| Smoked ocean trout; avocado; local cos, sumac crouton and feta salad; chardonnay vinegar and lemon oil dressing Hollick ‘Bond Road’ Chardonnay | $19 |
| Red gum smoked duck breast; local greens, fennel, kesters apple, blue cheese and pecan salad; chardonnay mustard dressing Hollick Sparkling Merlot | $19 |
| Braised local ham hock and mustard butter terrine; cornichons; house-baked sour dough bread; fresh herb salad Hollick Rosé | $19 |
| Pork neck and cheek croquettes; wrattonbully parsnip puree; watermelon, olive, dill and pickled rind salad Hollick Tempranillo | $19 |
| Twice baked cauliflower and manchego soufflé; celery, kesters apple and hazelnut salad; mustard dressing Hollick Savagnin | $19 |
| Roasted hillbilly farm beetroot and root vegetable salad; nolans road balsamic dressing; baby spinach Hollick ‘Hollaia’ Sangiovese Cabernet | $28 |
| Soy braised master stock duckling leg; somen noodles; sautéed bok choy; fried shallot* Hollick Pinot Noir | $36 |
| Watson’s grass fed local lamb; steamed couscous; spring vegetables; toasted almonds; labna; shiraz and rosemary jus* Hollick ‘Wilgha’ Shiraz | $36 |
| Market fish (please see daily specials) | $P.O.A |
| Grilled black angus eye fillet; potato boulangère; honey and poppy seed roasted carrots; salsa verde; cabernet jus* Hollick ‘Ravenswood’ Cabernet Sauvignon | $39 |
| Pear, rhubarb and hazelnut frangipane; white wine poached pear; milk gelato; cinnamon sugar* Seppeltsfield Grand Muscat | $16 |
| Soft centered dark chocolate pudding; humbugz honey cream; hazelnut and almond praline ice cream* Hollick Sparkling Merlot | $16 |
| Berry and yoghurt iced parfait; red fruit compote; wilgha lemon curd; persian fairy floss* Hollick ‘The Nectar’ | $16 |
| White chocolate panna cotta; salted peanut caramel; belgian chocolate ganache; crushed vanilla meringue* Hollick ‘The Nectar’ | $16 |
| Lavazza espresso coffee | $4.5 |
| T2 loose leaf tea | $4.5 |
| All cheese served with lavosh; wilgha quince paste; house dried fruits* | - |
| - 1 piece | $16 |
| - 2 pieces | $22 |
| - 3 pieces | $29 |
| King island furneaux double cream a lusciously soft and sweet-centred cheese that is perfectly balanced by an earthy white mould Hollick Sparkling Chardonnay Pinot Noir | - |
| Hard cloth-bound matured cheddar that has a firm and crumbly texture yet creamy mouth feel; sweet honey and grassy overtones Hollick Wilgha Shiraz | - |
| Shadows of blue (gippsland, victoria) this is a rich, double cream blue vein cheese with a mild flavour of roquefort mould cultures creating a soft texture Hollick ‘The Nectar’ | - |
| Yarra valley black savourine (yarra valley, victoria) Smooth and creamy goats cheese with a light sweetness and clean citrus finish Hollick ‘The Nectar’ | - |
| Smoked paprika roasted chat potatoes; garlic aioli; chives | $10 |
| Grilled eggplant; goat cheese; rocket; extra virgin olive oil | $10 |
| Shaved local beetroot, red onion and local leaf salad; red wine vinaigrette* | $10 |
Menu Disclaimer
| Name | Cuisines |
|---|---|
| Upstairs at Hollick | Modern Australian |
Below you'll find samples from menus of places nearby.
| Pork (five spice marinated pork cutlet, oven roasted, beetroot & apple coleslaw) | $33.00 |
| Prawns (sa ocean prawns steamed, wasabi lime cream) | $16.00 |
| Pickles Plate (spiced onion, beetroot pickle, tomato & zucchini lime pickle, labna w/ fodder sour dough) | $15.00 |
| Gnocchi (ricotta gnocchi w/ burnt sage butter) | $15.00 |
| Cheese (served w/ fodder sour dough - jurassic d'ete french hard cheese, fourme d'ambert french blue cheese) | $18.00 |
| Sweet tooths (see the blackboard) | n/a |
| Salad (fodder garden salad) | $4.00 |
| Beef (beef cheek daube on paris mash w/ fodder garden greens) | $34.00 |
| Clean Here for the full menu for Fodder |
| Name | Cuisines |
|---|---|
| Fodder | |
| Upstairs at Hollick | Modern Australian |
| Chardonnay Lodge | |
| Coonawarra Jack Cafe | Cafes |
| Wynns Coonawarra Estate and Cellar Door Sales | European |
| Hollick Winery And Restaurant | |
| Coonawarra Wine Gallery | European |
| Punters Corner | |
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