à la carte

food menu

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)

entrée dishes

  • Wild Allsorts GF

    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 GF / Halal

    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.

  • Arctic Salad GF / Pesc / Halal

    Savor the exquisite flavours our expertly cured salted, smoked salmon. This delightful dish is enhanced by parsley sauce, accompanied refreshing cucumber strips. 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 sourced from the icy waters of the Arctic Sea during a brief fishing season. As the snow melts and spring emerges, the parsley awakens, imparting a unique and flavourful essence to the overall ensemble.

  • Blue Boat V/V++

    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.

  • Forest Shrooms GF/V/V++

    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.

Additional

main

  • Hanging Tenderloin GF / Halal

    (250 grams of beef tenderloin) Tenderloin, cauliflower, glazed capsicum, green leaves with a madeira sauce. Indulge in the exquisite taste of hanging tenderloin, a delightful combination of succulent beef tenderloin and flavourful rib-eye steak. This cut is obtained from the lower belly region, offering exceptional tenderness and a rich beefy essence. Unlike the plentiful sirloin steaks, T-bone steaks, and filet mignon available from each cow, there is only a single hanging tenderloin. Its rarity makes it a precious find on restaurant menus, as acquiring ten hanger steaks would require sourcing from ten different cows.

  • Lamb Backstrap GF / Halal

    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!

  • Chicken Breast GF / Halal

    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.

  • Back in Black GF/Pesc / Halal

    Black Cod – the “Fillet Mignon’ of the white flesh fish world. With zucchini, and green parsley sauce. 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. Treat yourself to an extraordinary masterpiece, and embark on a journey of culinary discovery that will leave your taste buds enchanted.

House specialties

Desserts

To Ensure one of the finest dining experiences this menu is indicative, and changes may be made subject to seasonal availability or produce quality.

Nobles Feast for four

 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.

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