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. Our staff will guide you through the day's specials and can even elaborate on the different grains that we use in our breads.
Recently recognised in the 2010 Edition of "The Age Good Food Guide".
Entrees
Seared sea scallops with porcini puree, Dutch carrots, aged balsamic 19.0
Slowly roasted pork belly with apple, watercress and truffle potatoes 18.9
Semolina dusted calamari served with wild roquette and Spanish onion 18.9
Mussels “A la mariniere” – White wine and celery heart, finished with crème fraiche 18.5
Baby spinach salad tossed with honey soy beef, walnuts and orange ginger glaze 18.0
Soft shell crab bisque 18.9
Goat’s cheese and pickled beetroot salad finished with roquette, watercress, orange and walnut praline 18.0
Lightly fried sardines served on ciabatta with mazzarella and tomato, drizzled with vincotto 18.0
Peppered beef braciole served with tuna remoulade, Sicilian anchovies and parsley dressing 18.9
Tender Trap tapas platter for two 32.9
“The dining table is the only place where we don’t get bored during the first hour”
Pastas
Wild mushroom and parmesan risotto finished with porcini soil 27.9
Seafood linguini ‘beurre blanc’ – White wine finished with garlic and garden herbs 32.9
Blue swimmer crab spaghettini with garlic, chilli finished with orange infused olive oil 31.9
Pan fried gnocchi with pickled baby beetroot, asparagus, gorgonzola and water chestnuts 26.9
Orecchiette with cauliflower, broccoli couscous, anchovies and regiano. 25.9
Paella served with a selection of local seafood, Spanish sausage, saffron, paprika and fresh tomato 32.9
Mains
250gm aged eye fillet with truffle potato fondue drizzled with porcini jus 35.9
Spatchcock with thyme beurre blanc, Dutch carrots 32.9
Seared chicken breast, liver parfait, pumpkin and smoked eggplant 29.9
Roast lamb rack with field mushroom tart, goat’s cheese, beetroot tzatziki and parsley puree 34.9
Aged Angus rib eye with mustard crème fraiche, hand cut fries 38.9
Slow roasted flathead barrel with mussels and tomato fetta crumble 32.9
Braised lamb shank pie with shallots and herbs, topped with puff pastry 33.9
Sides
Roquette salad with macadamia, nashi pear, grana 9.0
Vine ripened tomato and shallot salad, vincotto 9.0
Rustic Greek salad 9.0
Crushed Spanish potato salad, jamon chips, peas, capsicum, herbs and a sherry aioli 9.0
Thick steak chips 9.0
Warm beans with chilli, garlic and almonds 9.0
Slowly cooked mushrooms with chermoula, spinach and carrots 9.0
Desserts
Caramelized lemon tart served with toasted sesame gelato 14.5
Greek donuts (loukoumathes) with honey, cinnamon and pistachio syrup with baklava ice cream 14.5
Banana brulee with espresso ice cream 14.5
Muscat, apple and walnut tart, salted spice cream, vanilla gelato 14.5
Aerated chocolate, honeycomb and pistachio anglaise 14.5
“Cherry Ripe” vanilla panna cotta with chocolate gelato, coconut tuille 14.5
Dessert platter (serves two) 31.9
Old Telegraph Road Cheeses – Please refer to our special menu
Your Host – Chris Moraitis
Your Chef – David Stewart