MENU - LUNCH and DINNER
entrees $22 - $38
Pacific Coffin Bay Oysters 3 ways – pomelo & soy, tomato/chili jam or natural $4 / each
Semolina linguine, spanner crab, shellfish roe beurre blanc
Rabbit terrine, celeriac, apple & radish, rhubarb chutney
Scallops marinated in squid ink, cucumber, cornichon gel, potato crisp
Beef tartare, truffled quail egg, crostini
Seared Foie Gras, brandied pear, walnut, brioche, watercress
Twice baked goats cheese soufflé, basil foam, confit heirloom tomatoes, black garlic oil
MAINS $36 - $40
Lamb rump, white bean puree, olive, preserved lemon & broccolini
Tasmanian Salmon, Puy lentils, spaghetti squash, grilled green onions, red wine butter
Zucchini flowers, eggplant, capsicum & tomato terrine, corn chowder
Beef tenderloin, chicken liver parfait, baby spinach,
king brown mushroom
Thirlmere Duck leg confit, roasted breast, golden beetroot, orange, crispy grains
Barramundi fillet with prawn ravioli, fennel & chipotle scented bisque
SIDES.... $10
Eschalot Sour dough, balsamic reduction & Sutton Forest virgin oil & truffle butter $4 / person
Triple cooked pommes frites, rosemary salt
Eschalot onion rings
Daily seasonal vegetables
Eschalot garden leaves with house made vinegar, vinaigrette
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 tableTeaser
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 $16 - $18
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
Most dishes can be made gluten free.
BYO Wine only Wednesday-Friday only
Corkage $15/ 750ml bottle