Scholars Wine Bar

Scholars Wine Bar

(Sekarang Tutup)
Bar Anggur, Restoran Australia, dan Bar$$$$
North Melbourne
Simpan
Bagikan
Scholars Wine Bar
Foto24 Foto
MenuMenu
Menu 2A La Carte 6Lunch 2
Degustation​
Four course s 59 (with wine 94)
Six courses 85 (with wine 135)
Eight courses 109(with wine 169)
Hot Tea-Smoked Salmon
With potato foam, olive liquorice, avruga caviar & compressed cucumber
‘Steak Tartare
Diced raw gippsland beef fillet w/ cornichons, capers, tunisian pastry & a slow-cooked egg yolk sauce
Fillet of Venison
With textures of beetroot, smoked puree, liquorice soil & red wine jus
Apple Financier
With roast apple puree, liquid caramel & walnut prailine parfait rayo de sol barrel-aged moscatel, alicante, spain
Spanner Crab Mornay
With hints of cognac & curry, gratineed & simply garnished w/ soft herbs & lemon emulsion
Traditional Terrine of Ham Hock
With mustard, lilliput capers, caramelized apple puree & pickled vegetables
Crianza, Valencia, Spain
Crisp quail served pink w/ liver parfait cigar, quail egg & red sorrel
A Taste of Today's Cheese
Samos vin doux, isle of samos, greece
Small Plates​
Garlic Snail Beignets
6.00
Tamari Almonds Sauteed in Citrus Olive Oil
6.00
Hand-Cut Chips w/ Roasted Garlic Aioli
9.00
Sauté of Chorizo Sausage, Grapes & Walnuts w/ Sherry Vinegar
13.00
Spiced Fried Chicken
8.00
Smoked Pork Croquettes
6.00
Chef‟S Selection of Warmed Olives
6.00
A Small Plate of Today‟S Cheese
9.50
Chicken Liver Parfait w/ Date Puree
6.00
Bubbling Prawn Hotpot w/ Cognac, Roasted Garlic & Parsley
14.00
Entrees​
Traditional Terrine of Ham Hock
16.00
With mustard, lilliput capers, caramelized apple puree & pickled vegetables
Crisp Quail Served Pink
18.00
With liver parfait cigar, quail egg & red sorrel
„Steak Tartare‟
18.00
Diced raw gippsland beef fillet w/ cornichons, capers, tunisian pastry & a slow-cooked egg yolk sauce
Tempura Zucchini Flowers Filled
17.00
With meredith goats curd, black figs, beetroot puree
Hot Tea-Smoked Salmon
17.00
With potato foam, olive liquorice, avruga caviar & compressed cucumber
Spanner Crab Mornay
19.00
With hints of cognac & curry, gratinéed & simply garnished w/ soft herbs & lemon emulsion
Main Courses​
Free Range Duck Breast
35.00
Bergamot date puree, baby turnips, roasted cauliflower cream, young onions & jus gras
Fillet of Venison
42.00
With textures of beetroot, smoked puree, liquorice soil & red wine jus
Crisp Pork Breast
34.00
With herbed gnocchi, saute of exotic mushrooms & their puree
Roasted Poussin
34.00
With parsnip puree, liquid rhubarb, braised leek & hazelnut powder
Char-Grilled Gippsland Eye Fillet of Beef
36.00
With potato & shallot gratin, vichy carrots & sweet onion soubise
Verjus Glazed Wild Barramundi
34.00
With crispy rice, king brown mushroom, jamon serrano & warm grapes
“Edible Garden”
28.00
Black quinoa on beetroot puree w/ glazed young vegetables, radish & baby shisho
Chateaubriand Eye
76.00
Fillet cooked to your liking, served w/ sauce bearnaise & garnished w/ market-fresh vegetables. Serves two.
Dessert​
Classic Crème Brulee
16.00
With raspberry sorbet & flaming grand marnier
“After Dinner Mint”
16.00
Crème de menthe ice w/ textures of chocolate & crushed macaroons
Mandarin
16.00
Mousse, mandarin sorbet, poached persimmon, italian meringue & lemon curd cigar
Baked Cheesecake
16.00
With coconut & raspberry sorbet, drunken cherries & caramelized rice crisps
Apple Financier
16.00
With roast apple puree, liquid caramel & walnut praline parfait
Cheese​
The scholars selection (all four) 19
Fourme D‟Ambert, Cows‟ Milk, Auvergne, France
9.50
Local legends around the twin towns of ambert & montbrison claim that fourme d‟ambert is the ancient ancestor of stilton, eventually introduced to england by the invading normans. Soft, sticky & mild w/ a nice touch of blue mould on the finish.
Montasio, Cows‟ Milk, Veneto, Italy
9.50
A dense, hard cheese reminiscent of a less granular parmesan reggiano. First produced by benedictine monks in the 13th century, aged (“stravecchio”) montasio such as this has a mild, nutty flavour & a delicate touch of sweetness. Equally appropriate at the start of a meal as it is at the end.
Midnight Moon, Goats‟ Milk, Northern California, USA
9.50
A hard-cooked cheese matured for a minimum of twelve months. Midnight moon has a firm, condensed texture & a slight crunch from tiny calcium crystals. Almost half-way between a gouda & a parmesan, w/ the trademark goats‟ milk tang
Brie „Le Dauphin‟, Double-Cream Cows‟ Milk, Pélussin, France
9.50
Literally „the prince of brie‟, fromagerie guilloteau produces this creamy soft cheese from small town of pélussin at the foot of the rhone alps. Guilloteau pioneered the use of ultrafiltration in cheesemaking, meaning that their cheeses mature faster & more evenly.
Char Grilled Scotch Fillet Served Simply w/ Hand Cut Chips.
15.00
A Simple Salad of Beetroots, Roasted Fetta & Walnuts Dressed w/ a Sweet Balsamic Vinaigrette.
15.00
Char Grilled Lamb Loin on Quinoea & Raw Vegetable Salad w/ Goats Cheese & Black Figs.
15.00
BBQ King Prawns, Raw Sweet Corn & Avocado Salsa w/ a Touch of Coriander, Chilli & Lime.
15.00
Beer Battered Fish Goujons, Sauce Gribeche & Hand Cut Chips.
15.00
Parsley Veloute w/ Salt Cod Croquettes & Garlic Milk Emulsion.
15.00

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Ikon kompas
Scholars Wine Bar
480 Victoria St, North Melbourne
North Melbourne VIC 3003
Australia
Dapatkan petunjuk
Ikon informasi
Scholars Wine Bar is the perfect place for an after-work tipple, an evening of fine dining or a late-night cocktail with friends.
Ikon jam
Ditutup secara permanen (Tampilkan lebih banyak)
  • Sel–Sab
    • Siang Hari–Tengah Malam
Ikon telepon
+61 3 9329 1634
Ikon Facebook
Angie Pangie
Fitur
Reservasi
Ya
Kartu Kredit
Ya (tmsk. American Express & MasterCard)
Wi-Fi
Tidak
Kursi di Ruang Terbuka
Ya
Makanan & Minuman
Menu
Makan Siang, Makan Malam
Minuman
Anggur
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