The idea behind Horn and Hoof Restaurant is to bring the Finest Dining Experiences in Docklands, Melbourne of traditional European forest foods with the cooking methods of our forefathers to the table. It is our belief that using these time proven methods, brings a more realistic taste, enhancing the innate flavours of the ingredients and making it much more authentic.
TWO COURSES $86 or THREE COURSES $103 (sides additional)
Marinated mix of roasted meats with baby tomato & sprinkled with pomegranate sauce. With Serge Adamant the entrée menu should include more than one meat dish, Head Chef Elena chose to use the juicy meat located between the fillet and fat layers. Cutting and creating bite size chunks of premium venison, boar, tenderloin, and duck, then marinating these special cuts in herbs and red wine, finally roasting to perfection. A meat lovers “bellissomo”!
Chicken and spinach roulettes with ricotta, basil & bearnaise sauce Experience a symphony of flavours with our delectable Chicken and Spinach Roulettes with Ricotta and Basil. Succulent chicken breast is masterfully rolled around a sumptuous filling of creamy ricotta cheese and basil, creating a harmonious marriage of taste and texture. Each bite unveils the delightful combination of tender chicken, velvety ricotta, and the invigorating essence of basil. Served with finesse and accompanied by a bearnaise sauce, this dish is a true testament to culinary artistry. Delight your senses and indulge in the rich, savory flavours of our Chicken and Spinach Roulettes with Ricotta and Basil, a culinary masterpiece that will leave you craving more.
Savor the exquisite flavours of succulent crab meat combined with our expertly cured salmon. This delightful dish is enhanced by creamy parsnip puree, accompanied by a refreshing medley of crisp salad leaves. To complete the culinary experience, it is drizzled with a tantalizing dressing. Dive into the abundant rivers of the coastal forest, brimming with a diverse range of fish species, some of which thrive exclusively in pristine, untouched areas. While salmon can be found in Europe and Australia, crabs are a rare delicacy in the frozen northern forests, sourced from the icy waters of the Arctic Sea during a brief fishing season. To imbue this dish with an authentic touch from the frigid lands, we incorporate parsnips. These root vegetables are traditionally cultivated in the vegetable beds of forest-dwelling villagers before the arrival of the winter freeze. As the snow melts and spring emerges, the parsnips awaken, imparting a unique and flavourful essence to the overall ensemble.
Enjoy a generous portion of grilled eggplant topped with a medley of wild mushrooms, tomatoes, leeks, capsicum, and a blend of forest herbs. Enhance the flavours with truffled cheese and a drizzle of exquisite black truffle oil. • Alternatively, for a delightful vegan option, simply omit the cheese. Experience a unique burst of flavours in this eggplant surfboard, a rare treat that is difficult to come by in other vegetable dishes. Did you know that eggplants are commonly used in European cuisine and are sometimes referred to as "bluey" in certain regions? Indulge in this mouth-watering creation for a truly exceptional dining experience.
Mushroom julienne/gratin – combination of porcini, enoki, flat mushrooms, melted truffled cheese & black truffle oil. The Forests make up over 30% of the worlds land mass, so are are vast. One forest was so vast that even when the largest meteor impact in recorded history occurred and ploughed through the countryside it was years before anyone found the traces. (Look up Tunguska event). Even today there are still new species of mushrooms being discovered in forests all over the world. The forest land is so vast and so dense, much of the land has yet to be explored by humans. This is despite civilisations and evidence of mankind being around the area for over 40,000 years. Forest mushrooms have been a staple food to forest peoples since before hominids walked on two legs. In many cities today villagers will get up before dawn and catch trams/buses to the outskirts of towns, to gather mushrooms and then return to sell them to commuters on their way to work. Here in Melbourne, we hunt the wholesale markets and find the freshest mushrooms available, marinade them with herbs, cook with the best wines, using old forest recipes that have been handed down from mother to daughter.
Beetroot, Cucumber, red onions, dill, parsley, sunflower seeds, pumpkin seeds, sesame seeds & olive oil and apple cider dressing Cooked sliced beetroot, crisp cucumber, and tangy red onions tossed with a fragrant mix of dill and flat-leaf parsley. This vibrant salad is speckled with a generous scatter of toasted sunflower and pumpkin seeds, alongside a sprinkle of sesame seeds for a subtle crunch. Each serving is delicately dressed with our house-made blend of extra virgin olive oil and apple cider vinegar dressing, creating a symphony of rustic flavours that promises to delight your palate. – Vegan friendly!
Introducing our delightful menu item, "Two Happy Pigs," where happiness meets culinary excellence. This dish radiates joy because of its animal-friendly approach. We are proud to inform you that no pigs were used in the creation of this masterpiece. Instead, we present you with a tantalizing combination of flavours—a luscious Smoky Venison Pate spread generously on a crispy Bavarian rye cruskit. The smoky notes of the pate perfectly complement the rich and succulent flavours of the venison, resulting in a symphony of taste that will leave you craving for more. To enhance the experience, we serve this happiness-inducing dish alongside a selection of dry-aged wild meats, adding depth and complexity to every bite. As a finishing touch, we include sun-dried tomatoes, their sweet and tangy profile adding a burst of vibrant flavour to the ensemble. Allow yourself to experience the pure delight and happiness of "Two Happy Pigs," guilt-free and full of satisfaction, knowing that no pigs were involved in its creation!
Experience the perfect blend of seasonal vegetables, handpicked fresh from local markets, delicately roasted in our ovens with a medley of aromatic herbs. Just before serving, we add a touch of culinary flair by flambeeing the veggies, resulting in a tantalizing dish. To elevate the flavours, we crown this creation with a drizzle of tangy apple-cider dressing.
Take Dark Bavarian Rye seeds, pulverised into a fine flour, add herbs, coriander seeds, never add water, but replace it with Prancing Pony Magic Carpet Ride Stout. Mix, leave to rise. Knead once more and leave to rise overnight (to make all the yeast use up as much gluten as possible). Then place in our ovens in the afternoons and serve for the evening meals.
Indicates that the supplier has shown or supplied certificate and also the method of cooking separates the products from other menu items during the preparation processes.
(250 grams of beef tenderloin) quenelles aux prunes, caramelized baby carrots, Madeira Sauce, and mustard green salad with a madeira/Dijon dressing. Take the rich flavour of rib-eye steak—cross it with melt-in-your-mouth beef tenderloin, and what do you get? Hanging tenderloin, a tasty cut of beef that is cut along the plate, or lower belly. Because this muscle does very little work, it’s extremely tender and packed with beef flavour. For every cow, there’s numerous sirloin steaks, T-bone steaks, and filet mignon—but there’s only one Hanging tenderloin. “For a restaurant to sell ten hanger steaks, they would need to source from ten cows, that is why it is a rare cut and not often seen on a menu.
The tastiest cut with hemp seeds, pomegranate molasses, & pumpkin, green leaves & glazed tomatoes. Indulge in our exquisite Horn and Hoof specialty, which has been a cherished staple among Aussie squatters for centuries. We have taken this timeless dish to new heights by infusing it with hemp seeds, pomegranate, and pumpkin, resulting in flavours that pay homage to the rich traditions of ancient cuisine. Immerse yourself in this extraordinary and enticing delicacy, ensuring you do not overlook this truly one-of-a-kind culinary experience!
With creamed tomatoes, coriander & nut sauce, roast baby potatoes, grilled asparagus & greens. The forests of the world are filled with many bird species, many birds are caught and cooked. Elena takes an old Siberian Forest recipe, slow cooks the succulent breasts (with copious amounts of white wine) with a fine traditional forest nut sauce, baby potatoes and asparagus to finish of the myriad of tastes. You will be reaching for a spoon, not to leave any sauce behind.
Fish of the Day, zucchini, capers, crab chowder style sauce. And red caviar on top. Indulge in the finest catch of the day, meticulously prepared to perfection by our culinary expert. Savor the flavours of the ocean with every delectable bite. For the ultimate luxury, we crown this masterpiece with a delicate flourish of red caviar. Each pearl of caviar embodies opulence, delivering a symphony of taste and texture that elevates this dish to a true work of art. Treat yourself to an extraordinary masterpiece, and embark on a journey of culinary discovery that will leave your taste buds enchanted.
Sweet cherry tomatoes, caramelised baby carrots, green leaves salad & cherry sauce. There is a reason why royalty only ate deer and not cows! A much finer cut than the backstrap of a wild venison is hard to find. We source the animals in the wild from the pine forests of the Southeast of SA. Served medium rare covered in a in-house Cherry sauce.
Slow Cooked, with sweet beetroot and prune sauce, toasted bulgur caramelised carrots & green leaves. Everyone has read Asterix and Obelix, why did they love boar so much? Wild boar has historically featured as a dish in many countries. Our boars come from near Cobar in NSW (about 1000km northwest of Sydney). A very lean meat, which can become overly dry if it is not cooked properly. This therefore requires a slow preparation (we cook for 12 hours at 125C) and whilst cooking it, it is covered with vegetables, chicken skins and to ensure it is kept well hydrated, we pour in a libation of red wine. What come out is akin to a pulled pork in texture and when served covered in a beetroot and prune sauce to extract the maximum flavour from the meat.
Marinaded in coffee/brandy with grilled asparagus and an served with an Orange/Pineapple fluid gel. Ducks were the main form of wild fowls that were caught for food by villagers, farmers, and everyone for thousands of years. Somehow with chicken so prevalent in modern day cuisine, duck has become a specialty and the art of preparing duck has become lost to many. Here at the Horn and Hoof, we take duck legs and marinade them in coffee and Australian style cognac. They are then pan fried and served as traditional as possible with an orange/pineapple sauce.
Kangaroo steaks, served with pear mostarda, forbidden black rice, onion jam and madeira sauce. Kangaroo meat offers the same taste, colour, and texture as grass-fed lean beef, but with significantly lower cholesterol, fat, and calories. Its darker red hue and double the iron content make it a nutritious choice, packed with minerals and trace elements, while being virtually fat-free. Our customers have raved about its exceptional flavour. Served medium rare straight from the grill, you can savour its natural goodness. Now, let's dive into Mostarda—a delightful condiment made by combining pears, black mustard seeds, saffron, mustard oil, and a touch of cognac. It adds a perfect balance of sweetness and tanginess, elevating the flavours of various dishes.
Pork Knuckle, with roasted potatoes and sweet shallots. Indulge in the rich and savory delight of our Bavarian Style Pork Knuckle. Slow-roasted to perfection, this succulent and tender pork knuckle boasts a golden-brown exterior that gives way to melt-in-your-mouth goodness. Accompanied by a medley roasted potatoes, sweet roasted shallots, aromatic herbs and spices, each bite is a jou rney into the heart of Bavarian culinary tradition. Served with a side of tangy mustard, our Pork Knuckle is a culinary masterpiece that captures the essence of hearty and flavourful dining. Immerse yourself in this Bavarian delight and savour the robust taste of quality pork craftsmanship.
Roasted Maryland Turkey, De-glazed, with pineapple juice, white wine and brandy garnished with sliced pineapple, sweet potatoes and fried tomatoes. Masterfully roasted to achieve the perfect balance of tenderness and flavour. This exquisite dish is lovingly de-glazed with a unique blend of pineapple juice, white wine, and brandy, creating a glaze that adds a luscious depth and complexity to the turkey. Each serving is elegantly garnished with thinly sliced pineapple, adding a tropical sweetness that complements the rich poultry. Accompanying this centrepiece are perfectly roasted sweet potatoes, their natural sweetness harmonizing with the savory notes of the turkey. The dish is further enhanced with fried tomatoes, providing a juicy, tangy contrast that rounds out the flavours. This culinary creation is a testament to the art of balancing diverse flavours, resulting in a dish that is not only a feast for the palate but also a visual delight. Perfect for a special occasion or a sophisticated meal, our Roasted Boneless Turkey Maryland is sure to captivate and satisfy.
Wild Roast Goose with Lingonberry Glaze Description: Succulent wild roast goose seasoned to perfection and basted with a rich lingonberry glaze, served with a medley of seasonal vegetables and crispy roasted potatoes. A true culinary delight that captures the essence of the wilderness. Price: Market Price Ingredients: Wild goose sourced from local hunters Lingonberry glaze made with fresh lingonberries, honey, and aromatic spices Seasonal vegetables, sautéed to perfection Crispy roasted potatoes seasoned with herbs Chef's special seasoning blend Savor the flavors of the wild with our exquisite Wild Roast Goose. Each bite of this tender and flavorful dish is a journey into the heart of nature's bounty. Perfectly roasted to retain its natural juices, our wild goose is adorned with a lingonberry glaze that adds a harmonious balance of sweet and savory notes to every mouthful. Accompanied by seasonal vegetables bursting with freshness and crispy roasted potatoes that melt in your mouth, this menu item promises a truly unforgettable dining experience. Pair with a robust red wine or a sparkling cranberry cocktail to elevate your culinary adventure even further.
With lentils, roasted capsicum, green leaves & creamy sauce. We've taken care of the heavy lifting so you can enjoy the delightful results. Our slow-cooked shanks have undergone a meticulous process of tenderization and bone removal, resulting in a truly remarkable dish. Sourced from Mount Compass in South Australia, these Alpaca shanks boast a darker, denser, and sweeter meat profile when compared to lamb. Slow cooked for a remarkable 9 hours, they are paired with our unique blend of lentils and goji berries, and topped with our special Horn & Hoof sauce, a recipe exclusively crafted by us.
Passionfruit Mousse in a Dark Chocolate Cup! Experience our Dark Gold Dessert: a masterpiece merging passionfruit’ s allure with dark chocolate's elegance. Velvety spoonsful reveal harmonious contrasts as tangy passionfruit mousse dances with deep dark chocolate undertones. Meticulously crafted, the tropical vibrancy of the mousse awakens the palate, while the intense cocoa of the chocolate cup cocoon provides a perfect canvas. This enchanting journey delights taste buds with contrasting textures and flavours, an elegant, irresistible experience. Savour the seductive duet of passionfruit and dark chocolate—a sensory bliss that leaves you enchanted and craving more. Let’s us seduce you with this dessert.
Gorgonzola blue chee se ice-cream with fruits We combine the best of both worlds for blue cheese lovers. What you get is a beautiful creamy and mellowed blue cheese ice-cream taste. Served with fruit chips or melon balls (as seasons permit) - the perfect replacement of a cheese and fruit platter
Crepes with apple & cinnamon stuffing & caramel drops Indulge in the timeless delight of our Apple and Cinnamon Stuffed Crepes with Caramel Drops. As winter approaches, we pay homage to this beloved classic. Savory style crepes envelop a delectable filling of tender apple slices infused with aromatic cinnamon. With each bite, you'll experience the perfect harmony of flavours, while the caramel drops add a touch of indulgence. Join us in celebrating the season with this historic favourite, a culinary delight that will warm your heart and satisfy your cravings. The perfect end to any dinner.
Coconut cream mousse with fresh lime juice, lime zest and lime sheets over the top Savor the exquisite blend of this culinary masterpiece for those who prefer a balance of sweet and sour. This refined dessert features luxuriously smooth coconut cream mousse, infused with the zest and juice of fresh limes. Topped with delicate lime sheets, it offers a vibrant essence that tantalizes your taste buds. Perfectly designed for our guests seeking a dessert that's not overly sweet, this dish is a delightful indulgence that artfully balances the zesty, lively flavours of lime with the creamy richness of coconut. Each spoon is a celebration of flavour, meticulously crafted to satisfy your cravings. Indulge in this captivating creation and experience a flavour symphony that will leave you longing for more. It promises to be a memorable end to your meal.
To Ensure one of the finest dining experiences this menu is indicative, and changes may be made subject to seasonal availability or produce quality.
Embark on a carnivorous journey with our Nobles Feast for Four, a majestic feast tailored for meat enthusiasts. Delight in a lavish spread featuring succulent pork knuckle, hearty pork ribs, savory Tyrolean sausages, flavourful country-style sausages, spicy cheese-filled sausages, complemented by robust farmers sausages and juicy turkey pieces.
Accompanied by perfectly roasted potatoes, crisp cabbage, and an array of condiments including our famous house specialty, Dark Forest Bread, Dijon mustard, Horn and Hoof herb-spiced tomato sauce, and pickled capsicum. Fresh produce such as tomatoes, sun-dried tomatoes, lettuce, onions, and radishes add a refreshing touch to the indulgence.
This culinary masterpiece, totalling over 3kg of products, feeds up to 4 and promises an unforgettable dining experience.
The Noble’s Feast is a regal feast to be shared among companions. To ensure a seamless experience, reservations must be made and paid in full, 24 hours before the day of service, allowing our team the time to meticulously prepare this culinary delight for your dining pleasure. Gather your fellow nobles and relish the opulence of this meat-centric culinary adventure.
