Corner Ridge Road &
Mt Dandenong Tourist Road
Olinda (03) 9751 2033
dine@wildoak.com.au
Lunch & Dinner
Wednesday - Sunday
- a word from ben
- Wed 15th June 2011
Look at our new menu!!! - Wed 8th June 2011
Beef and Beer class! - Fri 3rd June 2011
Christmas in July at Wild Oak - Fri 3rd June 2011
Wild About Tours June Promotion - Fri 3rd June 2011
Untitled
| Entrée | ||
|---|---|---|
| Oven roasted garlic bread | $7.00 | |
| House marinated olives (GF DV V) | $9.00 | |
| Crispy pork with salsa verde (GF DF) | $11.00 | |
| Home-made duck liver pate on crostini | $10.50 | |
| Grilled spanish chorizo sausage with aioli (GF DF) | $11.00 | |
| Hand made potato gnocchi with slow cooked lamb, peas and mint | $17.00 | |
| Risotto of exotic mushrooms and yarra valley goats cheese finished with truffle scented oil and italian parmigiano (GF V) | $17.50 | |
| Half shell scallops roasted with crispy pork, plum sauce and coriander (GF DF) | $16.00 | |
| New england style clam chowder with our sourdough bread | $14.00 | |
| Individual antipasto of select house made goods with and deli meats with our sour dough bread | $19.00 | |
| Main | ||
|---|---|---|
| Slow cooked confit duck leg served with carrot and pinenut gratin, pea and river mint puree and red currant jus (GF) | $34.50 | |
| Calulu Park Yarra Valley Pinot Noir 7.50 | ||
| Grilled 350g Rib Eye Steak with saute greens, potato and cheese gallete and rich port wine jus (GF) | $38.50 | |
| Liebich "Leveret" Shiraz 11.00 | ||
| Slow Roasted Pork Belly with chickpea, mushroom, potato and chorizo compote finished with a mushroom glaze (GF) | $31.50 | |
| Rockbare GSM 9.50 | ||
| Spiced Chicken breast butter-flied and served on a Spanish style ragout of green and red peppers | $29.50 | |
| Attica Yarra Valley Tempranillo 9.20 | ||
| Hand-cut fettuccine pasta tossed through roasted pumpkin, semi dried tomato and basil with shaved parmigiano (V) | $24.50 | |
| Rockbare Chardonnay 8.00 | ||
| Pan seared Atlantic salmon fillet served with an organic local beetroot, feta and green bean salad finished with red wine vinaigrette (GF DF) | $33.00 | |
| Catalina Sounds Sauvignon Blanc 11.00 | ||
| Pan seared Kangaroo Fillet with native spice dukkah, parsnip tartlet and roasted fig jus | $34.50 | |
| Wynn's "The Gables" Cabernet Shiraz 8.90 | ||
| Side Orders | ||
|---|---|---|
| New season green vegetables | $8.00 | |
| Fresh peas with river mint and prosciutt | $8.00 | |
| Small potatoes roasted | $8.00 | |
| Mix leaf salad | $7.00 | |
| Bread |
|---|
| Dessert | ||
|---|---|---|
| Our homemade sticky date pudding with butterscotch sauce and double thick cream | $12.90 | |
| Elmswood Liqueur Chardonnay 7.00 | ||
| Australian award winning cheeses served with house made quince paste, liqueur figs and house made lavosh | $16.50 | |
| Linden Vintage Port 5.00 | ||
| Chocolate budhino tart with extra thick cream and raspberry couli | $15.90 | |
| Pedro Ximenez Sherry Spain 7.50 | ||
| Vanilla pod creme brulee with cointreau baked local rhubarb | GF | $17.90 |
| Hollick "the nectar" Botrytis Riesling 9.00 | ||
| Our "bombe Alaska" vanilla pod ice-cream, raspberry and warm toasted meringue | GF | $17.90 |
| Monichino Rose Petals Spatlese 7.00 | ||
