Palace Menu | The Palace by Luke Mangan

**Bread**
Garlic bread	4

**Charcuterie**
Capicola / Pastrami / Sopressa salami / Prosciutto	12
Charcuterie selection served with marinated olives and caperberries	25

**Starters**
Oysters, natural with eschalot dressing – half dozen or dozen	20/38
Tomato tart, asparagus and watercress salad, lemon goats curd	16
Tuna carpaccio, goats feta, rocket, ginger eschalot dressing	18
Crab omelette, asian salad, miso mustard broth	21
Salt and szechuan pepper squid, Chinese dipping sauce	18
Tempura prawns, carrot and daikon salad, wasabi dressing	18
Chicken liver parfait, toasted brioche, pear chutney, parsley cornichon salad	14
Char grilled quail, celeriac purée, pear, walnuts, caperberries and quail egg	18
Wild mushroom chervil risotto, shaved parmesan	19/29
Pan fried gnocchi, sweet corn, asparagus, zucchini, cauliflower, truffle dressing	19/29

**Mains**
Pork fillet wrapped in pancetta, pumpkin purée, almond and date salad	34
Free range roast chicken breast, confit chicken leg, cauliflower purée, carrot chips, grape and currant dressing	34
Crispy skin jewfish, baby spinach, mussels, prawns, caperberries, cherry tomatoes, preserved lemon and burnt butter sauce	36
Roasted barramundi, pea purée, pan fried gnocchi, ham hock, peas and sage	36
Duck à l’orange – roasted duck breast and confit duck leg, orange glaze, truffle mash, baby spinach and cinnamon jus	34
Braised lamb shanks, celeriac mash, baby vegetables, Madeira jus	34

**From the grill**
All steaks served with green beans and your choice of sauce (Mushroom sauce / Madeira jus / Béarnaise sauce / Café de Paris butter / Pepper Sauce)
Eye fillet 250g Cargill Beef, pasture fed British breeds	39
Sirloin 300g Hopkins River, yearling grass fed	39
Scotch 300g Teys Brothers, 150 day grain fed black angus	39
T-bone 400g Nolan Meats, 100 days grain fed charolais	39
Rib eye 400g Nolan Meats, 100 days grain fed, dry aged charolais	42

**For two to share**
Market fish of the day	39 per person
Lamb rump, crushed mint peas, carrot chips, roasted chat potatoes, garlic and thyme, Madeira jus, rocket and parmesan salad	39 per person
Chateaubriand, brussels sprouts pancetta and rosemary, onion rings, potato mash, bordelaise sauce, rocket and parmesan salad	42 per person

**Sides**
French fries	9
Roasted chat potatoes, garlic and thyme	9
Zucchini, bacon and sage	9
Tomato, goats feta, olive and basil salad	9
Mixed leaf salad	9
Rocket and parmesan salad	9
Degustation menu available on request	95
Degustation menu with matching wines	145

**Desserts**
Crème brûlée with almond biscotti	15
Hot chocolate fondant with cookies and cream	17
Banana tarte tatin, honey anglaise, praline ice cream	16
Bread and butter pudding, poached quince, vanilla bean ice cream	15
Affogato with liqueur	14
Palace dessert platter	39

**Cheeses**
Daily cheese selection served with lavosh and muscatels	15/20/25

**Coffee & Tea**
Cottle espresso coffee Our coffee is roasted fresh daily in South Melbourne by Richard Cottle	4
Shortbread biscuits	4
English breakfast, Earl grey, Egyptian flower chamomile, Moroccan mint, Lemongrass and ginger, Japanese sencha	4
Chinese white pai mu tan	6

**Dessert wine**
2009 T’Gallant ‘Juliet’ Moscato	Mornington, Vic	8/42
2007 Frogmore Iced Riesling	Coal River, Tas	10/40
2004 Ralph Fowler Sticky	Mount Benson, SA	36
2009 Mt Horrocks Cordon Cut Riesling	Clare Valley, SA	55
2007 Pierre Amadieu Muscat de Beaumes de Venise	Rhone Valley, France	14/70

**Dessert Cocktails**
Honeycomb Espresso Martini A healthy measure of Reposado tequila, Patron Cafe XO, honeycomb and espresso	18
The Stinger This after dinner mint consists of Hennessy VS and creme de menthe	16
Brandy Alexander A nice balance of Hennessy VS, creme de cacao, cream and grated nutmeg	16
Dubonet Cocktail A Savoy cocktail favourite that calls for Dubonet, Tanqueray and orange bitter served straight up with a twist	16