menu

SMALLER

 

gin and tonic cured salmon

lemon mascarpone, mixed cress

and rye soldiers      18


seared yuzu beef tenderloin

ginger, radish, ponzu dressing     18


grilled prawns

cracked wheat, chorizo sausage, roast butternut, heirloom tomato,

garlic mayonnaise     18


ricotta filled zucchini flowers

crisp fried, with a zucchini

and pinenuts salad     18


charcuterie board

selection cured meats,

cornichons and pickles     24

LARGER


pan seared humpty doo barramundi

savoy cabbage, pancetta,

golden raisins and verjuice     36
 

garlic and basil roasted chicken

risotto milanese,

salt n pepper mascarpone     34


loin of new season lamb

black quinoa, ancient seeds,

coriander labne     38


warm duck salad

shaved cauliflower, cherry compote,                  small leaves, walnuts and jamon     36


tomato and persian feta tart

rocket, shallots, basil salad     28

GRILL

all steaks are served with paris mash, mustard cream

 

300g pinnacle scotch fillet

marble score 2-4, free range, gmo free, fully grass fed from southern farms

from victoria and tasmania     44


200g king island eye fillet

100% grass fed from the lush pastures

of king island, tasmania     40


400g great southern rib eye

sourced from the great dividing range,

free range, gmo free, msa graded     46

 

SIDES                   all 7


steamed greens with lemon oil


triple cooked potatoes 

with confit garlic and rosemary


shoestring fries with sriracha aioli
 

garden salad tomato 

cucumber and spanish onion
 

TO FINISH           all 15
 

summer berry gratin

champagne sabayon, red fruit sorbet
 

chocolate brownie

coconut cream, warm chocolate fudge
 

lemon meringue “eton mess”

variations of raspberry and lemon pearls
 

tart of the day
 

assorted sorbet almond biscotti
 

cheese

with quince paste, italian flat bread

1 = $12      2 = $18     3 = $24

 
 

BAR menu

marinated olives     8


shoestring fries sriracha aioli     7
 

crisp fried chicken ribs chilli

coriander, shallots     12
 

toasted club sandwich

chicken, bacon, egg,

lettuce, tomato, fries     16
 

double cheese burger

bacon, pickles, tomato relish     24
 

fish and chips served

with mixed leaves,

tartare sauce     24
 

plant based burger

lettuce, tomato,

beetroot, pickle, fries     24
 

steak frites

200g great southern porterhouse,

fries, parsley butter     34
 

linguini

served with grilled prawns,

chilli, lemon, parsley     25
 

spiced lamb ribs

cumin yoghurt, pomegranate     18
 

charcoal roasted chicken salad

avocado, toasted pecan, heirloom tomatoes, sugar snap,

toasted sunflower     16

PIZZA

margherita

tomato, bocconcini, basil     23


prosciutto

roasted peppers,

goat’s cheese and basil     23
 

grilled prawns

semi dried tomatoes, garlic, chilli     24
 

roast potato

onion marmalade,

rosemary, blue cheese     24

DESSERT          all 15

chocolate brownie

coconut cream,

warm chocolate fudge
 

tart of the day
 

assorted sorbet

almond biscotti
 

cheese

with quince paste, italian flat bread

1 = $12      2 = $18     3 = $24

 

LUNCH @ CHILL

(weekdays only)

$ 30   /  $ 35

2 course + wine            3 course + wine

ENTRÉE

 

gin and tonic cured salmon                lemon mascarpone,

mixed cress and rye soldiers


seared yuzu beef tenderloin

ginger, radish, ponzu dressing


ricotta filled zucchini flowers

crisp fried, with a zucchini and

pinenuts salad

MAIN

pan seared humpty doo barramundi

savoy cabbage, pancetta,

golden raisins, verjuice 
 

garlic and basil roasted chicken

risotto milanese, salt and pepper mascarpone


tomato and persian feta tart

rocket, shallots, basil salad

DESSERT

chocolate brownie, coconut cream,

warm chocolate fudge
 

assorted sorbet almond biscotti
 

cheese with quince paste, italian flat bread

VISIT US

215 Bell Street
Preston, Melbourne, 3072

 

closed till further notice.

 


Ph: (03) 9485 0088

WORK WITH US

Join our team!

Contact us at bellcity.chill@mantra.com.au

© 2019 | CHILL Restaurant and Bar