The Victoria Room Bar Restaurant in Darlinghurst Menu -

Freshly Shucked Oysters with Campari Granita each $4
Charcuterie Selection Proscuitto Di Parma, Wagyu Bresaola, Cacciatore, Chicken Liver Parfait with Pickles, Preserves & Grilled Sourdough $24
Crudité Board of Local Organic Vegetables with Chick Pea, Olive Oil & Cumin Salt $19
Whipped Cod Roe with warm Flat Bread $9
Crispy Fried Chicken Pieces served with Chipotle Mayonnaise $18
Selection of Local & Imported Cheeses, Dates & Honey $31
Poached Stone Fruits, Plum Jelly & Champagne Sabayon $17
Warm Doughnuts, Jam & Chantilly $16
Mango & Yoghurt Parfait with Passionfruit & Lemon Balm $17
Mascarpone Mousseline, Berry & Verbena Granita, Burnt Butter Biscuits $17
Hazelnut Chocolate Pave, Salted Caramel, Coffee & Cream $19
Plate of Bite Sized Sweets Turkish Delight, Nougat, Chocolate & Sugared Almonds $24

Freshly Shucked Oysters with Campari Granita each $4
Prawn, Spanner Crab, Grapefruit & Spring Onion Lettuce Cups 2 pieces: $12
Whipped Cod Roe with warm Flat Bread & Crisps $12
Board of Local Organic Vegetables with Chick Pea, Olive Oil & Cumin Salt $19
Crispy Quail Eggs & Gribiche 1 doz: $20
Charcuterie Selection, Prosciutto Di Parma, Wagyu Bresaola, Cacciatore, Chicken Liver Parfait with Pickles, Preserves & Grilled Sourdough $24
Marinated Mahi mahi and scallop, lime, black pepper and avocado $19
Poached King Salmon with Oyster Vinaigrette & Horseradish $22
Salad of Fresh Peas, Sugar Snap Peas, Goats Curd & Toasted Seeds $16
Roast Cauliflower, Charred Peppers, Almonds & White Anchovies $14
Salt Baked Potatoes with Smoked Sour Cream, Shallots & Preserved Lemon $14
Steamed Palmer’s Island Mulloway, Clams, Shaved Squid, Verjus & Basil Oil $30
Free Range Chicken, Buttered Chokos & Garlic Chives $26
Slow Roast Pork Belly with Sweet Mustard Glaze $28
Lamb Loin, Smoked Eggplant, Burnt Onion & Labne $32
Shredded Iceberg, Cucumber, Mint, Radish & Chardonnay Vinaigrette $8

Holy Goat la Luna - Produced at Sutton grange organic farm in Victoria. Hand crafted soft goats cheese. A creamy full bodied cheese with citrusy tang. 4 pieces: $28, Piece: $12
Pont Laveque - Washed rind from Normandy in France. Made from cows milk with strong aromas. Robust, savoury characteristics. 4 pieces: $28, Piece: $12
Fourme d’Ambert - From the Rhone alps in France. It is a mild blue with a firm but creamy texture & a nutty aftertaste. 4 pieces: $28, Piece: $12
Pyengana - Traditional methods are used to produce this clothbound cheddar. It is made in Tasmania by John Healey. 4 pieces: $28, Piece: $12

Nearby Sample Menus

Kra Tiem Prig Thai - Garlic and pepper with your choice of meats and vegetables $12.80
Pad Prig Makeur - Stir fried eggplants, tofu, chilli and basil $11.80
Lard Nha - Wok fried flat noodles topped with rich gravy and vegetables -
Laksa - Noodles with Thai curry soup -
Peag Gai Tod (Two pieces) - Marinated chicken wings, crispy fried served with sweet chilli sauce $4.20
Goong Choo Chee - Classic curry with king prawns, kaffir lime leaves, peas, sweet basil and vegetables $16.80
Kao Pad - Thai style fried rice with egg and vegetables $12.00
Pla Jien - Deep fried fish fillets, topped with fresh gnger sauce $16.80

Buffalo mozzarella (Melb) broadbeans sott olio $15.00
Reiby-farm loquats baked in vanilla and reisling With heirloom mulberries and crème fraiche $9.00
Bread $2.00 serve
Fresh marinated sardines, currants, pine nuts and radicchio $12.00
Campari, grapefruit $10.00
- Strzelecki Goat's blue (Gippsland) -
- Pyengana cloth-bound cheddat (Taz) -
Burrawong duck's liver pate with sweet and sour onions $14.00