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April’s Menu

This menu is available for the month of April.

Amuse

— MEAT —

Peasants House Cured Bresaola, Cipriani Dressing, Roast Cherry Tomatoes, Olive Soil

— VEGETARIAN —

Cured Beetroot, Cipriani Dressing, Roast Cherry Tomatoes, Olive Soil

Course two

Cocotte Eggs, Cheese Fondue, Sprout Leaves and Shallots, Brioche

Course three

— MEAT —

Lamb Sweetbreads, Pommes Dauphin, Glazed Chestnuts, Smoked Butter, Banksia Cheese

— VEGETARIAN —

Golden Enoki Mushrooms, Pommes Dauphin, Glazed Chestnuts, Smoked Butter, Banksia Cheese

Course four

— MEAT —

Roast Sirloin of Waubra Beef, Espelette, Rainbow Chard, Chive Crushed Potatoes, Local Mushrooms, Red Wine Reduction, Roast Garlic Tuile

— VEGETARIAN —

Roast Heirloom Pumpkin, Espelette, Rainbow Chard, Chive Crushed Potatoes, Local Mushrooms, Vegetable Reduction, Roast Garlic Tuile

Course five

Baked Dark Chocolate Mousse, Pistachio Pavlova, Scorched Pistachios, Pink Grapefruit Sorbet

Ballarat's newest and oldest dining experience.
13 Lydiard Street North, Ballarat Central VIC 3350

Peasant Gastronomy 2024