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Scholars Wine Bar

(Now Closed)

Wine Bar, Australian Restaurant, and Bar$$$$

North Melbourne

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Scholars Wine Bar

24 Photos

Menu 2A La Carte 6Lunch 2

A La Carte

Small Plates

Garlic Snail Beignets

6.00

Tamari Almonds Sauteed in Citrus Olive Oil

6.00

Hand-Cut Chips w/ Roasted Garlic Aioli

9.00

Sauté of Chorizo Sausage, Grapes & Walnuts w/ Sherry Vinegar

13.00

Spiced Fried Chicken

8.00

Smoked Pork Croquettes

6.00

Chef‟S Selection of Warmed Olives

6.00

A Small Plate of Today‟S Cheese

9.50

Chicken Liver Parfait w/ Date Puree

6.00

Bubbling Prawn Hotpot w/ Cognac, Roasted Garlic & Parsley

14.00

Entrees

Traditional Terrine of Ham Hock

16.00

With mustard, lilliput capers, caramelized apple puree & pickled vegetables

Crisp Quail Served Pink

18.00

With liver parfait cigar, quail egg & red sorrel

„Steak Tartare‟

18.00

Diced raw gippsland beef fillet w/ cornichons, capers, tunisian pastry & a slow-cooked egg yolk sauce

Tempura Zucchini Flowers Filled

17.00

With meredith goats curd, black figs, beetroot puree

Hot Tea-Smoked Salmon

17.00

With potato foam, olive liquorice, avruga caviar & compressed cucumber

Spanner Crab Mornay

19.00

With hints of cognac & curry, gratinéed & simply garnished w/ soft herbs & lemon emulsion

Main Courses

Free Range Duck Breast

35.00

Bergamot date puree, baby turnips, roasted cauliflower cream, young onions & jus gras

Fillet of Venison

42.00

With textures of beetroot, smoked puree, liquorice soil & red wine jus

Crisp Pork Breast

34.00

With herbed gnocchi, saute of exotic mushrooms & their puree

Roasted Poussin

34.00

With parsnip puree, liquid rhubarb, braised leek & hazelnut powder

Char-Grilled Gippsland Eye Fillet of Beef

36.00

With potato & shallot gratin, vichy carrots & sweet onion soubise

Verjus Glazed Wild Barramundi

34.00

With crispy rice, king brown mushroom, jamon serrano & warm grapes

“Edible Garden”

28.00

Black quinoa on beetroot puree w/ glazed young vegetables, radish & baby shisho

Chateaubriand Eye

76.00

Fillet cooked to your liking, served w/ sauce bearnaise & garnished w/ market-fresh vegetables. Serves two.

Dessert

Classic Crème Brulee

16.00

With raspberry sorbet & flaming grand marnier

“After Dinner Mint”

16.00

Crème de menthe ice w/ textures of chocolate & crushed macaroons

Mandarin

16.00

Mousse, mandarin sorbet, poached persimmon, italian meringue & lemon curd cigar

Baked Cheesecake

16.00

With coconut & raspberry sorbet, drunken cherries & caramelized rice crisps

Apple Financier

16.00

With roast apple puree, liquid caramel & walnut praline parfait

Cheese

The scholars selection (all four) 19

Fourme D‟Ambert, Cows‟ Milk, Auvergne, France

9.50

Local legends around the twin towns of ambert & montbrison claim that fourme d‟ambert is the ancient ancestor of stilton, eventually introduced to england by the invading normans. Soft, sticky & mild w/ a nice touch of blue mould on the finish.

Montasio, Cows‟ Milk, Veneto, Italy

9.50

A dense, hard cheese reminiscent of a less granular parmesan reggiano. First produced by benedictine monks in the 13th century, aged (“stravecchio”) montasio such as this has a mild, nutty flavour & a delicate touch of sweetness. Equally appropriate at the start of a meal as it is at the end.

Midnight Moon, Goats‟ Milk, Northern California, USA

9.50

A hard-cooked cheese matured for a minimum of twelve months. Midnight moon has a firm, condensed texture & a slight crunch from tiny calcium crystals. Almost half-way between a gouda & a parmesan, w/ the trademark goats‟ milk tang

Brie „Le Dauphin‟, Double-Cream Cows‟ Milk, Pélussin, France

9.50

Literally „the prince of brie‟, fromagerie guilloteau produces this creamy soft cheese from small town of pélussin at the foot of the rhone alps. Guilloteau pioneered the use of ultrafiltration in cheesemaking, meaning that their cheeses mature faster & more evenly.