HERRINGBONE

Summer
A LA CARTE MENU
Feb. 2026

(sample)

house baked focaccia + chilli oil + reggiano

local olives marinated with chilli, garlic and oregano

whipped cod roe dip, yarra valley roe, potato crisps

freshly shucked sydney rock oysters, shallot and wakame vinaigrette

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

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

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

local prosciutto, rockmelon, buffalo mozzarella, pear marmalade

torched prawn crudo, fermented jalapeño, watermelon, basil, prawn oil, lime

yellowfin tuna sashimi, turnip, miso, fried cabbage, ginger, sweet roasted tomato

whipped cannellini bean, fermented carrots, ‘nduja, orange blossom honey, focaccia

barossa duck and cotechino terrine, roasted peaches, mignonette, grilled garlic toast

pan fried potato gnocchi, sauteed rapini, sweet onion soubise, reggiano, rosemary

pan seared limestone coast snapper, white gazpacho, romesco, smoked paprika

grilled free range chicken, parsnip skordalia, red grapes, crispy prosciutto, mustard oil

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

hand cut chips, garlic, rosemary

butter lettuce salad, fennel crostini, mustard vinaigrette

SWEET AND CHEESE

manjari 64% chocolate tart, raspberries, crème fraiche, pistachio

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

selection of australian cheese, crisp breads + accompaniments