Menu
	Walter's Wine Bar opened it's doors in 1992. Located in Southgate with sensational views of Flinders Street Station, Melbourne City and the Yarra River. This was a dream location for owners Walter and Maria Bourke to establish one of Australia's first wine bars. In it's 18 years Walter's Wine Bar has been consistently prized for it's extensive cellar list and modern bistro style food, making it a place people return to time and again. Maria Bourke, together with daughter Philippa and her husband (Head Chef) Dane Shaw are the driving force behind the passion of Walter's Wine Bar. The Bourke family are continuing Walter's Wine Bar since the passing of Walter Bourke in 2003, ensuring his love for food and wine are passed on...for many years to come!

Menu

Appetisers

The Wine Bar shared tasting plate with a selection of hot & cold appetisers 45

Olives & bread 12

Warm flatbread & dips 12.5

Chicken & pork dumplings with black vinegar dipping sauce 15

Spiced lamb cigars with tahini sauce 15

Sesame grissini with proscuitto 15

Entrees

French onion soup with gruyere cheese croutons 16.5

Meredith goat’s fetta & spinach spanakopita 20

Oysters:- Natural 4               Crispy with hot & sweet dip 4.5    Au gratin (Hot mustard cheesy sauce) 4.5 

Roasted Harvey Bay scallops with proscuitto, chilli & garlic butter 26

Blue swimmer crab omelette with watercress & oyster sauce 32

Gravlax, sweet mustard dressing, salmon pearls & dill 28

House made gnocchi with mushroom sauce, parmesan & white truffle oil E 25/ M 37

Middle Eastern lamb koftas baked in tomato with pinenuts & quail eggs 26

Quail sausage rolls, red pepper relish & verjus sauce 28

Main Courses

Battered baby barramundi with fries & tartare sauce 36

The Wine Bar beef & pork burger, gruyere cheese, green tomato pickle, baby cos, fries & aioli 29

Mushroom, lentil & spinach korma, garam masala spiced pumpkin, sultana rice pilaf & raita 37

Jamon roasted wild kingfish with saffron & mussel risotto, preserved lemon aioli 40

Roast duck noodle soup, BBQ pork, Chinese broccoli & shiitake mushroom 40

Lemon spiced chicken breast, Israeli cous cous salad and tomato harissa 39

Pork schnitzels with roasted apples & potatoes, coleslaw & salsa verde 40

Slow cooked lamb shank with root vegetables, mash potato & gremolata 36.5

300g “Pure South” grass fed porterhouse, hand cut chips, red wine butter, pepper sauce 45

Baby cos, radish & cucumber salad S 9/ L 13   Vegetables 12.5   Fries & aioli 9  

Desserts & Cheese

Cheese Plate Selection of 3 cheeses accompanied with croutons, muscatels, spiced pear & fig chutney;

Delice de Bourgogne (white mould)—France, Calendar cheddar—Aust, Strezleki (blue vein)—Vic S 22.50/ L 39

Affogato; Amaretto, Vanilla bean ice cream, Espresso 19.5

Raspberry soufflé, raspberry sauce with vanilla ice cream & almond praline (made to order) 22

White chocolate & cardamon mousse, pistachio nuts, Turkish delight & orange syrup 16

Pavlova, vanilla cream, strawberries, raspberry & passionfruit 18

Chocolate & cherry ice cream bombe, rocky road & hot chocolate sauce 20

Rhubarb & apple crumble with caramel ice cream 18

Petit Fours

Walter’s rocky road 5    

Chocolate & raisin rum balls 3    

Turkish delight 3  

Amaretti biscuits 3     

Chocolate biscuit 3

No split bills during busy periods.  

A 15% surcharge applies on public holidays