Our Menu
AT TOCUMWAL
A small, considered menu shaped by the season and the produce we love. Some dishes for sharing, some for slowing down. All of it made by hand at the Chocolate School.
TO START THE DAY
Breakfast
Two or four free-range eggs baked in a slow-cooked tomato and capsicum ragu with warm spices, fresh herbs and Persian feta.
Two wok-fried eggs, basil, mint, coriander, spring onion relish, ginger nuoc cham, rice.
Brioche, strawberry, chantilly cream.
Goat’s cheese, herbs.
Leg ham, tomato, gruyère, herbs
or
mushroom, gruyère, chives.
Free-range eggs, herbs.
Yogurt, poached fruit, house granola.
English Breakfast, Earl Grey or Melbourne Breakfast.
Included in some weekend packages — refer to your booking, otherwise $28 pp.
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Midweek Continental Breakfast
$28 pp
Yogurt, poached fruit, sourdough bread, three-chocolate granola, orange juice supplied in your room for you to enjoy at your leisure.
Tea and coffee are already provided in your room.
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Casual Meals
Whether you are planning a relaxing picnic by the lagoon, a delightful lunch on the deck or a casual dinner under the stars — our casual menu is built for memorable, easy days.
$32.00pp
House-made puff pastry wrapped around house-ground pork belly with apple and gentle spices, served with house apple butter and dressed greens.
Breads, cheeses, meats, pickles, scotch egg.
$32 pp
180 g house-ground chuck, brisket and short rib patty, American cheese, McClure’s pickles, lettuce, tomato and house sauce on a Martin’s potato roll, served with hand-cut chips fryed in beef tallow and slaw.
$30 pp
Cacio e pepe, leaf salad, focaccia.
Lagoon picnic for two
$80
Bagel with salmon, charcuterie, scotch egg, chicken pieces, seasonal fruit, cheese. Dessert can be added at $8 pp.
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Glamping Packs
Each glamping pack comes with all the herbs, spices and condiments you need. Full instructions are included so you can produce your gourmet meal under the stars.
Four eggs, cherry tomato, bacon, avocado, sourdough bread.
Whole chicken, potato, carrot, broccolini (vegetables subject to availability). Dessert: seasonal fruit galette with cream.
Six spiced lamb cutlets, sumac yoghurt sauce, red pepper, zucchini. Dessert: seasonal fruit galette with cream.
Breads, cheeses, meats, pickles, scotch egg, pork terrine, pork pie, dried fruit, fresh fruit, dips, olives.
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Dinner
Dinner is served shared-style, designed for two guests to enjoy together.
Please choose one entrée and one main to share between you.
For two courses, choose either a shared entrée and shared main, or a shared main followed by a surprise dessert.
For three courses, choose a shared entrée, shared main and surprise dessert.
Entrée
Ginger nuoc cham, Chinkiang vinegar and soy dipping sauces.
Hibachi grilled, Café de Paris butter.
Warm Parmesan espuma, toasted hazelnuts, Parmesan crisp, lemon-herb dressing.
Chive cream, dressed leaves.
Main
Garlic, cumin and lemon marinade, oregano and lemon potatoes, spicy corn ribs.
Hibachi char-grilled, black seasoning, chimichurri, hand-cut tallow chips, glazed carrots.
Whipped sheep’s curd, charred baby leeks, mint dressing.
baby potatoes, petits pois, broad beans, shallot, mint and butter.
Braised fennel, spring peas, lemon beurre blanc, crisp saltbush.
House focaccia served with all mains.
Dessert
A surprise dessert chosen for the table.
Three courses $125 pp · Two courses $95 pp
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