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The Wine Underground Restaurant - sample menu
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| Duck rillettes on melba with pickled apricot | 6
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| Spicy hot green Spanish olives | 8
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| San Jose prosciutto with Catalan style bread | 14
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| Caviar 'petrossian' Oestra with kipflers and crème fraiche: 30g $120 |
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| Roast pork belly with quince aioli | 12
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| King fish ceviche Peruvian style with lime, coriander and avocado | 17
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| Foie gras brulee with granny smith apple salad | 28
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| Buttered KI lobster with ponzu dressing, sushi rice and wakame | 30
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| Steak tartare traditionale | e22/m38
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| Seared duck livers with ginger and crispy fried radish dumplings | 17
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| Roast kipflers with black pig bacon, poached egg and reggiano | 18
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| Rabbit terrine with mustard fruits | 17
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| Watermelon, fetta, mint and red onion salad | 17
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| Parmesan crumbed WA sardines with hummus and tomato salsa | 18
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| Tommy ruff fillet & Japanese scallop tempura stuffed vine leaf
with preserved lemon, olive & parsley salad | 32
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| Grass fed spring lamb rack with lavender & garlic, pearl barley orzotto and labne | 32
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| Confit quail with pistachio stuffing and a walnut & muscatel salad | 33
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| Crispy QLD Watermark blue swimmer soft shell crab
with chilli water and fragrant salad | 36
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| Hahndorf venison fillet with sour cherries and venison shank pie | 38
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| MSA Black Angus beef fillet served with condiments | 42
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| Mandarin and green peppercorn roast duck with crisp potato cake | 36
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| Ravioli of greens & three cheeses with tomato butter, raisins and pine nuts | 28
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| Barossa chook with grapes and a bread, almond & saffron sauce | 32
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| Buttered carrots | 10
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| Asparagus with lemon mayonnaise | 10
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| Salad of cos leaves with four herb vinaigrette | 9
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| Truffle mash | 12
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| Roast capsicum fillets, tomatoes and sherry vinegar | 9
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| Fried eggplant with ines chins sambal | 9
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| Chargrilled zucchini with evoo and mint | 9
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| Peach tart tatin with orange blossom honey icecream | 15
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| Caramel sauternes custard with passionfruit | 15
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| Baba au rum ‘havana anejo’ | 15
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| Roast pistachio bomb alaska | 16
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Textured Chocolate: Hot frozen chocolate cake, chocolate sorbet,
chocolate cream and chocolate candy | 18
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| Bollinger sorbet | 18
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| Petits fours plate | 13
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| Cheese Selection served with fresh bread, lavosh and fig & 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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