our menu is created in a 3,4 & 8 course manner. 

The smaller sized portions  allow a more varied journey of flavours.


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


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


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

Eschalot sour dough, balsamic reduction
& Sutton Forest virgin oil 3/person

Triple cooked pommes frites with truffle salt

Eschalot onion rings

Seasonal vegetables

Eschalot garden leaves with cabernet vinaigrette

Quick Lunch 

This menu is designed to give a 'taster' or introduction into our regular menu.

Thursday & Friday lunches we also offer our Quick Lunch menu. 

This menu changes weekly and it consists of a choice of 3 entrees / 3 main courses & 3 desserts.

2 courses & a glass of wine $45

* no BYO for Quick Lunch

Quick lunch


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

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 & Quick Lunch
Corkage $15/ 750ml bottle - 10 bottle maximum

* Eschalot does not offer a BYO cake service