The Wilmot launches Lunch in Summer

Open your senses to a new seasonal menu at The Wilmot, created by Executive Chef Daniel Menzies.

Warmer weather brings with a new palette of flavours, and The Wilmot’s wonderfully talented Executive Chef Daniel Menzies has captured the taste of summer with his latest menu.

Take your pick of either one, two, or three courses ($30, $50, $60 respectively) and choose according to taste…

Your experience starts with entrees of kangaroo tartare, capsicum jam and saltbush teamed with Jerusalem artichoke chips; or a lighter plate of grilled octopus, broccoli, yuzu mayo, and nori and sesame seed crumb. Alternatively, if you’re fond of richer fare, pork belly, spanner crab, squash and zucchini spaghetti with coriander and salmon caviar.

Mains offer a variety of plates, including 200g Cape Grim centre cut filet, crisp hand-cut fries topped with Béarnaise or Merchant sauce. Or possible succulent duck breast, sweet potato and foie fras purée with radicchio and pickled cherries.

But if you’re after something eye – and belly – popping, indulge in the Chef’s Favourite of wagyu shoulder oyster blade "cooked two ways" with bone marrow, onion soubise and black pearl barley.

There are also options for two to share, such as the 1.2kg+ black onyx tomahawk with jus gras or farmed free range blue merle suckling pig with cider jus.

Top it off with a sweet treat from the dessert section – your choice of vanilla crème légère with watermelon, shortbread and strawberry granita or orange almond cake with muscovado chocolate cream and sesame praline ice cream…or any other of the delicious options available.

One of the best parts (aside from flavour) is the knowledge that the food you’re enjoying is all sourced from Australian farmers and producers in New South Wales, Victoria and as far away as Western Australia – guaranteeing only the very best.

Lunch at The Wilmot operates daily from 12pm until 3pm.

To book your next unforgettable lunch, contact our reservations team.

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