40 Jacka Blvd
St Kilda VIC 3182
24 November 2019
Cuisine: Modern Australian
15.0/20 (GFG 2020)
Head Chef:
Kevin Cerquiglini
| Entrée: | The day’s best oysters with Spanish onion and dill vinaigrette - Pacific & Sydney Rock |
| Seared Tasmanian scallops with cauliflower purée, citrus salsa, charred radicchio and crispy leek | |
| Crumbed soft buffalo cheese, green and white asparagus, marinated zucchini, mint, pine nuts and preserved lemon salsa | |
| White asparagus risotto with confit egg yolk, truffled pecorino and Kampot pepper | |
| Mains: | Rare seared barbequed yellow fin tuna with pea purée, smoked potato croquette, baby vegetables and apple and yuzu foam |
| Grass- Fed Hopkins River eye fillet (250gm) with caramelised shallot & red wine butter, king brown mushroom and parsley leaf salad | |
| Whole roast duck with swede and cabbage gratin, radicchio, grilled pear, roquette salad and spiced duck jus | |
| Sides: | House chips with whole garlic and rosemary sea salt |
| Steamed broccolini with whipped ricotta, gremolata and a caramelized shallot and anchovy vinaigrette | |
| Maple-glazed baby carrots with almond crema and Italian hazelnuts |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 7.9 | 8.0 | 8.0 | 8.5 | 7.0 | 7.0 |
Restaurant
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Restaurant
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Group Shot
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Menu
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House Bread
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The day’s best oysters with Spanish onion and dill vinaigrette - Pacific & Sydney Rock
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Seared Tasmanian scallops with cauliflower purée, citrus salsa, charred radicchio and crispy leek
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Crumbed soft buffalo cheese, green and white asparagus, marinated zucchini, mint, pine nuts and preserved lemon salsa
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White asparagus risotto with confit egg yolk, truffled pecorino and Kampot pepper
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Rare seared barbequed yellow fin tuna with pea purée, smoked potato croquette, baby vegetables and apple and yuzu foam
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Grass- Fed Hopkins River eye fillet (250gm) with caramelised shallot & red wine butter, king brown mushroom and parsley leaf salad
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Whole roast duck
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Whole roast duck
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Swede and cabbage gratin
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Radicchio, grilled pear, roquette salad
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House chips with whole garlic and rosemary sea salt
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Steamed broccolini with whipped ricotta, gremolata and a caramelized shallot and anchovy vinaigrette
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Maple-glazed baby carrots with almond crema and Italian hazelnuts
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The Whole Thing
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