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117 fotos

The Point

Restaurante Australiano e Espaço de Eventos$$$$

Albert Park

Salvar

The Point

7.3^/10

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117 Fotos

A La Carte 7Tasting Point 2Express Lunch 5

A La Carte

Entree‏

Moonlight Flat Oysters, Clyde River Batemans Bay, New South Wales

Market

Parsnip Veloute, Pine Mushrooms, Hazelnut and Poached Quail Egg

24.00

Pan Seared Duck Liver, Sauerkraut, Chestnuts and Sauce Rouennaise

26.00

Scrambled Duck Egg and Caviar, Set in the Shell

45.00

Scallop Ceviche, Avruga and Fennel

27.00

Roasted Pigeon, Spinach, Swede Puree and Apple Cider

28.00

Western Australian Marron, Linguine, Edamame and Ice Plant

31.00

Suckling Pig

For a minimum of 8 guests by prior arrangement

Amuse Bouche, Entree, Whole Western Plains

100 per person

Suckling pig‏ carved at the table, side dishes and cheese

Beef‏: Pasture Fed

250G Porterhouse 40+ Days Dry Aged

55.00

Cape grim, Tasmania

250G Full Blood Tajima Wagyu Porterhouse, Ms 7+35+ Days Dry Aged

84.00

Moondarra, Gippsland Victoria

300G Scotch Fillet

47.00

Cape grim, Tasmania

Beef‏: Grain Fed

250G Porterhouse 270+ Days

47.00

Rangers Valley, New South Wales

250G F1 Wagyu Scotch Fillet Ms 7+ 350+ Days

69.00

Sher Ballan, Victoria

250G Eye Fillet, 120+ Days

49.00

Hopkins River, Victoria

220G Full Blood Wagyu Porterhouse, Ms 9+ 600+ Days

115.00

David blackmore’s Alexandra, Victoria

Beef‏: Tasting Plate

58.00

100G Sher F1 Wagyu Porterhouse, 350+ Days Grain Fed

100G Cape Grim Eye Fillet, Pasture Fed

100G Hopkins River Eye Fillet 120+ Days Grain Fed

Beef‏: Carved at the Table

For two guests and your selection of a side dish

600G F1 Wagyu Rump Cap, Ms 5+, 450+ Days Grain Fed

51 per person

Rangers Valley,‏ New South Wales

1.2Kg Chateaubriand on the Bone, Pasture Fed

55 per person

Cape grim, Tasmania

Tasting Point

Eight course menu 150.00 per person

Sommelier matched wine from 85.00 per person

Scallop Ceviche, Avruga and Fennel

Parsnip Veloute, Pine Mushrooms, Hazelnut and Poached Quail Egg

Parmesan Crusted Patagonian Toothfish, Mud Crab and Beetroot Consomme

Glenloth Pheasant, Leg Galantine, Curried Cauliflower and Grey Ghost Mushrooms

Herve Mons Camembert, Normandy France

Scrambled Duck Egg and Caviar, Set in the Shell

Pan Seared Foie Gras, Apple Fondant and Madeira

Roasted Pigeon, Spinach, Swede Puree and Apple Cider

Pasture Fed Porterhouse,

40+ days‏ dry aged, cape grim tasmania, braised intercostal and horseradish pommes puree

Chocolate Nemesis, Macerated Cherries and Kirsch Sorbet

Express Lunch

For reservations of 30 or less

38.00 two courses and a glass of wine

49.00 three courses and a glass of wine

Sample menu only - this menu changes weekly

2010 Vin Rouge Shiraz, Yarra Valley Vic

2011 Vin Blanc

To Start‏

Freshly Shucked Oysters, Barilla Bay Tasmania, Classic Mignonette

Seafood Brandade, Chervil and Chardonnay Glaze

Chickpea Beignet, Avocado and Sun-Dried Tomatoes

To Follow

Corn and Baby Zucchini Risotto

Pasture Fed O’Connor's Oyster Blade, Roasted Mushrooms and Green Beans

New Zealand King Salmon, Charred Fennel and Citrus Salad

To Finish‏

Cheese – Gorgonzola, Pasturo, Italy

Banana Cake, Caramelised Banana and Vanilla Ice Cream

Chocolate Souffle, Milk Ice Cream

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The Point

A La Carte

Tasting Point

Express Lunch

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