entrees - $22-26

Pacific Coffin Bay Oysters 3 ways – pomelo & soy, mountain pepper yoghurt & almond or natural ($4/each)

Sunflower 'risotto' with roast quail breast, fresh & fermented blueberries, basil & spring herbs

New season asparagus, turmeric curd, flax seed, pickled onions & pine mushroom oil dressing

Crisp Bangalow pork cheek, hazelnut cream, ham hock broth, abalone & red witlof

Sugar Cured Ocean Trout with paperbark, turnip, kohlrabi & apple salad, chervil & passionfruit

Twice baked goats cheese souffle, compressed honeydew, green almonds, black olive & brown butter

Seared Foie Gras, cultured fromage blanc, beetroot, pickled cabbage, plum & sorrel

MAINS - $34 -40

Steamed Sea Bass rolled in ancient grains, house made soy curd, pickled & charred greens, black bean & shallot oil

Confit spring Lamb shoulder, braised white beans, sheep yoghurt, heirloom carrots, white anchovies & parsley emulsion

Bronze fennel Orecchiette, globe artichokes, brined fennel, pistachios, Tarago River triple cream cheese & burnt onion oil

Thirlmere Duck breast glazed with Tasmanian honey, duck leg sausage, young garlic stems, blossoms & apple mead sauce

Warm shellfish in smoked leek juice, sea plants, lemon jam, spring legume congee, sesame & ginger

SIDES.... $10

Eschalot sour dough, balsamic reduction
& Sutton Forest virgin oil 3/person

Triple cooked pommes frites with truffle salt

Eschalot onion rings

Seasonal vegetables

Eschalot garden leaves with cabernet vinaigrette

Quick Lunch 

This menu is designed to give a 'taster' or introduction into our regular menu.

Thursday & Friday lunches we also offer our Quick Lunch menu. 

This menu changes weekly and it consists of a choice of 3 entrees / 3 main courses & 3 desserts.

2 courses & a glass of wine $45

* no BYO for Quick Lunch

Quick lunch

 DESsert -$16-18

Single origin chocolate, anise & myrtle parfait, fresh & dried coconut, new season mango textures, raw cocoa & dill

Local cherry blossom set cream, strawberry blossom jelly, creme fraiche ice cream, green tea sugar, strawberry leather

Black garlic milk curd, Queensland Sapote fruit sorbet, frozen macadamia milk, caramelized salted praline, Tonka bean

Coffee creme brulee, creme de leche, roasted banana ice cream, toasted buckwheat & wattleseed, milk powder crumble

Lemon balm souffle, magnolia mousse, pistachio ice cream, floss & lemon thyme

Selection of local & European cheeses with honey, fruit, nuts & lavosh

Tasting Menu 8 course - $110
with matching wines     - $165

* Saturday night minimum spend is - $70 per person

* Menu & prices subject to change without notice

Most meals can be made gluten free.

BYO Wine only Wednesday-Friday: excludes public holidays & Quick Lunch
Corkage $15/ 750ml bottle - 10 bottle maximum

* Eschalot does not offer a BYO cake service