View a sample a la carte menu

MCC Committee RoomEntreeDUCK 16Smoked duck breast with compressed rock melon, lambs lettuce, broadbean cream, crispy lardonsSMOKED TROUT 17Huon Atlantic smoked trout with garden pea pannacotta, country baconcrumb, crisp quail eggOYSTERS 166 Sydney rock oysters with Cabernet Sauvignon vinegar dressing, lemonKINGFISH 17Ceviche of kingfish with mango and passion fruit, briocheTOMATO CONSOMME 16Chilled tomato consommé with early summer asparagus, peas and basilMain courseCHATEAUBRIAND for 2 peopleGrilled (500grm) dry aged beef tenderloin with duck fat chips,spring vegetables and watercress, red wine sauce38 per personLAMB 36Spring Murray Valley lamb rump, baby spinach “soubise”, potato andthyme pancake, spiced eggplant, red capsicum sauceSALMON 32Butter poached smoked fillet of Atlantic salmon, togarashi, Asian greens,lobster dashi brothCHICKEN 32Breast of organic chicken with tomato relish, crisp and confit potato,wild leaf saladPORK 32Salad High Country pork belly with apple preparations, Meredith goat’scheese, roast Mt Buffalo hazelnuts, crisp celery leaves*Vegetarian option available on requestAll main courses are served with seasonal vegetables or wild salad

SidesHand cut chips with smoked rosemary salt, white balsamic 6Wild rocket salad with goats curd and toasted pine nuts 6Desserts and cheeseTIRAMISU 14Tiramisu plant pot, crystallised dark chocolate & grape nut soil,Marsala cream, mocha soaked sponge fingersMILLE FEUILLE 14Layers of crunchy puff pastry filled with layers of surprise, enjoy areinvented classicCHOCOLATE 14Valrhona chocolate parfait, crispy chocolate tuille, cherry & tarragon sorbetCOFFEE & GUAVA 14White coffee delice with oozing guava centre, coconut & lime sorbet,crispy coconut soil, caramel & verjuice syrupCHEESE 14Selection of Victorian cheeses, dried fruits, prune and walnut rouladetomato chutney, fig & ginger biscuitsThree courses – Glass of MCC wine – Coffee – Tea $60