Vaporetto Bar & Eatery Est. 2014

Spanner crab, Granny Smith, breakfast radish, mustard cress and Kewpie mayonnaise in a baby brioche milk bun

Croquettes of mussel, leek spring peas inspired by the classic dish 'Moules Frites' served with shoe string fries with rosemary salt, smoked chilli lemon aioli

(cow's milk Mozzarella with a pocket of fresh cream) with marinated heirloom tomatoes in raspberry chamomile vinegar, broad bean pea puree, dried black olives, basil and bruschetta

with baby beetroots three ways, blood orange, house made goat's milk ricotta, pickled pears, Florence fennel and river mint

with a salad of roasted cauliflower, pomegranate, freekeh, toasted almonds and spring onion, avocado, coriander and mint yoghurt

olive oregano tart with asparagus, Meredith Dairy soft goat's feta, heirloom radish, buckwheat, sugar snap peas, fermented black garlic, candied cumquats and purslane

a celebration of the abundance of Spring's first pleasures - Peas, broad beans, asparagus, zucchini and its blossom, samphire, sunflower seeds, Asiago cheese and aged balsamic vinegar

with heritage carrots, sweet onions, spring garlic, white wine sauce with parsley, golden puff pastry lid and a little bowl of minted peas with truffle butter

with Great Ocean Aylesbury duck, broad beans, yellow squash, walnut, rosemary truffled Pecorino crumb

in Parmesan parsley crumbs, sautéed mushrooms, tomato relish, crispy rosemary sage and lemon

seasonal cooking competition of 'Lamb' was Sunny Arora. Roasted lamb loin served pink with caramelised leek, young zucchini, snowpea, hazelnut Parmesan crumb and jus

36-hour slow cooked Rangers Valley beef brisket sandwich with Spanish onion, cumin spiced Gouda cheese, coriander mustard aioli, dill pickles, our own tomato ketchup, Gem lettuce shoestring fries

'Mac n Cheese' with Slipper lobster meat, chives chilli, lemon mascarpone cheese, hot crustacean oil, Parmesan crisps and Cyprian black volcanic sea salt

walnut, rosemary truffled Pecorino crumb with house made goat's milk ricotta

with peas, parsley, spring onion, celery hearts and barberry vinaigrette

raspberry, chive chamomile vinegar

milk berry crumb, chocolate fudge and salted caramel ice-cream

with a maple butter thyme sauce, chipotle pecan brittle and vanilla ice-cream

candied cumquat, nuts 'n' seeds, strawberries, fig quince paste and lavoche

Spanner crab, Granny Smith, breakfast radish, mustard cress and Kewpie mayonnaise in a baby brioche milk bun

Croquettes of mussel, leek & spring peas inspired by the classic dish 'Moules Frites' served with shoe string fries with rosemary salt, smoked chilli & lemon aioli

(cow's milk Mozzarella with a pocket of fresh cream) with marinated heirloom tomatoes in raspberry & chamomile vinegar, broad bean & pea puree, dried black olives, basil and bruschetta

with baby beetroots three ways, blood orange, house made goat's milk ricotta, pickled pears, Florence fennel and river mint

with a salad of roasted cauliflower, pomegranate, freekeh, toasted almonds and spring onion, avocado, coriander and mint yoghurt

olive & oregano tart with asparagus, Meredith Dairy soft goat's feta, heirloom radish, buckwheat, sugar snap peas, fermented black garlic, candied cumquats and purslane

a celebration of the abundance of Spring's first pleasures - Peas, broad beans, asparagus, zucchini and its blossom, samphire, sunflower seeds, Asiago cheese and aged balsamic vinegar

with heritage carrots, sweet onions, spring garlic, white wine sauce with parsley, golden puff pastry lid and a little bowl of minted peas with truffle butter

with Great Ocean Aylesbury duck, broad beans, yellow squash, walnut, rosemary & truffled Pecorino crumb

in Parmesan & parsley crumbs, sautéed mushrooms, tomato relish, crispy rosemary & sage and lemon

seasonal cooking competition of 'Lamb' was Sunny Arora. Roasted lamb loin served pink with caramelised leek, young zucchini, snowpea, hazelnut & Parmesan crumb and jus

36-hour slow cooked Rangers Valley beef brisket sandwich with Spanish onion, cumin spiced Gouda cheese, coriander mustard aioli, dill pickles, our own tomato ketchup, Gem lettuce & shoestring fries

'Mac n Cheese' with Slipper lobster meat, chives & chilli, lemon mascarpone cheese, hot crustacean oil, Parmesan crisps and Cyprian black volcanic sea salt

walnut, rosemary & truffled Pecorino crumb with house made goat's milk ricotta

with peas, parsley, spring onion, celery hearts and barberry vinaigrette

raspberry, chive & chamomile vinegar

milk berry crumb, chocolate fudge and salted caramel ice-cream

with a maple butter & thyme sauce, chipotle & pecan brittle and vanilla ice-cream

candied cumquat, nuts 'n' seeds, strawberries, fig & quince paste and lavoche