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APRIL SAMPLE MENU

Plates

Sourdough w local olive oil and aged balsamic (2pc)

4

Warm wild Australian olives

7

Oysters with lemon | mignonette | nham jim

4 each

Saganaki haloumi with local blue gum honey & thyme

9

Roast eggplant half with black bean and pangrattato

15

Roast chicken breast with, tokyo turnips & sauce vierge

25

Yorktown Organics greens w shallot vinaigrette

8

Rosemary roasted potatoes

9

Charcuterie (sample menu)

With baguette, housemade lavosh & ferments

Free range pork capocollo

16

Cured for 48 days, black pepper - Tasmania

Wild venison & pork salami

15

Clean, fresh and mildly seasoned - New South Wales

Grass fed beef cecina

15

Cold smoked, salt cure - New South Wales

Cheese (sample menu)

With baguette, housemade lavosh, accompaniments

Delice de Bourgogne brie | Cow

16

Soft, buttery, triple cream, bloomy rind - Burgandy, FR

Pont L'Eveque washed rind | Goat

16

Ripe aroma & flavour, orange rind - Normandy, FR

Farmhouse cheddar | Cow

14

Cave aged 6 months, earthy & nutty - Dorchester, UK

Gluten free options available. Late night dining available.

SAMPLE $50 chef menu

Bookings only accepted for our chef menu of $50 per person. Vegetarian substitutes available. Vegan options are limited, contact us for more information.

Sourdough w local olive oil and aged balsamic

Warm wild Australian olives

Charcuterie to share

Roast chicken w sauce vierge

Yorktown Organics greens w shallot vinaigrette

Rosmary roasted potatoes

Cheese to share, baguette, lavosh & accompaniments

Contact us to discuss any dietary requirements hello@havilahwine.com.au

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Welcome

We accept bookings for our $50 chef's menu only. We always save space for walk-ins (first in best dressed). 

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