Menu

- Portuguese Origins - Local produce - French techniques -

bibo Signature Chef’s Share Menu – 75 pp

Smoked mackerel pâté

Bacalhau croquette + paprika + aioli

Scallops + parsnip + mushroom + balsamic

Flambé chorizo

Beef eye fillet + celeriac + Madeira sauce

Brussels sprouts + carrot + buttermilk

Potato mash

– add cheese course 12 pp –

Bolo de bolacha

A La Carte Menu

Snacks.

Mixed olives 9
Grandma’s bread 6
Smoked mackerel pâté 13
Bacalhau croquette 6 each
Mushroom rissois 5 each
Polenta chips + paprika 10
Flambé chorizo 15.50
Cured meat selection + pickles 29

Share plates.

Pipis à Bulhão pato 24
Piri Piri aubergine + burrata + coriander 24
Scallops + parsnip + mushroom + balsamic 29
Lemon crusted barramundi + zucchini + black olive 39
Piri Piri spatchcock + mustard green + sweet potato 39
Beef eye fillet + celeriac + Madeira sauce 44

Side dishes.

Fennel + pear + mint 15
Brussels sprouts + carrot + buttermilk 19
Potato mash 15

Cheese – 14 each/36 for three.

Holy Goat ‘La Luna’, Soft (Goat) Castlemaine, VIC
Comté AOP, Semi Hard (Cow) Franche-Comté, France
Bleu d’Auvergne AOC, Blue (Cow) Auvergne, France

Dessert.

Molotof + raspberry + peach + almond 14
Sweet Belem Portuguese tart + cinnamon 11
Bolo de bolacha 14
Chocolate fondant + hazelnut + cocoa nibs 16