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Spring MenuENTREEZucchini Blossom stuffed with fromage frais chevre and tapenade with tomato vierge salad and housemade grissini
Gravlax of salmon, cos lettuce, panko crumbed egg, parmesan crisp
Pan seared Scallops, braised pork belly, jacqueline sauce, balck bean vinaigrette
Empyre Charcuterie Plate. A selection of handmade delicacies from the kitchen
MAINSteamed baby snapper fillet with mussels, tiger prawn, braised fennel and brandade croquette and sauce bourride
Butter poached free range chicken breast with polenta cake, shiitake mushrooms, confit of chicken leg wrapped in brik pastry, sweet corn puree
Kyneton black angus eye fillet beef, pithivier of braised beef cheek and swiss browns, sauteed spinach and madeira jus
Roasted rump of lamb with sauce paloise, a sheppards pie croquette on braised lamb and potato, sauteed lettuce and peas
Carrot, orange and chevre custard, spring herb tortellini, baby vegetables
SIDESSteamed seasonal greens with butter and toasted almonds
New season baby nicola potatoes with confit garlic and thyme
Salad greens with lemon and olive oil dressing
The Empyre wishes to advise customers, we are unable to split accounts, thank you.
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