Is made from 100% unpasteurized ewe's milk and aged in the natural Combalou caves of Roquefort-sur-Soulzon. It is well known for its consistently moist ivory texture interspersed with striking steely blue moulds.
Yarra valley feta, tomato & lemon oil on toast 12.00
Pork Schnitzel, Cabbage, Apple Salad 24.00
Calamari Fritti in Rice Flour Salsa Verde, Lemon 16.00/23.00
STARTERS
With pear, dried fruits, quince paste, crackers 50grms 17.00
Roasted Chorizo with Red Grape Dressing 16.00
Grilled Asparagus 25.00
Poached free range egg, parmesan polenta, truffle dressing