E n t r e e ______________________________________

Antipasto Wild Oak 'house specialty' an ever changing share platter with the best local & homemade delicacies

Warm tiger prawn salad with cos leaves, double smoked kaiser bacon and orange dressing

Wild Oak's homemade soup of the moment served with crusty daily baked bread

Homemade “Yarra Valley” venison and pistachio nut sausage served with caramelised radicchio leaves

Shiraz and port wine braised beef medallion with anise infused jus and wild mushroom medley

V e g e t a r i a n ________________________________

Risotto of the moment with market fresh produce, see specials blackboard

Nasi Goreng Indonesian style fried rice with toasted peanuts, sweet chilli omelette, and fresh tofu

Bruschetta of slow roasted field mushrooms served with crumbled “Yarra Valley Dairy” goats cheese and fresh herbs

Fresh linguine pasta tossed through roasted butternut pumpkin, cannellini beans and sun dried tomato finished with spanish olives and parmigiano

M a i n s ______________________________________

Wild Oak's signature slow cooked confit duck leg served with duckling galantine, french style beans and thyme infused jus

Hearty braised lamb shank with mixed bean and chorizo sausage cassoulet finished with cabernet braising juices

Certified Victorian “Black Angus” scotch fillet steak with truffled mash potato, caramelised onion jus and bacon lardons

Fishof the moment (refer to specials board)

Slow roast free range pork, nestled on parsnip, apple and blue cheese tart, finished with madeira jus

E x t r a s ______________________________________

Baby cos Leaf, pear and walnut salad

Oven roasted kipfler potatoes with garlic butter & herbs

Steamed seasonal vegetables with extra virgin olive oil

Garlic bread freshly oven roasted with mixed herbs

House made freshly baked bread

D e s s e r t s ___________________________________

Wild Oaks moist sticky date pudding served with warm butterscotch sauce and pure thick cream

Individual pavlova served with rosewater jelly and drambuie marinated strawberries

Trifle of locally grown stone fruits, layered with stone fruit jelly, cream and vanilla custard

Chocolate lovers plate with chocolate torte, blueberry and cocoa sponge with a sherry mousse tart

Italian style tiramisu served with espresso affogato

All Australian cheese selection with homemade lavosh, muscatels

Please note that we might change the selection above at the restaurant before we change this website.