SOMETHING TO SHARE

Marinated mixed olives, lemon zest and thyme w chilli 7

Oysters, w mignonette sauce 4.5 ea

Patatas bravas, confit potato, salsa brava, sour cream 10

Polenta chips, Parmesan w aioli 10.5

Arancini, filled w lamb ragu, pea, mozzarella and napoli 12.5

Croquettes, Manchego, spicy chorizo w smokey harissa 12

Mussel tigres, spiced Manchego, pangrattato 16

Terrine du jour, house pickles w housemade sourdough 14

Woodland mushroom, gratin, Persian feta 14

Chickpea salad, roast capiscum, spiced vinaigrette 16

French onion soup, gratinated w comté croutons 14

Baked brie du jour, w housemade sourdough 21

Pan-fried goat’s cheese, confit shallots, roast pepper tapa 16

Charcuterie, w chicken rillette, cured meats 26

Vegetarian antipasto, selection of house grilled vegetables 24

Orecchiette con cime di rapa, broccolini, reggiano, chilli 25

Chicken cotoletta, w vine ripened tomato, fresh mozzarella, rocket 26

Catalan style barramundi, w cannellini beans, harissa 29

Cape Grim (TAS) bavette steak (350g), salsa verde, potato 29

SOMETHING MORE

SOMETHING SMALL

Delice de Bourgogne AOC - White mould triple cream - Burgundy: Cow

Comté Marcel Petite - A hard, flexible texture and full-bodied - Franche-Comte: Cow Unpasteurised

Roquefort AOC - Blue slowly ripened, rich creamy textures - Aveyron: Ewe Unpasteurised

Recommendations: 2018 Duke’s Single Vineyard Riesling, WA. 2016 Killara Pinot Noir, VIC.

La Tur - Soft ripened with great sweetness, cream and butter sensations - Lombardy: Goat, Sheep & Cow

Tru�e Pecorino - Smooth texture with sweet, nutty and earthy truffle notes present - Tuscany: Sheep

Gorgonzola Dolce DOP - Creamy and fruity, linger with sweet, grassy undertones - Piedmont: Cow

Recommendations: 2014 Seppelt Sparkling Shiraz, VIC. 2016 Boucher Shiraz, VIC. 2009 Ada River Cabernet Sauvignon, VIC.

Manchego DOP - Semi-hard, peppery nutty flavours - La Mancha, Spain: Sheep

Valdeon IGP - Blue semi-soft, rich and intriguing cheese. Wrapped in chestnut leaf - Leon, Spain: Cow & Ewe

Recommendations: 2017 Pagos del Rey Argenui Joven Tempranillo, SPAIN. 2016 Palazzo Pinot Grigio, VIC.

L’Artisan Extravagant - Organic triple cream, white mould ultimate indulgence - Geelong, Victoria: Cow

Annie Baxter Special Reserve - Smooth, creamy with sweet caramel nuttiness - Yambuc, Victoria: Buffalo

Riverine Blue - Sweet, mild and elegant with a clean finish - Fish Creek, Victoria: Buffalo

Recommendations: 2015 Château du Grand Puch Merlot Cabernet, FR. 2018 Duke’s Single Vineyard Riesling, WA.

SEASONAl CHEESE BOARDS

1 person 26

2 person 38

4 person 65

FRENCH PLATTER

ITALIAN PLATTER

SPANISH PLATTER

SELECTION OF LOCAL CHEESE

Served with poached pear, dried apricots, orange jam, lavosh, housemade sourdough

Served with olives, balsamic onions, prosciutto, Sardinian �at bread, housemade sourdough

Served with olives, Olasagasti anchovies, membrillo, Jamon Serrano, Pan con tomate

Served with olives, quince paste, fresh fruit, lavosh, housemade sourdough

Le Conquerant Camembert (Cow’s Milk), Normandy, FranceA fine, white mould encases the rich and fudgy centre that has a delectable taste of fresh apples and cream

Brillat Savarin, Triple Cream (Cow’s Milk), Burgundy, FranceCreamy with a slightly chalky centre

Delice De Bourgogne (Cow’s Milk), Burgundy, FranceTriple cream cheese, rich flavour and a smooth melt in mouth texture

La Tur (Goat, Sheep & Cow’s Milk), Lombardy, ItalySoft ripened cheese, lightstraw yellow colour. Has a great sweetness with cream and butter sensations

L’Artisan Extravagant, Triple Cream (Cow’s Milk), Geelong, VictoriaWhite bloomy exterior, creamy texture. This luscious triple cream just melts in your mouth. Buttery and creamy finish

Taleggio DOP (Cow’s Milk), Piedmont, ItalyVery intense and penetrating flavours that are creamy and milky with a hint of sweet spice

Pont l’Eveque AOC (Cow’s Milk), Normandy, FrancePungent, very rich and deliciously creamy, with an intense, full-bodied palate and a delightfully smooth texture

Epoisses (Cow’s Milk), Burgundy, FranceDeep and assertive: mushrooms fried in butter flavour, creamy and savoury

King River Gold (Cow’s Milk), Milawa Cheese, King Valley, VictoriaCreamy with a slightly gritty rind and a rich smokey flavour

Cave Aged Cheddar (Cow’s Milk), Dorset, UKAroma is complex, sweet and earthy. Flavours are robust with notes such as sweet and salty

Cornish Kern (Cow’s Milk), Cornwall, UKDense texture, with nutty sweetness. Rich, fudgy flavour

Gruyere 1655 (Cow’s Milk Unpasteurised), Gruyere Region, SwitzerlandA full, rich flavour with notes of nuts and fruit

Queso Manchego DOP (Sheep’s Milk), La Mancha, SpainFirm and dry and tastes of burnt caramel and brazil nuts with a pleasant, salty finish

Truffle Pecorino (Sheep’s Milk), Muggelano Valley, ItalyThe addition of bianchetto truffles adds another dimension to the rich sweetness of the sheep’s milk

Reypenaer VSOP (Cow’s Milk), Woerden, NetherlandsNotes of dried fruit and caramel, the texture is firm but melts slowly on the palate. Bits of crystallised proteins throughout it’s interio

BUILD YOUR OWN BOARD

1 cheese 15

2 cheeses 25

3 cheeses 30

4 cheeses 37

Additional Cheese 10

A selection of finest Australian and imported cheeses served with seasonal fruit, Sicilian orange jam, housemade sourdough and lavosh. Cheeses approx 50g.

SOFT

WASHED RIND

HARD

Agour AOP Ossau Iraty (Sheep’s Milk), Basque Region, FranceNotes of pome fruits, nutty, robust taste with a sweet clean finish

Parmigiano Reggiano DOP (Cow’s Milk Unpasteurised), Emilia-Romagna, ItalyKing of Italian Cheese, hard and crumbly cheese is intense and full of pleasant and salty flavours

Annie Baxter Special Reserve (Buffalo Milk), Yambuck, VictoriaAged for 4-6 months, smooth and creamy texture, picqant flavour, typical of buffalo milk, sweet caramel nutty tones

Van der Heidan Chevrano (Goat’s Milk), Bodegraven, HollandNotes of butterscotch and caramel with a lingering sweet finish

Roy des Vallees (Sheep & Goat’s Milk), Midi Pyrenyes, FranceElegant blend of sheep and goat’s milk, smooth flavour with citrus zest and sweet cashew nuts

First Konig (Cow’s Milk Unpasteurised), Canton of St Gallen, SwitzerlandSemi-hard, has a rich dense texture with a creamy, herbaceous flavour and a spicy

delicate finish

Comte Marcel Petite (Cow’s Milk Unpasteurised), Franche-Comte, FranceA hard and flexible texture, full-bodied and diverse flavours of yeast, nuts, toffee and subtle fruit

Queso Valdeon IGP (Cow & Sheep’s Milk), Toledo, Spain

This blue is aged in maple leaves, it has an excellent balance of sweet and tangy with an earthy finish

Roquefort Papillon AOC (Sheep’s Milk Unpasteurised), Aveyron, FranceSharp and metallic with heavy blue marbling and flavours of sweet, burnt caramel and butter

Colston Bassett Stilton PDO (Cow’s Milk), Nottinghamshire, United KingdomSyrupy, buttery and creamy on the palate with a full, strong and earthy flavour

Gorgonzola Dolce DOP (Cow’s Milk), Piedmont, ItalyA milky, creamy palate and fruity, herbal flavours that pleasantly linger with sweet, grassy undertones

Riverine Blue (Buffalo Milk), Fish Creek, Victoria Sweet, mild and elegant with a clean finish

Mons 1924 (Cow & Sheep’s Milk), Rhone-Alpes, France Deep, complex blue balanced with creamy, rich & light textured interior

Prosciutto 8 Mixed Pickle 5Salami 8 Olives 7

Jamon Serrano 8 Artichokes 8Capacollo 8 Roast Peppers 8Olasagasti Anchioves 12 Bread 4

Rillette 10 Lavosh 4Quince Paste 3 Gluten Free Crackers 4Poached Pear 7

BLUE

ACCOMPANIMENTS FOR CHEESEBOARDS

Spencer & Co Wine Bar Provedore has cheese, tins and other bits to take home with you. All of our wine is available to take home with you.

/spencercowinebar/ /spencercowinebar/ www.spencercowinebar.com.auS

Catering & Private Functions available. PH: 03 9077 1323

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