Menu

Head Chef - Simon Buckley 

Sous Chef - Robbie Clarkson

Apprentice Chef - Caroline Hodge



Alfresco Restaurant Dining Special:

Two courses: Entrée and main or main and dessert $60
Three courses: Entrée, main and dessert for $75

Summit Cru Wine Club members will receive a complimentary glass of wine or sparkling wine

Cucumber gazpacho, Mt Buffalo olives dukkah  4.50
Tolpuddle Goat’s curd, lush soaked prune (GF on request) 4.50
Panko crumbed calamari, preserved lemon mayo 4.50
Wagyu bresaola, pickled red cabbage, horseradish labneh  4 50
Feathertop’s Estate marinated olives (GF) 8
Parmesan & smoked paprika churros, saffron labneh 4.50

Soup of the day (V on request, contains nuts)
Chilled cucumber gazpacho, balsamic reduction, dukkah, pickled cucumber, Crystal Bay prawns.

Charcuterie plate (GF on request, contains nuts)
A selection of house made and locally cured meats, cornichons, pickled radish, onion jam, brioche.

Sevens Creek 9+wagyu bresaola (GF on request, contains nuts)
Pickled vegetables, toasted nuts, grains, leaves, pomegranate seeds, horseradish labneh, crisp sage parmesan.

Tomato and zucchini tarte tatin (V)
Tolpuddle goats feta, thyme pesto, rocket, honeyed walnuts, house dressing.

Mi-Cuit Harrietville Trout (GF)
Samphire, baby beets, sumac, citrus, crispy capers, peach & fennel emulsion, preserved lemon labneh.










Tolpuddle Goats Curd Souffle (V)
Pickled vegetables, white peach, honeyed walnuts, radish, freekeh, rocket, sage

Fish of the day (GF, contains nuts)
Gamze chorizo, Butternut pumpkin, almond, quinoa, Za’atar, samphire, pickled cucumber, sauce ramesco.

Feathertop Cassoulet (GF on request, contains nuts)
Honey glazed pork belly, confited duck, fennel, white peach, green beans, hazelnut, rocket

Black Angus eye fillet (cooked medium rare, GF)
Cured meats, Tuscan kale, baba ghanoush, piquillo pepper, radish, Horseradish tarragon labneh. Pink peppercorn, du puy lentils.

North East Victoria Lamb (GF on request)
Roasted rack (cooked pink), pulled lamb shoulder cigar, ratatouille, olive tapenade, gnocchi, thyme dressing







Rocket, honeyed walnuts, parmesan 8
Garlic and herb roasted Nicola potatoes 8  

   

 

Beechworth Honey and almond pannacotta (GF on request)
Gold poached white peach, Kel's rhubarb, granola, spiced beignets, vanilla crème.

Bright Chocolate trio (contains nuts, GF on request)
Churros, warm chocolate ganache, walnut blondie, chocolate macaron, Mango sorbet.

Sparkling Berry minestrone (GF, Dairy free)
Spiked with citrus, cinnamon, ginger, vanilla, garden herbs, Lemon sorbet

Local Cheese platter (GF on request, contains nuts)
Selection of 3 locally sourced cheese with accompaniments




Pasta of the day                                                      
Penne pasta, Napoli sauce, parmesan           12                                                                                  

Honey glazed pork belly    
With roasted potatoes and salad leaves        16

Panko crumbed calamari
With roasted potatoes and salad leaves        16

All kids meals served with a bottle of local apple juice or soft drink

SWEET TREATS

House made Chocolate brownie   6
Kids icecream with strawberry or chocolate topping   4

Newsletter

If you wish to book in a party of more than 10 people or your preferred time & date are not available, please call us on 03 5756 2356.

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