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Horn & Hoof
Horn & Hoof Menu

Horn & Hoof

Photo of restaurant Horn & Hoof in Docklands, Melbourne

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Menu from Horn & Hoof

Browse the menu highlights at Horn & Hoof and explore the popular dishes people are craving! From starters to something sweet, take a look at what’s in store when you book a table at Horn & Hoof. Besides the flavours, you can even check out the prices at this popular spot. Mmmm, we're getting hungry already...

Menu highlights



Dark Gold Passion

Passionfruit Mousse in a Dark Chocolate Cup! Experience our Dark Gold Dessert: a masterpiece merging passionfruit’ s allure with dark chocolate's elegance. Velvety spoonsful reveal harmonious contrasts as tangy passionfruit mousse dances with deep dark chocolate undertones. Meticulously crafted, the tropical vibrancy of the mousse awakens the palate, while the intense cocoa of the chocolate cup cocoon provides a perfect canvas. This enchanting journey delights taste buds with contrasting textures and flavours, an elegant, irresistible experience. Savour the seductive duet of passionfruit and dark chocolate—a sensory bliss that leaves you enchanted and craving more. Let’s us seduce you with this dessert.

Gorgonzola Blue Cheese Ice-Cream With Sweet Fruit Chips

Gorgonzola blue chee se ice-cream with fruits We combine the best of both worlds for blue cheese lovers. What you get is a beautiful creamy and mellowed blue cheese ice-cream taste. Served with fruit chips or melon balls (as seasons permit) - the perfect replacement of a cheese and fruit platter

Spring Apple Crepes

Crepes with apple & cinnamon stuffing & caramel drops Indulge in the timeless delight of our Apple and Cinnamon Stuffed Crepes with Caramel Drops. As winter approaches, we pay homage to this beloved classic. Savory style crepes envelop a delectable filling of tender apple slices infused with aromatic cinnamon. With each bite, you'll experience the perfect harmony of flavours, while the caramel drops add a touch of indulgence. Join us in celebrating the season with this historic favourite, a culinary delight that will warm your heart and satisfy your cravings. The perfect end to any dinner.

Coconut Cream & Lime Symphony

Coconut cream mousse with fresh lime juice, lime zest and lime sheets over the top Savor the exquisite blend of this culinary masterpiece for those who prefer a balance of sweet and sour. This refined dessert features luxuriously smooth coconut cream mousse, infused with the zest and juice of fresh limes. Topped with delicate lime sheets, it offers a vibrant essence that tantalizes your taste buds. Perfectly designed for our guests seeking a dessert that's not overly sweet, this dish is a delightful indulgence that artfully balances the zesty, lively flavours of lime with the creamy richness of coconut. Each spoon is a celebration of flavour, meticulously crafted to satisfy your cravings. Indulge in this captivating creation and experience a flavour symphony that will leave you longing for more. It promises to be a memorable end to your meal.



Wild Allsorts

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

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

Savor the exquisite flavours of succulent crab meat combined with our expertly cured salmon. This delightful dish is enhanced by creamy parsnip puree, accompanied by a refreshing medley of crisp salad leaves. 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 found in Europe and Australia, crabs are a rare delicacy in the frozen northern forests, sourced from the icy waters of the Arctic Sea during a brief fishing season. To imbue this dish with an authentic touch from the frigid lands, we incorporate parsnips. These root vegetables are traditionally cultivated in the vegetable beds of forest-dwelling villagers before the arrival of the winter freeze. As the snow melts and spring emerges, the parsnips awaken, imparting a unique and flavourful essence to the overall ensemble.

Blue Boat

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.

Wild Venison

Sweet cherry tomatoes, caramelised baby carrots, green leaves salad & cherry sauce. There is a reason why royalty only ate deer and not cows! A much finer cut than the backstrap of a wild venison is hard to find. We source the animals in the wild from the pine forests of the Southeast of SA. Served medium rare covered in a in-house Cherry sauce.

Wild Boar

Slow Cooked, with sweet beetroot and prune sauce, toasted bulgur caramelised carrots & green leaves. Everyone has read Asterix and Obelix, why did they love boar so much? Wild boar has historically featured as a dish in many countries. Our boars come from near Cobar in NSW (about 1000km northwest of Sydney). A very lean meat, which can become overly dry if it is not cooked properly. This therefore requires a slow preparation (we cook for 12 hours at 125C) and whilst cooking it, it is covered with vegetables, chicken skins and to ensure it is kept well hydrated, we pour in a libation of red wine. What come out is akin to a pulled pork in texture and when served covered in a beetroot and prune sauce to extract the maximum flavour from the meat.

Duck Legs

Marinaded in coffee/brandy with grilled asparagus and an served with an Orange/Pineapple fluid gel. Ducks were the main form of wild fowls that were caught for food by villagers, farmers, and everyone for thousands of years. Somehow with chicken so prevalent in modern day cuisine, duck has become a specialty and the art of preparing duck has become lost to many. Here at the Horn and Hoof, we take duck legs and marinade them in coffee and Australian style cognac. They are then pan fried and served as traditional as possible with an orange/pineapple sauce.

Kangaroo: The Other Red Meat

Kangaroo steaks, served with pear mostarda, forbidden black rice, onion jam and madeira sauce. Kangaroo meat offers the same taste, colour, and texture as grass-fed lean beef, but with significantly lower cholesterol, fat, and calories. Its darker red hue and double the iron content make it a nutritious choice, packed with minerals and trace elements, while being virtually fat-free. Our customers have raved about its exceptional flavour. Served medium rare straight from the grill, you can savour its natural goodness. Now, let's dive into Mostarda—a delightful condiment made by combining pears, black mustard seeds, saffron, mustard oil, and a touch of cognac. It adds a perfect balance of sweetness and tanginess, elevating the flavours of various dishes.

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