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Vegetarian Menu in the Yarra Valley

  • Balgownie 2017 March 195

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Rae’s tasting board
Chefs selection of a range of gourmet tastes (GFP, DFP)

Entree

Soup of the Day (GFP, DFP)
Your waiter will inform you of today’s selection

Middle Eastern Fritters (GF) DFP
Beetroot puree, labna , za’atar spice

Panzanella Salad (GFP, DFP)
Tuscan tomato salad, balsamic

Minted pea and parmesan arancini
Wild rocket, garlic aioli

Mains

Mushroom and Truffle Risotto (GFP, DFP)
Shaved Grana Padano

House made Linguini (DFP)
Spiced roast tomato, capsicum, kale and pine nuts\

Pumpkin and Kale risotto (GF & DF available)
Crème fraiche, petit herb salad

Freekeh Salad (DFP)
Steamed winter greens, almond, coriander

Dessert

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

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