Winter Menu

—11

brunch until 5pm

dinner from 6pm

Breakfast Sandwiches* To Share or Sides

Warm banana & walnut bread with espresso butter 8 Truffle infused assorted mushrooms, spinach & 12.5 Mount Zero extra virgin olive oil, pane di casa and 6 Gorgonzola & pear salad with walnut dressing 11
parmesan crostini dukkah salt
Muffin du jour; Selection of either savoury or sweet 5 Fennel & olive salad with dill tangerine dressing 9
Collingwood meatballs with fontina, pickled 12.5 Chilli & rosemary marinated Mount Zero olives 8
‘Bubble n Squeak’; Cabbage, lentil, potato rosti 15 vegetables & fresh basil on a crusty baguette Roasted kipfler potatoes au gratin with rosemary salt 11
with fried egg & bacon Collingwood meatballs 14
Our Reuben sandwich. Toasted with warm corned 12.5 Sauteed sambal green beans 9
Baked beans with kaiserfleisch & melted taleggio 14 beef, sauerkraut, cheese, mustard & one big, mean Mussels in lemon & white wine with pomme frittes 15
pickle
Two free range eggs baked with tomato, cavolo nero, 13 Salad of crispy pigs ear, witlof, jerusalem artichoke, & 15 Cheese
fontina & herbs Herb & parmesan crumbed free-range chicken breast 12.5 frizze with a cornichon dressing
with dill & yoghurt coleslaw 50gm serve 15
Two free range eggs any way, served on toasted 9.5 Ham hock & parsley terrine with poached egg & 16 75gm serve 20
sourdough Tuna Nicoise French baguette with anchovy & chunky 12.5 pickled vegetable salad
egg mayo Ask your waiter about our current selection of cheese.
Heirloom tomato, olive & green peppercorn salad with 15
Extra *Gluten free bread is available anchovy vinaigrette
Sweet
Pancetta, pea & parmesan croquette 3.5 Soup du jour served with crusty bread 13.5
& Pistachio frangipani tart with creme anglaise, 12
Cavolo nero with preserved lemon 4 pomegrante & mint
Pan fried Barramundi with hummus, sumac, parsley 15 &
Istra Bacon 4.5 & pomegranate salad Candied walnut & chocolate ganache tart 12
Wild mushroom lasagne with truffle oil, radicchio and 26
Ham hock & parsley terrine with poached egg & 16 blue cheese sauce Persimmon & lemon curd cheesecake 12
pickled vegetable salad
Pan fried Barramundi with hummus, sumac, parsley 28 Dessert with a glass of Balnarring Estate muscat 18
Gorgonzola, proscuitto & pear salad with walnut 14 & pomegranate salad
dressing
Roasted Barrossa Valley spatchcock, globe artichoke, 29
Soup du jour served with crusty bread 13.5 broadbean, pea & pancetta braise

Cavallero tasting board 19 Braised lamb papardelle with parmesan, peas & carrots 29

Confit pork belly with cauliflower puree, glazed 29

Dutch carrots & shallot sauce

‘Rat’, he moaned, ‘how about your supper, you poor, cold, hungry, weary
animal? I’ve nothing to give you – nothing – not a crumb!’
‘What a fellow you are for giving in!’ said the Rat reproachfully. ‘Why, only
just now I saw a sardine-opener on the kitchen dresser, quite distinctly; and
everybody knows that means there are sardines about somewhere in the
neighbourhood. Rouse yourself! Pull yourself together, and come with me
and forage.’
pate de foie gras, no champagne!’ continued the Rat, grinning. And that Opening hours:
reminds me – what’s the little door at the end of the passage? Your cellar Tuesday -Friday 10am ‘til Late
of course! Every luxury in this house! Just you wait a minute.’ Saturday 9am to 1am
Sunday 9am to 11pm
He made for the cellar door, and presently reappeared, somewhat dusty,
with a bottle of beer in each paw and another under each arm. ‘Self-indul- 300 Smith Street, Collingwood.
gent beggar you seem to be, Mole,’ he observed. ‘Deny yourself nothing. PH 03 9417 1377
This is really the jolliest little place I ever was in.

They went and foraged accordingly, hunting through every cupboard and
turning out every drawer. The result was not so very depressing after all,
though of course it might have been better; a tin of sardines – a box of cap-
tain’s biscuits, nearly full – and a German sausage encased in silver paper.

‘There’s a banquet for you!’ observed the Rat, as he arranged the table. ‘I
know some animals who would give their ears to be sitting down to supper
The Wind in the Willows
Kenneth Grahame
cavallero
cavallero
with us tonight!’ ‘No bread!’ groaned the Mole dolorously; ‘no butter, no –’No (Originally published October 8th 1908) Our menu is printed on 100% recycled paper