Yering Station Restaurant Menu


seared tuna, smoked orange panna cotta, witlof, hojiblanca evoo powder 24
confit mt. cook salmon, cumquat puree, tarragon, squid ink, turnip 24
braised duck leg, mandarin glaze, brussels sprouts, cashew crumb 24
smoked lamb fillet, celeriac brandade, celeriac crisp, chanterelle mustard 25
cauliflower royale, potato farl, jerusalem artichoke chips, truffle dressing 21
heirloom beetroot tart, taleggio, walnut, juniper caramel 23


mussels, octopus, guanciale, fennel, veloute, pasta sheet 42
market fish, green cabbage, olive, bergamot, carrot 44
wagyu flank, smoked pear relish, pommes dauphine, green peppercorn sauce 44
duck breast, liver pate millefeuille, apple, chervil 44
pork neck, du puy lentils, roast eschallots, swede crisps 43
mushroom soup, cheddar croutons, truffle mascarpone 36
slow braised lamb shoulder for two with roasted winter vegetables & confit garlic 90


shoestring fries, piquillo aioli, sage salt 11
zucchini, goat curd, oregano, croutons 11
butter lettuce, shaved pecorino, truffle vinaigrette 11


jonathon apple, tatin mousse, shortbread, goat milk, macerated golden raisins 17
mulled wine poached pear, chocolate ganache, candied sandalwood nuts, cocoa nibs tuile 17
caramelised banana mousse, coconut madeleine, lime chantilly 17
chef’s selection of petit fours (4 pieces) 12
cheese – raisin jelly, apple, candied walnut, lavosh 28
yarra valley dairy camembert
cloth bound farmhouse cheddar
caprinelle tomme de chevre

Dining on public holidays incurs a 15% surcharge

Please note that menu items may contain traces of nut, egg, soy, wheat, seeds, shellfish and other allergens. Due to the nature of restaurant meal preparation and possible cross-contamination, Yering Station is unable to guarantee the absence of the above ingredients in its menu items.