Charcoal Restaurant & Bar (Menu)

Entrée

Confit salmon, tomato dressing, avocado, squid ink, mustard leaves

Roast beet salad, goats curd, hazelnut, cucumber, cress

Marion Bay chicken terrine, preserved lemon, rye, pepita

Robbins Island 7+ wagyu carpaccio, kabu radish, anchovy

Char grilled octopus, fennel, red pepper, olive liquorice

Main

Cape Grim short rib, caramelised and charred onion, black garlic, kale

Wild Clover slow cooked lamb rump, neck jus, green peas, faro, pea shoots

Marion Bay chicken breast, confit leg, leek hay, roast carrot, charred radicchio

Spinach & ricotta ravioli, dried tomato, sugo, toasted pinenuts

Locally sourced market fish, please refer to wait staff for today’s dish

From the grill

Meander valley 250g pork cutlet, mustard glaze, red cabbage, miso apple

Strelleyfield honey glazed duck breast, rillettes, baby carrots, hazelnut dukkah, yoghurt

300g Bass Strait scotch fillet

280g 30 day dry aged Cape Grim porterhouse

Sides

Summer leaf salad, lemon & mustard

Broccolini, confit chilli, crispy garlic

Garden tomato salad, gremolata, aged balsamic

Crispy duck fat potatoes, rosemary salt

Grilled cos, buttermilk dressing, nigella seed

Dessert

Frozen coconut parfait, caramelised pineapple, almond dacquoise

Strawberry & vanilla cheesecake, rose jelly

Hazelnut and dark chocolate fondant, frozen yoghurt

Vanilla pavlova, poached plums, vanilla mascarpone, cocoa nibs

Selection of local cheese, quince, muscatels, candied walnuts, house crackers

Selection of house made sorbet and ice cream, pistachio biscotti (3 scoops)

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