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Lunch from 12pm Thu, Fri & Sun
Dinner from 6.30pm Wed to Sun

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Mercer's Restaurant Menus

   Summer Menu

Stephen’s Dégustation Menu

Minimum two guests
Dégustation menu $99.00 or $142.00 per person with listed matching wines
Vegetarian dégustation menu $93.00 or $135.00 with listed matching wines
 
Appetiser
***
Gazpacho mousse in tomato jelly with garden salad
2016 Giammarino Fiano
***
Black treacle cured Atlantic salmon with cucumber and yoghurt sorbet  
2008 Box Stallion Chardonnay
***
Roasted quail breast with mushroom relish and hazelnuts
2016 Wedgetail Estate Pinot Noir
***
Beef fillet in burnt hay with braised ox cheek, Taleggio polenta and spring vegetables
2015 Lovegrove Quest Cabernet
or
Soy glazed duck breast with a duck - shiitake cigar, celeriac puree and five spice jus
2016 Purple Hands Grenache
***
Le Grand Dessert for two
2014 Delas Muscat de Beaumes de Venise

A la carte menu

Two Courses $67.00 (with Vegetarian Main Course $63.00)
Three Courses $81.00 (with Vegetarian Main Course $77.00)
Two course minimum
 
 

Entrees

Gazpacho mousse in tomato jelly with garden salad
 
Black treacle cured Atlantic salmon with cucumber and yoghurt sorbet 
 
Crispy skin pork belly with sauteed scallops and an apple-mustard emulsion
 
Roasted quail breast with mushroom relish, salted grapes, fried quail leg and hazelnut jus gras
 
Miso cured beef carpaccio with green papaya salad and Burmese pesto
 
Blue swimmer crab laksa bisque with fried soft shell crab
 
 

Mains

Beef fillet in burnt hay with braised ox cheek, Taleggio polenta and summer vegetables
 
Kangaroo loin in a parmesan crust with salt baked and raw beetroot, potato terrine and Chartreuse jus
 
Turkey breast filled with hamhock, served with cranberry-ginger puree and summer greens
 
Mulloway fillet cooked under a sourdough crust with an octopus and corn risotto
 
Spinach amd mushroom pithivier with roasted cauliflower and tomato coulis
 
Soy glazed duck breast with a duck - shiitake cigar, celeriac puree and five spice jus
 
Salad of roasted vegetables with spinach leaves, Persian Feta and pine nuts $8.50
Salad of  rocket, blue cheese, walnuts and pear $8.50
Twice cooked Désirée potatoes with rosemary salt and truffle aioli $9.50
 
 

Desserts

Mercers Christmas pudding with spiced cherries, cherry sorbet and fruit mince cracker
 
Lemon and sesame tart with lemon icecream
 
Apple crumble souffle with vanilla icecream 
 
Callebaut chocolate pave with burnt citrus gel
 
Le Grand Dessert for two: Featuring aspects of all our à la carte desserts
served on a platter to share
 
Stephen’s selection of three Australian and International cheeses
with honey–truffle walnuts
 
Delice de Cremiers
This white mould cows cheese is enriched with cream, then left to drain for a day before being dry salted, inoculated with penicilin and left to mature for up to two months. When young the interior is firm with salty, creamy flavours. A creamy texture and nutty flavour developes with more maturity
 
Gippsland Blue
Produced by Tarago River Cheese Company Gippsland Blue this blue vein cheese is made 
in the style of the Italian Gorgonzola Dolce. It is a farmhouse cheese that is complex 
yet sweet and buttery
 
Quicke's Cheddar
An intensely buttery cheddar, full of the richeness of Devonshire milk.
Handcrafted using heritage starters by expert cheesemakers this superb cheese is cloth bound and matured to perfection for 3 months. Subtle clean aromas and a mothwatering smoothness.
 
 
“Coffea” coffee by Fabio Costa $5.00 or
“T2” Tea: Chamomile, Mint mix, Sencha Green Tea, Earl Grey, English Breakfast
with our petits fours;
Liqueur coffee $12.00
 
 
 
 
Please inform our waiting staff of any food allergies or dietary requirements
 

 

Please note that we endeavour to present our current menu, however we recommend that you do not rely on this information without firstly confirming it with us.

Mercer's Restaurant     732 Main Road, Eltham 3095     Phone/Fax: (03) 9431 1015

Lunch from 12pm - Thursday, Friday & Sunday  Dinner from 6.30pm - Wednesday to Sunday