Menu

- Portuguese Origins - Local produce - French techniques -

 

bibo Signature Chef’s Share Menu – 75 pp

Smoked mackerel pâté

Bacalhau croquette + paprika + aioli

Scallops + broad beans + peas + rice

Flambé chorizo

Beef cheek + borlotti beans + migas + pine nuts

Cauliflower + Queso de Cabra + rosemary

Mignonette lettuce + shallot + maple

– add cheese course 12 pp –

Chocolate pavlova + dulce de leche + almond

A La Carte Menu

Snacks.

Mixed olives 9
Grandma’s bread 6
Smoked mackerel pâté 13
Sardine + hazelnut + balsamic 12
Polenta chips + paprika 10
Mushroom rissois 6 each
Bacalhau croquette 6 each
Flambé chorizo 15

Share plates.

Hiramasa Kingfish + orange + lemon balm 28
Steak tartare + parmesan + black olive 24
Butternut pumpkin + goat’s cheese + chestnut 24
Scallops + broad bean + peas + rice 29
King salmon + carrot + leek + white wine 39
Piri Piri spatchcock + mustard green + sweet potato 39
Beef cheek + borlotti beans + migas + pine nuts 39

Side dishes.

Mignonette lettuce + shallot + maple 10
Kohlrabi + manchego + almond 16
Brussels sprouts + carrot + buttermilk 19
Cauliflower + Queso de Cabra + rosemary 18

Cheese – 14 each/36 for three.

Holy Goat ‘La Luna’, Soft (Goat) Castlemaine, VIC
The Pines, Brie Triple cream (Cow) Kiama, NSW
Manchego DOP, Hard (Sheep) Basque La Mancha, Spain
Comté AOP, Semi Hard (Cow) Franche-Comté, France
Bleu d’Auvergne AOC, Blue (Cow) Auvergne, France

Dessert.

Fig tart + lemon + finger lime 15
Sweet Belem Portuguese tart + cinnamon 11
Chocolate pavlova + dulce de leche + almond 15
Pumpkin fondant + crème fraiche + ginger 15