heading-menus

HORS D’OUVRES

Marinated seasonal Australian olives with lupini 11
Ortiz anchovies, sourdough, sauce vierge 21
Chef’s daily snack mp
Portuguese salt cod croquettes, fermented black garlic 5ea
Grilled choricitos, sherry, Padron peppers 18
Dr Marty’s crumpets, vaudovan mayo, spanner crab 19
Fermented cucumber, whipped squacquerone, Yarra Valley caviar 18

AUSTRALIA’S PREMIUM OYSTERS

Nothing beats the quality and purity of

freshly shucked Australian oysters.

Appellation Sydney Rock oysters.

Royal Miyagi Pacific oysters.

Natural, shucked to order with champagne mignonette
3 for 15 | 6 for 28 | 12 for 54

CHARCUTERIE

Selection of artisan cured meats, celeriac remoulade, zucchini pickles 32
Chicken liver parfait, Madiera, cornichons, toasted brioche 19

CHEESE

Selection of Australian and international cheeses with fruit chutney, candied walnuts, lavosh 30

 

Our Kitchen team is inspired by local farmers, foragers and fisherman to create our seasonal menus.
We’re always aiming to reduce our carbon footprint by supporting locally grown and environmental sustainable produce.
As a result, we regularly create new dishes, therefore, the menus published online are subject to change without notice.
We are dedicated to accommodating dietary requirements with prior notice.

FOOD

Our full al a carte menu from Punch Lane is available upon request

House spiced bar nuts
10
House spiced nuts & salted pretzels
House baked bread
6
Churned butter
Olives
10
Bowl of Mount Zero olives & pickles
Australian fresh oysters
5ea
Shucked to order & Champagne mignonette
Oysters Kilpatrick
6.5ea
Grilled with chorizo, spicy Worcestershire
Raclette & Salumi croquette (3)
12
Pickles & mustard
Chicken liver parfait
16
Sloe gin & chicken skin crackers
Grilled scallops (3)
28
Cauliflower, ginger puree & seaweed butter
Shoestring fries
10
Rosemary salt & aioli
Salt baked sweet potato
13.5
Sunflower seed cream, lemon myrtle caviar
Rhubarb & Island gin cured Kingfish
24
Beetroot & lovage
Juliet's dry-aged minute steak sandwich
27
200g dry aged minute steak, truffle brie, madeira & onion jam, watercress & radish salad

RACLETTE

Melted Heidi Farm raclette cheese
30
served table side with pickles & baby kipfler potatoes,
Add Bresaola
15

Charcuterie

From the slicer
36
A selection of artesian cured meats, house made terrine & parfait served with pickles, savories & house made bread
La Hoquere Duroc Serrano
30g- 15, 60g- 28
18-month air cured
La Bouqueria Lomo
30g- 15, 60g- 28
Marinated & air-cured pork loin
Quattro Stelle free range Finocchiona
30g- 15, 60g- 28
Salami with fennel & garlic
La Bouqueria Pamplona
30g-15, 60g-28
Paprika air-cured chorizo

CHEESE

Cheese Board
37
Chef's choice of 4 cheeses, 25g served with seaonal preserve & house made sourdough crispbread
Van der Heiden Holland Delta- Bodegraven, Holland
25g- 11, 50g- 20
Cow. Gouda-style. 36-month aged. Sweet caramel, salty & nutty palate
L'Artisan 'Extravagant'- Western Districts, Vic
25g- 11, 50g- 20
Cow. Triple cream. Soft ripened. Slightly salty, creamy paste
Blue de Lagueuille- Auvergne, France
25g- 11, 50g- 20
Cow. Blue mould. Smooth, sweet, creamy richness
Paraje Sotuelamos Manchego - Manchego, Spain
25g- 11, 50g-20
Raw sheep. Sweet, caramel & nutty aroma.