OPEN FLAMES, HOT COALS, INCREDIBLE LOCAL PRODUCE
"Matilda is a visual and sensory journey, and a true labour of love for me — it’s named after my daughter, after all. The kitchen is fuelled by open fire and hot coals, delivering great food, strong design and a feeling of comfort and warmth." – Scott Pickett
Experience the essence of Matilda's culinary philosophy with our new shared-style menu. Rooted in wood-fired cooking, highlighted by native Australian ingredients and driven by the best local produce. Share, savour and enjoy together.
FEED ME CLASSIC - 105PP
OPTIONAL PREMIUM UPGRADE 40PP
VEGAN AND VEGETARIAN OPTIONS ALSO AVAILABLE, CAN ACCOMMODATE DIETARIES.
SHARED-STYLE LUNCH & DINNER
SNACKS
PACIFIC OYSTERS, CHAMPAGNE VINEGAR, MIGNONETTE 3 - 21, 6 - 40
HOUSE FOCACCIA, OLIVE OIL, KECAP MANIS 4
SARDINE ON TOAST, AIOLI 12
CHEDDAR CUSTARD TOAST, CULATELLO 12
WA SCALLOP, GINGER, SPRING ONION, DASHI BUTTER 14
ENTRÉE
HERITAGE TOMATOES, WHIPPED TOFU, CHARRED CUCUMBER, CRISPY CHILLI 24
THAT’S AMORE STRACCIATELLA, BEETROOT, PICKLED PLUM, SUMAC 28
YELLOWFIN TUNA, GRAPEFRUIT, POMELO, PONZU, SEAWEED 36
SMOKED SALTBUSH LAMB RIBS,CHERMOULA, TAHINI YOGHURT 25
WA OCTOPUS, SPICED TOMATO, PANGRATTATO, AIOLI 30
MAIN
WOOD ROASTED CAULIFLOWER, GOLDEN RAISIN SALSA, VADOUVAN, CRISPY SHALLOT 38
MURRAY COD, PEAS, ZUCCHINI, COS, PIL PIL 64
GRILLED SPATCHCOCK, HARISSA, LABNE, PICKLED CHILLIES 50
SMOKED LODDON FARM DUCK, BEETROOT, FIG, RADICCHIO 74
STEAK SELECTION - CHOICE OF RED WINE OR PEPPER SAUCE
300G MB3+ KOJI AGED GALICIANA SIRLOIN 65
250G MB6+ BLACK OPAL RUMP CAP 76
600G 28 DAY DRY AGED CAPE GRIM RIB EYE 165
SIDES
ROAST DUCK FAT POTATOES, SMOKED SOUR CREAM, CHIVES 18
FIVE TALES FARM MIXED SALAD LEAVES, HERITAGE RADISH 15
GRILLED ROMAN BEANS, SALSA VERDE, WHIPPED SUNFLOWER 18
DESSERT
PINEAPPLE TARTE TATIN, SMOKED VANILLA ICE CREAM 22
BRÛLÉED BASQUE CHEESECAKE, RHUBARB, EUCALYPTUS, CRÈME FRAICHE 20
WHIPPED RICOTTA CREAM, OLIVE OIL CAKE, BLUEBERRIES, PINE GRANITA 20
BRUNCH
BRUNCH FRIDAY–SUNDAY
A SIMPLE START 12
Sourdough toast, butter and preserves
MR P'S 16
Signature bacon and fried egg roll, Mr P’s homemade brown sauce
LAP OF THE TAN 18
Seasonal fruits, coconut yoghurt, house granola
THE CLASSIC MELBS 23
Smashed avo, soft boiled egg, rocket, Pecorino romano, toasted focaccia
SHAKSHOUKA 24
Baked Egg, white beans, harissa, labneh, cheese kransky
BREAKFAST OF CHAMPIGNONS 24
Field mushrooms on toast, feta, salsa verde, poached egg
THE BIG SMOKE 29
Hot smoked salmon, scrambled eggs, Yarra Valley salmon caviar
A DOUBLE BENNY 26
Two poached eggs, grandma's ham, smoked hollandaise, English muffin
THE BIG BANGER 28
Crispy bacon, pork sausage, spinach, roast tomato, mushrooms, fetta, poached egg
FREEDOM OF CHOICE 14
Choice of poached, scrambled or fried eggs on toasted sourdough
IN THE WINGS
Roast tomato / spinach / mushroom 7
Grilled bacon / sausage / black pudding / half an avo 8
Poached egg 3.5
COFFEE BY ST.ALI
ESPRESSO 5
BLACK 4
MILK 4
FEELS GOOD COLD BREW BY ST. ALI 6
HOT CHOCOLATE 5.5
MONK'S CHAI LATTE 7
TEA
English breakfast, sencha, earl grey, peppermint, lemongrass & ginger 5
'MARKET JUICE' COLD-PRESSED
APPLE JUICE 7
ORANGE JUICE 6
PINEAPPLE JUICE 7
GLOWING GREEN
Pineapple, celery, apple, kale, lemon, ginger, mint 9
BREAKFAST COCKTAILS
ESPRESSO MARTINI 22
White light vodka, Kahlua, coffee
MATILDA BLOODY MARY 22
Penni Ave ‘16th beach’ sea celery & saltbush vodka, tomato juice, housemade chilli sauce
MIMOSA SUNRISE 18
Sparkling wine, Campari, orange juice
