Gourmet Traveller Wine Award
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Menu delicious and a 3 glass wine list award- all very August!!!

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Chef Will Moyle is serving up some truly delicious new tastes . Patrons are loving the regular menu changes and tantalizing blackboard specials.

See our current menu below.

Complementing Will’s fare is our awarded  wine list… We were thrilled to receive 3 glasses ( the highest rating given ) in the just released Gourmet Traveller Wine List Awards 2018

Here’s what they said

..” A list with uncompromising attitude to quality. There is an extensive collection of local wines but with so much more and with prices that are even more appealing. Billecart-Salmon Brut under $100! Names like Navazos, Bonneau, Mugneret-Giborg, Thivin, Pyramid Valley among so many supertars and future legends.”

https://www.winelistoftheyear.com.au/discover-wine-lists-australia/?region=VIC

Come in for drink or buy online … oh so easy.

 

 

Menu
Wallis Lakes (NSW)oysters natural or with Sanbaizu $4ea
-½ Doz $20
Manzanillo Grove olives, bread $8
Whitebait, nori, preserved lemon mayo $11
Whipped cod’s roe, dill, crackers $12
Pickled mussels, aioli, lemon, ritz $12
Drysdale goats curd, parsley, sourdough $14
Brussel sprouts, celeriac, yolk, hazelnut $17
Pickled garfish, harissa, shallots $18
Hiramasa kingfish, kohlrabi, tarragon, cultured cream $18
½ cauliflower, hummus, curry butter, saltbush $21
Snapper, carrot, shellfish sauce $30
Wagyu rump cap, leek, confit garlic $34
Charcuterie to share $42
Oak lettuce, parmesan, lemon & mustard dressing $6
Fries, aioli $8
   
Sweets
Jerusalem artichoke, white chocolate, puffed grains  $12
Cakesmith cakes $8ea
   
Cheese 45g
Charles Arnuad 18mth Comte $12
Berry’s Creek Gippsland Blue $11
Delice des Bourgogne $14
All three $30

Bellissimo July- Italian Wine Dinner 4 Courses matched wines $90 pp

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Sunday 22 July 6.30 pm
2 Chefs- traditional Italian Influences
Our Chef Will Moyle and Emily Ditcham from Cakesmiths Geelong
will be getting together to present
un bellissimo pasto Italiano (a beautiful Italian meal)
with dishes inspired by tradition paired with Italian wines.
Don’t miss out- book now.- $90 pp inclusive
Ph:5258 5115 E: jordan@noblerotwine.com.au

And BTW a shot of the offerings from our Welcome Winter dinner June 28.

Winter Wonders

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Joining us at one of our events ?

Thursday 28 June
Hello Winter Wine Dinner

There are only a few places left for this warming winter dinner.
Here’s what we are serving:

Scallop, cabbage tarragon
Port Phillip sardine, rye toast, crème fraiche, chive
Baby turnip, caviar, cultured butter
Domaine Christophe Petit Chablis 2017

Cured cobia, pink peppercorn, gooseberry
Gerard Boulay Sancerre Tradition 2016

Jerusalem artichoke,barley,brown butter
By Farr Viognier 2017

Confit pork belly, brassicas, alliums
Sorrenberg Gamay 2017

Chocolate mousse, pine nut
Quinta do Noval Vintage Port 2001

$130 pp inclusive.

Then in July
Sunday 22 July
Italian Wine Dinner

2 Chefs
Traditional Italian Influences

Our Chef Will Moyle and Emily Ditcham from Cakesmiths Geelong
will be getting together to present
un bellissimo pasto Italiano (a beautiful Italian meal)
with dishes inspired by tradition paired with Italian wines.
Details will be out shortly .

Bookings for both dinners essential.

Ph:5258 5115 E: jordan@noblerotwine.com.au

And by the way ..Will is already working on an August event .


Moving Forward – See you on the weekend!!

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We are moving forward at our end of the street with a new chef and a new menu, totally sympatico with the wider world as we start a new month and a new season.
Will Moyle has joined us as our chef and we are thrilled to welcome him on board. Will has worked at many well-known venues on the Bellarine and in Melbourne – Donovan’s; Kelp; Terindah Estate; Geelong Supper Club and is a former co-owner of Neighbour in Geelong.

Will is keen to bring his energy, creativity and dedication in developing and serving the menus to be savoured at our bespoke Noble Rot tables.
Think fresh, local, coastal, seasonable and foraged ingredients handled with creativity; flavours combined with an innovative approach and beautifully presented dishes.

And yes… the answer is no more pizzas.. but remember .. a change is as good as a holiday.

Will Moyle
ALSO Our new chef, will be serving up a treat as we open for our first Sunday winter lunch on the upcoming holiday weekend.

See you then.

From the Kitchen Garden; From the Cellar; then to the Table….What a night !!

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This is how it started


Those responsible

Then to plate



First Course
Caviar Eclair
Oyster with fresh horseradish
2017 Kiltynane Chardonnay
Second Course
Lightly cured ocean trout, beetroot, lemon and trout skin crackling
2015 Kiltynane Preliminaire Blanc de Noir

Third Course
Burrata, fresh Mason’s Creek extra virgin olive oil, with local pine mushroom a la grecque, oregano and charred bread
2017 Basils Farm Pinot Noir
Fourth Course
Lamb Shoulder, green pepper and pumpkin seed romesco with gremolata jus
Sides – Whole roast pumpkin, Basils Farm herb butter and pumpkin seeds
– Gem Lettuce salad with mustard leaf vinaigrette
2016 Basils Farm Shiraz

Fifth Course
Olive oil and duck egg sponge with roast quince and honey ice cream
2013 Kiltynane Blanc De Noir Preliminaire (Vintage Release)

Fabulous..

Missed out ??

Join or mailing list to hear all the news and be there next time !!

WOW !!! Have you seen the menu????

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For our Monday Night 21 May Basils Farm Wine Dinner.
Guest Chef Oli Ford has come up with a fantastic menu drawing on Basils seasonal produce; local tastes and sweet delights, all perfectly paired with Basil Farm wines.
First Course
Caviar Eclair with wood sorrel
Basils Farm Chardonnay 2016

Second Course
Ocean Trout with beetroot, horseradish, pernod mayonnaise and nasturtium
Basils Farm Blanc De Noir 2015

Third Course
Burrata with Mason’s Creek olive oil, local pine mushroom a la grecque and charred bread
Basils Farm Pinot Noir 2017

Fourth Course
Lamb Shoulder with romesco, gremolata and pearl onions
Sides – Whole roast pumpkin with Basils Farm herb butter and pumpkin seeds
– Gem Lettuce salad with mustard leaf vinaigrette
Basils Farm Shiraz 2016

Fifth Course-
Duck Egg and olive oil sponge with roast quince and honey ice cream
Blanc De Noir 2013 (Vintage Release)

$135 pp all inclusive There are only a few places left
SO DONT MISS OUT

Book now
E: jordan@noblerotwine.com.au T: 5258 5115 or In house
Note: Dinner commences at 6.30 pm. Small menu changes may be made

May Dinners; Going Local – Don’t miss out

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Encore! Encore! remember the sumptuous dinner guest chef Oli Ford prepared for us last year in partnership with Basils Farm ???? or sadly, did you miss out?????

We are very exited that Oli and Basils Farm will get together again. Oli will prepare 5 delicious courses based on Basils fresh seasonal tastes and autumnal produce. The dinner will be accompanied with matched Basils Farm wines including a special vintage release.

$135 pp.all inclusive
Numbers are limited. Don’t miss out BOOK NOW
Bookings e jordan@noblerotwine.com.au
t 5258 5115

Thursday May 31 THIS DINNER IS BOOKED OUT
A couple of our skilled, local culinarians are putting their heads together to create a seafood feast.
We will choose some special drops to be matched with the indulgences on the night.
$125 pp

We’re in the AGFG and would love your vote

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We are thrilled to be recommended in the online Australian Good Food and Travel Guide site.
Readers can write their own reviews cast a vote for their faves for the Readers Choice Awards and we would love to hear your comments and receive your vote. See the logo and links below.

Noble Rot Wine BarNoble Rot Wine Bar