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.

please note saturday evenings are exclusively reserved for our 5 or 8 course experiences

a la carte

oysters – 5

ponzu, fish roe, pickled ginger// sriracha, lime powder, aioli // natural, black salt, lemon


ENTREE

ricotta & rainbow chard ravioli, pumpkin gel, sorrel, shishimi toragashi - 27

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

duck & pork terrine, foie gras, pickled vegetables, white carrot - 34

grilled pork jowl, chrysanthemum tea, shiso, red kimchi, winter flowers - 32

scarlet ocean trout, beetroot, spanner crab remoulade, pilu bottarga, celeriac - 35

abrolhos scallop, artichoke textures, shellfish crackle - 32


MAIN

harissa roasted carrots, sumac yogurt, puy lentils, fennel - 29

wild mushroom harvest, truffled polenta, garlic pavlova -29

pan roasted snapper, poached radish, beetroot, white bean, sea spray - 40

lamb rump, pistachio, celeriac, mulled wine pear -46

grass fed angus fillet, parsnip, cima di rapa, ramson, green cauliflower - 54

lavender smoked duck breast, kohlrabi kimchi, panisses, burnt honey, rhubarb powder - 42


SIDES - $15

roasted chat potatoes, fried garden herbs, chilli

eschalot garden rocket & parmesan salad, balsamic reduction

seasonal vegetables


DESSERT

lemon curd soufflé, kaffir sorbet, pear compote, shortbread -19

salted chocolate delice, honeycomb, ginger sponge, buttermilk gelato - 21

caramelised pumpkin, burnt coconut, banana panna cotta, spiced rum ice cream -24

apple tarte tatin, artichoke ice cream, rose meringue -19

cheese plate - 37


ESCHALOT EXPERIENCE

eschalot experience 8 course – 130
matching wines - 195

cured ocean trout, beetroot, spanner crab remoulade, pilu bottarga, celeriac

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

cape moreton scarlet prawn crudo, black garlic, lemon foam, petite vegetables

ricotta & rainbow chard ravioli, pumpkin gel, sorrel, shishimi toragashi

pan roasted snapper, brillig radish, beetroot, white bean, cucumber

lavender smoked duck breast, kohlrabi kimchi, carrot, panisses, burnt honey

kaffir sorbet, pear compote, apple crisp

salted chocolate delice, honeycomb, ginger sponge, buttermilk gelato


eschalot experience 5 course – 80
matching wines - 130

cured ocean trout, beetroot, spanner crab remoulade, pilu bottarga, celeriac

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

lavender smoked duck breast, kohlrabi kimchi, carrot, panisses, burnt honey

kaffir sorbet, pear compote, apple crisp

salted chocolate delice, honeycomb, ginger sponge, buttermilk gelato


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 are reserved for 5 or 8 course eschalot experiences only
• parties of 10 guests or more on any other day 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 friday - Select 2 courses & a glass of wine from our quick lunch menu for $45


Eschalot Restaurant Berrima Quail