GPO Cheese Room GPO Cellar in Martin Place Menu

 THEATRE MENU

• PRE OR POST THEATRE MENU $30.00 PER PERSON
• Patrons may choose one of the following options, served with a glass of red or white wine, per person: -
• Australian Cheese Board - Barossa Valley Camembert (cow), Barossa Valley, SA and Alexandrina Vintage Waxed Cheddar (cow), Fleurieu Peninsula, SA With Caramelised Onion Jam and Lavosh crackers -
• OR Choice of Hot Meal -
• - Leg of Duck Confit with Cassoulet Beans and Duck Jus -
• - Slow cooked Beef with onions, mushrooms, speck and sweet potato gratin -
• - Chargrilled Tuna nicoise with tomato concasse, black olive and green bean sauce vierge -
• - Leek & gruyere tart served with a herb and Frisee salad -
• Served with a choice of glass of: -
• - White Wine Larry Cherubino 2010 Sauvignon Blanc, Pemberton, WA / Bollini 2009 Pinot Grigio, Trentino, Italy / Streicker Wines 2008 'Ironstone Block' Chardonnay, Margaret River, WA -
• - Red Wine Argento 2008 'Riserva' Malbec, Mendoza, Argentina / Thomas 2007 'DJV' Shiraz, Hunter Valley, NSW / Craggy Range 2008 'Te Kahu' Merlot/Cabernets, Hawkes Bay, NZ -

 MEALS

• - -

 Entrées

• Grilled Scallops Marinated Grilled Sea Scallops served with Leak Provençale $14.50
• Grilled Prawns Grilled Prawns with Sauce Vierge and Zucchini Ribbons $14.50
• Pâté Chicken and Armagnac Pâté served with Ciabatta, Cornichons and Semi-Dried Plums $14.50
• Buffalo Mozzarella Caprese Salad Fresh Italian La Stella Buffalo Mozzarella served with Tomatoes and a Balsamic Reduction $18.50
• Soup Pumpkin and Potato Soup with Colston Basset Shropshire Blue Cheese $13.50

 Mains

• Grilled Barramundi Barramundi Fillet served with French Fries $23.50
• Chicken Spit Roast Lemon and Oregano Chicken Spit Roast served with French Fries $17.50
• Vegetable Roulade Layers of Seasonal Vegetables served with Rocket, Goats Cheese and Basil $16.50
• The Ploughman’s Board Cheddar, Blackmore Full Blood Wagyu Pastrami, Cornichons, Oven Roasted Tomato Relish and Baguette $23.00
• Grilled Prawn and Sea Scallop Salad Grilled Marinated Prawns and Sea Scallops with Rocket, Zucchini and Flaked Almond Salad Drizzled with White Balsamic Vinaigrette $23.50
• Grilled Salmon Crispy Skinned Tasmanian Salmon Fillet with French Fries $23.50
• Steak Frites Chargrilled Sirloin Steak with French Fries and Café de Paris Butter $24.50
• Pain Moins Burger a Cheval French style bun less burger, Grilled Premium Wagyu Beef Pattie (Marble Score 9+) with Bacon, Fried Quail Egg and French Coulommiers Truffle Brie served with French Fries $17.50

 Sides

• Mixed Leaf Salad with Vinaigrette $9.50
• Rocket & Parmigano Reggiano Cheese with Balsamic Vinaigrette $10.50
• French Fries $6.50

 House Special (Main Course)

• Mac & Cheese with Four Cheeses (Pecorino, Parmigiano, Goats Chevre and Mozzarella) $13.50
• Mac & Cheese with Italian Sausage, Mushroom and Two Cheeses (Pecorino and Parmigiano) $13.50
• Mac & Cheese with a Glass of Wine 2012 Catlin Cove Sauvignon Blanc, Marlborough, NZ / 2009 Kissing Bridge Cabernet/Merlot, Prince’s Bridge, VIC $19.50

 CHEESE FONDUE (200ml)

• All Cheese Fondues are offered as a complete meal with: Assorted Cured Meats – Salami, Prosciutto and Bresaola, Grilled Prawns, Roasted Chat Potatoes, Honey Pepper Figs, Pesto Twists and Country Sty -
• Goat’s Cheese Fondue (Tangy & Smooth) This fondue is light on the palate and brings together two amazing ashed cheeses – A Morbier – Style Franche Comte and a creamy Australian Farmhouse Chèvre (For Two) $39.00
• - Drinks suggestions: White Wine: Unique, Sauvignon Blanc, Loire Valley,France $13.50/glass
• - Red Wine: Michael Hall Shiraz Saignée ‘Sang de Pigeon’, Barossa, SA $9.50/glass
• Truffle Cheese Fondue (Silky and Buttery) This fondue combines the rich, earthy flavours of Brie Coulommiers aux Truffles with a silky, Buttery Victorian Triple Cream (For Two) $43.00
• - Drinks suggestions: White Wine: Streicker Wines ‘Ironstone Block’, Chardonnay, Margaret River, WA $13.50/glass
• - Red Wine: Bishop by Ben Glatzer, Shiraz, Barossa Valley, SA $13.00/glass
• Blue Cheese Fondue (Fragrant & Creamy) This fondue merges the robust flavours of Italian Gorgonzola Dolce with the delicate creaminess of French Secret de Scey (For Two) $39.00
• - Drinks suggestions: White Wine: Eden Road, Pinot Gris, Camberra, NSW $12.50/glass
• - Red Wine: Domaine de la Grande Bellane Shiraz/ Grenache, Rhône Valley, France $14.50/glass

 CHOCOLATE FONDUE (200ml)

• All Chocolate Fondues are created into amazing dessert boards with: Salty Peanut Truffles, Citrus Marshmallows, Nougat, Cinnamon Twists, Traditional Biscotti, Walnuts and Fresh Strawberries -
• Spicy Dark Chocolate Fondue Dessert Board (Belgian Chocolate 75% Cocoa) (For Two) $32.00
• - Drinks suggestion: Fortified Wine: Ramos Pinto Quinta da Eryamoira 10 yr old Tawny Port, Portugal $11.50/glass
• Dark Chocolate Fondue Dessert Board (Belgian Chocolate 55% Cocoa) (For Two) $32.00
• - Drinks suggestion: Fortified Wine: Banyuls, Mas Cornet, Mise Tardive, Grenache, Roussillon, France $16.00/glass
• Milk Chocolate Fondue Dessert Board (Belgian Chocolate 34% Cocoa) (For Two) $32.00
• - Drinks suggestion: White Dessert Wine: Château de Stony, White Muscat de Frontignan, France $9/glass

 CHEESE & WINE FLIGHTS

• GPO Flights are a unique journey through three delicious cheeses paired with three sensational wines or whiskeys, expertly matched by our sommelier and fromager. Cheeses are 25g each and drinks are 7 -
• The Adventurous Flight $29.00
• - French Gros Mansong Plaimont St Mont White, South West with French Triple Cream Brillat-Savarin (Cow’s Milk), Champagne -
• - Italian Sangiovese Ciao Vino IGT, Tuscany with Italian Truffle Pecorino Il Forteto ‘Caciodi Bosco’ (Sheep’s Milk), Muggelano Valley -
• - South Australia Petit Verdot Ceravolo Late Harvest, Adelaide Plains with South Australian Washed-Rind Jensen’s Red, (Cow’s Milk), Tarago Farm -
• The Australian Flight $35.00
• - Victorian Pinot Noir Paringa Estate, Mornington Peninsula with Tasmanian Blue Brie Lighthouse (Cow’s Milk), King Island Dairy -
• - South Australian Shiraz Rosé Michael Hall Rosé ‘Sang de Pigeon’, Barossa with South Australian Chévre Swag Woodside (Goat’s Milk), Wrights Farm -
• - Western Australian Cabernet Merlot Cullen Vineyard, Margaret River with Tasmanian Gruyere Heidi Farm, (Cow’s Milk), Exton -
• The European Flight $36.00
• - French Dry Apple Cider Le Père Jules ‘Bouché’, Normandy with French Brie Brie de Meaux (Cow’s Milk), Ile de, France -
• - Italian Soave Pieropan Classico, Veneto with Italian Soave Pieropan Classico, Veneto -
• - French White Muscat Château de Stony Muscat de Frontignan with English Blue Vein Stilton Colston Bassett (Cow’s Milk), Devon -
• The Sparkling & Champagne Flight $39.00
• - New South Wales 2009 Pinot Noir Chardonnay Bunnamagoo Estate, Mudgee with Victorian Triple Cream Locheilan Farmhouse (Cow’s Milk), High Country -
• - French NV Cabernet Franc Rosé Bouvet ‘Rosé Excellence’, Loire Valley with French White Rind Chabichou du Poitou (Goat’s Milk), Charentes -
• - French NV Pinot Noir /Chardonnay Veuve Clicquot Ponsardin, Champagne with French Aged Comté Denis Provent, (Cow’s Milk), Rhone Alpes -
• The Whisky Flight $31.00
• - Speyside Single Malt Cragganmore 12 year old with English Semi-Hard Quickes Oak-Smoked Cheddar (Cow’s Milk), Devon -
• - Highland Single Malt Glenmorangie ‘Nectar d’Or’ Sauternes Cask, 12 year old with French Washed Rind Livarot Graindorge (Cow’s Milk), Normandy -
• - West Highland Single Malt Oban, 14 year old with Victorian Blue-Vein Milawa Blue (Cow’s Milk), Milawa Farm -

 CHEESE BOARDS

• All cheeses are 50g and served with seasonal fruit slices, saffron & pear chutney, lavosh and toasted baguette -
• Truffle (2 cheeses) $27.00
• - Brie Coulommier aux Truffles (Cow’s Milk), Ile de France The rich texture and complex mushroom flavour results from maturation with an indulgent layer of truffles -
• - Truffle Pecorino Il Forteto ‘Casio di Bosco’ (Sheep’s Milk), Muggelano Valley, Italy The addition of bianchetto truffles adds another dimension to the rich sweetness of the sheep’s milk -
• Australian (3 cheeses) $28.00
• - Ashed ‘Swag Woodside’ Chévre, (Goat’s Milk), Wrights Farm, South Australia A perfect balance of crumbly creaminess and lemony acidity -
• - Alexandrina Wax Cheddar (Cow’s Milk), Fleurieu Peninsula, South Australia Aged to perfection, this cheddar is rich and creamy and full of earthy flavours, with a tangy butter aftertaste -
• - Milawa Blue (Cow’s Milk) Milawa Farm, VIC Loaded with flavour but not overwhelming, the taste is of nuts and caramel with a crunchy, salty finish -
• French Artisan (3 cheeses) $36.00
• - Brie de Meaux (Cow’s Milk), Ile de France Deliciously creamy with a mild aroma of smoke, mushrooms and flavours of truffles, almonds and hazelnuts -
• - Pont l’Evêque Gillot Grand Terroir (Cow’s Milk), Basse-Normandie, France Pungent, very rich and deliciously creamy, with an intense, full-bodied palate and a delightfully smooth texture -
• - Roquefort Papillon, (Sheep’s Milk), Midi Pyrénées, France Sharp and metallic with heavy blue marbling and flavours of sweet, burnt caramel and butter -

 ANTIPASTO BOARDS

• All boards are served with house marinated olives, ciabatta bread and lavosh -
• Vegetarian Antipasto Marinated Artichokes, Semi-Dried Tomatoes, Chargrilled Zucchini, Eggplant and Hommus $25.00
• Mixed Antipasto with One Cheese Parma Prosciutto, Bresaola wrapped in Rocket, Brie de Meaux (France), Marinated Artichokes and Semi-Dried Tomatoes $29.00
• Mixed Antipasto with Two Cheese Kurobuta Cantipalo Salami, Wagyu Beef Pastrami, Locheilan Triple Cream (Victoria), Reypenaer Gouda (The Netherlands) and Semi-Dried Tomatoes $31.00
• Charcuterie Chicken and Armagnac Pâté, Parma Prosciutto, Kurobuta Cantipalo Salami, Wagyu Beef Pastrami, Salted Butter and Cornichons $35.00

 FROMAGER’S CHEESE BOARD SELECTION

• One Cheese plus Accompaniments $14.90
• Two Cheeses plus Accompaniments $21.40
• Three Cheeses plus Accompaniments $27.90
• Four Cheeses plus Accompaniments $34.40
• Additional Cheese $6.50
• Cheeses are 50g each -
• Accompaniments: Grapes, Apple Slices, Lavosh, Half Baguette, Saffron and Pear Chutney -
• - -
• FRESH & SOFT -
• Bocconcini Paesanella (Cow’s Milk), Sydney, New South Wales Milky and sweet with a hint of saltiness and a smooth and elastic texture -
• Ashed’ Swag Woodside’ Chevre (Goat’s Milk), Wrights Farm, South Australia A perfect balance of crumbly creaminess and lemony acidity -
• Locheilan, Triple Cream (Cow’s Milk), High Country, Victoria A soft fluffy rind encases the silky ‘melt in the mouth’ centre that tastes of rich butter and tangy sour cream -
• Brie de Meaux Fromagerie Brie, (Cow’s Milk), Ile de France Deliciously creamy with a mild aroma of smoke and mushrooms and flavours of truffles, almonds and hazelnuts -
• -- -
• WASHED RIND -
• Jensen’s Red (Cow’s Milk), Tarago Farm, South Australia Gooey and supple with a pleasant aroma of earth and eucalypts and a fruity flavour with walnut overtones -
• Red Square (Cow’s Milk), Tasmanian Heritage The pungent orange rind and glossy, custard-like centre offer stout, earthy flavours that are distinctively nutty -
• --- -
• SEMI-HARD & HARD -
• Quickes Oak-Smoked Cheddar (Cow’s Milk), Devon, United Kingdom A crumbly texture, and a nutty and intensely smoky flavour with a lingering bitter taste -
• Cantal AOC Hervé Mons Affineur (Cow’s Milk), Midi Pyrénées, France Zingy fruit and nut flavours with tantalizing undertones of wild mushrooms and roasted cauliflower -
• Heidi Farm Gruyère (Cow’s Milk), Exton, Tasmania Sweet but salty and wonderfully smooth with a nutty flavour and an intense but pleasant aroma -
• Reypenaer Gouda VSOP 24 month (Cow’s Milk), Woerden, The Netherlands A delectable flavour of dried fruits and smooth caramel and a firm texture that melts slowly on the palate -
• Pecorino Romano Auricchio (Sheep’s Milk), Sardinia, Italy This dry, hard and crumbly cheese is robust, savoury and herbaceous, and characteristic of its salty, fruity tang -
• Coblanca (Goat’s Milk), Dutch Matured, Germany Loaded with flavour but not overwhelming, it tastes of nuts and caramel and has a crunchy, salty finish -
• ---- -
• BLUE VEIN -
• Milawa Blue (Cow’s Milk), Milawa Farm, Victoria This incredibly soft blue was inspired by Gorgonzola Dolce and is buttery and rich with sweet, fruity notes -
• Lighthouse Blue Brie (Cow’s Milk), King Island Dairy, Tasmania This distinctive cheese is textured and creamy and gradually matured to develop a delicate, spicy flavour -
• Blue des Causses Hervé Mons Affineur (Cow’s Milk), Languedoc, France This blue is matured for at least seventy days to develop a peppery, spicy flavour and a rich, milk texture -

 PREMIUM CHEESE BOARD SELECTION

• One Cheese plus Accompaniments $18.20
• Three Cheeses plus Accompaniments $37.80
• Additional Cheese $9.80
• Two Cheeses plus Accompaniments $28.00
• Four Cheeses plus Accompaniments $47.60
• Cheeses are 50g each -
• Accompaniments: Grapes, Apple Slices, Lavosh, Half Baguette, Saffron and Pear Chutney -
• - -
• FRESH & SOFT -
• Mozzarella di Bufala (Buffalo Milk), Campania, Italy This is fresh, drawn-curd made from whole buffalo milk – it has a springy texture and pleasantly lactic taste -
• Chabichou du Poitou Fromagerie Poitou (Goat’s Milk), Charentes, France Dense, sweet and smooth with a delicate, salty taste and a slightly sour finish -
• Brillat-Savarin Triple Cream (Cow’s Milk), Champagne, France This buttery and decadent triple cream has a luscious, milky aroma and velvety texture with a sour lemon tones -
• Brie Coulommier aux Truffles (Cow’s Milk), Ile de France The rich texture and complex mushroom flavour results from maturation with an indulgent layer of truffles -
• -- -
• WASHED RIND -
• Taleggio Luigi Guffanti (Cow’s Milk), Piemonte, Italy Very intense and penetrating flavours that are creamy and milky with a hint of sweet spice -
• Pont l’Evêque Gillot Grand Terroir ( Cow’s Milk), Normandy, France Pungent, very rich and deliciously creamy, with an intense, full-bodied palate and a delightfully smooth texture -
• --- -
• SEMI-HARD & HARD -
• Alexandrina Wax Cheddar (Cow’s Milk), Fleureiu Peninsula, South Australia Aged to perfection, it is rich and creamy and fully of earthy flavours, with a tangy butter aftertaste -
• Parmigiano Reggiano ‘Vacche-Rosse’ 30 month (Cow’s Milk),Emilia-Romagna, Italy Particularly savoury and bitey but delicate with a fine texture that gently crumbles and melts on the palate -
• Comté Denis Provent (Cow’s Milk) Rhone Alpes, France A hard and flexible texture and full-bodied and diverse flavours of yeast, nuts, toffee and subtle fruit -
• Queso Manchego (Sheep’s Milk), La Mancha, Spain Firm and dry and tastes of burnt caramel and brazil nuts with a pleasant, salty finish -
• Truffle Pecorino Il Forteto Casio di Bosco (Sheep’s Milk), Muggelano Valley, Italy The addition of bianchetto truffles adds another dimension to the rich sweetness of the sheep’s milk -
• Midnight Moon (Goat’s Milk), Cypress Grove, USA Tastes of nuts and caramel and has a long, brown butter finish with a slight crunch of protein crystals -
• ---- -
• BLUE VEIN -
• Stilton Colston Bassett (Cow’s Milk), Nottinghamshire, United Kingdom Syrupy, buttery and creamy on the palate with a full, strong and earthy flavour -
• Gorgonzola Dolce Luigi Guffanti (Cow’s Milk), Piemonte, Italy A milky, creamy palate and fruity, herbal flavours that pleasantly linger with sweet, grassy undertones -
• Queso Valdeon (Goat’s Milk), Toledo, Spain This blue is aged in sycamore leaves, which gives it a mildly spicy flavour that offsets the penetrating blue tang -

 LUXURY CHEESE BOARD SELECTION

• One Cheese plus Accompaniments $20.90
• Two Cheeses plus Accompaniments $33.40
• Three Cheeses plus Accompaniments $45.90
• Four Cheeses plus Accompaniments $58.40
• Additional Cheese $12.50
• Cheeses are 50g each -
• Accompaniments: Grapes, Apple Slices, Lavosh, Half Baguette, Saffron and Pear Chutney -
• - -
• FRESH & SOFT -
• Toma Della Rocca, (Cow’s, Sheep’s and Goat’s Milk), Lombardy, Italy Mild balanced flavours with a rich creamy texture -
• Camembert of Normandy (Cow’s Milk), France A fine, white mould encases the rich and fudgy centre that has a delectable taste of fresh apples and cream -
• -- -
• WASHED RIND -
• Livarot Graindorge (Cow’s Milk), Normandy, France Sweetly pungent and runny with an intense, earthy aroma and a rich, nutty flavour -
• --- -
• SEMI-HARD & HARD -
• Beaufort Chabert (Cow’s Milk), Rhone Alpes, France Firm but creamy with a lush, green aroma and clean, fresh flavours of fruit and nuts -
• Ossau Iraty 12 month Agour (Sheep’s Milk), Aquitaine, France Semi-soft, oily and complex with nutty, buttery and herbaceous flavours and a toasted hazelnut fragrance -
• Will Studd Cheddar 18 months (Cow’s Milk), Devon, United Kingdom -
• ---- -
• BLUE VEIN -
• Roquefort Papillon (Sheep’s Milk), Midi Pyrénées, France Sharp and metallic with heavy blue marbling and flavours of sweet, burnt caramel and butter -

Lower Ground Floor, No.1 Martin Place, Sydney, NSW, 2000, Australia

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