Taking advantage of the lush soils of the area, St Isidore has established a garden that provides for a menu celebrating the beauty of season and origin.
The St Isidore menu is contemporary in style, revolving around the produce grown with love from our market garden and draws on Alex’s extensive experience in hatted restaurants including Melbourne’s Ezard and Circa the Prince.
Alex’s theory is simple – first and foremost, food must be tasty. Fresh, high quality produce is where this begins. Where possible, he sources local produce, ethical and sustainable seafood and produce from the NSW South Coast and beyond.
Marinated olives (7)
Smoked mussel, crème fraiche, pickled onion, squid
ink cracker (4/ea)
Grilled octopus, lemon, garlic aioli (12)
Culatello di Parma, figs, honey, black pepper grissini (12)
Buffalo mozzarella, tomatoes, scallop floss (12)
Clam and prawn linguine, tomato & shellfish sauce, basil (22)
BBQ eggplant, miso, white kimchi, dashi mayo, yakiniku sauce, puffed rice, nori (20)
Spiced quail, whipped feta, marinated figs, cherry guava, vine leaf (22)
Kingfish, sansho pepper, cucumber, daikon, wasabi rocket,plum (22)
Chargrilled spatchcock, toasted risoni,lemon, zucchini (38)
Local blue eye, mussels, tomato, proscuitto broth, silverbeet (40)
Riverina MS2+ scotch fillet, salsify, radicchio, garlic butter, onion rings (40)
Smoked lamb shoulder, peppers, cucumber, tahini yoghurt, dill (40)
Ricotta cavatelli, roasted cauliflower, pecorino, macadamia, egg yolk, rocket (38)
Leaves from our garden, radish, horseradish dressing (7)
Green beans, chives, butter (10)
Golden spuds, herb salt (10)
Shoestring fries (8)
Orange & aperol sorbet, strawberry, rhubarb, passionfruit, honeycomb (16)
Warm chocolate tart, salted caramel, roasted peanut ice-cream (16)
Milton blueberries, sweet sour cream, lemon myrtle, almond praline (16)
Bowl of housemade ice-cream or sorbet (8)
Cheeses from here and there – single (13) or three (33)
Not all ingredients of the dishes are listed, so please let us know of any dietary concerns and we shall do our best to accommodate your needs. We also have a vegetarian menu available for those of the non-carnivorous persuasion.
We are more than happy to cater for any special dietary needs, just let us know in advance and we will endeavour to meet your requirements.
Please note on public holidays we have a surcharge of $7 per person.