Menu from The Roving Marrow
Menu highlights
À la carte
Whole-wheat sour dough bread & freshly churned butter
Charcoal carrots, halloumi & spiced dukkha
Sea Bounty mussels, tomato & nori
Barrowdale free-range pork belly, cucumber, spring onion & hot sauce
Grass fed rib-eye 300g, beetroot & horseradish
Set Menu
Feasting Menu
Example only
House made sourdough, whipped butter & XVO
Hiramasa kingfish ceviche, wasabi, apple & nori
Roast duck salad, brussel sprouts & pineapple
Heirloom carrots, haloumi & spiced dukkha
Braised pumpkin, bone marrow & master stock dumplings
Chinese roasted pork belly, red pepper, cabbage & buttermilk
King Reef barramundi, organic green lentils, celeriac & umami butter
Cape grim beef, sweet onion, turnip & radish
Flinders Island rump, charcoal eggplant, ricotta & bric
Granny smiths, butterscotch, buckwheat & cardamom
Passion fruit, white chocolate, licorice & coconut tart
Mulled wine quince, sorrel, dark chocolate & mandarin
Local and not so local cheeses, herb toasts & fruits
Chef’s tasting menu
Example only
New season asparagus, lardo & dill
Hiramasa king fish ceviche, wasabi, apple & nori
Sea bounty mussel tart, almonds & tomatoes
Mozzarella “pasta”, peas, chevre & basil
Flinders Island lamb rump, charcoal eggplant, ricotta & bric
Granny smiths, butterscotch, buckwheat & cardamom
Beers
Cascade Stout 375ml (5.8%)
Cerveza Augila Lager 330ml (4%)
Hawthorn Pilsner 330ml (4.6%)
Stone & Wood Pacific Ale 500ml (4.4%)
Wine
2013 Bress Silver Chook Chardonnay, Macedon VIC
2014 Luke Lambert Crudo Syrah/Nebbiolo, Yarra Valley VIC
2015 Shabbrook Nouveau by Tommy Ruff Mourvedré, Barossa Valley SA
2013 Marco Sara Verduzzo Friulano, Friuli Italy
NV Thienot Brut Champagne, Reims France
2013 Guffens Verget Pourquoi Pas Grenache/Cabernet, Provence France
2013 Mount Edward Pinot Gris, Central Otago NZ
(bottle)
NV Domaine Jo Landron Atmospheres Pinot Noir Folle Blanche, Loire Valley France
2011 Joseph & Phillipe Roty Grand Ordinaire Pinot Noir, Burgundy France
NV Chateau Viranel Gourmandise Cartagene, France
Cocktails
Maple Old Fashioned
Maker’s Mark bourbon, smoked maple syrup & bitters
Lincoln’s Rye
Jim Beam rye, Amer Picon, maraschino cherry juice & bitters
Salt Caramel Martin
Belvedere vodka, salt caramel & fresh espresso
Kowtow
Absolut Elyx, green chartreuse, Lillet Blanc, coriander, lemongrass & kaffir lime
Alfie's
Plymouth gin, Yellow Chartreuse, pineapple, lemon juice & bitters
Desserts
Chocolate truffle
Dark chocolate gateaux, blueberries & rum
Melons, fig, elderflower & meringue
Cheese, honeycomb & quince
More about the restaurant: The Roving Marrow
The Carlton Rifle Brigade Hotel-cum-Hotel Astor has been a fixture of Lygon Street for 150 years, but never has it served such exceptional food as it does right now. The Roving Marrow is the Astor’s restaurant, a Good Food Guide hatted eatery offering one of Melbourne’s most unique dining experiences. The Roving Marrow is perhaps best-known for their Sunday yum cha, a European take on the Asian dining institution that sees delicious contemporary dishes wheeled around in a refined, relaxed manner allowing you to get an idea of the breadth and depth of skill in the kitchen here. The menu is strongly attached to quality, seasonal Australian products and so it changes regularly and you’re never quite sure of what will be on offer, though each and every time you visit you can be assured of an unforgettable meal employing international influences across space and time. Those are lofty words, we know, but eat at The Roving Marrow and you’ll see that, if anything, we’re understating it.
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What's the restaurant buzz at The Roving Marrow all about? Great Australian food and beverages keeps diners coming back for more at The Roving Marrow. Located near Carlton in Melbourne, The Roving Marrow features dishes like Australian. Check out what sets The Roving Marrow apart from other restaurants in Melbourne and book a table today to enjoy your next meal out!