Menu

Lunch and Dinner Menu

Dinner Monday - Saturday 

Lunch Friday, Saturday and Sunday

Private Dining available for 8-14 guests. Exclusive Events on Sunday up to 50 guests.

A la carte menu and weekly Trust the Chef $98pp,  $195 with matching wine

Snacks and Aperitifs

House Vegetable Pickles 9     

 

S.A Toolunka Creek Olives 9     


.

Equipo Navazos I Think Manzanilla en Rama 12

Cayetano del Pino Palo Cortado 14

Maidenii Dry Vermouth +Ice + Lemon 13

Menu

Our menu is designed to be shared.

SAMPLE MENU

Daily Baked Sourdough Focaccia, Split Pea & Lemon Agrumato Olive Oil 12

Buttermilk Kingfish Ceviche, Witlof, Green Apple, Fennel & Fingerlime (gf) 26

Burrawong Duck Liver Pâté, Brioche Toast, Fig & Pinot Jam 23

Salt Cod Fritters, Smoked Chilli Mayo (gf) - 6 pc 25

Spanner Crab & Sourdough Crumpet, Bisque Butter, Yarra Valley Roe

14 ea

Grilled New Season Asparagus, Aged Cheddar Custard, Aromatic Pepper Crumb 24

Baby Cauliflower, Oregano Rub, Almond Cream, Pomegranate, Sesame & Pepita (gf,v) 24

Casarercce Pasta, Roast Oxheart Tomato, Chilli Oil, Fennel Seed, Buffalo Mozzarella 39

OPR Market Fish, Sustainably Sourced MP

Free Range Victorian Chicken, Broccolini, Sunflower, Meredith Feta, Smoked Tomato Salad 40

Charred Tamarind Pork Neck, Green Mango, Watermelon Radish, Mint & Crackling Salad 46

Yoder Smoked Grass Fed Beef Short Rib, Apple & Molasses Glaze, Kale, Cabbage & Kohlrabi 56

Crispy Spice Salt Potatoes (gf) 12/17

OPR Garden Green Salad, White Balsamic (gf) 17

Sweets and Cheese

OPR Vanilla Ice Cream and Sorbet - 2 scoops 9

Cannoli, Wattleseed Custard, Pepita, Sesame & Pine Nut Praline - each 6

Ricotta Pannacotta, Blood Orange Jelly, Yuzushu Granita 20

Banana & Salted Caramel Beignet, Chocolate Fudge Sauce - 6 pc 22

Farmhouse Cheese, Quince, Lizzies Fruit and Walnut Bread - (gf opt)   One Cheese 19      Two Cheese 29

Trust the Chef

$98 per person, $185 with matching wine

SAMPLE MENU

Burrawong Duck Liver Pâté, Brioche Toast, Fig & Pinot Jam (gf opt)

Salt Cod Fritters, Smoked Chilli Mayo (gf)

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Baby Cauliflower, Oregano Rub, Almond Cream, Pomegranate, Sesame & Pepita
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Casarercce Pasta, Roast Oxheart Tomato, Chilli Oil, Fennel Seed, Buffalo Mozzarella
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Free Range Victorian Chicken, Broccolini, Sunflower, Meredith Feta and Smoked Tomato Salad
Crisp Spiced Salt Potatoes
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Banana & Salted Caramel Beignets, Chocolate Fudge Sauce
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menu designed to be shared for the table
whole table participation is requested
unfortunately no replacement dishes are available

Thank you

OPR would like to thank the following suppliers for all of their efforts and quality produce,
Whole Beast Butchery, Martins Seafood, Nicholson + Saville, Paesanella, Two Providores , Fruitique Fruit & Vege.


Tuesday to Friday from 4.00pm.
Saturday from 2.00pm.

The bar upstairs of One Penny Red.
Walk-ins welcome.