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Mid Winter Feast!!

28 August 7:00 pm for 7:30

Keeping the ongoing tradition of our long table Winter feast, we are again roasting a beast over our open fire. Come prepared to partake in an evening of revelry, wine, cheese and Wayne’s slow roasted meats!

4 Course $110.00 (all inclusive)

Bookings essential (03) 6248 4484 or office@meadowbankwines.com.au
Payment required at time of booking)

  • Entrée

  • Spiced lentil soup, seared scallops18
  • Rabbit rillette, crostini, cornichons16
  • Game terrine, mustard fruits, cornichons18
  • Marinated yellow fin tuna, citrus salad, lemon verbena dressing21
  • Grilled picandou, roasted vegetable salad, vinaigrette19
  • Panfried garfish, mussels, provencal broth19
  • Bowl of steamed mussels, cider, herbs, cream19

  • Main

  • Roasted duck breast, parsnip puree, port jus, figs34
  • Confit pork belly, boudin noir, apple puree, red wine jus32
  • Pan roasted blue eye trevalla, mussels, champagne, cream34
  • Seared venison, spiced pumpkin puree, cassis jus34
  • Braised lamb shoulder, double cutlet, soft polenta, garlic, rosemary, jus32
  • Slow cooked oxtail, speck, leek, chestnuts, English spinach32

  • Sides for two

  • Olive oil 2.5
  • Olives5
  • Olive tapenade3.5
  • Additional bread 2.5
  • Roasted Jerusalem artichokes, thyme, butter5
  • Baby gem lettuce, pumpkin seeds, parmesan, sherry vinaigrette5
  • Duck fat roasted potatoes, rosemary, sea salt5

  • Cheese

  • Tongola "Big Billy" (goat's milk), fresh figm oatmeal biscuits14
  • Tongola "Billy Blue" (goat's milk), prune and walnut bread15
  • Tongola "Bloom" (goat's milk), muscartels15
  • All cheeses board45

  • Dessert

  • Passionfruit souffle, vanilla bean icecream16
  • Slow cooked quince on toasted brioche, ginger sabayon16
  • Millefeuille, salted caramel mousse, grand marnier icecream16
  • Croustillant of citrus curd, vanilla roasted pear16
  • Chocolate Truffle3.5