Eschalot

MENU

Our menus are constantly changing based on the freshest produce available and chef inspiration. The following is an example of our current menu, the menu at your time of dining may vary.

a la carte

Saturday evenings have a minimum of 2 courses per person

OYSTERS - 5 EACH

ponzu, fish roe, pickled ginger// tequila, lime, tobasco // natural, black salt, lemon


ENTREE

mushroom crudo, living earth shishito peppers, cucumber , couscous – 29

dry aged sweet potato, cashew cream, wild rice dukkah, pickled brillig carrots – 29

cured wagu, beetroot, palm heart, scicilian olive, white anchovy, ginger & basil salsa - 38

crispy skin pork belly, peas, mizithra, raspberry, radish - 34

kingfish ceviche, heirloom tomato, baby vegetable, quail egg nicoise - 35


MAIN

summer okonomiyaki, miso mayo, kumara crisp - 30

panko crusted eggplant, raita sphere, tamarind gel, poblano & banana rouille - 30

reef fish, ratatouille, capers, legumes, hummus – 43

angus scotch fillet, pumpkin gel, beets, turnips, caramelised onion - 54

roasted duck breast, plum glazed shredded leg, cured yolk, baby leek - 42


SIDES - $15

roasted chat potatoes, fried garden herbs, chilli

eschalot garden rocket & parmesan salad, balsamic reduction

seasonal vegetables


DESSERT


chocolate soufflé, caramelised white chocolate, rosewater marshmellow - 19

sweet potato dumpling, pistachio, ameretti, vanilla icecream - 21

honey patissiere tart, mango, white chocolate, rum gel, jalapeno- 21

stone fruit eton mess, meringue, almond icecream - 22

cheese plate – 37


ESCHALOT EXPERIENCE

eschalot experience 8 course – 130
matching wines - 195

kingfish ceviche, heirloom tomato, baby vegetable, quail egg nicoise

dry aged sweet potato, cashew cream, wild rice dukkah, pickled brillig carrots

crispy skin pork belly, peas, mizithra, raspberry, radish

panko crusted eggplant, raita sphere, tamarind gel, poblano & banana rouille

reef fish, ratatouille, capers, legumes, hummus

roasted duck breast, plum glazed shredded leg, cured yolk, baby leek

Living earth carrot sorbet, fennel pollen, biscotti

stone fruit eton mess, meringue, almond icecream


eschalot experience 5 course – 80
matching wines - 130

kingfish ceviche, heirloom tomato, baby vegetable, quail egg nicoise

dry aged sweet potato, cashew cream, wild rice dukkah, pickled brillig carrots

roasted duck breast, plum glazed shredded leg, cured yolk, baby leek

Living earth carrot sorbet, fennel pollen, biscotti

stone fruit eton mess, meringue, almond icecream


eschalot set menus for groups of 10 or more

2 course with sides - 75

3 course with sides - 90


TERMS AND CONDITIONS
• menus and pricing subject to change without notice
• credit card details are required to secure all reservations over 6 guests
• a non-refundable booking deposit of $300 will be charged for all parties of 8 guests or more
• Saturday evenings require 2 courses per person from our a la carte menu or 8 / 5 course eschalot experiences to be taken. 
• parties of 10 guests or more will need to select from either a 5 or 8 course eschalot experience or a set menu
• final numbers must be confirmed 72 hours prior to event
• confirmed numbers will be the minimum numbers charged
• in the case of cancellation or no-show, the pre-determined price per person or $80 per person will be charged, whichever is the greater amount

Quick lunch menu available THURSDAY & friday - Select 2 courses & a glass of wine from our quick lunch menu for $45


Eschalot Restaurant Berrima Quail