SOMETHING TO SHARE · SOMETHING TO SHARE Marinated mixed olives, lemon zest and thyme w chilli 7...
Transcript of SOMETHING TO SHARE · SOMETHING TO SHARE Marinated mixed olives, lemon zest and thyme w chilli 7...
SOMETHING TO SHARE
Marinated mixed olives, lemon zest and thyme w chilli 7
Oysters, w mignonette sauce 4.5 ea
Patatas bravas, confit potato, salsa brava, sour cream 10
Polenta chips, Parmesan w aioli 10.5
Arancini, filled w lamb ragu, pea, mozzarella and napoli 12.5
Croquettes, Manchego, spicy chorizo w smokey harissa 12
Mussel tigres, spiced Manchego, pangrattato 16
Terrine du jour, house pickles w housemade sourdough 14
Woodland mushroom, gratin, Persian feta 14
Chickpea salad, roast capiscum, spiced vinaigrette 16
French onion soup, gratinated w comté croutons 14
Baked brie du jour, w housemade sourdough 21
Pan-fried goat’s cheese, confit shallots, roast pepper tapa 16
Charcuterie, w chicken rillette, cured meats 26
Vegetarian antipasto, selection of house grilled vegetables 24
Orecchiette con cime di rapa, broccolini, reggiano, chilli 25
Chicken cotoletta, w vine ripened tomato, fresh mozzarella, rocket 26
Catalan style barramundi, w cannellini beans, harissa 29
Cape Grim (TAS) bavette steak (350g), salsa verde, potato 29
SOMETHING MORE
SOMETHING SMALL
Delice de Bourgogne AOC - White mould triple cream - Burgundy: Cow
Comté Marcel Petite - A hard, flexible texture and full-bodied - Franche-Comte: Cow Unpasteurised
Roquefort AOC - Blue slowly ripened, rich creamy textures - Aveyron: Ewe Unpasteurised
Recommendations: 2018 Duke’s Single Vineyard Riesling, WA. 2016 Killara Pinot Noir, VIC.
La Tur - Soft ripened with great sweetness, cream and butter sensations - Lombardy: Goat, Sheep & Cow
Tru�e Pecorino - Smooth texture with sweet, nutty and earthy truffle notes present - Tuscany: Sheep
Gorgonzola Dolce DOP - Creamy and fruity, linger with sweet, grassy undertones - Piedmont: Cow
Recommendations: 2014 Seppelt Sparkling Shiraz, VIC. 2016 Boucher Shiraz, VIC. 2009 Ada River Cabernet Sauvignon, VIC.
Manchego DOP - Semi-hard, peppery nutty flavours - La Mancha, Spain: Sheep
Valdeon IGP - Blue semi-soft, rich and intriguing cheese. Wrapped in chestnut leaf - Leon, Spain: Cow & Ewe
Recommendations: 2017 Pagos del Rey Argenui Joven Tempranillo, SPAIN. 2016 Palazzo Pinot Grigio, VIC.
L’Artisan Extravagant - Organic triple cream, white mould ultimate indulgence - Geelong, Victoria: Cow
Annie Baxter Special Reserve - Smooth, creamy with sweet caramel nuttiness - Yambuc, Victoria: Buffalo
Riverine Blue - Sweet, mild and elegant with a clean finish - Fish Creek, Victoria: Buffalo
Recommendations: 2015 Château du Grand Puch Merlot Cabernet, FR. 2018 Duke’s Single Vineyard Riesling, WA.
SEASONAl CHEESE BOARDS
1 person 26
2 person 38
4 person 65
FRENCH PLATTER
ITALIAN PLATTER
SPANISH PLATTER
SELECTION OF LOCAL CHEESE
Served with poached pear, dried apricots, orange jam, lavosh, housemade sourdough
Served with olives, balsamic onions, prosciutto, Sardinian �at bread, housemade sourdough
Served with olives, Olasagasti anchovies, membrillo, Jamon Serrano, Pan con tomate
Served with olives, quince paste, fresh fruit, lavosh, housemade sourdough
Le Conquerant Camembert (Cow’s Milk), Normandy, FranceA fine, white mould encases the rich and fudgy centre that has a delectable taste of fresh apples and cream
Brillat Savarin, Triple Cream (Cow’s Milk), Burgundy, FranceCreamy with a slightly chalky centre
Delice De Bourgogne (Cow’s Milk), Burgundy, FranceTriple cream cheese, rich flavour and a smooth melt in mouth texture
La Tur (Goat, Sheep & Cow’s Milk), Lombardy, ItalySoft ripened cheese, lightstraw yellow colour. Has a great sweetness with cream and butter sensations
L’Artisan Extravagant, Triple Cream (Cow’s Milk), Geelong, VictoriaWhite bloomy exterior, creamy texture. This luscious triple cream just melts in your mouth. Buttery and creamy finish
Taleggio DOP (Cow’s Milk), Piedmont, ItalyVery intense and penetrating flavours that are creamy and milky with a hint of sweet spice
Pont l’Eveque AOC (Cow’s Milk), Normandy, FrancePungent, very rich and deliciously creamy, with an intense, full-bodied palate and a delightfully smooth texture
Epoisses (Cow’s Milk), Burgundy, FranceDeep and assertive: mushrooms fried in butter flavour, creamy and savoury
King River Gold (Cow’s Milk), Milawa Cheese, King Valley, VictoriaCreamy with a slightly gritty rind and a rich smokey flavour
Cave Aged Cheddar (Cow’s Milk), Dorset, UKAroma is complex, sweet and earthy. Flavours are robust with notes such as sweet and salty
Cornish Kern (Cow’s Milk), Cornwall, UKDense texture, with nutty sweetness. Rich, fudgy flavour
Gruyere 1655 (Cow’s Milk Unpasteurised), Gruyere Region, SwitzerlandA full, rich flavour with notes of nuts and fruit
Queso Manchego DOP (Sheep’s Milk), La Mancha, SpainFirm and dry and tastes of burnt caramel and brazil nuts with a pleasant, salty finish
Truffle Pecorino (Sheep’s Milk), Muggelano Valley, ItalyThe addition of bianchetto truffles adds another dimension to the rich sweetness of the sheep’s milk
Reypenaer VSOP (Cow’s Milk), Woerden, NetherlandsNotes of dried fruit and caramel, the texture is firm but melts slowly on the palate. Bits of crystallised proteins throughout it’s interio
BUILD YOUR OWN BOARD
1 cheese 15
2 cheeses 25
3 cheeses 30
4 cheeses 37
Additional Cheese 10
A selection of finest Australian and imported cheeses served with seasonal fruit, Sicilian orange jam, housemade sourdough and lavosh. Cheeses approx 50g.
SOFT
WASHED RIND
HARD
Agour AOP Ossau Iraty (Sheep’s Milk), Basque Region, FranceNotes of pome fruits, nutty, robust taste with a sweet clean finish
Parmigiano Reggiano DOP (Cow’s Milk Unpasteurised), Emilia-Romagna, ItalyKing of Italian Cheese, hard and crumbly cheese is intense and full of pleasant and salty flavours
Annie Baxter Special Reserve (Buffalo Milk), Yambuck, VictoriaAged for 4-6 months, smooth and creamy texture, picqant flavour, typical of buffalo milk, sweet caramel nutty tones
Van der Heidan Chevrano (Goat’s Milk), Bodegraven, HollandNotes of butterscotch and caramel with a lingering sweet finish
Roy des Vallees (Sheep & Goat’s Milk), Midi Pyrenyes, FranceElegant blend of sheep and goat’s milk, smooth flavour with citrus zest and sweet cashew nuts
First Konig (Cow’s Milk Unpasteurised), Canton of St Gallen, SwitzerlandSemi-hard, has a rich dense texture with a creamy, herbaceous flavour and a spicy
delicate finish
Comte Marcel Petite (Cow’s Milk Unpasteurised), Franche-Comte, FranceA hard and flexible texture, full-bodied and diverse flavours of yeast, nuts, toffee and subtle fruit
Queso Valdeon IGP (Cow & Sheep’s Milk), Toledo, Spain
This blue is aged in maple leaves, it has an excellent balance of sweet and tangy with an earthy finish
Roquefort Papillon AOC (Sheep’s Milk Unpasteurised), Aveyron, FranceSharp and metallic with heavy blue marbling and flavours of sweet, burnt caramel and butter
Colston Bassett Stilton PDO (Cow’s Milk), Nottinghamshire, United KingdomSyrupy, buttery and creamy on the palate with a full, strong and earthy flavour
Gorgonzola Dolce DOP (Cow’s Milk), Piedmont, ItalyA milky, creamy palate and fruity, herbal flavours that pleasantly linger with sweet, grassy undertones
Riverine Blue (Buffalo Milk), Fish Creek, Victoria Sweet, mild and elegant with a clean finish
Mons 1924 (Cow & Sheep’s Milk), Rhone-Alpes, France Deep, complex blue balanced with creamy, rich & light textured interior
Prosciutto 8 Mixed Pickle 5Salami 8 Olives 7
Jamon Serrano 8 Artichokes 8Capacollo 8 Roast Peppers 8Olasagasti Anchioves 12 Bread 4
Rillette 10 Lavosh 4Quince Paste 3 Gluten Free Crackers 4Poached Pear 7
BLUE
ACCOMPANIMENTS FOR CHEESEBOARDS
Spencer & Co Wine Bar Provedore has cheese, tins and other bits to take home with you. All of our wine is available to take home with you.
/spencercowinebar/ /spencercowinebar/ www.spencercowinebar.com.auS
Catering & Private Functions available. PH: 03 9077 1323
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