The Daily Menu

Entree

tasting
Max’s own antipasto platter featuring seasonal tastes from the kitchen 

soup

zuppa del giorno

ask your waiter for the soup of the day

calamari                                                   

lightly dusted calamari, radish, orange segments, currants, mint dressing

salmon                                                                    

Max's cured salmon, honey roasted walnuts, orange, pickled red hill apple, crème fraiche, salmon roe  quail                                                             

peninsula honey and thyme roasted quail, prosciutto wrapped fig, red hill granny's blue 

vitello                                      

Max's vitello tonnato: thinly sliced veal, sauce of tuna, egg, anchovy and capers, pickled julienne carrot

soufflé

roasted beetroot soufflé, asparagus spears, main ridge dairy cashmere

Main

fish                                                                     

grilled fillet of ocean trout, pumpkin puree, salad of red hill apple, spanish onion and dill, raspberry vincotto

duck

duck breast, sweet potato puree, quinoa salad: mint, pea, preserved lemon, pan jus

beef                                                                 

grilled eye fillet of gippsland beef, asparagus spears, daikon, ponzu 

pork                                                                                                                                                  

rosemary and garlic stuffed tuscan porchetta, roasted kipfler potatoes  

lamb                                          

lamb fillet, dukkah crust, oyster sauce, crushed summer peas, honey roasted carrots

fig

warm salad of fig, oven dried tomato, confit fennel, marinated artichoke, Max's morello cherry balsamic

S I D E S 

home made bread with Max's Extra Virgin Olive Oil, Morello Cherry Balsamic and Dukkah 

tuscan roasted rosemary and garlic potatoes                           
shoestring fries, sea salt                                                                                                                 
seasonal vegetables, Max's Extra Virgin Olive Oil

salad of roasted fennel, cherry tomato, orange, olive, crumbled goats cheese 

Dessert

tempting 

an antipasto platter for the indecisive : five mini dessert temptations                                                        

citrus                                          

curd of summer lemons, almond crumb, meringue, pineapple sage cream 

chocolate                                                                                                                                                    

chocolate and honeycomb delice, red hill estate shiraz sorbet

parfait

mango parfait, macerated red hill cherries, pistachio tuille

zabaglione                                                   

local berries suspended in red hill estate blanc de blanc, zabaglione

cheese                                                      

a selection of local cheeses, lavosh, Max's muscat poached fruits