MENU - LUNCH and DINNER

entrees

Pacific Coffin Bay Oysters 3 ways – pomelo & soy, tomato/chili jam or natural $4 / each

Semolina linguine, spanner crab, shellfish roe beurre blanc $24

Rabbit terrine, celeriac, apple & radish, rhubarb chutney $22

Scallops marinated in squid ink, cucumber, cornichon gel, potato crisp $26

Beef tartare, truffled quail egg, crostini $24

Seared Foie Gras, brandied pear, walnut, brioche, watercress $38

Twice baked goats cheese soufflé, basil foam, confit heirloom tomatoes, black garlic oil $22

MAINS

Lamb rump, white bean puree, olive, preserved lemon & broccolini $36

Tasmanian Salmon, Puy lentils, spaghetti squash, grilled green onions, red wine butter $36

Zucchini flowers, eggplant, capsicum & tomato terrine, corn chowder $36

Beef tenderloin, chicken liver parfait, baby spinach,
king brown mushroom $40

Thirlmere Duck leg confit, roasted breast, golden beetroot, orange, crispy grains $40

Barramundi fillet with prawn ravioli, fennel & chipotle scented bisque $38

SIDES.... $10

Eschalot Sour dough, balsamic reduction & Sutton Forest virgin oil & truffle butter $4 / person

Triple cooked pommes frites, rosemary salt $10

Eschalot onion rings $10

Daily seasonal vegetables $10

Eschalot garden leaves with house made vinegar, vinaigrette $10

Eschalot ‘Favourites’ menu

Although we have tried many times over the last fourteen 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, compressed honeydew, green almonds, black olive & brown butter $22

Thirlmere duck – roasted breast, confit leg sausage, plums pickled in sherry vinegar, rainbow chard, parsley root, balsamic sauce $40

Smoked walnut creme brulee, roasted banana & caramelised brioche $16

Seasonal Eschalot Experience

Available for the enjoyment of the entire table

Teaser

Scallops marinated in squid ink, cornichon gel, potato crisp

Twice baked goats cheese soufflé, basil foam, confitheirloom tomatoes, black garlic oil

Rabbit terrine, celeriac remoulade, rhubarb & apple chutney

Barramundi fillet with prawn ravioli, fennel & chipotle scented bisque

Thirlmere Duck leg confit, roasted breast, golden beetroot, orange, crispy grains

Compressed watermelon, basil jelly, cucumber granita

Beetroot sorbet, chocolate soil, goat curd

Coffee / Tea & Petit Fours

$110 per person
$165 with matching wines

DESsert

Doughnut encased crème brulee, peach sorbet $16

Fresh peach & rambutan, coconut ice, rum curd, salted shortbread $16

White chocolate mousse, glazed fig & Valencia orange $16

Beetroot sorbet, chocolate soil, goat curd $16

Cuttaway Creek raspberry souffle, yoghurt sorbet & biscotti (please allow 25 minutes) $18

Cheese

Served w/ seasonal fruit, homemade lavosh

Petit Normandie Brie – Cow’s milk, France – peach &
cardamom jam

Barber’s ‘1883’ Vintage Cheddar – Cow’s milk – dried muscatels

Berry’s Creek Riverina Blue – Buffalo milk - VIC w/ rosemary honey

1 cheese - $16
2 cheeses - $20
3 cheeses - $24

VITTORIA COFFEE $6

TEA $6

English Breakfast, Earl Grey, Peppermint, Lemongrass & Ginger, Gunpowder Green, Chamomile, China Jasmine (green), Chai
w/ petit fours

Bottles of Eschalot Balsamic Reduction now available $16.50

Saturday night minimum spend is - $70 per person

Menu & prices subject to change without notice

Most dishes can be made gluten free.

BYO Wine only Wednesday-Friday only
Corkage $15/ 750ml bottle