“Everything old is new again at this beachside landmark, a makeover returning her breezy good looks to their beautiful best. The room above Port Phillip Bay is airy and open, with white cloths and luxe touches such as marble sills and shiny brass columns. The food, too, is simultaneously more relaxed and polished – a crouton of bresaola with a lively sorbet of bloody mary flavours, or heirloom tomatoes with buffalo mozzarella and petite sprigs of basil. Beef tartare is flavoured with capers and cornichons, served with whisker thin wafers of toasted rye. John Dory fillet, a Stokehouse staple, is crisp-skinned and moist: it might come with ribbons of cuttlefish and tender gnocchi. Considerable craft underpins this apparent simplicity, evident in the truffle-infused jus accompanying slow-cooked wagyu rump. Desserts are often based on seasonal fruit, such as ginger cannoli with cherries. As it’s a popular spot for celebrations, noise levels can be high. Smart service wraps a package with amped-up panache.” — Good Food Guide 2012
APPETISER
Freshly shucked oysters – cucumber, coriander and chardonnay dressing 4.5 ea
Selection of olives 9.5
South Australian octopus carpaccio, tomato granita, longans, alfalfa 16.5
Shaved Serrano ham, black fig, Woodside goats curd, coffee vincotto 18.5
ENTREE
Baby iceberg and green bean salad, radish, sauce gribiche, shanklish and croutons 21.5
Kingfish ceviche, salted grapes, flying fish roe, sunflower seeds, zucchini, verjus vinaigrette 27.5
Pepper seared veal tenderloin and grilled tongue, salsa verde, Ortiz anchovies, almonds 27.5
Seared Atlantic scallops, cauliflower, dukkah, caper and raisin sauce 28.5
Brown onion consommé, confit chicken wings, cotechino, pine mushroom tortellini, Tuscan cabbage 26.5
SIDE SALADS & VEGETABLES
Mixed leaves, garlic and herb vinaigrette 9.5
Fennel, cucumber, mint and pomegranate salad 11.5
Cauliflower and shitake mushroom salad, hazelnut and verjus dressing 14.5
Sautéed chat potatoes, duck fat, parsley, lemon 10.5
Grilled zucchini, garlic chips, goats cheese and macadamia nuts 11.5
Fried potatoes 10.5
PASTA
Beetroot agnolotti, wilted lettuce, ricotta salata, sage and poppy seed brown butter 23.5/33.5
Spanner crab and king prawn linguini, chilli, garlic, cherry tomatoes, sorrel 26.5/36.5
Rabbit pappardelle, morcilla sausage, sage, gremolata, provolone 25.5/35.5
MAINS
Autumn greens and ricotta brik pastries, celeriac puree, pecorino, watercress salad 34.5
Blue eye trevalla fillet, sea urchin roe and silverbeet, cracked wheat and herb salad, crisp pancetta 46.5
Huon ocean trout fillet, snap peas, fennel and orange salad, bug meat, diamond clams 45.5
Chargrilled yellow fin tuna loin, lemon, olive, coriander and chilli 39.5
Crispy battered King George whiting fillets, hand cut chips, lemon and tartare sauce 37.5
Twice cooked quail, capocollo, caramelised pear, radicchio, cashews, pearl barley 48.5
Boneless rack of lamb and slow cooked neck, sweetbreads, cucumber pickle, mustard soubise 46.5
Rangers Valley (NSW) 250gm Angus beef sirloin (300 day grain fed marble score 4+) 52.5
AAco Darling Downs (NSW) 180gm Wagyu rump cap (marble score 9+) Beef is served with oyster mushrooms, charred baby onion, green olive butter 49.5
For Two
Whole Thirlmere duck, heirloom carrots, date puree, almonds 82.5
DESSERT
Cheese – served with muscatels, quince paste and walnut bread 30.5
Lemon & lime infused pineapple, coconut cake, lime syrup, fromage blanc ice cream 17.5
Milk chocolate caramel mousse, banana bread, rum syrup, dark chocolate sorbet 19.5
Plum cheesecake, peach jelly, almond praline, blood plum sorbet 18.5
The Bombe – frozen white chocolate parfait with strawberry sorbet and toasted meringue 20.5
Warm raspberry and yoghurt pudding, champagne sorbet 18.5
Affogato with fruit and nut biscotti and choice of liqueur 18.5
Petit fours 12.5
DESSERT WINE BY THE GLASS (90ML)
Friends of Punch Noble Riesling, 2009, Gippsland, VIC 15.0
Lions De Suduiraut Sauternes, 2009 Sauternes, France 25.0
Kracher Beerenauslese, 2008, Kremstal, Austria 20.0
Bernardins Beaumes de Venise, 2009, Southern Rhône Valley, France 17.0
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
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
Gonzalez Byass ‘Noe’ Pedro Ximenez 30 y.o, Jerez, Spain – Served Chilled 26.0
Romate ‘Cardenal Cisneros’ Pedro Ximenez, Jerez, Spain – Served Chilled 16.0
Henriques & Henriques Malmsey 15 y.o, Madeira, Portugal 22.0