Embrasse Restaurant

ENTREE

Mackerel, steamed bread, parsley water, yoghurt, red perilla, radish - 18 Smoked and roasted lamb sweetbreads, 64 oC hens egg, corn, black seeds, wombok, sheep’s milk - 19 Kingfish steamed for just a little bit, sea greens and colours, cold peas & wood sorrel, chorizo / mussels, bread crust - 21 Bendigo pigeon breast, spiced chick peas cooked in the pressure cooker, pumpkin / anis, celery, wasabi peas - 22 Embrasse onion tart, cooked and raw onion, my mum’s onion soup - 17 Meli melo of vegetables, emulsions and purees, home grown herbs and flowers, sliced ham - 17

MAINS

Meli melo of vegetables, emulsions and purees, home grown herbs and flowers - 33 Beef cheek, purple potato, farmed mushroom, flowering vegetables, baked potato froth - 37 Australian pink veal, Daylesford old style vegetables, sprouting seeds, hazelnuts, radish - 37 John dory semi fried semi steamed in squid, beetroot croquette, grapefruit, burnt carrot - 34 Free range duck breast from Northern Victoria, cooked on the bone, purple artichokes, spiced raisins, carrot - 36

SIDES

Aligot – a Provincial cheesy mash potato from the South of France -12 Lettuce with my Mother’s dressing - 8 Vegetables - 9

DESSERTS

Chocolate mushrooms, forest floor, sorrel mint granita, meringue - 19 Warm rhubarb rice pudding, caramelised bread, salted malt brioche - 18 Soft meringue, sugar crust, vanilla cream, persimmon fruit, navel orange - 18 Cheeses from here and over there 19 (3 cheeses) 31 (5 cheeses) Petits Fours (four pieces) - 7 pp Macaroons (four pieces) - 9 pp