Food Menu Flashcards
Bread & Butter
Title: Baker Bleu & St David Dairy Butter
Price: $6
Cutlery: Butter Knife
Ingredients: Bread - salt, water, yeast, flour, sourdough starter
Butter - unsalted, cultured butter
Cooking Method: n/a
Notes: Mike Russell, with his wife Mia, opened Baker Bleu in Elsternwick in 2017. Originally from Sydney, Russell had worked with some of the most well-known bakers and restaurants in the country (Iggy’s Bread, Rockpool). The Russell’s make the dough for each batch of bread and bagels, and then let it sit overnight to ferment.
Dietaries: FF, NF
Language: “Bread and St David Dairy Butter
Bev Match: Beer
Oyster
Title: Natural Sydney Rock Oyster, Lemon
Price: $4.50-5.00
Cutlery: Oyster Fork
Ingredients: Oyster & Lemon Wedge
Cooking Method: Shucked to order and served natural with lemon cheek
Notes: Creamier than pacific oysters, more minerality
Dietaries: DF, GF, FF (w/o lemon), NF
Language: “Sydney Rock Oyster from (Source)”
Bev Match: Champagne, Mountain Goat Steam Ale
Peppers
Title: Wok fried padron/ O’Couto/ Shishito Peppers
Price: $12
Cooking Method: Peppers are lightly fried in wok and then seasoned with salt and lemon juice
Notes: Padron & shishito - the later in the season, the hotter/ spicier they get.
Meaty, tasty, sweet
Dietaries: DF, GF, NF, Vegan
Language: “Wok fried peppers”
Bev Match:
Cod Roe
Title: Whipped cod roe
Price: $15
Cutlery:
Ingredients: onion, garlic, lemon juice, blend oil, salmon roe, bread
Cooking Method: All ingredients are blended together, very simple
Notes: Thickened with bread & cannot be GF. Yarra Valley caviar on top
Dietaries: DF, NF
Language: “Whipped cod roe, salmon roe, toasted bread”
Bev Match: Chardonnay
Anchovy
Title: Ortiz Anchovy & Stracciatella Toast
Price: $6
Cutlery: Mains cutlery
Ingredients: Ortiz Anchovies, Stracciatella, baker bleu plain ficelle bread, dried chili & fennel pollen
Cooking Method: Bread is sliced & lightly toasted. Topped with stracciatella & ortiz anchovy
Notes: Stracciatella is a soft cheese with lots of cream, type of mozzarella. Ortiz are premium anchovies, world renowned, very fresh.
Dietaries: NF
Language: Ortiz Anchovy & stracciatella toast
Bev Match:
Mortadella
Title: Mortadella, mustard fruit & caperberries
Price: $19
Cutlery: Mains cutlery
Ingredients: Made by Meatsmith, contains pistachios, mustard fruit (a condiment made from poaching fruits in a mustard flavoured syrup), caperberries, pork
Notes: Always offer with bread
Dietaries: DF, GF
Language: “Mortadella with mustard fruit & caperberries”
Bev Match:
Mussels
Title: 1/2kg Mussels Cooked with Pork Sausage & Fermented Chilli
Price: $25
Cutlery: Mains Cutlery & Spoon
Ingredients: Fermented chilli tomato sauce, parsley, sliced bread (baker bleu toasted)
Chorizo Mix - pork mince, cumin, coriander seed, cayenne pepper, hot paprika, chilli powder, garlic, red pepper flakes
Cooking Method: 1/2kg Mt Martha Australian Blue mussels from the Mornington Peninsula area of Port Phillip Bay are steamed down over wok station. Mussels are served with chorizo mix over a thick slice of Baker Bleu bread in a large cast iron bowl. Crumbled sausage throughout sauce, not chunks
Notes: Can be pescatarian without chorizo mince. Upsell extra bread
Dietaries: DF, GF (remove bread), NF
Language: “Steamed mussels, pork sausage, fermented chilli”
Bev Match: Riesling, lager
Tomato
Title: Heirloom tomato, smoked garlic & fromage blanc
Price: $18
Cutlery: Mains cutlery & spoon
Ingredients: Heirloom tomato, fromage blanc, smoked garlic oil, forum red wine vinegar, kampot pepper (region in Cambodia, fruit pepper that is world renowned), purple/green basil
Smoked garlic oil - garlic, EVOO
Fromage Blanc - fromage blanc, cows curd, milk
Cooking Method: Garlic is smoked and confit. Tomatoes are plated on top of fromage blanc, smoked garlic oil drizzled over the top - finished with purple basil leaves
Dietaries: DF (no cheese), GF, NF, Pregnant w/o cheese
Language: “Heirloom tomato w smoked garlic, fromage blanc and basil”
Bev Match:
Terrine
Title: Housemade rabbit & pistachio terrine, cornichons, mustard & herb salad
Price: $23
Cutlery: Mains
Ingredients: Gentleman’s relish (date puree), cornichons, dijon mustard, soft herbs
Terrine: pork shoulder mince, rabbit, pork back fat, chicken liver, eggs, speculaas spice, dried prunes, parsley, thyme, brandy, salt, curing salt, pistachios, streaky bacon
Cooking Method: The meat is cooked, minced and then mixed with the remaining ingredients. Served with Gentleman’s relish, fine herb salad and dijon mustard
Notes: Suggest bread
Dietaries: DF, GF
Language: Rabbit terrine with Gentleman’s relish & herb salad
Bev Match:
Prawns
Title: Spencer Gulf king prawns with curry butter
Price: $31
Cutlery: Mains
Ingredients: Spencer Gulf King prawns (Port Lincoln, South Australia), curry spiced seasoning, curried cafe de paris butter, fried curry leaves
Cooking Method: prawns are shelled and butterflied then coated in curry/spice seasoning. Lightly fried in wok and then topped with curried CDP butter and fried curry leaves
Notes: 3 per serve - can add additional prawn for larger group. Scull Island is in the NT. Prawns are sustainably farmed and are largest prawns you can get in AU
Dietaries: NF
Not GF, traces in the seasoning
Language: “Skull island prawns with curry butter”
Bev Match:
Sausage
Title: Luganega Sausage, peperonata & basil
Price: $29
Cutlery: Mains
Ingredients: Meatsmith sausage - pork, garlic, onion, parmesan cheese, herbs
Peperonata - tomatoes, EVOO, yellow capsicums, garlic, red onions, red bullhorn peppers, salt
Garnish - balsamic vinegar, charred chickory, capers, basil, anchovy dressing
Cooking Method: Sausage is chargrilled, served on bed of peperonata, topped with balsamic and chickory dressed with anchovy dressing and lemon
Dietaries: GF, NF
Language: “Luganega sausage with peperonata & chickory”
Bev Match:
Pasta
Title: Pipe rigate, heirloom zucchini, lemon & peas
Price: $28
Cutlery: Mains and spoon
Ingredients: Lemon sauce - EVOO, lemon juice, grated parmesan, black pepper
Nettle Puree - nettle, spinach, shallot, oil
Pasta - pasta, peas, heirloom zucchini, mint, baby spinach, parmesan, fried garlic crumb
Cooking Method: Pasta, peas & zucchini are tossed in a pan with butter, lemon sauce, mint and broad bean leaves. Served with freshly grated pecorino and fried garlic
Notes: Nettle puree - savoury & herbacious. Pasta supplier is Melo
Dietaries: NF, Can be FF w/o garlic
Language: “Pipe rigate, heirloom zucchini”
Bev Match:
Trout
Title: Whole rainbow trout, burnt butter, almonds & watercress
Price: $36
Cutlery: Mains
Ingredients: 400g Rainbow Trout (Goulbourn River VIC), wild watercress, almonds, butter, lemon juice
Cooking Method: Whole trout is fried for 6-7 minutes. Plated with burnt butter dressing, toasted flaked almonds and fresh watercress. Pan fried and cooked medium rare, can be cooked further on request
Dietaries: GF, FF, NF, DF w/o butter
Language: “Whole rainbow trout, burnt butter, flaked almonds”
Bev Match:
Fish Pie
Title: Fish pie - snapper, smoked ocean trout, prawn
Price: $39
Cutlery: Mains and spoon
Ingredients: Snapper, smoked ocean trout, 1 whole prawn, fennel, capers, sorrel, puff pastry
Fish pie sauce - kombu stock (seafood), onion, fennel, potatoes, white wine, prawn heads, cream
Cooking Method: Sauce is reduced, blitzed and passed then mixed with fennel, capers, sorrel, lemon zest & seafood and baked in the oven
Dietaries: NF
Language: Fish pie with snapper, ocean trout & prawn
Bev Match: Chardonnay, riesling, pinot gris, asahi, vale lager
Rump Cap
Title: 250g O’Connor rump cap, pepper sauce, parsley salad, fries
Price: $40
Cutlery: Steak knife
Ingredients: Victorian cattle grass-fed rump cap from Meatsmith, fries
Baby cos salad - anchovy dressing, aleppo pepper, pickled shallot
Cooking Method: Cooked to guests’ requests from rare to well done, served with baby fem salad and pepper sauce.
MR = 10-15min cooking + 10min rest
Notes: Rump cap is top part of rump, most tender part, covered in fat
Dietaries: DF w/o sauce, GF w/o sauce, FF, NF
Language: “O’Connor rump cap (cuisson), pepper sauce & fries”
Bev Match: Full body reds, stout beer, hawkers pale ale
