HERRINGBONE

AUTUMN
A LA CARTE MENU
May. 2025

(sample)

house baked focaccia + chilli oil + reggiano

local olives marinated with chilli, garlic and oregano

whipped cod roe dip, yarra valley roe, potato crisps

baked shark bay scallop, nduja, soubise sauce, nori butter, smoky paprika

free range chicken liver parfait on toast, sichaun salt, pedro ximenez poached pears

roasted quince waldorf salad, hazelnuts, gorgonzola

local prosciutto, melon, buffalo mozzarella, persimmon marmalade

hot smoked tommy ruff escabeche, sauce gribiche, organic capers, tas wakame

torched spencer gulf prawn crudo, watermelon, lime, fermented jalapeño, prawn oil

citrus cured ocean trout, crème fraiche, cucumber, horseradish, pink peppercorn, dill oil

slow roasted pumpkin hummus, brown butter pine nuts, hills honey, rosemary, focaccia

barossa valley duck and cotechino terrine, salsa verde, persimmon, grilled garlic toast

pan fried potato gnocchi, porcini mushroom fricassee, reggiano, brown sage butter

grilled clare valley chook, autumn ‘cassoulet’, chicory, green olive + ortiz salsa verde

slow roasted fleurieu lamb shoulder, pomegranate, baba ghanoush, fried chillies

hand cut chips, garlic, rosemary

iceberg à la greque salad

SWEET AND CHEESE

brûlée lisbon lemon tart, crème fraiche, honey butterscotch

fennel seed icecream, apple caramel, salty roasted almonds, amaretti

selection of australian cheese, crisp breads + accompaniments