|
AVOCADO & FETA SMASH
Seasonal avocado, Danish feta, mint, parsley and lemon served on Brasserie sourdough toast with two poached eggs |
18.50 |
|
BIRCHER MUESLI
With chia seeds, roasted cinnamon apple and mixed berry syrup |
12.50 |
|
LINDRUM BREAKFAST
Two free range eggs your way, grilled Istra bacon, pork and fennel sausage, thyme roasted tomato, Brasserie sourdough bread |
22.00 |
| Add house made potato rosti | 4.50 |
|
ARTESIAN BAKERY BOARD
Bridor Danish, croissant and daily house made muffin served with Jam Lady Jam |
10.00 |
|
ZUCCHINI FRITTERS
Spiced cauliflower, rocket, beetroot labneh a poached egg and crisp |
17.50 |
|
GREEN MARKET FRUIT PLATE
Fleshly cut seasonal fruit with lychee honey natural frozen yogurt |
11.00 |
|
ARTESIAN TOAST BOARD
Three slices of Brasserie sourdough toast with your choice of Jam Lady Jams; raspberry grappa jam or blood orange marmalade or blackberry shiraz jam or strawberry aniseed jam |
10.00 |
|
CHIA PUDDING
Mango tapioca and chia pudding with coconut, corn flakes and buckwheat crumb |
12.00 |
|
FELT BREAKFAST BOWL
Kale chips, farrow , red quinoa, nigella, almonds, feta cheese, herb dressing and two sunny side up eggs |
15.00 |
|
WALTERS EGGS BENEDICT
Slow cooked pork belly, compressed apple and hollandaise sauce on Brasserie sourdough |
18.50 |
|
MATCHA WAFFLE
Vanilla custard, cherry compote, green tea ice cream and almond pralines |
18.00 |
|
CURED TROUT ROSTI
padre coffee cured trout served on potato rosti, pickled red onions, topped with a free range poached caviar and herbed creme fraiche |
21.00 |
|
HUEVOS RANCHEROS BAKED EGGS
Two 630 eggs, black beans, ranchero sauce, herbed creme fraiche, jalapeno Monterey jack cheese, pickled red onions and Brasserie sourdough |
18.00 |
|
WILD MUSHROOM OMELETTE
Free range Inverloch Gippsland region folded with sauteed wild mushroom and Danish feta |
18.00 |
|
CHAI SPICED TROPICAL GRANOLA
With grapefruit, mint, honey and natural yogurt |
13.00 |
|
TRADITIONAL OATMEAL
Old style porridge topped with warm baked cinnamon apples, toasted almond flakes and brown sugar on the side |
12.50 |
|
EGGS BENEDICT
Istra ham topped with two poached eggs and tarragon vinegar hollandaise served on Brasserie Rye sourdough |
18.50 |
|
GIPPSLAND FREE RANGE EGGS ON TOAST
Two eggs your way on Brasserie sourdough toast |
13.00 |
| Istra bacon, avocado half, pork and fennel sausages, roasted tomato, potato rosti, sauteed wild mushroom, kale chips, hollandaise sauce, braised kale | 4.50 |
| Padre coffee cured trout | 5.00 |
| Yogurt: Plain Greek or honey & lychee | 4.00 |
|
CONTINENTAL BREAKFAST
Enjoy a selection of fresh pastries, muffins, croissants, bircher muesli, seasonal fruits, yogurt, cereals, cold cuts cheeses. Also includes a selection of juices from the buffet, plunger coffee and tea. |
28.00 |
|
GRAND BREAKFAST
Our continental buffet with the inclusion of one item from the a la carte menu |
36.00 |
| SMALL PLATES | |
| Pork and shitake mushroom dumplings, Asian herbs, soy chili dressing | 14.00 |
| Manchego cheese and jalapeno croquettes (v) | 14.00 |
| Buttered broccolini, tamari almonds (v) (gf) | 10.00 |
| Smoked pimento spiced fries, aioli (v) | 9.5.0 |
| Char grilled corn cob, manchego, lime salt (v) (gf) | 11.00 |
| Local olive medley (v) (gf) | 8.00 |
| Duck liver parfait, pedro ximenez, pickles, brioche toast | 14.00 |
| Gamekeepers chorizo, heirloom tomato, sherry caramel, mustard cress (gf) | 15.00 |
| Heirloom tomato, quinoa, honey labneh, pomegranate (gf) (v) | 16.00 |
| Asparagus, Yarra feta, candied beetroot, farro (v) | 12.00 |
| MEDIUM PLATES | |
| BBQ beef short rib, kimchee, apple slaw (gf) | 25.00 |
| Gamekeepers artisan charcuterie board | 27.00 |
| Salmon carpaccio, roe, remoulade emulsion (gf) (inspired by her) | 20.00 |
| Chargrilled local squid, edamame, broadbean, lemon (gf) | 21.00 |
| Karaage chicken ribs, crispy onion miso mayo (gf) | 20.00 |
| LARGE PLATES | |
| Market fish, fennel, red onion, salsa verde (gf) | 36.00 |
| Truffle duck ragout with hand cut pappardelle, tomato confit and pecorino romano | 35.00 |
| Wild mushroom ricotta ravioli, pecorino, crisp sage (v) | 31.00 |
| Slow braised pork belly, Asian slaw, peanut crumble (gf) | 32.00 |
| GRILL | |
| Australian pasture raised meat sourced directly from our farmers. Both served with red wine jus and roasted kipfler potatoes | |
|
350g Short Horn Rib Eye
South Gippsland, Victoria |
46.00 |
|
300g Black Angus Scotch Fillet
Cape Grim, Tasmania |
48.00 |
| DESSERT | |
| Triple chocolate mousse, chocolate coffee crumb, Padre espresso ice cream | 15.00 |
| Trio of house made sorbets (ask waiter for details) | 12.00 |
| Vanilla Raspberry panna cotta, fresh berries, meringue (gf) | 15.00 |
| White chocolate cheesecake, strawberry jelly, chocolate soil, strawberry frozen yogurt | 17.00 |
| Walter’s cheese selection of seasonal cheeses served with lavosh, grapes, fig jam | 20.00 |
Menu Disclaimer
| Name | Cuisines |
|---|---|
| Gin Palace | Pub Food, Modern Australian |
| The Dark Side | Modern Australian |
| Tjanabi Restaurant | Modern Australian |
| Lago Lounge Bar | Modern Australian |
| Curve Bar - The Arts Centre | Modern Australian, Pub Food |
Below you'll find samples from menus of places nearby.
| Steak and Mushroom Pie | N/A |
| Chicken Leek and potato Pie | N/A |
| Chicken and Mushroom Pie | N/A |
| Hot and Spicy Pie | N/A |
| Steak bacon and Cheese Pie | N/A |
| Famous Steak Pie | N/A |
| Snow Pie | N/A |
| Cornish Pastie | N/A |
| Clean Here for the full menu for Dinkum Pies |
| Self Serve - Please ask your waiter. Selection of cold meats, seafood, chicken and salad, frittata, croquettes, vegetable and much more | POA |
| Vegetarian - Mixture of fresh vegetables in a fresh napoli sauce | $21.50 |
| Lasagna - Meat based, cheese, egg, ham, bechamel sauce and herb | $20.50 |
| Long Black | Cup $3.50 |
| Please ask your waiter | POA |
| Salami and Cheese | $5.50 |
| Ham and Cheese | $5.00 |
| Herbal Tea Pots | Cup $3.80 |
| Clean Here for the full menu for Nick's Spaghetti Bar |
|
Salt and pepper calamari
With steamed rice |
$14.80 |
|
Shanghai rice cake
With bamboo shoot and spinach |
$14.80 |
| -6pcs | $32.00 |
|
Sizzling beef filet
With pepper sauce |
$26.80 |
| Steamed shanghai juicy pork dumpling (3pcs) | $5.50 |
| Vegetarian goose | $11.50 |
| Shanghai twice-cooked pork | $19.80 |
| Singapore fried noodles | $14.80 |
| Clean Here for the full menu for Sungs Kitchen |
|
Egg hamburger steak
Flame grilled minced beef rib with spicy sauce (spicy or mild) fried egg on top |
$29.00 |
| Steamed rice | |
|
Cheese fire chicken
Spicy korean stir-fried chicken with melted mozzarella cheese |
$18.00 |
| Chicken bibimbam | $12.00 |
|
Grilled sashimi set 1
Seared fillets of salmon and eel sashimi prepared on the table |
$25.00 |
| -Large (Served for 3-4) | $42.00 |
| -Extra udon noodle | $5.00 |
|
Beef brisket shioyaki
Pan-fried beef brisket with salt on salads |
$18.00 |
| Clean Here for the full menu for Darac Bar & Grill |
|
Lamb & rosemary chipolatas
With fried egg, house kasundi, toast |
$12.50 |
|
Malaysian chicken curry
Cooked in ipoh curry spices, potatoes, brown rice |
$12.50 |
|
Omelette
Seasonal asparagus, mushroom, feta, toast |
$12.50 |
|
B&E Roll
Fried egg, bacon, spinach, house chipotle aioli, brioche bun |
$8.50 |
|
C&B roast chook
Argentinean grilled chicken breast fillet, grain salad with faro, brown rice, currants, red onion, almonds, parsley. mint yoghurt |
$14.00 |
| -Honey & walnut gluten free toast available | |
|
Baked cheese toastie
White sauce, mustard, horseradish, 4 cheeses |
$7.00 |
| -Poached eggs (2) mushrooms, bacon rashers | $3.50 |
| Clean Here for the full menu for Corner And Bench |
| Name | Cuisines |
|---|---|
| Dinkum Pies | |
| Delhi Rocks 212 King St, Melbourne VIC 3000 | Indian |
| Nick's Spaghetti Bar | Italian |
| Golden Vine Hotel | Pub Food |
| Lingnan Restaurant 204 Little Bourke St, Melbourne VIC 3000 | Chinese |
| CBD Bakery 480 Bourke St, Melbourne VIC 3000 | Takeaway Food, Bakery |
| Sungs Kitchen 118 Franklin St, Melbourne VIC 3000 | Chinese |
| Sunny Wisdom Pty Ltd 146 Little Bourke St Melbourne, VIC, 3000 | Vegetarian |
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Click here to send us an updateFriday 6:30–10:30am, 6–10pm
Saturday 7–11am, 1–4pm, 6–10pm
Sunday 7–11am, 1–4pm
Monday 6:30–10:30am, 6–10pm
Tuesday 6:30–10:30am, 6–10pm
Wednesday6:30–10:30am, 6–10pm
Thursday 6:30–10:30am, 6–10pm