Dining with Dalla Terra
Our set menus starts at $85 per person with plates, cutlery, glassware, linen napkins, tablecloths & table decor all provided.
Groups of 8 or more will require an additional member of staff to ensure the best possible experience & will be quoted upon booking.
Please note that everything is made in-house using fresh local produce & as such, garnishes/components are subject to change pending on market availability. As there is only 1 chef preparing your menu, certain dietary requirements will incure an extra cost to cover the added work load.
Down below menus from previous seasons & functions & are only displayed for example purposes only.
AUTUMN/WINTER 2022
wagyu bresaola, capocollo, olives, house pickles, balsamic & blood orange glaze, croutons.
chicken raviolo, shiitake broth, jerusalem artichoke puree, pickled shimeji, fried enoki.
pearl barley & beetroot risotto, homemade ricotta, confit garlic, nasturtium.
beef cheek, fried polenta, onion puree, baby carrots, jus.
lemon curd & vanilla panncotta millefoglie, preserved strawberries, lemon myrtle ice-cream.
selection of cheeses, apple paste, fruit bread.
Menu served at an intimate 20 person wedding hosted in an Airbnb, Melbourne CBD.
21/22 SUMMER
“Le Snak” - Australian Chedar & French onion, leek powder.
ricotta raviolo, garlic & whey broth, cured egg yolk, peas.
nz ora king salmon, zucchini, bronze fennel, apple cucumber, lemon.
poached strawberries, compressed apple & river mint, lemon myrtle ice-cream.
Menu from a romantic Valentines Day dinner for 2.
AUTUMN 2021
freshly shucked rock oysters, shallot & lemon myrtle confit
wagyu bresaola, capocollo, olives, balsamic & blood orange glaze, focaccia
guanciale, smoked eggplant, pickled mushrooms, fresh fig & shitake broth
poached chicken, cime di rapa, quince romesco, salted grapes & parsley oil
wallaby tail ravioli, parsnip puree, warrigal greens & jus
12 hour apple terrine & vanilla pannacotta millefoglie, fig leaf ice-cream
Menu from a 6 person dinner in Kew.
20/21 SUMMER
wagyu bresaola, capocollo, olives, balsamic & blood orange glaze, focaccia
tomatoes from the garden, pickled apple cucumber, tomato consommé, burrata & basil oil
grilled white zucchini, almond puree, fried capers, homemade ricotta & nasturtium pesto
poached chicken, cavolo nero & pancetta, salted grapes, rye bread sauce
kangaroo, beetroot puree, crisp beetroot leaves, confit shallot, beetroot powder, native herbs & vermouth jus
fresh figs, peach jelly, amaretti, coconut & vanilla custard
Menu from an indulgent 8 person dinner in Northcote.