Spring Has Arrived Along With a New Menu at Tokar Estate

Our spring menu release is here, fresh, bright and built for long lunches in the Yarra Valley. Start with shareable small plates like Charred Leek Noisette with grilled mushrooms and tomato consommé, Roasted Bone Marrow with herbs, shallots and capers, Grilled Octopus with farro, oregano, garlic and preserved lemon, Kingfish Escabeche, or our generous Antipasto Platter with cured meats, pickles and warm bread. 

From the grill, we’re serving Parwan Valley Prime Beef with roasted field mushrooms, mustard, Yorkshire pudding and jus. Choose Porterhouse 300g or Rib Eye 500g (chimichurri available). 

Larger plates lean into spring produce: Spinach & Fetta Agnolotti with butter, capers, lemon and pine nuts; Pork Belly with Sea Scallop Ceviche, roasted fennel and chilli caramel; Chargrilled Swordfish with asparagus and sauce vierge; and Aylesbury Duck Two Ways (confit leg and pan-seared breast) with cime di rapa, mustard fruits and Ligurian olives.

Round things out with sides such as Paris Mash, Thick-Cut Chips, Sautéed Green Beans (garlic, butter, toasted almonds), or a Grilled Baby Gem Salad with lardons, lentils and ranch then finish on something sweet: Goat’s Milk Pannacotta, Crème Brûlée, Warm Citrus Sponge with poached rhubarb and pistachio tuile, our Cheese Platter, or a cheeky Baileys & Dark Chocolate Truffle. Prefer a classic? Try an Affogato (add your favourite liqueur). 

Book your table for a spring lunch on the decking or in the intimate restaurant, pair it with Tokar Estate wines by the glass, and make a day of it with a cellar-door tasting before or after.