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La Vètta à la Carte Menu



  • Ostriche | Freshly shucked to order
    $5.5 ea
  • Crocchette | Roasted porchetta, smoked Scamorza, preserved lemon aioli
    $10 ea
  • Croccante | Tapioca, whipped Cod’s roe, Yarra Valley caviar, herbs ‘Da Intorno a Noi’ (df)
    $13 ea
  • Anatra | Duck liver pate, buckwheat tartlet, cherry gel, mustard cress
    $14 ea
  • Panino | Calamari & Mortadella, old school bread, secret sauce & seasoning (df)
    $15 ea

Piccolo Piatti

Small Plates

  • Burrata | Peppers & zucchini cooked over coal, pickled fennel, marjoram, bruschetta (v, vg option)
  • Carpaccio | Kingfish, preserved Meyer lemon gel, blood orange, sorrel, Sicilian olive oil (gf, df)
  • Affettati | Prosciutto San Daniele, Mortadella & Wagyu Bresaola, Cerignola olives (df, gf option)
  • Vitello Crudo | Tuscan raw veal, crispy chilli with Prosciutto & Porcini, flat bread (df, can be gf, contains sesame)
  • Polpo | Abrolhos octopus from the Josper, salsa picante, Jerusalem artichoke & smoked eel (gf)


First Course

All of our pasta is made in-house and the eggs we use are free-range and come from our chooks on the Estate.

We have vegan potato gnocchi and casarecce available upon request.

  • Tortellini al Formaggio di Capra | Parcels of goat’s cheese (6), brown butter, pinenuts, Zucchini flowers, asparagus & balsamic (v, contains a tree nut)
  • Rigatoni con Scarti di Macellaio | Marnong’s ragu of beef & pork, San Marzano tomatoes, Parmiggiano Reggiano (gf option)
  • Gnocchi con Agnello | Potato Gnocchi, slow-cooked shoulder of lamb, green olives & cacio e pepe (gf option, df option)
  • Risotto ai Gamberi | Skull Island prawns, brodo made from its shell with cassia bark & tarragon, fennel pollen (gf, df option)
  • Tagliatelle ‘Al Gatto Nero’ | Saffron ribbons, Shark Bay Blue Swimmer crab, cherry tomatoes, smoked Caciocavello (gf option, df option, Pescaterian option)


Main Course

  • Verdure | Zucchini & artichokes cooked over coal, broad beans, beetroot & almonds (gf, v, vg, nut free option))
  • Diavola | Wood roasted chicken ‘Diavola’, cherry tomatoes with wild oregano, wing sauce (gf)
  • Pesce del giorno | Fish Fillet ‘del Giorno’, asparagus, zucchini, preserved lemon brown butter & capers (gf, df option)
  • Cotoletta | Milk-fed veal cotoletta, 300g, salsa rossa picante, Ortiz anchovy, quail’s egg & sage (df option)

Manzo (Fuoco e Fumo)

Beef (Fire & Smoke)

All grilled over Red Gum & coal from our ‘Josper’ or from our ‘Marana Forni’ wood oven

  • Porterhouse | 350g, Omugi, Black Angus, Japanese influence, 150-day barley-fed

    Texas, Queensland

  • Scotch Fillet | 350g, Southern Grain, 120-day grain-fed MBS 4

    Dandenong to Southern Gippsland

  • Ribeye | 700g, Claremont Plains, pasture-fed, dry-aged in house for 14 days (gf)

    Bacchus Marsh, VIC

  • Bistecca alla Marnong Estate | 1.2kg, 1000 Guineas, Shorthorn T-bone, 150-day grain-fed

    Riverina, NSW

All of our beef is served with roasted potatoes from our wood-fired oven with rosemary & garlic butter,

Parmesan & sage salt, Marnong Estate salsa & lemon



  • Shoestring fries, Parmesan & sage salt, garlic mayonnaise
  • Leafy green & herb salad, Chardonnay vinegar with shallot buttermilk (gf, v)
  • Heirloom tomatoes from the Yarra Valley, wild oregano, capers, olive crumb (gf, v, vg)
  • Broccolini grilled over coal with roasted tomato, crispy chilli & salted duck egg (df, gf option, v option)
  • Wood-fired Brussel sprouts with sherry vinegar, hazelnuts, pancetta & salted ricotta (gf, df option, v option)

Dolce e Formaggi

Dessert & Cheese

  • Cannoli Siciliani | Cannolo tradizionale, whipped ricotta with orange, pistachio & chocolate nibs (contains nuts)
    $12 ea
  • Marnong Misu | Our version of the famous ‘Pick Me Up’ trifle from Treviso. The Tiramisu (alcohol free option)
  • Panna Cotta | Buttermilk & lemon myrtle pudding, malted milk, lemon curd & blueberry (gf option)
  • Semifreddo agli Agrumi | Fior di latte with all the flavours of early Spring’s citrus, herbs & flowers (gf)
  • Mousse Foresta Nera | Chocolate, almond crumble, bramble gel, wild fennel meringue & olive caramel (gf option)
  • Formaggi | Taleggio from the Mauri family, Pasturo, Lombardia, a pine box cave-ripened cow’s milk, washed rind cheese, a soft & buttery, lively aroma

Menu is subject to change.

(gf) Gluten Free, (df) Dairy Free, (v) Vegetarian, (vg) Vegan MP Market Price

Food Allergy Statement

Please note that whilst Marnong Estate will endeavour to accommodate requests for special meals from customers who have food allergies or intolerances, we cannot guarantee completely allergen-free meals. This is due to the potential of trace allergens in the working environment and supplied ingredients. Please speak to one of our staff should you have any concerns.

Please note there is a 15% surcharge on Public Holidays