MENU
Five-course chef’s selection tasting menu
$125pp (lunch or dinner)
Beverage match $65pp
Three-course choice menu $95pp (lunch or dinner)
Bar menu available in the wine bar
Snacks
$15
Beef tendon, faux bacon
$15
$8
Scone, cheddar custard, onion jam
$8
$12
Goat’s cheese churros, truffle honey
$12
$36
Charcuterie selection, marinated olives, picalilli
$36
32
/
$60
Gazander oyster, peach & habanero hot sauce (half dozen / dozen)
32
/
$60
Entrées
$30
Blue fin tuna, mountain yuzu, radish, kumquat
$30
$29
Spiced Duck breast, Delicata squash, medjool date, pomegranate
$29
$27
Jerusalem artichoke, goats curd, nashi pear, salt bush
$27
$28
Smoked Goulburn River rainbow trout, potato rosti, Shuyo cucumber
$28
Mains
$40
Hand rolled gnocchi, wild mushrooms, pecorino
$40
$49
Black opal Wagyu flank, barbequed peppers, chimichurri
$49
$47
Market fish, celeriac Vin Jaune velouté, wild garlic
$47
$46
Roaring forties lamb shoulder, cauliflower, golden raisins, Za’atar
$46
$45
Otway pork chop, burnt apple, miso, mustard, chou farci
$45
Sides
$15
Charred sugarloaf, green harissa, preserv
$15
$15
Kipfler potatoes, sour cream, nduja
$15
$15
Heirloom radicchio, Caesar dressing
$15
Desserts
$23
Baked cheesecake mousse, rhubarb, coconut
$23
$21
Spiced quince cake, caramel, parsnip ice cream
$21
$23
Dark chocolate cremeux, orange, bay, Earl Grey ice cream
$23
Cheese (60g)
$22
Agour Ossau Iraty
$22
$22
D’Argental Lingot
$22
Served with house made lavosh, chutneys, dried grapes
Please note, the menu is subject to change due to seasonality and produce availability.
Bookings of 7–10 guests will be required to dine on our $95pp three-course choice menu, or $125pp five-course chef’s selection tasting menu. Dietaries can be catered for with advanced notice
10% Sunday Service charge applies on Sundays.
While Estelle will endeavour to accommodate requests for meals for guests with food allergies or intolerances; we cannot guarantee completely allergy-free meals due to the potential of trace allergens in the working environment and supplied ingredients.