Eschalot

Dinner

OUR MENU IS CREATED IN A 3,4 & 8 COURSE MANNER.

THE SMALLER SIZED PORTIONS  ALLOW A MORE VARIED JOURNEY OF FLAVOURS.

                                  ONE

Pacific Coffin Bay Oysters 3 ways – Avruga cream, lemon verbena grantia or natural ($4/each)

Pickled Queensland Crab, fermented endive, garlic custard, shaved turnip & puffed rice

Braised Oxtail & buckwheat ravioli, horseradish, cauliflower cream, smoked orange broth, hazelnut oil

Balmain bugs in bell pepper kombucha, harissa cream, crustacean 'snow', olive, green tomaoto & romesco

Leatherwood honey semi dried carrots, carotene emulsion, radishes, dried sheep's yoghurt, marigold oil

                              TWO

Shaved Foie Gras salad of Nashi pear, radicchio, fermented barley grain, almond milk & red grape jelly

Black garlic risotto, calamari, king brown mushrooms, & house made bottarga

Free range chicken galantine rolled with porcini, chestnut 'pudding' ginger, wakame, enoki & broth

Twice baked goats cheese souffle, orange blossom baked quince, Chinese almond hollandaise, pecans, witlof, white celery & cippolini onion


                               THREE

Wagyu "pot au feu" , cabbage cream, baby white veg, marrow, puffed tendon, roasted cabbage juice

Roasted Snapper, crust of seaweed, smoked oyster cream, young fennel, Kaffir lime kosho, leek sauce, lime oil

Thirlmere Duck - many ways - tea smoked breast, confit leg, parfait, fresh & dried mandarins, pumpkins cream, macadamia & golden frisee

Grilled local Slippery Jack "au poivre", potato frittes, Toma Della Rocca sheep's cheese, roasted parsnip jus, confit garlic, parsley



SIDES.... $10

Triple cooked Pommes Frites with tuffle  salt

Eschalot onion rings

Daily seasonal vegetables

Eschalot garden leaves with cabernet vinaigrette



                  


                   four

Blue cheese 'brulee' feijoa textures, pink peppercorn marshmallow, almond & geranium

Lemon myrtle 'frozen' meringue, tangelo curd, almond praline, brown butter cream & fennel

Spiced poached garden rhubarb, mascarpone, maple & Szechuan gel, fig leaf ice cream, pepper meringue

Tanzanian single origin chocolate souffle, Muscovado parfait, crystalized ginger

Selection of local & European cheeses with honey, fruit, nuts & lavosh



Selection of local & European cheeses with honey, fruit, nuts & lavosh


3 course menu - $70 - for the lighter eater

4 course menu - $85 - like a traditional 3 course meal

Tasting Menu 8 course - $110

with matching wines    - $165


* Menu & prices subject to change without notice
Most meals can be made gluten free.
Vegetarian selections also available.

BYO Wine only Wednesday-Friday: excludes public holidays
Corkage $15/ 750ml bottle - 10 bottle maximum

* Eschalot does not offer a BYO cake service