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SUMMER food MENU

Plates

B + B sourdough & cultured butter (2pc)

4

Warm wild Australian olives

7

Oysters with lemon | mignonette | nham jim

4 each

Cucumber salad with tomato gazpacho

12

Cured trout citrus juice, pickled shallot

16

Parisian gnocci, sugarsnaps, pea puree, broadbeans & kohlrabi

22

Roast free range chicken, leek, potato & confit garlic

25

Cos salad, parmesan, croutons, dill aioli

10

Sweet

Berries & cream

12

Local seasonal berries, cream, meringue

Charcuterie (sample menu)

With baguette, housemade lavosh & ferments

Free range pork capocollo

16

Cured for 48 days, black pepper - Tasmania

Free range pork el castanyer

15

Sweet pork, savoury chestnuts, - 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

$50 chef menu

Bookings only accepted for our chef menu of $50 per person. Vegetarian substitutes available.

B + B sourdough & cultured butter

Warm wild Australian olives

Charcuterie to share

Roast free range chicken, leek, potato & confit garlic

Cos wedges, parmesan, croutons, dill aioli

Local berries, cream & meringue

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

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