Menu

As seen in The Age Good Food Guide 2014, 2015, 2016, 2017

Head Chef - Simon Buckley 

Sous Chef - Robbie Clarkson

Apprentice Chef - Caroline Hodge



Specials

Two courses: Entrée, Main $59
Two courses: Main, Dessert $55
Three courses: Entrée, Main, Dessert for $69

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

Jerusalem artichoke veloute, balsamic reduction (GF) 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 mushroom, celeriac remoulade 4.50

Smoked Paprika fried SA Whitebait, tartare sauce 8

Feathertop’s Estate marinated olives (GF) 8

Soup of the day (GF on request)
Jerusalem artichoke veloute, Toasted hazelnuts, Tolpuddle goat’s curd, watercress, balsamic reduction, thyme croquette

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 mushrooms, pickled red cabbage, toasted freekah, walnuts, rocket, pomegranate seeds, goats curd, walnut vinaigrette

Tolpuddle goats curd soufflé  
Grilled radicchio, toasted hazelnuts, parmesan, rocket

Mi-Cuit Harrietville golden trout (GF on request)
Watercress, baby beets, sumac, citrus, crispy capers, pea and mint blini, preserved lemon labneh




Potato gnocchi (contains nuts)
Tolpuddle goats curd, mushrooms, Eurobin chestnuts, broccoli, pickled cabbage, dukkah, honeyed walnuts   

Fish of the day (GF, contains nuts)
 Grilled leek, Za’atar, One Mile Creek smoky saffron labneh, pickled radish, chorizo, almond, toasted quinoa,

Feathertop cassoulet (GF on request, contains nuts)
Honey glazed pork belly, confited duck, baby carrots, poached quince, charred cauliflower, hazelnut, rocket

Slow cooked beef (GF)
Celeriac remoulade, Tuscan kale, pickled red cabbage, watercress, du puy lentils      

North East Victoria lamb (GF on request)
Roasted rack (cooked pink), smoked lamb shoulder cigar, broccoli, Eurobin chestnuts, locally foraged mushroom, gnocchi, thyme dressing    




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

   

 

Crème catalan brulee (GF on request)
Poached quince, granola, spiced beignets, Beechworth honey and vanilla labneh

Bright Chocolate trio (contains nuts, GF on request)
Churros, warm chocolate ganache, walnut blondie, chocolate macaron, sesame crumble, chestnut labneh 

Wandi apple and rosemary tarte tatin
Poached rhubarb, vanilla ice cream


Milawa cheese platters (contains nuts)
Selection of cheese with accompaniments
90 gms 19
120 gms   25


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

DESSERT

La Blanche ice cream   5.50
Chocolate brownie   6

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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