Corner Ridge Road &
Mt Dandenong Tourist Road
Olinda (03) 9751 2033
dine@wildoak.com.au

Lunch & Dinner Weds - Sun
Breakfast on Sunday

Ben Higgs Executive Chef at Wild Oak
  • Postcards Television this Saturday
  • Fri 12th February 2010

  • Hi, Tune in to channel 9 this Saturday night to watch some of the cooking school

    action, as Ben puts AFL champion Shane Crawford and his mates through their paces on the BBQ.

    All new BBQ classes to be announced soon to accomodate demand, for further details give us a call or drop us an email.

  • Author: Ben Higgs
  • Very Exclusive Valentines!
  • Fri 5th February 2010
  • Two couples can experience a very special Valentines dinner at The Wild Oak. *With pick up and drop off in our classic Jaguar, Champagne reception, Fine wine, 5 Courses, Port, Coffee & Chocolates. Dine alone in our most exclusive dining room 'The Snug' - perfect for a very special someone, on a very special night! *within a 10 k radius
  • Author: Jilly PR
  • Valentines Day
  • Fri 5th February 2010
  • When only the best will do!
    Fabulous three course menu in the main restaurant
    Private fine dinning in our exclusive rooms, three courses, wine, coffee
  • Author: Jilly PR
  • Cooking School for children
  • Fri 5th February 2010
  • Scones, Pizzas, cooking clsas for children tomorrow (Sat 6th Feb) 10am - 12.30 - room for two more littlies, give us a call
  • Author: Jilly PR
  • New years eve menu 2009
  • Sat 26th December 2009
  • Thursday Jan 31st, is the end of the decade so what better way to end on a high with dinner at WIld Oak.



    Menu



    ENTREE


    Scallops baked in the half shell with a seasame Thai dressing, with a light salad





    Crispy pork belly with an apple and hazel nut chutney



    Sweet Potato, leek and coriander soup with maccadamia pesto



    Wild Oak?s duck liver pate with home made fig relish and toasted sour dough



    Char grilled Aspargus with serano ham, roasted tomato and hollendaise sauce



    MAIN



    Slow cooked beef medalions with a medly of roasted root vegetables and its own rich cabernet braising juices GF DF



    Victorian Snapper fillet on white bean and preserved lemon puree with zucchini ribbon dill and lemon salad GF DF



    Free range chicken breast fillet with a warm salad of chorizo, chick peas, semi dried tomatoes and baby spinach, finished with pomengranit mollasses GF



    Wild mushroom and Yarra valley goats cheese risotto, finished with truffle infused oil and parmesan cheese V GF



    Our signiture confit of duck with a carrot and pine nute gratin, pea puree and red current jus



    DESSERT



    Homemade chocolate budino tart with fresh raspberry couli and extra thick cream



    Rich sticky date pudding, served with a warm butterscotch sauce and double thick cream



    Poached nectarine in a lemon myrtle & cardomom syrup with vanilla bean ice cream and wattle seed merangue spikes







  • Author: Ben Higgs