Veraison Restaurant

Veraison Restaurant & Cellar Door with its elegant yet casual dinning delivers Modern Australian style food. The building features old bluestones, once former laneways of Melbourne add character. With floor and ceiling windows take advantage of the picturesque rural outlook accompanied by native wildlife, the stone fireplace & Austrian built baby grand piano make for the perfect ambience.

Chef	Mark Poulter
Payment Options	Cash
Features	Licensed
Ambience	Relaxed
Suitable For	Birthday/Anniversary, Business lunch/dinner

Restaurant areas and private dining

Area name	Capacity seated	Capacity standing
Entire Restaurant	60	n/a

Awards

2009 - Restaurant & Catering Queensland Awards for Excellence - Best Contemporary Australian Restaurant Finalists

A La Carte

Jerusalem Artichoke & Smoked Eel Veloute : with Marjoram oil

8.00

Charcuterie Platter: pheasant leg ballentine with rabbit, shiitake mushroom duck pate, jamon wrapped grissini, lugurian olives, cornichon, pickled nectarines, cherry compote, olive oil and walnut bread

16.50

Scallop Slices Of Lime And Coconut Marinaded: with spring onion and mud crab piklets, and smoked roe vinaigrette

15.00

Pan Fried Red Hill Sensations Chevre: with caramelized pear and radicchio salad, nutty hazelnut oil

17.00

Warm Porcini and Chanterelle : mushroom tartlet, beetroot mascarpone and mizuna and Turkish feta salad

22.00

“Bresaola” Air Dried Fillet Of Beef : parmesan reggiano, cracked mixed peppercorn, rocket greens and truffle oil

18.00

Line caught Sand Whiting and Swimmer Crab Soufflé

23.00

Char-grilled Wagyu Beef Sirloin : sliced with gingered carrot puree, salad of munbeans, sprouts, shiitake and baby corn

32.00

Squab and Porcini : mushroom ravioli with a reduction of game stock, blueberries and shaved reggiano

15.00/ 28.00

Pan Roasted Venison Fillet : golden beet, kifler, and pancetta gratin, liquorice reduction and truffle tulie

32.00

Polenta Gnocchini : with cucumber, jamon and marjoram with grated Pecorino

15.00/ 28.00

Victorian Lamb Florentine : fricassee with borlotti ragu, stuffed artichoke, and golden beetroot oil

32.00

Lebanese Eggplant Fritters, Radish Endive Salad, Blue Cheese and Leatherwood Honey Drizzle

16.00

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 1/10/08.

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Veraison Restaurant

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