HERRINGBONE

Winter
A LA CARTE MENU
June. 2026

(sample)

house baked focaccia, chilli oil, reggiano

local olives marinated with aged balsamic, garlic, oregano

 cannellini bean, fermented carrots, n’duja, orange blossom honey, focaccia

 whipped cod roe dip, yarra valley roe, potato crisps

coffin bay oyster, fermented chilli + tomato, lime

piccadilly valley potato and leek ‘mini’ soup, hot smoked trout + roe, goat curd

hot smoked tommy ruff on toast, onion jam, olive tapenade, candied orange

house made fried falafel, tomato kasundi, persian feta, zuni pickle

ninos prosciutto, rockmelon, stracciatella, pear marmalade

ortiz anchovies, capers, lemon, rio vista olive oil, focaccia 

torched prawn crudo, green harissa, pickled celeriac, poor man’s orange

citrus cured rainbow trout, smoked potato, crème fraiche, horseradish, carraway

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

pan fried potato gnocchi, fricassée of porcini mushroom, sage brown butter, reggiano    

pan seared barramundi, root vegetable velouté, café de paris butter, roasted celeriac   

grilled free range chicken, adelaide hills brussels, crispy prosciutto, jus gras, mustard oil

slow roasted fleurieu lamb shoulder, spiced beets, red harissa, orange vincotto

hand cut chips, garlic, rosemary

radicchio leaf salad, persian feta, red grapes, hazelnuts, cabernet vinaigrette

manjari 64% and pretzel tart, brûlée uraidla quinces, roasted chestnut, crème fraiche

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

selection of australian cheese, crispbreads, accompaniments