A La Carte Menu

The Tender Trap is paving new ground with a menu where seasonality and supreme provenance are the prevailing watchwords in this East Doncaster Restaurant. Best described as modern, contemporary dining, the menu is littered with refreshingly experimental touches to really awaken the imagination and palate. Food of this pedigree is rare. The Tender Trap prides itself in using seasonal ingredients from Australia – the finest meats, seafood, vegetables and herbs sourced from local waters, pastures and gardens. Service is efficient, friendly and knowledgeable, never intrusive. More Recently the restaurant has been recognised in the 2010, 2011, 2012, 2013, 2014 & 2015 edition’s of “The Age Good Food Guide”.

goodfood

Entrée

Sardine Fillets, Green Olive, Burnt Lemon, Tomato, Macadamia Nut Praline

$18

Twice Baked Zucchini & Cheese Soufflé, Burnt Peppers, Whipped Chèvre

$18

Local Mussels, Tomato & Chilli Soffrito, Chorizo, Chickpea, Lemon Pangrattato

$18

Seared Scallops, Green Pea & Mint Fritter, Fresh Fig, Filo Shards

$19

Beef Carpaccio, Tuna Tonnato, Pickled Cucumber, Olive Tapenade, Anchovies

$19

Calamari, Citrus Farro, Watermelon, Pancetta, Smoked Chilli Aioli

$19

Cold Pressed Rabbit & Duck Terrine, Pedro Soaked Dates, Spiced Nuts

$18

Gin and Juniper Cured Salmon, Tomato Gazpacho, Yarra Valley Roe, Basil Gel

$18

Flash Fried Quail, Spiced Quince, Endive Leaf, Carame1ised peanuts

$19

Coal Roasted Octopus, Mint Mojo, Chilli, Caramelised Pork, Pineapple Chips

$19

Main

Pumpkin & Sweet Potato Risotto, Smoked Pepitas, Honey Mascarpone

$32

Rigatoni, Slow Roasted Goat, Spinach, Shallots & Grana Padano

$34

Seafood Bouillabaisse Spaghettini, Dehydrated Olive, Gremolata Crumb

$36

Lemon & Thyme Confit Chicken, Creamed Silver Beet, Black Rice, Pine Nuts

$38

Lamb Rack, Pressed Neck & Caramelised Onion, Parsnip Puree, Mushrooms

$39

Cider Braised Pork Jowl, Fennel Puree, Calvados, Black Pudding Croquette

$40

Duck Breast, Burnt Carrot, Puffed Rice, Charred Baby Leek, Cumquats

$41

Eye Fillet, Beetroot Chutney, Parsley Puree, Parisienne Gnocchi, Gorgonzola

$42

To Share

1Kg Rib Eye Steak with Accompanying Condiments

$110

Roasted Lamb Saddle, Mint and Potato Ecrassè, Beetroot Chutney

$74

Paella – Served with a selection of meat & seafood

$78

Sides

Warm Beans, Garlic, Chilli & Almond

Roquette, Pear, Honey & Pecorino

Vine Tomato, Basil, Bread, Shallot, Fig Balsamic

Thick Cut Chips Rosemary, olive and Oregano

Lebanese Cucumber, Mint, Yoghurt, Egg, Crostini

Dessert

Ricotta Donuts, Saffron Honey, Crushed Pistachios, Baklava Ice Cream

$17

White Chocolate Aero, Lemon Sponge, Thyme Meringue, Pavlova Parfait

$17

Truffle & Chestnut Tiramisu with Chocolate Soil & Espresso Ice Cream

$17

Strawberry Semi Freddo, Rhubarb, Cucumber Candy, Bitters Consommè

$17

Chocolate Mousse Eton Mess, Coconut Macaroon, Beetroot Textures

$17

Cheese

Brique d’Affinois Washed, white rind; mild, silky texture (France)

$14/60g

Cabot Clothbound Cheddar Hard, crumbly texture (USA)

$14/60g

Blue de Laqueuille Creamy, well developed blue mould (France)

$14/60g

Queso Traditional Manchego Firm bodied Sheep’s milk cheese (Spain)

$14/60g

Yarra Valley Dairy Yering Fluffy white rind, glossy, butter texture (Australia)

$14/60g

To Drink

2015 Foxeys Hangout ‘Late Harvest’ Pinot Gris (Mornington, VIC)

$12

2013 Torbreck ‘The Bothie’ Frontignac (Barossa Valley, SA)

$10

NV Pfeiffer Wines ‘Classic’ Topaque (Rutherglen, VIC)

$12

NV Pfeiffer Wines ‘Classic’ Muscat (Rutherglen, VIC)

$12

NV Morris ‘Grand’ Tokay (Rutherglen, VIC)

$16

NV Morris ‘Grand’ Muscat (Rutherglen, VIC)

$16

NV Ramos Pinto ‘La Grima’ White Port (Portugal)

$12

1996 Burmester ‘Colheita’ Vintage Port (Portugal)

$14

NV Cardenal Cisneros Pedro Ximenez (Jeréz, Spain)

$14

It is the policy of the restaurant to not serve cakes/desserts from out sourced locations. To discuss further options on special occasions please feel free to contact the restaurant and we will endeavour to cater to your needs.

Whilst making a reservation we would encourage you to inform us of any dietary requirements you may have, so we can best cater to your needs.

Group Bookings

The Tender Trap is happy to accept large group bookings, however the a la carte menu is not available to bookings of 12 or more persons. For large group bookings please refer to the events page where you can locate our set menu options which have been designed to suit such occasions.