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Dinner Menu in the Yarra Valley

  • Balgownie 2017 March 207

Please make a selection of Entrée and Main OR Main and Dessert

Please make a selection of an Entrée, Main and Dessert


Soup De Jour
Your waiter will inform you of today’s selection (GF)

Puff Pastry Duck & Yarra Valley Feta Pithivier
Coldstream Brussel sprouts, sauerkraut, mustard drizzle

Poached Chinese Black Satin Wandin Quail
Yarra Valley mixed braised mushroom, Seville chestnut & Alexandra potato crisp (GF, DF)

Baked Truffle Oysters
Black Truffle oil veloute & julienne fried leek, carrot & parsley

Rae’s Tasting Board
Your waiter will inform you of today’s ingredients (GFP, DFP)

Fried Cambo Style Calamari
Asian betel leaves, palm sugar, chilli, onion & Wandin garlic praline (GF)


House Smoked Half Spatchcock
Rosemary Alexandra kipfler potatoes, pea puree, roasted Wandin garlic and Balgownie Chardonnay glaze (GF, DF)

Grilled Black Angus 300g Porterhouse
Alexandra potato rosti, sweetened silver beet, beef jus (GF, DF)

House-made Gnocchi
Pear purée, crumbled blue cheese, walnuts (V, DF)

Regional Meat Terrine
Dixon’s Creek pork, Healesville lamb, & Montrose bacon pressed terrine, pickled vegetables & Balgownie Tawny Fortified Shiraz sauce (DF)

Fish of the Day
Your waiter will inform you of the chef’s selection

Chicken Bastilla
Wandin Yallock heirloom tomatoes, wild rocket & harissa dressed salad.

Duck & Coldstream Chorizo Tagine
Montrose cumquat couscous, sweet & sour carrot, honey glazed chick peas (DF)

Sweetcorn & Red Pepper Curry
Yarra Valley apple relish & polenta chips (GF, V)

SIDES – $9
- Rae's rustic chips, garlic aioli (DF)
- Mixed leaf salad, mustard dressing (V, GF, DF)
- Seasonal vegetables, olive oil (V, GF, DF)
- Chat potatoes, rosemary salt, garlic aioli (V, GF, DF)

Vegetarian (V)
Gluten free (GF)
Dairy free (DF)
Gluten free possible (GFP)
Dairy free possible (DFP)


Zesty Lime Cheesecake
Fresh strawberry and mango salsa, with toasted coconut (GF)

Mascarpone & Vanilla Pannacotta
Candied almonds, red grape & roasted almond ice-cream (GF)

Dark Chocolate Terrine
Crisp orange chip, malted chocolate marshmallow with mocha ice-cream (GF)

YV Apple, honey & cinnamon Layered Cake
Silvan honey roasted parsnip puree, compressed apple with vanilla ice-cream

Dessert Assiette for Two
Your waiter will inform you of today’s selection

Cheese Selection
$10 supplement applies
Poached red wine pear, candied walnuts, Lavosh & walnut bread
Wine recommendation: Balgownie Estate Fortified Shiraz - Tawny

A surcharge of $10 per person applies on all public holidays
* Please Note: Menus are subject to change at Chefs Discretion.