Mercato @ Daylesford

Address: 32 Raglan Street Daylesford, VIC - map - contact details

Cuisines: Modern Australian, Comfort Food

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LATEST SPECIALS

$25.00 Local's Special

More info (conditions apply)

DAYS OF BUSINESS

Mon - Tue:	6:00pm to 11:00pm
Thu:	6:00pm to 11:30pm
Fri:	6:00pm to 11:00pm
Sat - Sun:	12:00pm to 3:00pm 6:00pm to 11:00pm

A contemporary dining experience awaits you in this 1864 rustic timber building lovingly restored with polished floor boards, high ceilings, an open kitchen and a soothing country ambience. You could be seated by a cozy fire place during the cooler months or dine alfresco under the heritage listed trees in the summer enjoying a glass of wine or refreshing iced tea. A menu of modern Australian cuisine inspired by an abundance of fresh central Victorian produce is carefully prepared by the chef and owner Richard Mee, producing sophisticated dishes to suit the most discerning of palates. The service is professional and friendly and dietary requirements are understandingly catered for. The wine list is regionally expressive, infused with international and national selections to enhance the flavour spectrum of our menu.

Latest User Reviews

"This was the best dining we have ever experienced. The staff were fantastic, the decor was wonderful, the lighting absolutely everything fantastic. Our compliments to the chef, the food was ' to die for' !! :) We will be coming back to Mercato for certain. Our experience at Mercato made my partner's birthday his most memorable ever! The personal touch to our evening was absolutely wonderful, Tha.."

"A divinely delicious meal in a classy but relaxed atmosphere. Enjoyed every minute!" more reviews

Chef	Richard Mee - Richard Mee has been creating in the kitchen for the past 20 years. During this time he has picked up some awards for his talents and has been exposed to a diverse selection of cuisines. Richard's cooking style embraces traditional concepts along with unique interpretations that rely on the amazing supply of regional produce available to him to create sophisticated yet simple and imaginative dishes. * Executive Chef at the Chifley on Northbourne in Canberra where the restaurant won Best Hotel Restaurant in A.C.T and nationally in the Restaurant & Caterers Association annual awards. * Executive Chef at Stonelea Country Estate where he achieved for the restaurant an Age Good Food Guide Chefs Hat in 2002
Price Guide	Entrée $10.50 - $23.50, Main $31.50 - $39.50, Dessert $10.50 - $21.50
Payment Options	Cash, Amex, Visa, Mastercard, Diners, Eftpos
Features	Dress smart casual, Licensed, Outside dining area, Secure parking, Wheelchair access
Ambience	Contemporary, Formal, Relaxed, Romantic, Sophisticated, Suitable for business
Food	Gluten Free, Vegetarian option
Styles	Cocktail, Formal, Sit down
Entertainment	Audio visual, DJ, Dance floor
Suitable For	Birthday/Anniversary, Bucks / Hens night, Business lunch/dinner, Christmas party

Large groups information

We cater to large booking for any occasion. We have an in-house pastry chef who is able to make cakes for those are celebrating something and can design set menu's to suit any budget or dietary requirement.

Group booking policy: 50% deposit at the time of booking and confirmation of the booking 5 days prior. The deposit will be taken off the bill at the end.

Group cancellation policy: Deposit is fully refunded if canceled 5 days prior to the reservation date. If booking is can canceled 4 days or less prior to the booking a $20 a head fee will be charged. A booking can be moved to another date without a fee being charged.

Minimum patrons classed as a group: 10

Restaurant areas and private dining

Area name	Capacity seated	Capacity standing
Entire Restaurant	70	150
Room 1	18	30
Room 2	18	30
Room 3	16	20
Room 4	24	35

Menu - Spring 08

drink - $30 to $100

a la carte - $65 to $100 (doc)

set menu - 3 courses - $50 to $90 (doc)

set menu - 5 courses - $90 to $140 (doc)

Entrees

Individual Leek & Gruyere Tart: with a rocket, apple and hazelnut salad

15.50

Heirloom Beetroot: with candied walnuts, pomegranate seeds, rocket and shaw river buffalo milk mozzarella (g)

16.00

Carpaccio of Romsey Emu : with holy goat fromage frais, kyneton extra virgin olive oil & thyme (g)

16.50

Chargrilled Wycheproof Quail: with roast pumpkin, baby chard, raisins, preserved lemon and zhoug ~ middle eastern dressing (g)

17.00

Chargrilled Haloumi on a Blackened Corn & Peach Salsa : with rocket (g)

17.50

Pan Seared Prawns: with macadamia nut sambal, green pawpaw, green mango, asian herbs and friends shallots (g)

18.00

Seared "Tuki" Trout Salad: with warm "holy goat" black silk goats cheese, avocado, nactarine, pine nuts, salmon roe and miniature herbs (g)

18.50

Regionally Inspired Antipasto: with homemade olive & rosemary grissini, for one/ for two

21.50/35.50

Chef's Own Breads

Garlic, Lemon and Thyme

8.50

Home Made OLive Tapenade

9.50

Basil Pesto and Goats Cheese

10.50

Mains

Freshly Steamed Vegetables : provided with each main course

1.50 pp

Yellow Capsicum: stuffed with spiced spinach on crumbed eggplant, tomato coulis and baby herbs (g)

32.50

Roasted Spatchcock: with sage, lemon & pancetta on sautéed silverbeet, cocotte potatoes and a white wine jus (g), please allow 40 minutes from the time ordered for this dish to be cooked

35.50

Loin of "Tuki" Lamb: roasted, on kipfler potatoes with a salad of tomatoes, cucumber, olives, cow’s milk fetta, baby herbs and a thyme jus (g)

37.50

Breast of Duck : on roast sweet potato, braised leek, pickled beetroot and a cumquat marmalade jus (g)

38.50

Seared Loin of Highland Vension on Parsnip Mash: with sautéed spinach, confit of capsicum and a smoked orange jus (g)

39.00

Eye Fillet of Aged Kyneton Black Angus Beef: with a potato & porcini gratin, caramelised onions, shemiji mushrooms and a shiraz jus (g)

39.50

A lovely bowl of freshly steamed vegetables will be provided for your table at a charge of $1.50 per person

Dessert

Persian Fairy Floss (g)

7.50

Selection of House Made Sorbets (g)

12.50

Selection of House Made Ice Cream (g)

14.00

Lemon Verbena Creme Brulee: with crisp biscotti

14.50

Steamed Pear & Date Pudding: with caramel sauce, passionfruit jelly and ginger beer sorbet

15.50

Warm Sri Lankan Semolina Love Cake: with poached rhubarb, pistachio nut mascarpone and rosewater syrup

16.50

Chocolate Terrine: with poached plums, port reduction clotted cream and crunchy muscatels

17.50

Mercato Dessert Plate

21.50

“Affogato”: espresso coffee, Vanilla bean ice cream & your favorite liqueur

15.50

Selection of Local, Interstate and International Cheeses Seasonal Fruits, Crisp Breads

see cheese menu

Holy Goat Veloute Sutton Grange, Victoria : a mature cheese with a white mould surface. veloute is young, creamy, sweet, nutty and delicate. as the cheese matures the interior becomes velvety soft, melting in the mouth, with herbaceous and nutty complex flavours

Fourme D’Ambert Auvergne, France : the natural rind is a powdery grey blue, inside the texture is quite soft but dense and sticky with erratic marbled blue veining. mild and quite creamy to taste with a good blue mould aftertaste

Bruny Island C2 Bruny Island, Tasmania : a classic cooked curd cheese made in the traditional wooden hoops. C2 matures for 6-12 months, during which time it develops a sweet aroma and mild nutty flavour. The rind is wiped every week to encourage the surface bacteria that provide this cheese with much of its integrity

Dom Villas Velho Minho, Portugal: made from cows’ milk in a traditional square form the sticky semi soft paste has a rich creamy mouth feel that finishes with a lingering “meaty” aftertaste which gets stronger the longer the cheese is aged

Mauri Artavaggio Lombardy, Italy: after being stacked in traditional boxes for 30 days the cheese slowly develops a thin orange rind flecked with mould. inside the thin crust skin is a mild creamy paste with just a hint of yeast

Bruny Island Saint Bruny Island, Tasmania : the bruny island saint is a surface ripened, soft oozy cheese with a light bloom on the rind. this cheese can be eaten younger, when the inside is still firm and the flavour more delicate, or wait until the curd breaks down completely and the flavour is more pungent

1 Cheese

14.50

2 Cheeses

17.50

3 Cheeses

20.50

4 Cheeses

23.50

5 Cheeses

26.50

Side Dishes

Tender Leaves, Avocado, Persian Fetta, Pine Nuts & Truss Tomato Salad (g)

9.50

Wild Rocket, Pear, Walnut, Parmesan and Aged Balsamic Vinaigrette (g)

9.00

Roasted Organic Potatoes : with murray river salt flakes (g)

8.50

A lovely bowl of freshly steamed vegetables will be provided for your table at a charge of $1.50 per person

All efforts have been made by www.menulog.com.au to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Australian Dollars (AUD$) unless otherwise specified.

This menu was last updated on 17/8/09.

User rating

(37 reviews)

Overall		9.2
Food		9.4
Ambience		9.2
Service		9.4
Value		8.7

Previous user experiences

Prev - Page: 1, 2, 3, 4 - Next

Order by: date, featured

Overall 10 - Food 10, Ambience 10, Value 10, Service 10

This was the best dining we have ever experienced. The staff were fantastic, the decor was wonderful, the lighting absolutely everything fantastic. Our compliments to the chef, the food was ' to die for' !! :) We will be coming back to Mercato for certain. Our experience at Mercato made my partner's birthday his most memorable ever! The personal touch to our evening was absolutely wonderful, Thank you Mercato :) (February, 2010)

Overall 9.3 - Food 9, Ambience 9, Value 9, Service 10

A divinely delicious meal in a classy but relaxed atmosphere. Enjoyed every minute! (November, 2009)

Overall 10 - Food 10, Ambience 10, Value 10, Service 10

Mercato provided a wonderful variety of tastesand textures in the exquisite fresh food for all courses. Adjusting the menu to accommodate my gluten free needs was no problem and the service was prompt and friendly. Mercato is a wonderful find for a special romantic dinner or for anyone wishing to sample the fresh produce of the Daylesford region. We look forward to a return visit. (July, 2009)

Overall 9 - Food 9, Ambience 8, Value 9, Service 10

Great experience and we really enjoyed the evening. The service was outstanding - well done waiter service team!

John & Simone Hudson (January, 2009)

Overall 8.5 - Food 9, Ambience 8, Value 7, Service 10

Loved the antipasto - best I've ever seen!! Beef was tender and cooked to order. Waiter was attentive and knowledgeable. Meal for 2 was $150.

Would visit again! (Jane - January, 2009)

Overall 9.5 - Food 10, Ambience 10, Value 9, Service 9

Beautiful settng for a special occassion. Attention to detail given by the friendly staff. The food was devine and creative. A wonderful night out to remember and revisit again. (Mercato@Daylesford - December, 2008)

Overall 7.5 - Food 9, Ambience 8, Value 8, Service 5

we had children with us - the service was a bit slack people that came in after us were served with breadrolls before us - and kids meal of just pasta with a bit of sauce

need to be a bit more attention when children are present

i went there last year just with my older son and the service was really good - i was a bit disappointed (October, 2008)

Overall 9 - Food 9, Ambience 9, Value 8, Service 10

Great!! (September, 2008)

Overall 8.5 - Food 9, Ambience 8, Value 8, Service 9

Our dinner at Mercato was a fantastic experience. The lasagna and schnapper were beautifully done and the apple and rhubarb crumble was the perfect topper to a very hearty winter meal. Service was friendly and prompt. Definitely one to re-visit.

Bede and Kelly, Glenroy (August, 2008)

Overall 9 - Food 10, Ambience 9, Value 8, Service 9

Wine a bit expensive (August, 2008)

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Mercato @ Daylesford

Mercato @ Daylesford

LATEST SPECIALS

DAYS OF BUSINESS

Latest User Reviews

Chef

Price Guide

Payment Options

Features

Ambience

Food

Styles

Entertainment

Suitable For

Large groups information

Restaurant areas and private dining

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Regular specials

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Previous user experiences