STONES OF THE YARRA VALLEY RESTAURANT

From Friday to Sunday visitors to Stones of the Yarra Valley are invited to experience our casual yet sophisticated lunch menu, celebrating the best seasonal produce the Yarra Valley has to offer.

Prepared by Head Chef Dale Prentice and Sous Chef Andrew Patenell, our lunch menu has been designed to complement our extensive list of over 100 regional wines.



LUNCH MENU - SPRING 2008

ENTREES

Roast duck, witlof, dried pear and enoki salad with sesame and tamari | $16.00

Saute of exotic mushrooms and tarragon on crisp polenta with garlic chips | $16.00

Victorian mussels in shellfish broth with fennel, spring onion and gremolata | $16.00

Kingfish tartare with black olive crumbs, citrus dust and salmon pearls | $18.00

Chicken liver pate with petit herbs, crostini and truffle oil | $16.00

Stones Antipasti-cured meat, marinated Grovedale olives, pickled octopus, salt cod fritters on aioli, chefs terrine | $27.00



MAINS

Pumpkin and caramelised onion tagliatelle with sage and parsley pangrattato | $24.00

Salmon fillet on salsa verde with saffron potato wafers | $30.00

Chicken paillard with mushrooms, celery and shaved pecorino | $30.00

Fried quail with Szechuan salt on wombok, pancetta and currants | $30.00

Macadamia crusted lamb rack slow cooked to medium on roast corn, silverbeet and wild rice pilaf | $30.00
Beef Sirloin with potato and horseradish gratin and green tomato pickle | $30.00

SIDES

Kiphler potatoes | $6.00

Sugar snap peas | $6.00

Spring Garden salad | $6.00

DESSERTS

Vanilla and Ameretto panna cotta with wild berry salad and almond wafer | $12.00

Soft meringue roll with Muscat poached fruit and vanilla mascarpone | $12.00

Hazelnut chocolate brownie with coffee hazelnut ice cream | $12.00

Artisan cheeses with apple jelly and spiced walnuts | $20.00

Petits Fours | $5.00

To make a lunch booking, please contact
Stones of the Yarra Valley on 03 9739 0900 or email