Menus

MERCATO @ daylesford
Autumn Menu

Created by Richard Mee – Executive Chef / Owner

 

Thank you to our local growers & purveyors for supplying bountiful quality ingredients, inspiring a vibrant summer menu rich in the diverse flavours of modern Australian cuisine.

Glenlyon Chestnuts                                                 Tuki Trout Farm

Mt Franklin Organics                                               Mt Prospect Produce

Tonna’s Fruit and Vegetable Supplies                 Istra Smallgoods

Holy Goat Dairy                                                        Goldfields Farmhouse

Kyneton Olive Oil                                                     Meredith Dairy

Spa Centre Meats                                                    Western Plains Pork

Greggs free range eggs                                          Glenlyon “Pure” Honey

 

Our seafood is supplied by Australian producers

Degustation Menu

Amuse Bouche

‘Autumn garden`
Autumn vegetables, leaves, flowers, nuts, seeds (g)

Creole spiced Australian prawns, crab gumbo, gremolata, puffed rice, sweet corn puree (g)

Roasted quail, Istra bacon lardons, mushrooms, chestnuts, shallots, endive, raspberry vinegar jus (g)

Seared fillet of kangaroo, parsnip puree, baby vegetables, wattleseed dukkah, native pepperberry jus (g)

Eye fillet of aged Kyneton Black Angus beef, sautéed mushrooms, kale, horseradish infused potato puree, caramelised shallots, cabernet jus (g)

Warm mulled wine poached pear, saffron custard, candied orange peel, toasted almond, lemon balm, fairy floss (g)

Tea/Coffee

Food only 130 per person
With matched wines 185 per person

Minimum of two people

(g) Denotes Gluten Free

Entrée

Meredith goat cheese filled zucchini flowers in crisp tempura, tomato salad, black olive tapenade

Carpaccio of Romsey Emu with shaved pecorino, baby herbs, thyme, Kyneton extra virgin olive oil (g)

Roasted quail, Istra bacon lardons, mushrooms, chestnuts, shallots, endive, raspberry vinegar jus (g)

Twice cooked Western Plains pork belly, homemade plum sauce, Asian vegetables, prickly ash (g)

Creole spiced Australian prawns, crab gumbo, gremolata, puffed rice, sweet corn puree (g)

 

Regional Tasting Plate

Smoked Tuki trout

House made charcuterie & chutney

Istra pastrami, Mt Zero olives

Holy Goat ‘La Luna` goat cheese

Gourmet leaves, house made focaccia

A SURCHARGE OF $8.00 PER PERSON WILL APPLY ON PUBLIC HOLIDAYS

(g) Denotes Gluten Free

Main

Fresh fish special

Red miso eggplant, umeboshi plum, brown rice, wilted spinach smoked tofu, diakon salad (g)

Honey glazed fillet of Western Plains pork, creamy lentils, roasted carrots, potato & celeriac galette, poached quince, white wine jus (g)

‘Duo of spatchcock’
Ballotine of leg, roasted breast, roasted root vegetables, crispy prosciutto, braised Brussels sprouts, lemon oregano jus (g)

Seared fillet of kangaroo, parsnip puree, baby vegetables, wattleseed dukkah, native pepperberry jus (g)

Breast of duck, truffle infused polenta, pickled beetroot, watercress, puffed quinoa, rocket oil, red wine jus (g)

Tuki lamb loin, truffle infused celeriac puree, olive soil, avocado puree, hazelnuts, seasonal vegetables, rosemary jus (g)

Eye fillet of aged Kyneton Black Angus beef, sautéed mushrooms, kale, horseradish infused potato puree, caramelised shallots, cabernet jus (g)

 

Side Dishes

Roasted pumpkin, Persian fetta, pine nuts, thyme (g) 10.50

Rocket, pear, walnut, parmesan, aged balsamic vinaigrette (g) 9.50

Steamed beans, toasted almonds (g) 8.50

Roasted Pink Viking potatoes, Murray River salt flakes (g)

Roasted Brussel sprouts, crispy prosciutto, hazelnuts (g)

Dessert

Trio of house made sorbets (g)

Trio of house made ice creams (g)

Chai infused crème brulee, homemade biscotti

Warm mulled wine poached pear, saffron custard, candied orange peel, toasted almond, lemon balm, fairy floss (g)

Citrus curd, crisp meringue sheets, cumin short bread, poached quince

Chocolate & cardamom tart, hazelnut icecream, raspberries, brandy snaps

Mercato dessert plate
‘See your waiter for today’s selection’

‘Affogato Espresso’
Coffee, vanilla bean ice cream, your choice of liqueur (g)

(g) Denotes Gluten Free

Cheese

One cheese @ 50 grams 16.50

 

Ascot Blue (Cow’s Milk) Creswick, Victoria
Ascot Blue is a medium strength, creamy textured blue vein. Made using a tradition technique with Friesian Holstein milk from the Bald Hills area. This area has red volcanic soils and the cheese is made with milk from a single herd and is not standardized. This means that the milk that goes into the cheese is the way it came out of the cow.

Calendar Farmhouse Cheddar (Cow’s Milk) West Country, England
Calendar farmhouse cheddars are selected for their crumbly moist texture and lingering tang, but because each is hand-made the flavour will vary from one batch to the next

L’ ARTISAN Organic Le Rouge (Cow’s Milk)  Timboon, Victoria
French cheese maker, Matthieu Megard has newly released `Le Rouge`, a strong washed rind with vigorous pungent flavours and a soft creamy texture when ripe.

Warrenheip Ashed White Mould (Cow’s Milk) Creswick, Victoria
A brie style cheese made with Friesian Holstein milk from Ascot (near Ballarat) with a coating of black ash hidden under the white surface. The ash coating gives the cheese a more rounded flavour by toning down some of the more abrasive flavours of the mould, and a softer texture