Try these dishes with our:
Butchers Block White
• Egg yolk ravioli with asparagus, truffle oil & parmesan
• Salad of spinach. Peas, mint & warm goats cheese crostini
• Roast garlic & chicken terrine with cornichons & salsa verde
• Crisp-skin chicken, parsnip mash & roast asparagus
• Snapper with green tomatoes, slow-cooked fennel & parsley
Rosé
• Fresh fig, prosciutto & goats cheese pizza
• Seared cuttlefish with roast capsicum, cucumber & chilli oil
• Steamed mussels with saffron coriander chilli & ginger
• Marinated scallops with spiced avocado & gazpacho
• Seared scallops with wakame, coriander, cucumber & lime
• Seared cuttlefish & chorizo salad
• Smoked salmon, dill & crème friache blini
• Tartlet of fresh sardines, fetta & currants
Grenache
• Pressed duck & potato Terrine with witlof, radicchio and beetroot jam
• Salad of veal shank, roast garlic and pickled beetroot
• Seared calf’s liver, braised red cabbage and pancetta
• Smoked quail with roast witlof, parsnip, pear & honey
• Slow-cooked duck with red cabbage, bacon & hazelnuts
• Aniseed tea smoked duck served with steamed rice and Asian greens
• Balsamic roasted duckling
• Quail wrapped in vine leaves drizzled with truffled honey
Butchers Block Red
• Hare pie with red wine and juniper glaze
• Vitello tonnato
• Slow braised rabbit tomato & tarragon
Turkey Flat Mourvèdre
• Potato gnocchi with braised oxtail
• Osso Bucco
Shiraz
• Eye fillet of beef with wet polenta, garlic confit and radicchio
• Char grilled steak with oven-roasted potatoes, taleggio and quince jam
• Beef cheeks braised in red wine
NV Sparkling Shiraz
• Sugar cured Tuna with Sparkling Shiraz vinaigrette
• Sushi
• Bacon & egg tart
• Peking Duck
• Prosciutto & beetroot salad
• Mushroom ragout on brioche
• Brie with pears poached in Sparkling Shiraz
• Antipasto
NV Pedro Ximenez
• Gorgonzola, Australian muscatels & walnut bread
• Affagatto ( espresso shot, vanilla bean ice-cream & PX)
• Chocolate tart with burnt caramel ice-cream
• Chocolate, sherry & raisin cake with jersey cream
• Vanilla Pannacotta with candied cumquats
• Terrine with quince jam, rocket & toasted sourdough
• Steamed oxtail puddings with caramelised onions
• Cracked pepper tartlets with sautéed duck livers, shallots & PX
• Quail with zucchini, pine nuts, sherry soaked raisins & basil
• Bitter chocolate torte with espresso ice-cream