EntréesSoupsMaincoursesDessertsTo Finish

Suggestions for Function Menus - 2009Degustation Menu - 2009Valentines Menu - 2009

New Year's Eve Menu 2008Christmas Menu 2008Spring - Summer Menu 2009

Menu for Spring-Summer 2009

As aperitif: A glass of Joseph Perrier Champagne $ 24.00

Or our house cocktail: Home-made elderflower syrup with sparkling wine 12.90

ENTRĖES

Pistachio crumbed duck terrine served warm with beetroot marmelade and rocket and pear salad 19.90

Sulze {Jelly} of ham Hock and vegetable served with red onion vinaigrette and horseradish 19.90

Pepper crusted roulade of Tuna on a Nicoise salad  22.90

Gingered blue swimmer-crab soufflé served with a watercress salad 22.90

Tartar of Smoked King Fish and avocado,tomato, herb salad and cucumber sorbet 21.90

Spice-crusted Quail- boned and served on mango chutney and frise salad drizzled with sticky port 19.90

Prawns gratinated in garlic butter served on Beetroot risotto 22.90

Snails on a bed of spinach with paprika- herb and garlic butter gratin 17.90

Nockerl of roasted eggplant,pine nut and pecorino,served on a cherry tomato provencial sauce
And snow peas 16.90 / 27.90 {V}

Ravioli filled with mushrooms served with broccolini and Cepe mushroom sauce 17.90 / 27.90 {V]

SOUPS

Blue swimmer crab bisque with a touch of Calvados 14.90

Consommé of beef with either Leberknödel or Fritatten 10.90

Cream of asparagus soup and salmon 14.90

(V) = vegetarian

MAINCOURSES

Roasted breast of duck and confit-leg wrapped in filo pastry served with pumpkin tart and spinach 35.90

Loin of Kangaroo wrapped in smoked bacon on beetroot and gratin potato 33.90

Aged Eye-fillet of beef with Burgundy sauce, potato rosti and broad beans 36.90

Rack of spring lamb with parmesan crust served with ratatouille pudding and green beans 34.90

Loin of Milk Fed veal with potato gratin,artichoke and Pfifferling mushroom sauce  36.90
 
Crisp skinned fillets of Barramundi served with Shitake mushroom,Bok Choy and smoky fish broth  35.90

Fillets of Whiting layered with julienne vegetable, wrapped in zucchini, served on a saffron risotto 35.90

Wiener schnitzel with Kipfler potato salad and cranberry compote 29.90

SIDE ORDERS

Rösti or  Mash 6.50 each

Green salad with French dressing 6.50

Cabbage salad, bacon lardoons and caraway seed 8.50

Viennese cucumber salad with dill and garlic dressing 7.50

Austrian Kipfler potato salad 7.50

Creamed or steamed spinach or vegetable stir fry 7.50 each

DESSERTS

“Salzburger Nockerl”: Hot Austrian soufflé with hazelnuts and chocolate chips, served with ice cream,
fruit and hot chocolate sauce 15.90

Mango and coconut “Charlotte” served with frozen yoghurt 14.90
 
Fresh seasonal berries served with pistachio parfait and Cassis sabayon 14.90

Citrus fruit jelly served with elderberry and elderflower sorbets and fresh mango 14.90

Crepes Suzette flamed with Cointreau, served with vanilla bean ice cream 15.90

Erich’s selection of cheeses with condiments 18.90

Traditional Sacher or Linzer cake served with ice cream 12.90

AS A SPECIAL TREAT TO FINISH:

Piccolo of Moët et Chandon Brut: A refreshing medium dry champagne, perfect to finish 200ml 44.00

2003 CHATEAU ROUMIEU LACOSTE, per gl  80ml 15.50  2006 Kracher Beerenauslese Cuvee per gl 80ml 15.50

“Coffee Basics” of Castlemaine Tiger Blend Coffee or selection of teas 4.00 Liqueur or Irish coffee 12.90

AVEDA 100% Organic caffeine free “Comforting tea” 4.00

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Menus for Functions 2009

COCKTAIL FUNCTION from $ 60.00p.p. (For 2 1/2hrs Canapés & Drinks)

MENU 1 $ 65 p.p. (Alternating) please select 2 dishes in each course

Entrées

Pistachio crumbed duck terrine served warm on a rocket and pear salad

Sulze {Jelly} of ham Hock an vegetable served on red onion vinaigrette and horseradish

Pacific oysters oven baked with spinach and napoli sauce

Gingered blue swimmer-crab soufflé served with a watercress salad

Sauté of scallops, tomato and basil sprinkled with Gremolata served on tagliatelle

Tartar of Smoked King Fish and avocado,tomato,herbes salad and cucumber sorbet

Spice-crusted Quail- boned and served on mango chutney and frise salad drizzled with sticky port

Prawns gratinated in garlic butter served on Beetroot risotto

Snails on a bed of spinach with paprika- herb and garlic butter gratin

Nockerl of roasted eggplant, pine nut and pecorino  served on a cherry tomato provencial sauce
and snow peas

Ravioli filled with mushrooms amid broccolini on a Cepe mushroom sauce

Blue swimmer crab bisque with a touch of Calvados

Maincourse

Roasted breast of duck and confit-leg wrapped in filo pastry served with pumpkin tart and spinach

Loin of Kangaroo wrapped in smoked bacon on beetroot and gratin potato

Aged Eye-fillet of beef with Burgundy sauce, potato rosti and broad beans

Rack of spring lamb with parmesan crust served on ratatouille, mash potato and green beans

Loin of Milk Fed veal with potato gratin,artichoke and pfifferling mushroom sauce

Crisp skinned fillet of Barramundi served with shitake mushroom,Bok Choy and smoky fish broth

Corn fed chicken filled with spinach and pinenuts served with mash potato leek and peas

Fillets of Whiting layered with julienne vegetable, wrapped in zucchini, served on a saffron risotto

Hungarian fish and potato goulash served with sour cream and a snow pea and roasted capsicum salad

Wiener schnitzel with Kipfler potato salad and cranberry compote

Atlantic salmon in spicy herbes crust on potato salad with olives and aioli

Desserts

 “Kaiserschmarren”: Soufflé pancake served with vanilla ice cream and plum compote

 Poached rhubarb served with a yoghurt sorbet and strawberry soup

Mango and coconut Charlotte served with frozen yoghurt

Citrus fruit Jelly served with elderflower and elderberry sorbet and Mango

Crepes Suzette flamed with Cointreau, served with vanilla bean ice cream

Fresh seasonal berries with pistachio parfait and cassis sabayon

Erich’s selection of cheeses with condiments

Traditional Sacher or Linzer cake served with ice cream

SAVOURIES: A selection of 4 hot & cold savouries per person $ 10.00p.p. Could be served in the Fitzroy Gardens
directly opposite the Restaurant (weather permitting)

DRINKS PACKAGE: Premium Victorian wines, beers and soft drinks up to 4 hours $ 33.00 p.p.
(Extension $ 10.00 p.p. /hr)

CHEESE: A small serve as an extra course $ 9.90 p.p.

COFFEE / TEA: “COFFEE BASICS” Espresso or Cappuccino or selection of tea $ 4.00 p.cup

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Degustation Menu 2009
(Minimum 2 people)
$ 98 .00 per person.

AMUSE GEUELE

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Sulze {Jelly} of Ham Hock and vegetable served with red onion vinaigrette and Horseradish

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Tartar from smoked Kingfish and avocado,tomato,herbe salad cucumber sorbet

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Gingered blue swimmer-crab soufflé served with a watercress salad

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Aged Eye-fillet of OX on bordelaise sauce with sauteed asparagus and carrot

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Delice de Bourgogne and blue cheese with condiments

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Citrus fruit jelly served with elderberry and elderflower sorbet ,mango

New Year's Eve Menu 2008
Wednesday 31's December 2008
Price $120 -including drinks $195-

Pacific oysters, tomato & cucumber sorbet
Joseph Perrier Champagne

Tartar of smoked King Fish and avocado,tomato and herbe salad
2006 Hiedler Gruener Veltliner

Crispy skinned fillet of Barramundi served with shitake mushroom,bok choy and smoky fish broth
 2007 Domaene Gobelsburg Riesling

Pistachio crumbed duck terrine served warm on a rocket and pear salad
2004 Main Ridge Pinot

Medallions of Portland OX on a sauté of Pfifferling mushroom, Artichoke and potato gratin, spinach and Cepe sauce
2006 Nittnaus Blaufraenkisch

Delice de Bourgogne with our Fruit and Nut bread

Citrus fruit jelly served with elderberry and elderflower sorbets and mango
2006 Kracher Beernauslese Cuvee, Burgenland

Coffee or Tea

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Christmas Menu 2008
Christmas Eve 24th December from 6.30pm &
Christmas Lunch 25th December from 11.30am

Price $108

Appetiser
 
Galantine of turkey, Fois Gras and pistachio nuts
served with cranberry jelly and remoulade

Entrées

Spice-crusted Quail, boned and served amongst grape and pecan cream fraiche and drizzled with sticky port
OR
Grilled prawns gratinated in garlic butter served on beetroot risotto
OR
Smoked King Fish finely sliced topped with tomato and raspberry sorbet
 
Main course

Aged Eye-fillet of beef with Burgundy sauce, potato gratin and beans
OR
Roulade of King George Whiting filled with crab mousse on creamed spinach
OR
 Rack of spring lamb with parmesan crust served with ratatoulli pudding and lemon-thyme glace
OR
½ King Island Crayfish with herb, garlic and citrus butter, oven baked

Dessert
Summer berries served with a yoghurt sorbet and strawberry soup
OR
Warm Christmas pudding served with brandy sauce ,brandied cherries and  seasonal parfait
OR
Erich’ s selection of cheeses with condiments
 

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