■ TO START

CHARCUTERIE BOARD w/ cured meats, marinated olives, house pickles, baked ricotta and pumpkin cobb loaf (gfo) 15 WARM MARINATED OLIVESlemon, herbs, garlic and chilli w/ rosemary lavosh (vg, gfo, df) 9 APRICOT AND ALMOND POLENTA CHIPS w/ a smoked capsicum soft gel (v, vg, gf, df) 15 HOUSE CUT POTATO WEDGES Twice cooked kipfler potatoes tossed in cider braised chorizo finished w/ parmesan (vgo, gf, dfo) 15

■ SEA LOVERS

PAN SEARED SCALLOPS w/ a quinoa and apple salad, fresh radish, pumpkin puree and a spiced cumin foam (gf) 18*extra scallops $5.00 each

MARINATED KING PRAWNS pan fried w/ garlic, lemon, chili and parsley (gf) 19

PICKLED VONGOLI w/ saffron, thyme and carrot mixed seed wafer (gf, df) 18

OCTOPUS TERRINE w/ red onion ceviche, smoked capsicum, herb potato mille-feuille (gf, df) 17

PAN FRIED CALAMARIw/ chorizo and edamame beans finished with a cider glaze (gf, df) 18

PANKO CRUMBED FETA BALLS w/ a Mediterranean salsa (v) 16

ASPARAGUS SALAD w/ oven roasted tomatoes, baked cream cheese and broad beans (gf, v, vgo, dfo) 17

BAKED CAMEMBERT w/ marinated fig, caramelised onion and rosemary lavosh (v) 18

SAUTÉED FORESTIERE OF MUSHROOMS w/ a basil pine nut pesto, binnori marinated feta (gf, v, vgo) 18 MEDLEY OF BEETROOTS w/ pistachios, rice shard and chipotle mandarin salt (gf, v, vg, df) 17

■ VEGETARIAN DELIGHT

* gf = gluten free/ gfo = gluten free option v = vegetarian/ vg = vegan

vgo = vegan option/ df = dairy free dfo = dairy free option

* Please advise our staff of any allergies or food intolerances

■ LAND LOVERS CONFIT CHICKEN WINGETS w/ apple chutney, parfait andmixed seed wafer (gf, dfo) 16

SPANISH BBQ MEATBALLS on an apricot and cranberry couscous (df) 16

CONFIT LAMB BELLY w/ minted pea puree, pickled carrot,a roasted vegetable couscous cakeand yoghurt foam 20

PORT AND PLUM BEEF RIBw/ beef cheek croquets, spiced carrot and wild rice crumb (gf) 21

TWICE COOKED PORK BELLY w/ apple, walnut, mustard seeds and celery (gf,df) 20

OVEN ROASTED CHICKEN BREAST w/ chorizo and crab stuffing, roasted potato and fennel,an avocado mousse and crab cracker (gf,df) 20

■ FOR THE SWEET TOOTH

TRIO OF MINI CREME BRULEE chefs choice of flavours (gfo) 13

ICED LEMON PARFAITw/ confit fennel and raspberries (gf) 13

LECHE FRITA a traditional Spanish dessert with a Williams Bar twist! A honey and thyme infused set custard, lightly crumbed, fried, served with a blackberry compote 13 COCONUT AND FIVE SPICE PANNA COTTA w/ tropical fruit textures (gf, vg) 13

A TASTE OF THE WILLIAMSSHARING BANQUET$55 PER PERSON *

CURED MEATS & OLIVES w/ a pumpkin cobb loaf

◆

APRICOT AND ALMOND POLENTA CHIPS

w/ a smoked capsicum soft gel

◆

CONFIT CHICKEN WINGETS apple chutney

mixed seed wafer

◆ SPANISH BBQ MEATBALLS on an apricot and cranberry

couscous

◆

TWICE COOKED PORK BELLY

w/ apple, walnut, celery mustard seeds

◆

CONFIT LAMB BELLY w/ minted pea puree, pickled carrot, roasted vegetable couscous cake,

yoghurt foam

◆ PANKO CRUMBED FETA BALLS

w/ a Mediterranean salsa

◆ MINI CREME BRULEE

chefs choice of flavours

* Dietary Requirements for our Taste of The Williams Banquet may be accomodated

if pre booked with our staff upon making your reservation.

■ SPARKLING

NV CHARDONNAY PINOT NOIR G 9 (Hunter Valley, NSW) B 38

DE BORTOLI ROCOCO PREMIUM NV CUVEE(Yarra Valley, VIC) B 52

LANA MOSCATO (King Valley, VIC) B 42

DIVICI ITALY PROSECCO G 10 (DOC Organic, ITALY) B 42

■ ROSE

LA BOHEME ACT TWO PINOT NOIR ROSE G 11 (Yarra Valley, VIC) B 45

■ WHITE WINE

THE WILLIAMS PINOT GRIGIO G 7(Orange, NSW) B 29

TIM ADAMS PINOT GRIS G 11 (Clare Valley, SA) B 45 YEARING STATION CHARDONNAY G 12 (Yarra Valley, VIC) B 48 THE WILLIAMS SEMILLON SAUVIGNON BLANC G 7 (Hunter Valley, NSW) B 29

MAHI SAUVIGNON BLANC G 13 (Marlborough, NZ) B 50

LA BOHEME ACT ONE RIESLING G 13 (Yarra Valley, VIC) B 52

KRINKLEWOOD VERDELHO G 12 (Hunter Valley, NSW) B 48

CHALKERS CROSSING SEMILLON G 11 (Hunter Valley, NSW) B 45

Beverages

■ RED WINE

THE WILLIAMS MERLOT G 7 (Hunter Valley, NSW) B 29 80 BLOCK MERLOT G 12(Barossa Valley, SA) B 49

VINOQUE SAME SAME PINO NOIR BLEND G 13 (Yarra Valley, VIC) B 56 HINTON PINOT NOIR G 12(Central Otago, NZ) B 52

MR MICK TEMPRANILLO G 8 (Clare Valley, NSW) B 37 THE WILLIAMS SHIRAZ G 7 (Hunter Valley, NSW) B 29 MITOLO GAM SHIRAZ (McLaren Vale, SA) B 70 GLAETZER WALLACE SHIRAZ GRENACHE G 10 (Barossa Valley, SA) B 43 THE WILLIAMS CABERNET SAUVIGNON G 7 (Hunter Valley, NSW) B 29 LA BOHEME MISSING ACT CABERNET SAUVIGNON BLEND G 11 (Yarra Valley, VIC) B 45

STELLA BELLA CABERNET SAUVIGNON (Margaret River, WA) B 62

■ DESSERT WINE

GALWAY PIPE AGED TAWNY PORT (Langhorne Creek, SA) G 8

KELLEMEISTER SABLE (Barossa Valley, SA) G 8

SEASONAL CRAFT SELECTION *Please Ask Bar Tender/ Server 8

■ BY THE BOTTLE

CASCADE LIGHT(Cascade Brewery TAS 2.6%) 6

CRICKETERS LAGER (Sundance Brewing VIC 4.6%) 8

BALMAIN BREWING CO. PILSNER (Balmain Brewing Co. NSW 4.5%) 9.5 GOOSE ISLAND IPA(Goose Is. Brewing Co. VIC 5.9%) 10.5

4 PINES HEFEWEIZEN (Four Pines, NSW 5.2%) 10.5

MONTEITH’S BLACK BEER (Monteith's Brewing Co. NZ 5.2%) 8 CIDER THE HILLS CIDER(The Hills Cider Co. SA 5%) 9

■ NON ALCOHOLIC

SOFT DRINKSVoss Sparkling 375ml 5

Coke, Coke Zero, Lemonade, Lemon Squash, Ginger Ale, Soda, Tonic 3.5

BRANDY St Remy French Brandy VSOP 10Hennessy Cognac VSOP 11Janneau Grand Armagnac VSOP 12

WHISKY Dewars Blended Scotch 8 Makers Mark 10Rittenhouse Rye Whiskey 10 Fireball Cinnamon Whisky 10Cragganmore Single Malt 12 y.o 12Nikka From The Barrel 12Oban Single Malt 14 y.o 15

RUM Bundaberg 8 Captain Morgan’s Spiced 8Kraken Spiced Rum 9

VODKA Stolichnaya Vodka 8Belvedere 12 Grey Goose 12

GIN Gordons 8Bombay Sapphire 9Tanqueray 10Hendricks 12Four Pillars 12

TEQUILA El Jimador 8 Scorpion Mezcal 8

LIQUEURS & OTHERS Frangelico 7 Baileys 7 Khalua 7Conitreau 8 Dom Benedictine 8Dissarono Amaretto 8

■ BEER ON TAP

■ SPIRITS