spring menu

Designed by award winning chef Daran Glasgow, Chill’s menu reflects the most vibrant ingredients of the season.

chef de cuisine | Daran Glasgow


BREAD

sourdough
house-made dukkah, EVO, lescure butter
8.50


ENTREE

dashi, star anis and shoyu broth
smoked eel tortellini, crispy fried shallots  perking duck, ginger and shiitake dumplings, baby corn, bamboo shoots coriander
15.00

fremantle octopus and yamba prawns
sobrasada, baby beans, blistered cherry tomatoes, garlic, flat leaf parsley, basil wild rocket, lemon
23.00 | 39.00

quail ballotine with truffle mousse
celeriac purée, braised red cabbage, crisp pancetta, raisin port wine jus 
23.00

twice-baked pumpkin and fennel seed soufflé  
goats cheese, pencil asparagus, toasted pine nuts, caper, sorrel and micro herb salad seeded mustard and lemon dressing 
22.50

pan-seared pâte de foie gras * 
toasted brioche, grape chutney, micro herbs, sticky port wine reduction 
34.00

scallops with angel hair pasta 
smoked yarra tomato beurre blanc, smoked tomato salsa   
24.00 | 39.50

tataki of shiro kin wagyu beef – grade 6
sautéed shiitake and enoki mushrooms, tempura coated soft-boiled quail’s egg kombu, soy, sesame seed dressing, micro coriander, crispy garlic
24.00

assiette of spanner crab
salt and pepper soft-shelled crab, wasabi aioli;
spanner crab, ginger and spring onion pancakes, pickled ginger, wakame, snow pea sprouts;
salad of dressed spanner crab, avocado salsa, finger lime dressing
24.00


MAIN 

twice-cooked duck leg confit
truffled confit duck parmentier, caramelised endive, buttered baby spinach crisp pancetta, broad bean and port wine jus
38.00

crispy skinned snapper fillet
soba noodles, steamed asian greens, chilli, coriander and crisp shallots flaked spanner crab, coconut, lime, lemongrass and ginger broth
38.50

oven-roasted red pepper cannelloni filled with ricotta and herbed goats cheese
tempura coated zucchini flower, eggplant caviar, asparagus tips, baby watercress olive petals, parmesan oil
35.00

pan-fried NZ john dory
byron bay buffalo mozzarella, heirloom cherry tomatoes, artichoke, baby fennel flat leaf parsley, green olive, lemon, fried capers, salsa verde
39.50

fennel pollen and garlic marinated loin of berkshire pork
potato galette, creamed savoy cabbage, oven-roasted baby carrots, caramelised apple salted crackling, sage and port jus
39.50

moroccan spiced fillet of atlantic salmon
preserved lemon, pine nut and raisin cous cous, wilted rocket, eggplant pickle cucumber and mint yoghurt
38.00

grass-fed gippsland beef eye fillet
horseradish potato gnocchi, sautéed wood mushrooms, buttered baby spinach onion jam, sticky shiraz jus
40.00


DELECTABLE SIDE DISHES   9.00

  • seeded mustard and olive oil mash
  • beer battered chips, smoked sea salt, mayonnaise
  • char-grilled zucchini, pea, garlic, lemon, mint, crumbled fetta
  • maple syrup glazed carrots
  • shaved cucumber, kale, pomegranate, almond, mint, chervil and preserved lemon salad joseph olive oil, microcress
  • mixed leaf salad, shaved fennel, radish, liliput capers, parsley, celery leaves, grape tomatoes, forvm chardonnay and mustard vinaigrette

 


DESSERT 

all desserts 15.00 | sorbet/ice cream 8.50 | assiette 27.00

individual meringue shells filled with passionfruit curd
new season berries, wild strawberry sorbet

dark chocolate pots with pedro ximenez spiced sour cherries
crème fraîche ice cream, chocolate cone

vanilla bean crème brûlée
berry compote, green tea ice cream, pistachio praline wafer

banana and peanut butter parfait
salted caramel, gingerbread crumbs

soufflé
please ask for today’s selection

trio of house made ice cream or sorbets
please ask about chef’s daily selection

chill gourmand dessert assiette *
a trio of petit tastes from the dessert list; please ask about our daily selection

 


CHEESE

proudly supplied by black pearl epicure

1 cheese 9.50 | 2 cheeses 17.00 | 3 cheeses 25.00 

bleu d’auvergne AOC| auvergne, south-central france
sometimes attributed as cow’s milk version of Roquefort, this cheese is aged for minimum 4 weeks by which time it showcases its assertive flavours and smooth texture; the rind is moist and sticky unveiling a soft paste with a grassy, herbaceous, and (with age) spicy, salty, pungent taste

fromager d’affinois | rhône-alpes, france
this cheese may remind you of a triple-crème but the texture is achieved by 'ultra filtration,' which breaks down the fat molecules in the milk in order to further disperse them through the paste; the result is a thick, nearly whipped spread of tangy, milky goodness

woombye vintage cheddar | sunshine coast, qld
a local artisan cows milk cheese made just how cheddar should taste; sharp and tangy and with just the right amount of crumble

il forteto cacio de bosca stagionato DOP | tuscany, italy
a hard-cooked aged pecorino made with the addition of fresh black truffle; this provides a freshness which challenges the additional aging of the cheese to impart a firm texture without being dry and truly encapsulates the real essence of truffle

cheeses accompanied by shaved green apple, quince paste, fig and walnut roulade falwasser biscuits, poppy seed lavosh and candied walnuts


FOR AFTER

coffee by vittoria ‘cinque stelle’

teas by tea drop     
cleopatra’s champagne, english breakfast, honeydew green, lavender grey, lemongrass, malabar chai, peppermint leaves     

all hot beverages are complemented by house-made petit fours
additional petit fours are available but will incur an extra cost


One bill per table please.

nb: * menu items will incur an additional charge as they are not viable within the promotional pricing structure

all prices are GST inclusive | public holidays do incur a 15% surcharge
regrettably we do not accept diners card

Please note that all our dishes are cooked to order and your patience is gratefully appreciated