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



Alfresco Restaurant Dining Special:

Two courses: Entrée and main or main and dessert $59
Three courses: Entrée, main and dessert for $69

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

Asparagus, veloute, truffle oil [GF] 4.50

Tolpuddle goat’s curd, lush soaked prune [GF on request] 4.50

Panko crumbed calamari, preserved lemon mayo 4.50

Bacalo filled piquillo pepper, garlic aioli  4.50

Feathertop’s Estate marinated olives [GF] 8

Parmesan & smoked paprika churros, saffron labneh 4.50

Soup of the day [GF on request, contains nuts]
Asparagus veloute, Toasted hazelnuts, Tolpuddle goat’s curd tortellini, truffle oil.

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, globe artichoke, pickled red cabbage, toasted freekah, honeyed walnuts, rocket, pomegranate seeds, parmesan

Charred new season asparagus [GF on request, contains nuts]
Nuts, toasted grains, pickled vegetables, broad beans, Tolpuddle goats curd, slow poached free range egg, Mt Buffalo Olives dukkah

Mi-Cuit Harrietville Trout [GF on request]
Watercress, baby beets, sumac, citrus, crispy capers, pea and chive blini, preserved lemon labneh







Tolpuddle goats curd souffle
Grilled raddichio, asparagus, pickled beets, globe artichoke, broad beans, potato gnocchi, toasted hazelnuts, sage, rocket

Seared scallops [GF, contains nuts]
Butternut pumpkin, Za’atar, Snowy river samphire, saffron labneh, avocado, pickled vegetables, almond, toasted quinoa

Feathertop cassoulet [GF on request, contains nuts]
Honey glazed pork belly, confited duck, baby carrots, blood orange, charred cauliflower, hazelnut, rocket

Slow cooked beef [GF]
Celeriac remoulade, Asparagus, pickled red cabbage, watercress, du puy lentils

North East Victoria lamb [GF on request]
Roasted rack [cooked pink], smoked lamb shoulder cigar, broad beans, globe artichokes, Tuscan kale, olive tapenade, gnocchi, thyme dressing





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

   

 

Beechworth Honey and almond pannacotta (GF on request)
Compressed apple, granola, spiced beignets, vanilla labneh

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

Warm lemon and yoghurt cake (contains nuts)
Candied citrus, pistachios, white chocolate, pink peppercorn, rhubarb, thyme labneh

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

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.

feedback

x