WINE + CHEESE WEDNESDAYS

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Wednesdays

5pm - 7pm

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CHEESE

Fried Milawa Camembert with Mustard Fruits - $8 per wedge

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Truffled Milawa Brie with Fig + Cranberry Coulis - $8 per wedge

WINE

NV Champagne Billecart-Salmon Brut Reserve - $15 per glass

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2018 Chateau de la Rolerie 'Le Petite' Chenin Blanc - $15 per glass

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2015 Domaine de la Tour du Bief Beaujolais - $15 per glass

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SPARKLING SAKE vs PROSECCO LUNCHEON 

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Saturday 14 August

12:30pm - 3pm

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Enjoy five courses matched with Sparkling Sake and Prosecco to decide which is the superior bubble.

Hosted by Prosecco Queen Mellisa Brauer and Sake Connect's Melissa Mills.

$129pp

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THE SATURDAY CHAMPAGNE LONG LUNCH

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Saturdays

12pm - 3pm

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2 courses + 90 minutes of free-flowing NV Champagne Billecart-Salmon $199pp

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*each sitting is 90 minutes

BACK TO THE OFFICE
LUNCH MENU

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Tuesday - Friday

12pm - 3pm

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Enjoy two courses + glass of wine for  $45pp

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Menu

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Entrée

Heirloom Beets

citrus roasted beetroot / marinated feta / pickled pearl onion / candied walnuts / white balsamic vinaigrette

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Raviolo

wild mushroom / goats cheese / mushroom consummé / truffle oil

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King Salmon

gin cured + smoked salmon parfait / passionfruit / green tomato

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Mains

Elements of Coq au Vin

seared free-range chicken breast / pancetta / wild mushroom / red wine sauce / crushed potatoes

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Fish of the Day

cauliflower "pannacotta" / lentils / semi-dried tomato / lobster bisque

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Aylesbury Duck

roasted breast / caramelised fig / pumpkin / fig sauce

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WINE ROOM BAR SNACK MENU

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Available 12pm - late in our Wine Bar

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Menu

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Freshly Shucked Oysters

lemon / mignonette

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"Magnum"

chicken liver parfait / hazelnut chocolate

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Charcuterie

cornichons / croutons

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Cheese

ask staff for daily selections

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"Cigar"

confit duck leg /  water chestnuts / aioli

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Potato Wedges

blue cheese dressing

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Beef Short Rib Slider

caramlised onion / coleslaw

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Spiced Cashew Nuts

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FRIENDS OF HEMINGWAY'S 

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You can design your own custom menu using incredible ingredients and Chef David will prepare it for you to enjoy in our Brasserie.

West Australian Marron

Crayfish

Scampi

Scallop

Alaskan King Crab

Whole seasonal premium fish

Wagyu Beef [filet mignon/tenderloin] 5+ to 9+

Tomahawk steak

Beef Bourguignon

Cassoulet Coq au Vin

Squab

Quail

Whole suckling pig

Caviar

Premium Mushroom & Truffle

All dishes are based on seasonality and availability.

If your preferred key ingredient is not on our list, please enquire within.

Choose from three-five courses to be served as individual dishes or share style.

Pricing starts at $180 per head.

Available Tuesday - Saturday.

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Call us directly on (03) 9416 5064  to discuss options.