Here at Flint in the Vines our menu is fresh, seasonal and is influenced by the Executive Chef Grant Kells' British and French culinary training and experience. We are aiming to support local producers, grow our own produce and become a sustainable business. With our large Italianate wood-fire oven we serve pizzas, the bases all made on premise, bake our own bread and fire a roast occasionally. Our large quarter acre vegetable plot is growing well and we are harvesting vegetables daily for use in our menu offering. Organic meats are also being adopted for use in our restaurant and we have recently adopted the Nose to Tail concept, whereby animal offal is used in our dishes as a delicacy.
Summer menu (Seasonal menus are subject to change) Download new menu here.
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5 COURSE TASTING MENU $85 ~ 7 COURSE TASTING MENU $110
Seasonal menus are subject to change
Wood Fired Petit Camembert round / garlic, garden rosemary,port glaze and warmed Ciabatta 22
Entrees 18
Rabbit & Nut Terrine / english pickilily & brioche ** d
Carpaccio of hiramasa kingfish / compressed watermelon,rosemary & honey vinaigrette * d
Twice Cooked Goats Cheese Soufflé / sweet pea & mint veloute d v
Flint’s Calamari / chilli seasoning, blue cheese aioli & lemon d
Nose to Tail 18 / 33
Veal Sweetbread & Radish ‘Lasagna’ / truffle madeira jus ** d 18/33
Flint’s House Made Black Pudding / lychee puree, peach salad & sautéed scallops * d 18/33
Traditional Pork Neck & Cheek Brawn / sourdough toast, caper & parsley salad ** d 18
Pigs Trotter & Sweetbread ‘Carpaccio’ / pork crackers,rocket & parsley salad * d 18
Mains 33
Spiced Char Grilled Spatchcock / orange puree,apple & radicchio slaw * d
Spring Lamb Loin/garden vegetable fricassee, carrot & ginger sauce **
Sous Vide Beef Fillet / parsley brush, duck liver parfait & truffle butter& Shaw cabernet jelly d
Confit Ocean Trout / lobster and squid ink pearls & sweet corn puree
Butter Poached Bug Tails / poached scallops, angel hair pasta & crustacean oil d
SIDES / SALADS 8
Fennel, Radish, Orange and Rocket * v
Steamed Asparagus, Amaretti Crumbs ** v
House seasoned fries *
*gluten free **gluten free option available v vegetarian d degustation recommendation
PIZZAS 24
Marinated Prawn & Buffalo Milk Mozzarella/ cherry tomato & fresh basil
Smoked Salmon/ cream cheese, dill & capers
Pear & Gorgonzola/ fresh sage v
Hot Salami/ fresh tomato - mint salsa
Derek Pizza/ mascarpone, salami, pear, roast capsicum & fresh jalapeno
Prosciutto/ roquette & parmesan
Pulled Chicken/ basil pesto, caramelized onion & sun-dried tomato
Seasonal wild mushroom/ roquette & white truffle oil v
DESSERTS 16
‘Keshkul’ Pomegranate liqueur panna cotta / citrus & mint salad d
Chocolate Terrine / bitter orange sauce and pistachio ice-cream * d
Hazelnut and Leatherwood Honey Cake/ ‘nutella’ ice cream& salted caramel d
Murrumbateman Mess / meringue, strawberries, lemon & mandarin curd d
Cheese selection $21 ** d
Brillat Savarin, France
Comte Fromi, France
Crozier Blue, Ireland
House made lavosh, walnut bread, organic quince paste, muscatels16
FINISHING TOUCHES
Espresso Martini / Espresso coffee, Illy coffee liqueur, sugar syrup,
served with local handmade robyn rowe chocolates *16
Affogato / Espresso coffee, frangelico, vanilla bean ice cream,‘robyn rowe’ chocolate & pistachio biscotti** 16
Hot or Cold Tottie / Whiskey, leatherwood honey, peppermint tea, lemonserved in a tea pot or over ice* 10
Lindsey & Edmund’s Hot Chocolate / Hot milk served withLindsey & Edmund’s chocolate stick (milk or dark)* 6.5
*gluten free **gluten free option available v vegetarian d degustation option
