Virginia Plain
31 Flinders Ln. Melbourne, Victoria 3000, Northcote
(03) 9290 0400
Bar Snacks
Barfly; Oysters – shucked to orderEaglehawk Bay Pacific oysters
Creamy with & mineral ocean flavour
$3.5 each
Batemans Bay Sydney rock oyster
Briny, sweet with a fresh ocean finish
$4 each
Warm Dashi oyster shooter
$5.50
Warm Jindi olives
$6.00
Crisp sweetbread w/ baba ganoush mousse
$9.50
Steak tartare w/ quail egg yolk served w/ horseradish, tomato & beetroot tapioca crisps
$16.00
Raspberry ocean trout mousse w/ oatmeal tuile
$10.00
Greek salad stuffed zucchini flowers w/ mojo sauce
$9.00
Foie Gras & hamhock Terrine served w/ piccalilli
$15.00
Smoked eel cigar accompanied by salsa Verde
$14.50
Sticky braised beef brisket bun
$11.00
Sélection Rolf Beeler Alp Sbrinz macaroni croquettes
$8.00
Fish & chips w/ house made tartare
$12.00
Charcuterie plate w/ accompaniments
$18.50
Cheese platter
French, Swisse & local
$18.50
Degustation
Four course degustation
Slow cooked egg on ribbons of parsnip, sorrel and jamon iberico, fresh grated parmesan, brown chicken sauce
$
Chatham Island Cod, Lemon thyme bisque emulsion, with asparagus shavings
$
Roast pork with braised cheek, crispy ear crackling & poached apple
$
Mandarin cheesecake
$
Seven course degustation
Artichoke Salad on a cep puree
$
Farmhouse whole rabbit terrine with pickle of apple & swede
$
Tomato tart with goats cheese, beets & lambs lettuce
$
Ocean trout cured in raspberry vinegar, blood orange, jicama with puff sesame & quinoa crust
$
Assiette of spring lamb, Lamb cutlet with basil mousse, lamb shoulder and sweetbreads, baba ganoush and spring veg
$
A Selection of Cheese, Swiss, French and local served with olive jam & fennel lavosh
$
Hungry Monks Banoffi Pie
$
À la carte
The thrill of it all
Oysters
Entrees and shared plates; Shucked to order
$
Eaglehawk Bay Pacific Oysters
Entrees and shared plates; Creamy with & mineral ocean flavour
$3.50
Batemans Bay Sydney Rock Oyster
Entrees and shared plates; Briny, sweet with a fresh ocean finish
$4.00
Ashi Oyster Shooter served warm with a Bateman’s Bay Sydney Rock Oyster
Entrees and shared plates
$5.50
Tomato tart with goats cheese, beets & petite salad
Entrees and shared plates
$16.50
Farmhouse style rabbit terrine with pickle of swede & apple
Entrees and shared plates
$17.50
David Blackmore Wagyu bresaola, buffalo ricotta & house made grissini
Entrees and shared plates
$19.00
Ceviche of Hiramasa kingfish, tomato and orange tabouleh & Campari salt
Entrees and shared plates
$17.50
Steak tartare, quail egg yolk & a selection of traditional garnishes
Entrees and shared plates
$19.50
Baccala (salt cod), confit yolk, olive oil mash
Entrees and shared plates
$21.00
Ocean trout cured in raspberry vinegar, blood orange, jicima with puff sesame and quinoa crust
Entrees and shared plates
$21.50
Crystal Bay prawn cocktail salad of cos, avocado & Marie Rose dressing
Entrees and shared plates
$24.50
Pigs trotters stuffed with black pudding, scallops with parsnip remoulade
Entrees and shared plates
$26.50
Crab salad sandwich grilled with pickled celery, endive & walnuts
Entrees and shared plates
$27.50
Parmesan gnocchi pan fried carrot puree & baby heirloom carrots
The main thing
$27.50
Free range Milawa chicken Kiev, confit leg, asparagus and foie gras velouté
The main thing
$30.00
Roasted New Zealand monkfish fillet, pearl barley, crayfish emulsion & pickled fennel
The main thing
$33.00
Whole Yarra valley rainbow trout deboned, summer green salad & caper butter
The main thing
$35.00
Assiette of spring lamb
The main thing; Lamb cutlet with basil mousse, lamb shoulder and sweetbreads. Baba ganoush and spring veg
$39.00
300g Wagyu rump steak BMS 5+, mixed leaf salad & hand cut chips
The main thing
$36.00
300g Free range Gippsland black angus rib eye, mixed leaf & hand cut chips
The main thing
$65.00
The space between
Herb and leaf salad
$9.00
Sautéed summer beans, roquette & pecorino cheese
$9.00
Twice cooked hand cut chips
$9.00
Smoked ham & cheese macaroni
$9.00
Desserts & Fromage
Sweet serenade
Strawberries and cream
$14.00
Red and white peach tarte fine
$14.00
Warm chocolate mousse, orange granita & green apple
$14.00
Blueberry mille-feuille, sponge cake & carrot top ice cream
$14.00
Ginger bread doughnuts, Tasmanian red cherries & pistachio ice cream
$14.00
Closing time
Beeler Sbrize
A hard Swiss cheese made with unpasteurised cows milk. Aged for 4 years, a smooth nutty deep flavour, granular in texture
$
Milawa Cheddar Blue Vein
From the King Valley a medium hard blue vein cheese with a creamy yeasty flavour
$
Rouzaire Brie, Paris, France
From just outside Paris France, matured on rye straw mats in caves for 2 mths. Soft smooth, oozy with sweet earthy flavours
$
Ossau Iraty
From northern Basque France a soft medium sheeps’ cheese, delicate, nutty, rich and smooth
$
Tuesday Night Chefs Special
$75; 4 Course Degustation; A chance to sample Andy Harmer’s choice of the best from his menu with wines to match. Includes three savoury courses and one dessert with wine and coffee.Summer lunch special Menu
Choice of 2 courses and a glass of wine $35Entrée
Shellfish risotto
$
Charcuterie plate
$
Heirloom tomato Greek salad
$
Mains
Parmesan gnocchi pan fried, carrot purée
$
Grain fed Wagyu steak with hand cut chips
$
Fish of the day with summer greens
$
Sides
Herb and leaf salad
$7.50
Hand cut chips
$10.00
Warm bean salad
$8.50
Smoked ham and cheese macaroni
$9.00
Dessert
Banoffi
$
Warm chocolate mousse with orange granita
$
Choice of a glass of house red or white wine
$