Evenfall Menu
Lunch
Spring Sample Menu
appetisers
house bread, whipped tarragon butter – 12
+ marinated olives – 9
+ pickles – 10
+ cured meat – 12
east coast pacific oysters – 5.5pp
natural / mignonette / Bellebonne bis
coal-kissed Tasmanian scallops, nduja & yuzu butter (gf) – 9pp
chicken liver pâté, quince, Danish rye crostini – 18
entrée/main or main/dessert – 68pp
entrée
market sashimi, tangelo, nam phrik, kiwi fruit, chilli (gf)
smoked beetroot, mozzarella, basil, honey walnut (veg, gf)
beef tataki, ranchero, watercress, salsa macha (gf, dfo) *nuts
main
market fish, macadamia, pumpkin, zucchini, gremolata (gf, df)
glazed pork, miso, kohlrabi, citrus, blood orange (gf), df)
pan-fried gnocchi, spring veg, burnt butter, Parmigiano Reggiano (veg)
dessert
chocolate cremeux, berries, hazelnut, olive oil (gf)
tres leches, raspberry, mascarpone, allspice meringue (gf)
Evenfall affogato, choice of Kahlua/Frangelico, vanilla ice cream (gf)
sides
roast potatoes, chermoula, pumpkin seeds (gf) – 14
market leaves, mustard vinaigrette, fennel, shaved C2 (gf) – 14