Menu

SATURDAY & SUNDAY LUNCH

BOWL OF CHIPS — $10

Crispy air-fried chips with tomato relish.

SOUP OF THE DAY — $12

RJM’s soup of the day served with 1816’s toasted sourdough and butter.

CROQUETTES (3) — $12

House made and oven-baked ham and cheese croquettes with mustard aioli.

THE VEGO toasty — $12 (ADD CHIPS + SALAD $10) *v, vg available.

1816’s toasted sourdough with marinated capsicum, zucchini, sundried tomatoes, spinach and Meredith’s fetta.

SALAMI toasty — $12 (ADD CHIPS + SALAD $10)

1816’s toasted sourdough with Castlemaine salami, spinach, cheddar and tomato relish.

SMOKED SALmon toasty — $14 (ADD CHIPS + SALAD $10)

1816’s toasted sourdough with smoked salmon, spinach, capers and camembert.

CHEESE PLATTER — $22 SINGLE/$35 TO SHARE (ADD WILD BUSH HONEYCOMB $6) *v

Three or five pieces of local cheese; a brie style, a semi-hard cheese such as Miner's Delight, two cheddars and either a blue vein or a maple toffee cheddar. Accompanied by a selection of olives, seasonal fruits, walnuts and crackers, Springmount’s fruit pastes and unique black garlic.

ANTIPASTO BOARD — $24 *v (ADD SALAMI $6)

A medley of marinated antipasto with wild olives and Meredith’s marinated goat’s fetta, served with Penfield’s olive oil and 1816’s white sourdough.

* Gluten free crackers and gluten free seeded bread available - $4 ea.

STARTERS AND SIDES

MT ZERO OLIVES — $4 *V, VG

Rosemary smashed potatoes (2) — $10 *v

Penfield’s olive oil, rosemary and sea salt; with sour cream and butter.

bowl of Chips — $10 *v, vg

Crispy air-fried chips with tomato relish.

CROQUETTES (3) — $12

House made and oven-baked ham and cheese croquettes with mustard aioli and sea salt.

Baked camembert — $15 *v

Whole baked Camembert with Wild Bush honey drizzle, rosemary and walnuts; served with gourmet seeded fruit crackers.

Dukkah board — $15 *v, vg

1816’s white sourdough with Penfield’s olive oil, balsamic vinegar and dukkah spice.

CLASSIC sliders (3) — $18

Beef sliders with fresh lettuce, red onion, gherkin pickle and tomato relish.

Platters and boards

CHEESE PLATTER — $22 SINGLE/$35 TO SHARE (ADD WILD BUSH HONEYCOMB $6) *v

Three or five pieces of local cheese; a brie style, a semi-hard cheese such as Miner's Delight, two cheddars and either a blue vein or a maple toffee cheddar. Accompanied by a selection of olives, seasonal fruits, walnuts and crackers, Springmount’s fruit pastes and unique black garlic.

ANTIPASTO BOARD — $24 *v (ADD SALAMI $6)

A medley of marinated antipasto with wild olives and Meredith’s marinated goat’s fetta, served with Penfield’s olive oil and 1816’s white sourdough.

VEGAN PLATTER — $28 *v, vg

Tasty and gouda-style vegan cheeses with crackers, nuts, olives, marinated antipasto, chickpea falafels and hommus; served with 1816’s white sourdough.

CHARCUTERIE BOARD - $50

A selection of Salt Kitchen's delicacies – spice rubbed and smoked Waghu pastrami, smoked leg ham, and either a ham hock terrine or dry-cured Waghu Breasola - alongside Castlemaine salami, Roma tomatoes and bread sticks.