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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

   Winter 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
***
Woodside goats cheese between spiced bread wafers, beetroot puree and walnut coulis
2015 Lovegrove Sauvignon Blanc
***
Mercers smoked Yarra Valley salmon with horseradish mousse  
2015 Morgan Simpson Chardonnay
***
Pithivier of quail with a salad of roasted beetroot, salted grapes and walnuts
2015 Domaine A Stoney Pinot Noir
***
Smoked beef fillet with oxtail lasagnette, cabbage, onion and black pepper sauce
2014 Mas Las Cabes Shiraz Grenache Shiraz
or
Spice glazed duck breast with a duck - cumin pancake in a Sichuan style hot pot of mushrooms and cabbage
2014  Fox Gordon Nero d'Avola
***
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

Woodside goats cheese between spiced bread wafers, beetroot puree and hazelnut coulis
 
Mercers smoked Yarra Valley salmon with horseradish mousse 
 
Crispy skin pork belly with sauteed scallops and an apple-mustard emulsion
 
Pithivier of quail with a salad of roasted beetroot, salted grapes and walnuts
 
Ceviche of kingfish with spanner crab, avocado and strawberry gazpacho
 
Thick onion soup laced with Cognac and served with a bone marrow souffle
 
 

Mains

Smoked beef fillet with oxtail lasagnette, cabbage, onion and black pepper sauce
 
Confit  lamb shoulder with tagine sauce, goats curd, cous cous and roasted pumpkin
 
Butter poached chicken with a stuffed wing and a leek and walnut sauce
 
Fillet of Humpty Doo barramundi with Pinot Noir poached egg, du Puy lentils and a red wine sauce
 
Roasted carrot and thyme tortellini with a sweetcorn timbale and parmesan foam
 
Spice glazed duck breast with a duck - cumin pancake in a Sichuan style hot pot of mushrooms and cabbage
 
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

Honey roasted pears with poached rhubarb, spiced sponge and rhubarb sorbet
 
Not your average lemon meringue
 
Black forest souffle 
 
Baked apple mousse with Calvados jelly, gingered apple, oat biscuit and green apple sorbet
 
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