TarraWarra Estate
Restaurant Menu

entrées

saffron cured ocean trout, baby leek and watercress with poached egg and Yarra Valley salmon roe

chestnut linguini with wild mushroom sauce, Jerusalem artichoke crisps and pecorino                       

charcuterie – pork and pistachio terrine, rabbit rillettes, air dried TarraWarra Estate beef with pickles and relish                              

goat’s cheese in crispy vine leaves with slow roasted garlic, quince and grilled walnut bread

paprika grilled quail with a salad of witlof, blue cheese, walnuts and sherry vinegar

mains                        

poached corn-fed chicken with herb dumplings, root vegetables and Greek style lemon-egg sauce                   

duck , pinot and prune pie with radicchio and blood orange salad                                                

cornmeal and parmesan crusted lamb shoulder with lemon–garlic silverbeet, white beans and salsa verde

smoked and roasted Atlantic salmon with sauerkraut, potato galette and horseradish cream      

eggplant in chickpea batter with cardamom honey, quinoa salad and almond skordalia

on the side

hand cut chips with roasted garlic aioli   

green leaf and herb salad with verjus dressing

steamed broccoli with roasted hazelnuts and white balsamic

*N.B. Entrees range from $15-24, Main courses range from $25-38