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SEPTEMBER SAMPLE MENU

Plates

Oysters lemon | mignonette

4 ea

Sourdough, local olive oil, aged balsamic (2pc)

4

Warm wild Australian olives

7

Halloumi, local honey, thyme, nigella seeds (4pc)

9

Felds Farm greens

9

Cuca sardines, charred sourdough, herb salad

16

Roast eggplant, black bean, pangrattato

16

Ricotta gnudi, roast mushrooms, miso butter

24

Orecchiette, broccolini, anchovy, garlic, chilli

24

Vanilla panna cotta, strawberry, balsamic

12

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

Wagyu beef bresaola

16

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

Charles Arnaud DOC Comte | Cow

16

Aged 24 months, earthy & nutty - Jura, FR

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, local olive oil, aged balsamic

Warm wild Australian olives

Wagyu bresaola

Ricotta gnudi, roast mushrooms, miso butter

Felds Farm greens

Panna cotta, strawberry, balsamic

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

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Welcome

Bookings can be made for our set menu only. We save room for walk-ins as well (first in, best dressed). We hope to see you soon.