Menu Dinner 869

By -

Thursday 19th February 2026

Granary Lane

Canapes

. Maguro Rost – Tuna, Potato rosti, Egg yolk soy, Takuan

. Ebi Sando – Prawn, Chive, Shokupan, Yuzu kosho mayo

Haton Extra brut Champagne NV

Entrée

 Shiromi Salad – Market Fish, Nasturtium, Bronze fennel, Nori chips, Orange, Yuzu ponzu

Chateau Tahbilk - Marsanne 2017

William Fevre - Chablis 2014

Main

 Wagyu Scotch Fillet MB5, Rhubarb, Sorrel, Yakinuku

Moorabool Estate - Paradise IV Shiraz 2014

Landsborough Valley Estate - Geoff Oliver Shiraz 2008

Metala - Shiraz 1998

Dessert

 Yuzu & White Chocolate delice, Hazelnut dacquoise, Mandarin gel and hazelnut crumb

Alvear Solera 1927, - Pedro Ximinez


Food Master: Anthony Singleton 

Wine Master: Paul Martino 

Head Chef: Jay

Comments

Post a Comment

Popular posts from this blog

Underbar

By -
Image
My thoughts on Underbar... Ambience - minimalistic - great open kitchen, prep and servery area Staff - pleasant and engaging - just wish they would drop the collective 'guys' when addressing the patrons Food - brilliant - fine dining at its best - as good as you will get anywhere in regional Victoria (in my humble opinion) although we haven't been to Brae yet - at least one menu item changes each week so if you become a regular a visit every 4-5 weeks or so should see a complete new menu Wine List - very much on the young side - the food is definitely the hero at this restaurant - nice selection of Gin though Service - there attempt at synchronised service of guests was pretty good - nice story about the bone handled knives - another 5 minutes between courses would have been nice We were certainly not disappointed one bit and would highly recommend you give Underbar a go. Rather than spoil any surprises for anyone who...
Read more

Menu Dinner 871

By -
Image
Thursday 16 th April 2026 Canapes Beef and potato croquette, Japanese mayo, parmesan. Smoked Salmon pinwheel, wasabi cream fraiche, dill. Tandoori chicken crostini, mint yoghurt, coriander. NV Podere ii saliceto Lambrusco Di modena A/bone Entree Chilli and peanut buttered prawn and chorizo skewer, citrus minted cous-cous, pea foam, candied lemon. 2021 Zind-Humbrecht Gewurztraminer Roche roulee' 2014 Schloss Johannisberg Riesling Grunlack Spatlese Main Confit Pork Adobo, saffron Jollof rice, buttered sesame bok choy, toasted peanuts. 2012 Seppelt Pinot noir Drumborg vineyard 2010 Te/mo Rodriguez Pegaso Granito sierra de Gredos   2018 Tertini Wines Pinot Nair Dessert Chocolate espresso marquise, rhubarb compote, pistachio mascarpone, raspberries, chocolate shard, peppermint crumb. 2018 Kopke Porto Late bottled vintage Food Master: Anthony Singleton Wine Master: Grant De Mamiel Head Chef: Ms Jamie Murray
Read more

Harsh wartime lessons led to soft spot for migrants

By -
Image
KENNETH DAVID BAIRD, DFC PILOT, SOLICITOR 30-4-1914 -15-9-2011 By ANDREW BAIRD and JILLlAN FOWLER The vagaries of life dictated that Ken Baird be born on the kitchen table of his parents' house in Ballarat and that he should die peacefully 97 years later at his home of 51 years just four doors down from his birthplace in Webster Street. In between, he survived tours of duty as a bomber pilot in the Mediterranean region and over Europe in World War II when attrition rates over such a prolonged period were akin to survivors winning the lottery. He became the first Australian flight commander of RAAF 460 Squadron operating under Bomber Command in Britain, and went on to command a Royal Air Force base Church Broughton in Derbyshire. Anyone who has visited the Australian War Memorial in Canberra would have seen the four-engined Lancaster bomber "G" for George on display; Ken flew a stand - in "G" for George on a bombing raid over Mannheim in south-western Germany on ...
Read more