Healesville hotel Food & wine
Snacks & breads
Spice roasted nuts
$6.00
Mciaren valle olives
$6.00
Toasted fruition wood fired focaccia with local olive oil and harvest farm herbs
$5.00
Cheese to start or finish
1 cheese (75g portion)
Perfectly matured cheeses served with nardia ‘s yv cabermet jelly; Muscatels & fruition vine fruit toast
$15.00
3 cheeses (3,50g portions)
Perfectly matured cheeses served with nardia ‘s yv cabermet jelly; Muscatels & fruition vine fruit toast
$25.00
Mauri co-operative taleggio
Centuries old producer of washed rind cheese made in lombardy, italy. Matured in under ground humid caves abundant with wild yeasts
$
Pyengana cheddar
4th generation cheddar matured in cloth at pyengana in northern Tasmania. Sweet honey & hay characters and a long flavour.
$
Bieu des basques
From high in the hills on the border of france and Spain by producer assau iraty, a rare blue cheese made from sheep’s milk- rich, salty with a slightly sweet aftertaste
$
Desserts
Fresh local strawberries, yoghurt panna cotta, white chocolate & strawberry crumb
$
Blood plum clafoutis, jam and star anise ice cream
$
K & W dark chocolate mousse, pear gelato
$
Harves farm apple tarte tatin with caramel ice cream
$
Nardia’s ice-cream 3 scoops of sensational, seasonal ice- cream & sorbets made with lashings of the real stuff from orchard & farm
$
Very special & Delicious Daily Deals
By popular demand the tradition continues. 700 gm of aged beef, char grilled for two-french fries, béarnaise & roasted bone-marrow
Monday & tuesday the big wing-rib
$60.00
400gm dry aged rump with bearnaise, fries and rocket salad
Monday & tuesday the big wing-rib
$32.00
The beautiful dining room, a relaxed dinner and a whole roasted duck, crisp Dobson potatoes, harves farm salad for two to share perfect!
Wed & thurs- duck in the dining room
$65.00
A half kilo bowl of steamed black mussels, French fries, aioli & premium lager
Wednesday night bar –beer,moules & frites!
$20.00
Tony has made a big German style banger served on a warm roll, sauerkraut, mustard & aioli with a pot of Cold beer
Thursday & friday night- it’s the big bar bratwurst
$15.00
Special stuff on top
Punt rd apple cider
$5.50
Requiem pilsner
$6.60
Bags draught
$4.80
Kilkenny
$5.00
Hargeaves hill ESB
$6.20
James squires pale ale
$5.50
Weihenstephaner wheat
$6.00
Belle-vue kriek cherry beer
$8.80
To start
Green pea falafel, salad of zucchini, crisp flat bread, mint & toasted almonds & tzatziki
$15.50
Gremolata crusted squid, rocket, lemon & aioli
$16.00
Citrus and herb cured salmon with radish, fennel & rocket salad
$16.00
Duck liver parfait, toasted sourdough, onion jam & rocket
$15.00
K&b pork, harvest farm herb & pistachio terrine with pear & saffron relish
$14.50
Grozing platter our pork and fennel temine, duck liver pate, house made dips, marinated olives, pickled vegetables
$28.00
House made dips & grilled Turkish bread
$18.00
Tzatziki, taramasalata and hummus
$
Classics
Fish & chips
Beer battered fish & chips, house made tartare cabbage, fennel & sorrel slaw
$24.00
Serious lamb burger
Char grilled lamb burger, mustard seed relish, rocket, feta, hummus with shoestring fries and aioli
$23.00
Chicken schnitzel
Herb crumbed free range chicken schnitzel, shoestring fries & summer tomato, mozzarella and basil salad
$24.00
Main
Sxotch fillet 300 grams Victorian grass fed beef selected at kitchen & butcher char grilled & served with thick chips, salad of parsley, shallot & copers & harvest farm herb butter
$28.50
Yarra valley pasta ravioli of ricotta, silver beet & pine nut, pumpkin puree, rocket, basil, parmesan & pine nut salad & verjuice dressing
$24.00
Roasted salmon with nicoise salad of beans, local potato, cherry tomatoes, white anchovies, olives, soft boiled egg & salsa verde
$26.00
Syrian chicken , slow cooked with lots of spices, tomato & preserved lemon, giant couscous & soft herb salad
$24.00
Roasted summer vegetables, herbs and feta in filo pastry, kasundi yoghurt, rocket & zucchini salad
$24.00
A bit on the side
Shoestring fries
$7.00
Hand cut chips from local dobson’s potatoes, rosemary salt & aioli
$9.00
Quinoa, radish, fennel and harvest farm herb salad with lemon dressing
$9.00
Harvest farm zucchini, feta & green chili with parsley & lemon
$8.00
Tomatoes from our garden, fresh basil & balsamic croutons
$8.00
Classic Menu
A two course menu of our favourite pub classics with a twist.To Start
From the Butcher, Sea & Garden
$
Delicious shared platters of housemade dips, cured meats, pork & fig terrine, green pea falafel, pickled turnip & mclaren bale olives with grilled turkish bread
$
Main
Herb crusted free range chicken schnitzel, bills smoked ham, mozzarella & red pepper salsa
$
Beer battered fish & chips
$
Housemade tartare, fennel & sorrel slaw
$
Serious lamb burger
$
Chargrilled burger, red onion jam , pickle swiss cheese & thick chips
$
Food & Wine
Two courses / Three courses: $45 / $55Entree
Chicken liver parfait, fresh local fig, brioche, hazelnuts
$
Pan seared scallops with cauliflower, citrus, witlof, olive jam
$
Harvest farm jerusalem artichoke and potato gratin made with le gruyere cheese
$
Main
Chargrilled scotch fillet served with dobson’s kipfler potato, roast mushroom, onion jus and your choice of mustard
$
Yarra valley pasta raviolo of ricotta, pumpkin puree, brown butter sauce, golden raisins, pecorino
$
Roasted salmon served with a preserved lemon mash, fennel, citrus & saffron dressing
$
Dessert
K & W dark chocolate mousse, kahlua ice cream
$
Quince clafoutis, jelly and malt gelato
$
Fresh local strawberries, yoghurt panna cotta, white chocolate & strawberry crumb
$