​MEAT MARKET CHRISTMAS MENU

RAW BAR
to share
Seafood station
Coffin Bay OYSTERS,
Spencer Gulf PRAWNS,
Fremantle OCTOPUS,
Portarlington MUSSELS
SUSHI & SASHIMI


ENTRÉE
a choice of
honeyed CARROT AND PISTACHIO HUMMUS, hazelnut dukkah,
Mt Zero mandarin oil, chickpea flatbread (gf, vg)

house made chicken, wild fig and pistachio TERRINE,
cornichons, quince paste, toasted baguette, friseè salad

air dried WAGYU BRESAOLA, soused vegetables, hazelnut oil, toasted brioche

MAIN
a choice of
Havana Club rum and pineapple glazed “Valencia" free range
ORGANIC HAM, pineapple and rum jelly (gf)

cider brined free range ORGANIC TURKEY, macadamia
and apricot stuffing, sweet mango relish

whole line caught Port Phillip Bay SNAPPER, dill and caper butter (gf)

“Mayura Station" 7+ full blood WAGYU PHILIDELPHIA SKIRT STEAK, Mt Zero extra virgin olive oil (gf)

ZUCCHINI NOODLES, broad beans, edamane, roasted red pepper, snow peas,
cashew fetta and spelt filled zucchini flowers, grilled courgettes (vg, gf)​


SIDES
for the table
roasted rosemary POTATOES (v)
wild clover CARROTS (v,gf)
wilted RADICCHIO, preserved lemon (vg,gf)
and gratinated SILVERBEET, gruyere (vg)
trio of MUSTARDS for the table

 
DESSERT
for the table
strawberry and passionfruit ETON MESS
flourless CHOCOLATE BROWNIE, molten chocolate lava sauce
and LEMON TART, crème crème fraiche  (v)

or, by prior arrangement;
vanilla and orange VEGAN CHEESECAKE with cocoa and walnut crumb (vg, df)
​

gluten free = gf | vegetarian = v | vegan = vg | dairy free = df