Dinner Menu

START

Warm Mt. Zero Olives, dukkah, damper bread 6.5
Garlic flatbread, dips n spread 6.5
Grilled smoked pork belly, kimchi, nuoc cham 14.5
Hunter Valley Snail arancini, spicy sugo 14

ENTREE

Warm pickled octopus, piccalilli, avocado mousse, quince, mizuna 17.5
Tarrawingee Tolpuddle goat’s, mille-feuille, red onion marmalade, persimmon 16.5
Shredded duck leg congee, spring onion, peanuts, pickle chilli, coriander 21.5
Tempura prawns, smashed avocado, coconut curry 20.5

MAIN

Milawa Duck Breast, sous-vide, ‘Pot au Feu’, crispy leg, petitte vegetables, umeboshi, puffed black rice 37.5
Market fish, seared, fish cake, celeriac puree, chorizo, bok choy, spring onion, master stock 35.5
Venetian-style Risotto, mushrooms, crème fraiche, artichokes, leek, king brown mushroom 33.5
Grass-fed Eye Fillet, 250g, Paris mash, confit baby carrots, caramelised shallots, veal jus 38.5
Free-range Pork Cutlet, 300g, carrot foam, lentils, rhubarb, tapioca crisp apple sauce 37.5

SIDE

Seasonal root Vegetables, truffle salt 8.5
House salad, Avo, fetta, seeds, house dressing 8.5
Hand Cut Fries, aioli, relish 8.5
Steamed greens - Parmesan - Local Extra virgin olive oil 8.5

DESSERT 14.5

Chocolate aero, gel, white choc snow, coffee sponge, hazelnut crunch
Warm Milawa Brioche n Butter Pudding, brandy anglaise, seasonal poached fruit, orange curd
Beechworth apple tarte ‘tatin’, vanilla bean ice-cream, candied zest, butter puff, apple puree

 

Please note, this is an indicative menu and is subject to change on a daily basis.

 The River Deck Albury