Dock 37 Bar and Kitchen Menu

Snacks
Duo of Grilled Sour Dough $12
Mount Zero olive oil, potato, pumpkin and nigella seed bread
Served with current and olive culture butter, fig vincotto
Porcini and Truffle Arancini (V) $21
Macadamia, truffle and saltbush
Black Garlic Flat Bread $21
Wild rocket, Persian feta, semi dried olives, parmesan snow
Grilled Sour Dough and Local Ricotta Crostini (V) $20
Toasted pine nut, sundried tomatoes, olives, lemon & lavender honey
Add prosciutto $6
Entrée
Victorian Burrata Salad (V)(NGI)$27
Texture of beetroot, pea tomato, candied walnut, green goddess
and crisp black olives
Scallop, Roasted Cauliflower Puree and Pickled Granny Smith $29
Nduja butter, candied Kaiserfleisch, petite native herbs
Buttermilk Marinated Crisp Fried Cauliflower (V) $23
Medjul date and fermented chilli relish, truffle aioli, salt bush and asiago cheese
Slow Cooked Victorian Pork Belly with Tendon Puff $27
Root vegetables, miso mustard, caraway scented cabbage, charred
spring onion and apple
Char-grilled Fremantle Octopus $29
Smoked celeriac puree, chorizo, fennel, confit tomatoes, apricot and cashew

Mains
Mirco’s Conchiglie (V) $39
Pumpkin baby peas, zucchini, whipped goat’s curd, hazelnut and crisp saltbush
Pan-fried Humpty Doo Barramundi (NGI) $45
Native curry sauce, organic baby vegetables and hot herbs
Twice-cooked Chicken Breast (NGI) $42
Vichy carrot, baby turnip, habanero and avocado emulsion
Slow-cooked Victorian Lamb Shoulder $49
Smoked eggplant and cashew nut puree, cinnamon myrtle, Dutch carrot, baby peas,
golden raisins, grilled onion, sheep’s curd
Grill
300g Cape Grim Sirloin (NGI) $53

250g Wagyu Bavette (NGI) $49
Grill steaks are served with black cabbage, Dutch carrot, confit cipollini and garlic,
smoked pepper berry and Cognac emulsion
Sides
Witlof and radicchio salad $15
Shaved fennel, caramelised pear and creamy Gippsland blue cheese
Heirloom Tomato Panzanella Salad $16
Goats curd, sourdough crouton and green olives
Italian Kipfler Potatoes, Roasted Garlic and Aged Parmesan $16
Duck Fat and Espelette Pepper Dusted Chunky Fries $15
Crumbled feta, crispy saltbush
Dessert
Rich Dark Chocolate Marquise with Tasmanian Pepper $22
Rhubarb, lemon myrtle gel, buckwheat crumbs and strawberry gum sorbet
Eton Mess Royal - Macadamia Parfait, Financier
and Miso Caramel Popcorn $20
Local gin and lemon curd, dessert lime and ricotta mousse
Passionfruit and Pina Colada Composition $21
Coconut meringue, passionfruit and ginger gel, vanilla soil and kaffir lime sorbet

Victorian Cheeses of the Day $24
Chef’s selection of two local cheeses served with
Muscatel grapes, quince paste and lavosh
(V) Vegetarian (NGI) No gluten ingredients (CN) Nuts contained throughout this dish
All dishes may contain traces of nuts, dairy, gluten, eggs, soy, sesame and shellfish. Please advise of any dietary requirements.
Public holidays will incur an extra 10% surcharge in addition to the total amount payable.
Please note credit card payments incur a merchant service charge in addition to total amount payable.