Desserts

Cheese

Coffee

Charcuterie

Beer

Wine

Saffron poached pear & rosemary tarte tartin, hung cinnamon yoghurt............................... 13 Pumpkin silk tart, condensed milk caramel, fresh toasted chestnuts...... 13 Steamed chocolate pudding, chocolate sauce, shiraz ice cream........................................ 13 La Buche DAffinois (Rhone-Alpes France) white mould cheese, fine and silky texture, subtle, a well
rounded finish that leaves a buttery finish on the palate.

Maffra Black Wax Cheddar (Gippsland, Australia) well balanced curd, a distinctive smooth full bodied

flavour. Slightly citric, salty notes, rich yellow colour with a creamy texture. Queso de Valdeon (Leon, Spain) bold, spicy, rich and creamy blue that has been wrapped in sycamore maple leaves before being sent to market.

Cheese board selectionServed with red wine poached fruit, quince paste, fruit toast croutons & water crackers 1 cheese. 11 2 cheeses.... 17 3 cheeses... 26

Toasted sourdough, roasted garlic cloves, e.v.o.o................................................................... 7 Warm house marinated olives, sherry vinegar soused red peppers.. 7 Pomme frites, aioli.................................................................................................................... 8 Sicilian white anchovies, house dried chilli. 8 Char grilled chorizo, lemon cheek 9 Market salad, candied walnuts, danish fetta croutons.............................................................. 12 Duck liver parfait, sourdough toast, pinenuts. 12 Jamon Serrano, walnut butter, grilled fig & fennel bread.. 12 House cured salmon, raw rhubarb, currants, green olive, mint, campari dressing................... 17 Rabbit and rosemary terrine, eggplant chutney, cornichons, croutons..................................... 18 Chicken schnitzel sandwich, crumbed breast, bacon, swiss cheese, avocado salsa, coleslaw, aioli, hand cut chips or salad..................................................................................... 23 Roasted beef sandwich (rare) sliced scotch fillet, swiss cheese, seeded mustard, tomato, mixed leaves, horseradish aioli, hand cut chips or salad........................................................ 25

Larder board Rabbit & rosemary terrine, chorizo sausage, shaved prosciutto, Danish fetta, house marinated olives, charred ciabatta, croutons..............................................................30

Liquors, Ports, Cognac, Fortified

Valdespino Pedro Ximinez, Sherry, Jerez, ESP.12 Galway Pipe, Twany Port, Barossa Valley, SA...14 Penfolds Grandfathers, Fine Old Port, Adelaide Hills, SA.14 Dows, Fine Ruby Tawny Port, Douro Valley, POR.12 Hennessy V.S.O.P, FRA.16 Black Bottle, Brandy, AUS..10 Kahlua, Frangelico, Tia Maria, Cointreau, Baileys...........10 Limoncello ITA.......9

Cheese board selectionServed with red wine poached fruit, quince paste, fruit toast croutons & water crackers 1 cheese...... 11 2 cheeses.... 17 3 cheeses... 26

see our cake cabinet for our selection of cakes and pastries

Dishes may vary according to the available fresh produce. All prices are GST inclusive. No separate bills, we can provide an itemized account to your table. Prices and seasonal availability are subject to change. From everyone at The Partisan, we wish to thank you for your patronage.

Dishes may vary according to the available fresh produce. All prices are GST inclusive. No separate bills, we can provide an itemized account to your table. Dishes may vary according to the available fresh produce. Prices and seasonal availability are subject to change. All prices are GST inclusive. From everyone at The Partisan, we wish to thank you for your patronage. No separate bills, we can provide an itemized account to your table. Prices and seasonal availability are subject to change. From everyone at The Partisan we wish to thank you for your patronage.