Head Chef, David Stewart is paving new ground with a menu where seasonality and supreme provenance are the prevailing watchwords in this East Doncaster Restaurant. Best described as Modern European, it is littered with refreshingly experimental touches designed to really awaken the imagination and palate.
Food of this pedigree is rare. Chef David Stewart delights in using Victoria’s most seasonal ingredients - the finest meats, seafood, vegetables and herbs sourced from local waters, pastures and producers.
Service is efficient, friendly and knowledgeable, never intrusive. More Recently the restaurant has been recognised in the 2010, 2011 & 2012 edition's of "The Age Good Food Guide".
ENTREE
Semolina dusted calamari served with wild roquette and Spanish onion 19.5
Spencer gulf king prawns, garlic parsley dressing andsquid ink crumbs 19.0
Atlantic salmon ceviche, avocado mousse, beetroot meringue 19.5
Baby spinach salad tossed with honey soy beef, walnuts, orange ginger glaze 18.5
Black mussels, soft green garden herbs and celery heart, with creme fraiche 18.5
Berkshire pork belly, truffle potato, apple muscat puree 19.0
Angus beef braciole, tuna aioli, Sicilian anchovy, black olive tapenade and black pepper 19.5
Canadian deep sea scallops with porcini puree, Dutch carrots and aged balsamic 19.0
Tarago river Goat’s cheese and pickled beetroot salad, watercress, orange and walnut praline 18.5
Blue swimmer soft shell crab with toasted rye, sauce gribiche 19.0
Bendigo spiced fried quail with cabbage salad and cider vinegar aioli 19.0
Tender Trap tapas platter (serves two) 35.9
MAIN
Heirloom carrot risotto with globe artichoke, charred baby spring onions, whipped goats curd and mustard cress 28.9
Seafood linguini – Local Seafood, white wine, garlic and fresh garden herbs 32.9
Blue swimmer crab spaghettini with fresh chilli, garlic, orange infused olive oil 32.9
Chive gnocchi, clam sauce, shaved seasonal vegetables with squid ink crumbs 28.9
Orrechiette with Ortiz anchovies, chilli, garlic and reggiano 27.9
Paella - Local seafood, chorizo, sofrito and fresh tomato 36.9
Yellow fin tuna, shaved vegetable salad with mustard vinaigrette 36.9
Whole roasted spatchcock with braised peas, grilled kaiserfleisch 33.9
Seared chicken breast, liver parfait, quinoa, spiced pumpkin and asparagus 31.9
Lamb assiette with Provencal vinaigrette and lamb reduction, herb oil 36.9
Thyme crusted Berkshire pork rib, pickled beetroot, shaved broccoli and whipped Brie 36.9
Pasture fed beef tenderloin, dry aged 28 days with truffle butter, roast shallots, potato mousseline and port reduction 37.9
Pasture fed Angus beef rib, fermented black garlic, parsley butter and thick steak fries 41.9
Wagyu sirloin with roasted shallots, radish with sauce Madeira 49.9
SIDE
Roquette salad with macadamia, nashi pear, Grana Padano 9.0
Grilled zucchini, whipped feta, chilli 9.0
Heirloom carrots, hung yoghurt, harissa 9.0
Vine tomatoes, pickled onion, olive oil vincotto 9.0
Butter lettuce salad with cherry radish, tarragon aioli 9.0
Steak fries 9.0
Green beans, chilli, garlic, almonds 9.0
DESSERT
Caramelized lemon tart served with toasted sesame parfait 14.9
Jam Donut’ – warm donuts, spiced strawberries, strawberry gelato and berry jelly 14.9
Muscat apple and walnut tart with vanilla parfait and salted spice cream 14.9
Aerated chocolate, honeycomb and pistachio anglaise 14.9
‘Cherry Ripe’ – Vanilla and coconut Panna cotta, sour cherry gelato and chocolate soil 14.9
Rhubarb custard with Turkish delight, pistachio praline and vanilla bean parfait 14.9
Tender Trap dessert platter (serves two) 32.9
Old Telegraph Road Cheeses – Please refer to our special menu
Your Host – Chris Moraitis
Your Chef – David Stewart
It is the policy of the restaurant to not serve cakes/desserts from out sourced locations. To discuss further options on special occasions please feel free to contact the restaurant and we will endeavour to cater to your needs.
Whilst making a reservation we would encourage you to inform us of any dietary requirements you may have, so we can best cater to your needs.