Although we have tried many times over the last six years to take these items off the menu, our very valued customers have begged, pleaded and threatened for us to keep them on. These dishes have naturally become our ‘signature’ dishes and we know you’ll enjoy them.

Twice baked goats cheese soufflé with heirloom tomatoes, oregano & eggplant caviar ($18)
Roast breast & confit leg of Thirlmere duck, sanjiovese poached fuji & creamed chard ($38)

Vanilla Crème Brûlée with poached rhubarb ($16)
Enjoy our dinner menu from Wednesday - Saturday.
Entrees.....
$18 - 22

Pork trotter dumplings with mushroom consommé & spring onions

Rabbit terrine with celeriac remoulade & beetroot apple compote

Kingfish Ceviche with blood orange, fennel, cress & chive oil

Parisienne gnocchi with asparagus, sage beurre noisette & hazelnuts

Seared scallops with witlof, jamon, Avruga & leek soubise

Foie Gras with brandied apple, brioche, cress & toasted hazelnuts
Mains.....
$36 - $42

Lamb rump with white bean puree, olive & roasted fennel

Pasture fed Yearling Beef with cornbread, tunnel mushrooms, spinach puree & sauce Madeira

Blue Eye Trevalla with scampi ravioli, snow peas & bisque

Zucchini flower fritters with lavender goats curd & warm vegetable terrine

Corn fed Chicken ballontine with Medjool dates, quinoa, basil & pumpkin

Bangalow Pork fillet with sauce charcutierre, boudin noir, gruyere dauphinoise & pea puree
Sides.....
$9

Eschalot sour dough, balsamic reduction & Sutton Forest virgin oil 3/person
Pommes Frittes with sumac salt
Eschalot onion rings

Brocolini with beuure noisette & almonds
Eschalot garden leaves with a white wine vinaigrette
Most meals can be made gluten free, vegetarian menu also available. BYO Wine only Wednesday-Friday: Corkage $10/bottle. Bottles of Eschalot Balsamic Reduction now available.
© 2010 Eschalot Restaurant, All Rights Reserved.