Lunch at Attwoods Wines
A new, a la carte grazing menu, with a selection of smaller and larger dishes to savour. Order individually, or choose a few dishes to share. Groups of 6 and above are required to book the Chef Selection; your choice of $75 a head or $110 a head, depending on how much you wish to indulge!
Private functions and group bookings available, contact us to enquire: jane@attwoodswines.com.au
Open for lunch Friday - Saturday - Sunday - Monday
A LA CARTE
Appellation rock oyster, rosé mignionette / $7e
Anchovy toast, egg butter, lemon / $8e
Pickled mussels, lardo, aioli, fennel pollen / $24
Straciatella, heirloom tomatoes, tarragon, pickled shallot / $ 19
Chicken & pistachio terrine, cornichons / $ 22
Gascon sausage, lentils, mustard fruits / $24
Beetroot, Wedgetail Farm goats cheese, figs / $23
Whole rainbow trout, horseradish, beurre noisette / $59
Western Plains pork scotch, king brown mushrooms, soubise, jus / $45
200gm MS7 Sher Wagyu bavette, dressed leaves / $55
Fries, rosemary salt / $12 Dressed Leaves / $12
Belgian chocolate mousse, olive oil, salt flakes / $18
Vanilla bavarois, summer berries, strawberry jus frais / $20
CHEF SELECTION - a selection of the seasonal menu.
$75 / $110 PER PERSON
Monthly event
French Style Sunday Roast
Decadent French style Sunday roast, once a month. Two courses $75 (entree / main) three courses $90 (includes dessert).
MOTHER'S DAY 10 MAY: ROAST CHICKEN
ENTREE
Selected small dishes from the a la carte menu
MAIN
Decadent roast lunch served with roasted potatoes, seasonal veg and jus.
DESSERT
Seasonal dessert
Monthly event
Autumn series Sundays
Once a month on a Sunday, join us for a familial style, two course meal, celebrating the change of season and some of our all-time favourite, classic French dishes.
Two courses $60.
AUTUMN - COQ AU VIN
Entree: French onion soup
Main course: Coq au Vin
Dessert or cheese additional.
DATES: SUN 26 APRIL & SUN 24 MAY
GRAZING
Sit beside the fire in the tasting room or roam the gardens with a wine and a grazing board - no bookings taken.
Sourdough and butter . 6
French fries . 8
Cheese board (3 European cheeses) served with quince, pickles and Lavosh/bread . 45
Signature grazing board: Cheese, charcuterie meat and terrine, pickles and olives, served with sourdough. Serves two . 60
Review - The Age Good Weekend
Thanks to The Age for a lovely write up in The Good Weekend (Dec 22)
"....it's leaning into the idea of a leisurely afternoon in the country where you might indulge in the simple things that make life so pleasurable: good food, prepared with skill; good wine, made with love; and the stunning natural beauty of Victoria."
DIETARY REQUIREMENTS & ALTERATIONS
Vegetarian option is available on request, but unfortunately we do not offer a vegan menu. Other dietary requirements can be catered for, but these must be pre-arranged.Please provide adequate detail for all dietary requirements at time of booking.The vegetarian option will be substituted where it is impossible to adjust the dish for some food intolerances. We thank you for your understanding. Menu subject to change.
CHILDREN
Children 13 and over are required to have the 2 or 3 course set lunch. Under 13's can have the kids meal: $25 or steak frites ($44). Please note at time of booking.
