“Ask us to recommend a restaurant for a very special occasion and Stokehouse would always be up there. Why? The feel-good factor – it manages to feel both fancy yet relaxed, with an airy room that enhances that knockout bay view, and staff who affect a breezy attitude without missing a beat. The menu, too, aims for accessibility, even offering fish and chips (whiting fillets) as a main, presumably for risk-averse maiden aunts. Elsewhere, the chef isn’t afraid to experiment: thin pasta with braised rabbit and corn in a super-rich jus, a tumble of barely seared tuna with yoghurt and cherry tomatoes, or a clever take on a kingfish ceviche, with salted grapes and sunflower seeds. Dessert? Go for a slice of the classic bombe, meringue and white-chocolate parfait encasing strawberry sorbet – stunning.” – Good Food Guide 2013
APPETISER
Freshly shucked oysters - white gazpacho dressing 4.5 ea
Selection of olives 10.5
Spanner crab and ricotta zucchini flowers, romesco sauce 8.5 ea
Beef tartare, tarragon emulsion, croutons 16.5
ENTREE
Chilled pumpkin veloute, medjool dates, sunflower seeds, pumpernickel, garlic mascarpone 23.5
Tuna carpaccio, smoked eel, salted grapes, beetroot, horseradish, chive crème fraiche 27.5
Shaved Serrano ham, black figs, coffee vincotto, goats cheese, basil, grissini 26.5
Seared atlantic scallops, cucumber vichyssoise, apple, walnut, morcilla sausage 28.5
King quail saltimbocca, nectarine and witlof salad, freekah, crispy pigs ear, aged balsamic 25.5
SIDE SALADS & VEGETABLES
Mixed leaves, garlic and herb vinaigrette 9.5
Salted ricotta, cabbage and rocket salad, buttermilk dressing 10.5
Cauliflower, hazelnut and mixed grain salad, whipped goats cheese 11.5
Heirloom tomato salad, ligurian olives, pinenuts, reggiano 12.5
Sherry glazed Dutch carrots 11.5
Fried potatoes 10.5
PASTA & RICE
Goats cheese, leek and potato agnolotti, sautéed cos lettuce, parsley brown butter, pecorino 22.5/33.5
Spanner crab and diamond clam risotto, pancetta, peas, almonds 27.5/36.5
Braised rabbit parppadelle, caramelized shallots, spinach, gordal olives, Meredith feta 26.5/35.5
MAINS
Broccoli, hazelnut and fregola sformato, fontina cheese, roast capsicum sauce, onion rings 34.5
John Dory fillet, Harvey Bay scallops, fried mussels, faro, sweetcorn reduction 46.5
Local snapper fillet, chorizo stuffed razor clam, tomato broth, okra, roast tomatoes 45.5
Whole baked fish of the day, cabbage and orange salad, lemon verbena cream MP
Crispy battered rock flathead fillets, hand cut chips, lemon and tartare sauce 34.5
Half roast Margret duck, sauce gribiche, fennel and peach salad, pistachio nut vinaigrette 47.5
Seared lamb rump and fried sweetbreads, eggplant puree, chickpeas, cous cous, sheep’s milk yoghurt 44.5
Collinson (VIC) 220gm pasture fed Angus tenderloin 49.5
Ranger’s Valley (NSW) 300gm grain fed Angus sirloin 52.5
Beef is served with olive tapenade, cauliflower puree, caramelized onions
DESSERT
Cheese – served with muscatels, quince paste and walnut bread 30.5
Valrhona chocolate 17.5
Warm apple and golden syrup sponge cake, almond praline ice cream 18.5
Valrhona chocolate fondant, passion fruit jelly, milk chocolate and caramel ice cream 18.5
Egg custard tart, vanilla ice cream, warm butterscotch sauce 17.5
The Bombe – frozen white chocolate parfait with strawberry sorbet and toasted meringue 20.5
Affogato with fruit and nut biscotti and choice of liqueur 18.5
Petit fours 12.5
DESSERT WINE BY THE GLASS
Brown Brothers ‘Patricia’ Noble Riesling, 2008 – King Valley, VIC 16.0
Chateau Joly’s ‘Cuvee Jean’, 2008 – Jurancon, France 11.0
Kracher Beerenauslese, 2008 – Illmitz, Austria 20.0
La Cappuccina Passito Rosso Carmenos, 2007 – Veneto, Italy 18.0
FORTIFIED BY THE GLASS (60ML)
Niepoort Ruby Porto, Portugal 10.5
Galway Pipe Multi-Regional, Australia 13.0
Penfolds Grandfather Magill, SA 24.0
Penfolds Great Grandfather Magill, SA 36.0
Chambers ‘Old Vine’ Muscadelle Rutherglen, VIC 16.0
Seppeltsfield Grand Muscat Rutherglen, VIC 14.0
Seppeltsfield Grand Tokay Rutherglen, VIC 14.0
Campbells ‘Merchant Prince’ Rare Muscat Rutherglen, VIC 50.0
Valdespino Pedro Ximenez Jerez, Spain – Served Chilled 12.0
Romate ‘Cardenal Cisneros’ Pedro Ximenez Jerez, Spain – Served Chilled 16.0
Henriques & Henriques Malmsey 15 y.o Madeira, Portugal 22.0