Eschalot Restaurant in Berrima Menu

Lunch - Entrees

Pacific Coffin Bay Oysters 3 ways – preserved lemon mignonette, cucumber espuma, natural	$4/each
Scallops, salmon tartar, roe, cornichon & brick pastry	$22
Chilled broccoli soup, sweet potato spheres, turmeric / bayleaf foam	$22
Sesame crusted Alpaca Tataki, watermelon, kaffir cream & wild rice	$22
Caesar, Berrima slow cooked egg, smoked hock, Boquerón’s	$22
Seared foie gras, kutjera tomato chutney, gazpacho & Yorkshire pudding	$38

Lunch - Mains

Pork belly, bok choy, salsify, wasabi hollandaise & wild lime	$36 - $40
Veal fillet mignon, pumpkin tortellini, asparagus, jamon & Madeira	$36 - $40
Red Snapper, zucchini, eggplant caviar, capsicum foam & fennel fronds	$36 - $40
Butter poached lobster, quail, baby potato, olive and garden rhubarb	$36 - $40
Gnocchi Parisienne, apple, pear, heirloom carrots & herb oil	$36 - $40
Beef fillet, terrine de foie, café de Paris mash, king brown duxelle	$36 - $40

Lunch - Sides

Eschalot sour dough, balsamic reduction & Sutton Forest virgin oil	$3/person
Pommes Frittes with sumac salt	$10
Eschalot onion rings	$10
Beans and garden vegetables with beurre noisette & almonds	$10
Eschalot garden leaves with white wine vinaigrette	$10

Dinner - Entrees

Pacific Coffin Bay Oysters 3 ways – preserved lemon mignonette, cucumber espuma, natural	$4/each
Scallops, salmon tartar, roe, cornichon & brick pastry	$22
Chilled broccoli soup, sweet potato spheres, turmeric / bayleaf foam	$22
Sesame crusted Alpaca Tataki, watermelon, kaffir cream & wild rice	$22
Caesar, Berrima slow cooked egg, smoked hock, Boquerón’s	$22
Seared foie gras, kutjera tomato chutney, gazpacho & Yorkshire pudding	$38

Dinner - Mains

Pork belly, bok choy, salsify, wasabi hollandaise & wild lime	$36 - $40
Veal fillet mignon, pumpkin tortellini, asparagus, jamon & Madeira	$36 - $40
Red Snapper, zucchini, eggplant caviar, capsicum foam & fennel fronds	$36 - $40
Butter poached lobster, quail, baby potato, olive and garden rhubarb	$36 - $40
Gnocchi Parisienne, apple, pear, heirloom carrots & herb oil	$36 - $40
Beef fillet, terrine de foie, café de Paris mash, king brown duxelle	$36 - $40

Dinner - Sides

Eschalot sour dough, balsamic reduction & Sutton Forest virgin oil	$3/person
Pommes Frittes with sumac salt	$10
Eschalot onion rings	$10
Beans and garden vegetables with beurre noisette & almonds	$10
Eschalot garden leaves with white wine vinaigrette	$10

Dessert

Doughnut encased crème brûlée, pomegranate sorbet	$16
Raspberry consommé, mascarpone, berries & champagne	$16
Mango Pina Colada, coconut, rum curd	$16
Nectarine sponge, yoghurt honeycomb sorbet, mint lavender potpourri	$16
Cherry compote, white chocolate ganache, balsamic ice cream	$16
Chocolate mousse, shortbread, hibiscus sorbet, aero	$16
Praline & Grand Marnier soufflé, marmalade ice cream (please allow 25 minutes)	$18
Dessert platter for two	$38

Cheese

Champenoise – Cow’s milk, Champagne, France w/ Shiraz reduction 1 Cheese: $16, 2 Cheeses: $20, 3 Cheeses: $24	-
Ossau Iraty – Ewés’ milk, Pyrénées France w/ pinenut paste 1 Cheese: $16, 2 Cheeses: $20, 3 Cheeses: $24	-
Gorgonzola Dolce - Cow's milk, Italy w/ truffle honey 1 Cheese: $16, 2 Cheeses: $20, 3 Cheeses: $24	-

Menu Disclaimer

Nearby Greek restaurants

Name	Cuisines
Eschalot Restaurant	International, Middle Eastern, European, French, Greek, Indian, African, Caribbean

Below you'll find samples from menus of places nearby.

Nearby sample menus

Courtyard Cafe (sample menu)

French Toast - Served with fresh strawberry and caramelised banana	$11.95
All served with thick ciabatta toast	-
Bowl of Chips	$6.00
Big Courtyard Breakfast - Eggs of your choice, bacon, sausage, mushrooms, tomato, hash brown, baked beans and spinach	$17.95
Outback - Egg, smoky bacon and cheese	$9.95
Salmon Stack - Toasted sour dough bread with smoked salmon, spinach, avocado and poached eggs drizzled with hollandaise sauce	$16.95
Tomato	$2.50
Raisin Toast - Served with butter	$4.00
Clean Here for the full menu for Courtyard Cafe

Popular Menu Items

Name	Description	Cuisines
Chicken Tikka Masala	Chicken Tikka Masala is know all around the world as one of the most popular Indian dishes. Served off the bone, the chicken is cooked in a tandoor oven and then braised in a creamy, coconut sauce with a hint of tomatoes and masala spices. Mild to medium heat and served with pilau rice and peshwari naan bread, you rarely see anything left on the plate! Add Mango chutney for a little more sweetness, or lime pickle which will blow your socks off!	Indian
Lamb Madras	A hotter, sharper dish, but very popular. Strong tomato based sauce with lamb that has been marinated and braised over a period of time. Spices used include chilli, garlic, cumin, coriander and ginger, creating a much stronger flavour and without the sweetness of coconut used in many Indian dishes. Accompany with deep fried onion bhajis, naan bread and cucumber and mint raita to cool you down!	Indian
Butter Chicken	Butter Chicken is a much loved dish in Australia. Usually served mild in restaurants, you can of course ask for added heat. It is creamy, smells divine and is full of flavour. If you have someone in your group who is not a fan of hot curries this is certainly the dish for them to try. Cashew Paste is often used to thicken the sauce which adds the richness to the dish.	Indian
French Onion Soup	Soft and delicious caramelized onions are steeped in a beautiful broth, laced with cognac and white wine, a truly warming soup that is good at any time of the year. A crouton of bread with cheese melted on the top (usually gruyere) is placed in the middle of the bowl and eaten with the soup, dunked in so that the cheese oozes all the way through the soup!	French
Onion Bhaji	One of the most popular starter or side dishes in Indian restaurants. Shredded onion is mixed with herbs, spices and flour then deep fried in either flat rosti style cakes, or round balls. Usually served with shredded lettuce, onion, cucumber and tomato and a tray of dips, including cucumber raita, mango and red hot lime pickle.	Indian
Rillette	Rillettes are the perfect party food, great for a mid week lunch and fabulous as something to share as part of a meal. Rillettes are made by simmering meats (usually pork, duck or rabbit) for a long time until they are mouth meltingly tender and then mixed into a rich paste. Served with crusty French bread rillettes can also be made from fish such as salmon, trout or smoked fish. We also found a vegetable rillettes made from eggplant and olive - not traditional but an alternative.	French
Bouillabaisse	A rich and deep fish stew made from virtually any fish that you can find, originally made by the Breton and Normandy fisherman at the end of a days’ catch. The fish, heads and tails, are thrown into a huge steaming pot with saffron, garlic, tomatoes, herbs, peppers, celery, you name it. Any amount of fish and shellfish are used, but traditionally the rule is no less than five fish! Served as a steaming bowl with a rouille (a garlic style mayonnaise) and crusty French bread or baguettes.	French
Moussaka	An oven baked lasagna style dish but with the pasta being replaced by layers of eggplant. In between the layers is a delicious mix of spiced minced lamb with oregano and tomatoes. The whole dish is topped with a béchamel sauce and baked in the oven until the top is bubbling and golden. Some moussakas have a more savoury custard topping. Moussaka is made differently from restaurant to restaurant and can include sliced courgettes or part fried potato slices, depending on the chef’s recipes.	Greek
Kleftiko	A joint of lamb, usually a whole leg which has been slow roasted until it falls of the bone. Cooked with garlic, lemon, potatoes and onions with plenty of oregano and thyme and tomatoes. Often the lamb is wrapped in paper and sealed to keep in the flavour and left for many hours on a low heat. Very delicious and very Greek!	Greek
Spanakopita	A Greek savoury pastry often served as a starter or a snack, consisting of filo pastry wrapped around a filling of chopped spinach, feta cheese, onions, egg and seasoning. The dish is usually served as a triangular pastry, but some restaurants make large trays, almost pie like, and cut out wedges to serve with a mixed salad and yoghurt dip.	Greek
Jamaican Jerk Chicken	Moist and tender chicken which has been jointed is tossed in a dry spice rub of ‘jerk spices’ comprised of scotch bonnet chillis, thyme, cinnamon, allspice, nutmeg, garlic and spring onions to name but a few! It is then fried to make the skin crispy and finished off in the oven. Wonderful aroma from the chicken. This spice rub is also used with pork, and has now started to be used with seafood. Truly authentic dish eaten by the locals.	Caribbean
Boeuf Bourguignon	Another classic French dish very hearty and wholesome. A rich red wine sauce with tender braised beef, carrots, onions and cubes of bacon or pancetta really fills you up. The addition of herbs and garlic brings out the flavour of the meat to perfection. Crusty French bread is served with the meal to mop up the juices!	French
Pate de Campagne	Another rustic French dish, originated by farmers wives, particularly in the North of France made by using up any meat that was available, along with herbs, garlic and sometimes brandy or cognac. Usually rough cut and cooked in a terrine in the oven, served as a starter with bread and cornichons (gherkins)	French
Mezze	Traditional starter of an array of small plates of Greek food, similar to eating tapas style in Spain. Regular dishes include hummus (chickpeas with garlic and tahini) taramasalata ( fish roe), felafels and kofte (spicy meatballs or cigar shaped formed meat with herbs, spice and onions), grilled octopus, grilled halloumi cheese and an aubergine salad, plus many more. Served with pitta bread for dipping and cucumber and mint tsatsiki	Greek
Souvlaki	An Amazing Greek dish consisting of small pieces of meat and sometimes vegetables grilled on a skewer. Check with the staff to the scale of heat as it has been know to surprise people! Be brave and add more spice with a hot chill sauce or soften the heat with garlic yoghurt or hummus	Greek
Baclava	Very sweet and almost ‘teeth-curling’ this is a delicious Greek pastry served as a dessert and comprising of flaky filo pastry, crisp on the outside but with a gooey filling of cinnamon spiced nuts and dried fruit bathed in honey or a sweet syrup. Whilst sold in restaurants as a dessert, it is often found in Greek delis and sandwich shops.	Greek
Rice and Peas	Traditional side dish of probably the tastiest rice ever – locals tend to eat it without anything else as a main dish, but it is a great accompaniment for jerk dishes. ‘Peas’ are not really peas – they are red beans or peas such as kidney beans. Lots of herbs such as aromatics of thyme are put into the rice which is cooked in coconut milk.	Caribbean
Swordfish in Orange Sauce	A big juicy thick swordfish steak with a specially created orange sauce (with a kick of course but not too pungent) is a serious contributor to the menu in Caribbean restaurants. Usually served with a sweetcorn, coriander, capsicum and orange salsa. The sauce itself is a deep orange, with thyme, paprika, garlic and a secret ingredient from the chef!	Caribbean
Grilled Spiny Lobster	Delicious juicy lobster is cooked on the grill with a selection of spices and plenty of ground black peppercorns. Usually served with peppered garlic butter with chillis, or a cooling and soothing salsa, such as a pineapple and corn salsa. Mainly the juicy lobster tails are served.	Caribbean
Pork and Black Bean Stew with Dumplings	Pork meat is stewed until so soft that it melts in your mouth in a beautiful spicy broth style sauce, with onions, garlic, black beans, ginger, tomatoes and thyme. Can be served with rice, but more frequently served with the Caribbean version of dumplings and ‘callaloo’ which are fried greens like cabbage and spinach with nutmeg and diced onions. The Brazilians lay claim to producing this dish first, but residents of the Caribbean Islands beg to differ!	Caribbean
Kingfisher	This is probably the most popular beer served in Indian restaurants, the brewery being owned by one of the richest men in the world! 5% alcohol content, but the taste is quite light and quite refreshing with a hot curry.	Indian
Kir Royale	Champagne based cocktail, with a touch of blackcurrant cordial. A kir is simply made with white wine and cordial, but the royale is always made with champagne. Usually served in a fluted champagne glass using house champagne. A great deal of champagnes come from the town of Rheims, where many large and well-known ‘houses’ are situated.	French
Chablis	A classic French white wine from the northern part of the burgundy region, made primarily from the chardonnay grape. A very clean white wine but with a deeper flavour than Sauvignons, almost ‘flinty’ and with very little oaking apparent. Moderately priced, it vies for attention with Pouilly Fume and Pouilly Fuisse which are also very popular but tend to be slightly more expensive	French
Ouzo	Traditional Greek drink served as an aperitif, although Greek people will drink it at any time! Quite a firey spirit, totally clear until water is added and it becomes cloudy. Almost aniseed in flavour, not unlike the French Pernod, but stronger.	Greek
Rakomello	This is more like a ‘hot toddy’ and made with the incredibly alcoholic raki spirit, but mellowed down with water, honey, cloves and cinnamon. Served hot, it is particularly popular in winter months – worth trying, it is quite unique, and the Greeks use it for ‘medicinal purposes’ !!	Greek
Retsina	Another traditional Greek wine, not known for its smoothness. It has been resonated with pine to preserve the wine, an age old tradition from thousands of years ago. It pairs effortlessly with dishes containing herbs such as rosemary, oregano and dill and is a good accompaniment to chicken and fish dishes. Crisp and quite a herbal taste, but some people really like it. Retsina is also available in a rose version but not all restaurants stock it – do ask though, as it is eminently more palatable than the white version!	Greek
Dacquiri	These come in several varieties, with fruit or without fruit such as pineapple, strawberries, melon, any of the soft fruits available, but bananas tend to be the most popular. The drink originated in Cuba, which considers itself to be part of the Caribbean anyway! The basis of the drink is white rum, lime juice and sugar, with the fruit liquidized into the drink and decorated with more fruit and a paper umbrella! Coconut milk is also often added for a longer drink	Caribbean
Rum Punch	This drink sends you straight to glorious palm-fringed beaches in the Caribbean. Each restaurant has their own way of making this cocktail, but generally it is made with white rum, grenadine syrup, nutmeg, fresh lime, rum liquer (or something like Malibu), orange juice, pineapple juice and some angostura bitters. It is truly delicious, but pretty potent!	Caribbean

Nearby restaurants

Name	Cuisines
Josh's Cafe	Modern Australian, International
Courtyard Cafe	Cafes
Olde Magpie Cafe The	Cafes
Magpie Cafe, The	Cafes
Stone Room Tapas & Wine Bar The	European, Spanish
Sugar Daddy's Cake Design	Desert, Bakery
Market Kitchen Berrima	Cafes
Zen Oasis Vegetarian	Health Bar

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Restaurant Details

Location: Berrima
Type: Restaurant
Service: Table Service
Price: $50+
Phone: 0248771977
Fax: 0248772862
Email: eschalotrestaurant@bigpond.com
Address: 24 Old Hume Hwy, Berrima, NSW, 2577, Australia
Features: Dine in, Takeaway, Visa, Mastercard, Bankcard, American Express
Cuisine: International, Middle Eastern, European, French, Greek, Indian, African, Caribbean
Website: http://www.eschalot.com.au

Eschalot Restaurant

One Of The Finest Restaurants In The Famous Southern HighlandsEvery dish is created with style, innovation and beautifully compliments the unique location of the restaurantBarbeque, Chocolate, Gluten Free, Steak, Vegetarian, BYO, Licensed, Beef, Cheese, Chicken, Desserts, Duck, Entrees, Goat, Lamb, Pie, Pork, Rice, Roast, Sausage, Soup, Veal, Vegetables, Cruises, Receptions, Weddings, Bar, Garden, Comedy, Delivery

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