Lunch at Attwoods Wines

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 & pine nut & porcini 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, piperade, mustard jus, leaves / $45

200gm MS7 Sher Wagyu bavette, beurre de cafe de paris / $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

Sit outside 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

Decadent French style Sunday roast, every third Sunday of the month. Two courses $75 three courses $90.

NEXT SUNDAY ROAST: 15 MARCH

EASTER SUNDAY 5 APRIL: ROAST LAMB

ENTREE

Regional charcuterie board and pickles

MAIN

Decadent roast pork lunch served with roasted potatoes and buttered carrots.

DESSERT

Seasonal dessert

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."