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view the Bistro Breakfast Menu
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The Wine Underground Bistro - sample menu
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| Chargrilled sourdough with tagani evoo | 5
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| Smoked paprika almonds | 6
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| Chilli and fennel kalamata olives | 6
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| Accra’s: cod fritters with sauce vierge | 12
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| Empanadas: spiced lamb and olive in pastry with fresh chilli | 7
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| Crispy fried eggplant with ines chin’s sambal | 10
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| Charcuterie plate: san jose prosciutto, chorizo, osso collo, rabbit terrine,
sour dough bread, pickled cherries and cornichons | 34
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| Vegetable plate: frittata, asparagus with mayonnaise, pickled vegetables,
fried eggplant with sambal | 22
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| Chicken liver pate with toasted brioche and sweet onion relish | 12
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| Crispy potato noodle SA prawns with pineapple and chilli jam | 14
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| Smoked free range chicken, orange and kalamata olive salad | 14
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| Salt and pepper tofu with fragrant salad and chilli water | 14
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| Chevre chaud: warm goat cheese salad with frissee, bacon lardons and honey | 16
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| Croque madame: panfried ham and cheese sandwich with fried egg | 16
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| Steak sandwich: wagyu rump with roquefort dressing, onion relish and pear & walnut salad | 20
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| Almond& marjoram crumbed chicken burger with lime aioli and tomato & basil salad | 18
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| House made fettucine with roasted capsicum and crumbled chorizo | 18
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| Spicy green papaya salad with crispy fried fish, mung bean sprouts, peanuts and mint | 18
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| Seared atlantic salmon with avocado salsa and salmon pearls | 22
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| Salt and pepper quail with pickled radish and steamed dumplings | 23
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| Grilled porterhouse with paris mash and café de paris butter | 25
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| Slow cooked duck with red cabbage, mint, apple and walnut salad | 25
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| Panfried snapper fillet with mango, coriander & chilli salad and lemon vinaigrette | 22
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| Chermoula lamb rump with spicy ratatouille | 22
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| Seared kangaroo fillet with sweet potato gnocchi and tasmanian pepper sauce | 20
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| Roast pumpkin and grilled haloumi with skordalia, pine nuts and mint | 18
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| Cos, cucumber and spring onion salad with mustard seed dressing | 7
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| Nut brown buttered greens with lemon and almonds | 8
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| Panzanella: tomato, bread, red onion and basil salad | 8
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| House made desiree chips | 8
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| Plantain chips | 10
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| House made condiments: 1 each |
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| sweet chilli jam, sour cream, lime & garlic mayonnaise, tartare sauce |
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| Baked earl grey tea cheesecake with citrus anglaise | 10
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| Sorbet Shots |
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| each | 7
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| choose from : |
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| passionfruit |
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| green apple |
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| vanilla yoghurt |
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| pink grapefruit |
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| Assiette plate of sweet treats including: | 28
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| dark chocolate mousse cup |
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| lemon sorbet with limoncello |
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| classic crème brulee |
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| and raspberry nipple trifle |
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| Imported and Australian cheese selection |
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| served with fresh bread, lavosh and fig and walnut paste |
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| Besace chevre – fresh, full goat cheese, rolled in ash,
creamy with a fudgy firmness (Perigord, France)
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| Tasmanian brie – white mould cheese with
creamy rich texture (Tasmania)
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| L’edel de cleron – rich, creamy, semi soft,
young white mould wrapped in bark (France)
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| Monchego – complex, rich, creamy sheep’s milk cheese (Spain)
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| Trou du cru – pungent creamy washed rind,
powerful, rich (Burgundy, France)
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| Taleggio – supple, yeasty washed rind (Bergamo, Italy)
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| Comte gruyere – nutty tang with well balanced salt
and a slightly sweet creamy finish (Jura, France)
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| Pyengana cheddar – well rounded, full flavoured,
cloth wrapped hard cheese (North-east Tasmania)
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| English cloth cheddar – classic cloth wrapped hard cheese,
crumbly, aged, sharp finish (England)
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Roquefort Papillon –
creamy, classic unpasteurised semi soft blue (Aveyron, France)
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| Shadows of blue – rich mild double cream blue cheese (South Victoria)
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| Choice of 2 | 20
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| Choice of 3 | 24
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| Choice of 4 | 28
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| Choice of 5 | 32
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Bistro breakfast menu 7.30am to 11.30am
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| Sourdough toast with golden jersey butter and cherry jam | 6
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| Selection of french pastries served with butter and jam (available for take-away) | 8
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| Toasted brioche fruit loaf with golden jersey butter | 9
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| Organic bircher muesli | 10
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| Frozen yoghurt with fresh summer fruits | 12
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| Waffles with mascarpone and mango blossom honey | 14
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| Asparagus carpaccio with scrambled eggs and smoked salmon | 16
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| Barossa free range eggs cooked to your liking with sourdough toast | 9
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| Additions:
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| Potato cake | 2
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| Roasted roma tomatoes | 2.5
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| San Jose pork and fennel sausage | 3
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| Roasted field mushrooms | 3.5
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| San Jose bacon | 4.5
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| Housemade spicy baked beans | 4.5
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| Spring’s smoked salmon | 7
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| Beverages
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| Freshly squeezed orange juice | 5
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| Berocca | 5
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| Bloody mary | 12
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| Virgin mary | 7
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| Bellini - blood peach pulp with Jansz sparkling | 10
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| Gosset NV | 19
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| Coffee | 3
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| Individual pot of tea: | 3.5
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| english breakfast, earl grey, peppermint, chamomile and green
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