23 Bank Place Melbourne VIC 3000
Bookings: 03 9670 1777
[email protected]
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Lunch Menu
With drinks
Tarago river olives
9
Smoked almonds
5
Trail mix
5
A tin of Spanish anchovy’s or sardines with orange and sourdough
13
Chickpea dip
3pp
Smoked and cured meats
House smoked corn fed duck ham
7
Wagyu bresaola
9.5
Chorizo-Pamplona Spicy Salami
6.5
Guanciale
7.5
Charcuterie served with house made mustard,
piccalilli, cornichons
Cheese
Brillat Savarin – Bourgogne, France. Triple cream, cow’s milk
9
Bleu des Basques – Pryenees, France. Blue, sheep’s milk
8.5
Healey’s Pyengana – Tasmania, Australia. Cheddar, cow’s milk
9
Black Savourine – Yarra Valley, Victoria, Semi hard, goats milk
9
Cheese served with toasted sourdough, Nicole’s fruit bread,
dried muscatels, quince paste and walnuts
Tastes
Smoked potato doughnut, truffled pecorino
4.5
Pacific oyster – mignonette
4
Seared Hervey Bay scallop, potato and chorizo rouille, pickled fennel
5.5
A little Cuban sandwich, warm ham hock, gruyere, pickle, slaw, adobo sauce
7.5
Vegetables
Goats cheese filled zucchini flowers, salted zucchini, cranberries, mint, walnuts
18
Salad of toasted freekah, lightly pickled cabbage and apple, kohlrabi, ranch dressing
14
Risotto of lemon, mascarpone and taragon, heirloom tomatoes and consommé
18
Basil and potato gnocchi, oyster mushrooms, avocado, sprouts and shoots, ash curd
21
Chopped baby cos, fennel, caesar dressing
8.5
Roasted new season potatoes, chimichurri
9.5
Seafood and Meat
Raw and cured tuna, baby qukes, soy beans, Japanese mayo
17
Spring bay mussels, piquillo peppers, spanish bubbles and ham, coriander, cream
19
Flathead tails à la meunière, pea and miso puree, parsley, pickled shallot
MP
Spicy Korean beef tartare, nashi, radish, baby cos
17
Confit pork belly, pepper caramel, fragrant herbs, sticky cashews and peanuts
24
Corned beef, baby vegetables, bubble and squeak
30
BBQ free range chicken, tabouli, preserved lemon yoghurt, burnt onion sauce
34
Gippsland pasture fed scotch fillet (300g), pomme puree
choice of sauce bordelaise, kombu butter or sauce ravigote
36
Flinders Island lamb shoulder (1.2kg), slow cooked in yoghurt and sumac
banyuls vinegar and honey sauce (please allow 40 minutes)
85
Desserts
Lemon thyme crème brûlée, Grandfather port, spiced sour cherries
16
Yuzu meringue pie, toasted oat cream, limoncello, yuzu sherbet
16
Yarra Valley strawberries, white chocolate and violet mousse, passionfruit gel
17
Dark chocolate & vanilla ice cream sandwich, salted macadamia,
shortbread, banoffee sauce
8
Sommelier's dessert wine flight
20
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