef w a subtle hit of chilli
CAPICOLLO– rich + peppery pork salami

CHEESE SELECTION

FIOR DI CAPNA  – soft creamy goat milk cheese from Italy
CREMEUX D’ARGENTAL – soft + creamy triple cream from France
TALEGGIO – soft, washed rind cows milk cheese from Italy
PECORINO ROMANO – semi hard sheep milk cheese from Italy
UBRIACO ROSSO RABASO – ’drunk cheese’ sheep milk cheese aged in red wine
GORGONZOLA  – soft + creamy with a soft bite from Italy

EAT

THE NIBBLES

OYSTERS — Sydney rock oysters w shallot vinaigrette (gf)4 each
ROCKET & PARMESEAN SALAD—rocket leaves w fresh shaved parmesan (gf)(v)12
BRUSSEL SPROUTS SALAD  — w baked onion, radicchio & pickled fennel (gf)(v)16
VEGGIE  BRUSCHETTA — charred eggplant w marinated tomato & zucchini (v)(gf)16
BURRATA —served w heirloom tomatoes, pumpkin veloute & roast almonds (gf)(v)20
CHICKEN LIVER PARFAIT — w toast & carrot chutney15
PORK BITES — pork belly w a sweet sticky glaze (gf)18
POPCORN PRAWNS —fried paprika prawns w chilli mayo (gf)19
SALT & PEPPER CALAMARI —tapioca dusted calamari w aioli (gf)20
SEAFOOD PLATTER — seared scallops, charred king prawns and oysters (gf)24

THE SERIOUS

VEGETABLE LASAGNE — gf pasta w layered seasonal veg w béchamel sauce (gf)(v)26
BEEF CASARECCE — chunky beef ragu with fresh casarecce pasta29
DUCK PAPPARDELLE—rich ragu of slow cooked duck picked off the bone30
GNOCCHI —  potato + mussel cream w speck and fresh mussels34
LOBSTER RISOTTO — carnaroli rice w lobster tail & prawn bisque (gf)34
SNAPPER — w potato & leak tart w salsa verde (gf)30
DUCK LEG — confit duck leg w roast cauliflower, beetroot & ginger puree, pistachio(gf)29
BEEF TAGLIATA — sliced sirloin fillet w rocket & parmesan (gf)28
LAMB SHOULDER —pulled lamb w roast celeriac, radicchio & red wine date jus (gf)32

THE SWEET

DONUTS —cinnamon sugar dusted w nutella14
STRAWBERRY PANNA COTTA — w berry compote & red wine poached pear (gf)13
TIRAMISU — italian Lady fingers soaked in coffee mascarpone and baileys (gf)13