The Cosmopolitan is dedicated to our mantra ‘eat, drink, love local’, and dining at The Cosmopolitan means experiencing all the flavours and aromas our abundant region has to offer. Chef Chris Wilding’s contemporary interpretations utilise the region’s finest seasonal produce, as well as local artisan products including breads, wines and cheeses.
Reviewed and recommended in the 2012 Age Good Food Guide.
SPRING MENU
Starters
| Marinated Mt Zero Olives | 6 |
| Sourdough with dukkah and Kyneton olive oil | 7 |
| Sourdough with a balsamic reduction and Kyneton olive oil | 7 |
| Sweet potato, pistachio and haloumi fritters with a spiced yoghurt sauce | 12 |
| Peking duck spring rolls with a silky dipping sauce | 12 |
Entrees
The Local Drop tasting plate - a unique experience of 3 tasting glasses of wine from our featured local winery, Ellender Estate, with matching tasting dishes from our menu: Ellender Estate Methode Champenoise with Nori and lemon calamari Ellender Estate 2009 Chardonnay with Free range chicken with chorizo, quince paste and manchego cheese Ellender Estate 2009 Pinot Noir with Duck, pistachio and redcurrant kofta |
28 |
| Tart of slow roasted tomatoes, caramelised spanish onion, mushrooms and buffalo mozzeralla with sweet potato crisps | 16 |
| Nori and lemon calamari with wasabi mayonnaise and Japanese salad | 17/29 |
| King prawns and lasagnette pasta with a macadamia, pernod, dill cream | 17/29 |
| Fetta stuffed lamb kofta with peperonata and a sumac spiced yoghurt | 17 |
Mains
| Burmese spiced lentil cakes with nuoc cham sauce and a warm spring vegetable, bean shoot and asian herb salad | 28 |
| Free range chicken breast stuffed with chorizo, quince paste and Manchego cheese with a thyme and paprika jus, Spanish roast potatoes and asparagus | 30 |
| Crisp skinned slow cooked duckleg with duck, pistachio and redcurrant kofta, sweet potato, wilted greens and crusty sourdough | 32 |
| Eye fillet of local Angus beef with a bacon and wild mushroom cream, hand cut organic Trentham potato chips and asparagus | 32 |
Sides
| Rosemary salted thick-cut chips | 8 |
| Organic Trentham potato wedges with house chilli jam and sour cream | 10 |
| Asparagus with Kyneton olve oil, lemon and cracked pepper | 8 |
| Salad of rocket, cress, nashi and parmesan with a balsamic vinaigrette | 8 |
Light and casual
| Warm salad of local organic beetroot, rocket, candied walnut and fetta with a lemon yoghurt dressing | 19 |
| Thai chicken burger with house chilli jam, shredded thai salad and chips | 20 |
| Herbed beer battered baramundi with a lime and dill tartare sauce, rosemary salted chips and salad | 21 |
| Italian Pesto grill of sliced eye fillet steak, potato, mushrooms and asparagus | 22 |
Desserts
| Raspberry and almond tart with lemon curd and double cream | 13 | |
| Decadent chocolate, cherry and coconut filled fritters with vanilla bean ice cream | 13 | |
| Mango and coconut pudding with a rum clotted cream | 13 | |
| Chocolate macadamia browniewitha white chocolate and cointreau sauce, fresh local berries and vanilla ice cream | 13 | |
| Affogato with Frangelico or your choice of liqueur | 15 | |
| Hanging Rock S Riesling | gls 6 | btl 28 |
| Espresso Martini | 15 | |
| Coffee and tea | 3.5 | |
We would like to thank the following local producers from the Daylesford and the Macedon Ranges region for supplying produce of an outstanding quality. RedBeard Bakery (Trentham), A.T.D Natural Eggs (Trentham), Wombat Forest Organics (Lyonville), Kyneton Olive Oil, Hardwicks Meats (Kyneton), Istra Smallgoods (Musk), Meredith Dairy (Meredith), Kyneton Bakehouse (Kyneton), Mt Zero Olives (Laharum), Tuki Trout (Smeaton), Coffee Basics (Castlemaine) |
The Food
Chef Chris Wilding sources the finest local produce.
