Saturday Lunch in The Barn

Two course a la carte at $60 per person
Three course a la carte at $75 per person

 

To see our Sunday Lunch menu, click here.

 

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Spring Menu

Executive Chef - Hugh Davison
Pastry Chef - Benjamin Griffiths

 

ENTREE

King prawns wrapped in brik pastry, smoked eggplant, herb salad

Free range pig, salad of apples and celery, mustard, sage crumb

Heirloom carrot, grilled haloumi, herb crust cauliflower, radish salad

 

MAIN

Free range chicken breast, romesco, rocket, pistachio and chilli

Marinated lamb rump, parsnip skordalia, snow pea salad

Cone Bay barramundi, roma tomato, chorizo, olives, caper, gremolata 

Gnocchi, butternut pumpkin, enoki mushroom, persian feta

SIDES

Green beans, beurre noisette, almonds 

Dobson potato, confit garlic, herbs, sumac


 

DESSERT

Dark chocolate semifreddo, cherry gel, griottine

Honey pear cake, lemon curd and buttermilk ice cream 

Almond pannacotta, orange, pistachio

Selection of cheeses, accompaniments

 

Please note, that on Saturdays, bookings of 10 guests or more, our $80 per person three course La Famiglia banquet lunch applies.


RESERVATIONS

Reservations | 03 8727 3000 or email

Special occasion? 
Let our Pastry Chef bake you a cake! click here
Let The Providore at Meletos deliver a bouquet of local flowers! click here

 

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