On Sunday 14th February we will be celebrating love in all its forms with a four course menu for Lunch from 12pm to 2.30 and Dinner from 6pm.(more…)
NV Ashton Hills Sparkling Rose,
Sourdough & Seaweed Crackers, Salmon Tartare
½ Dozen Oysters, 3 served Natural
3 Grilled with Spinach, Garlic & Parmesan
Garfish & Prawn Nori Rolls, Coriander, Ginger & Chilli
Lightly Deep Fried with Mirin & Soy
Sashimi Grade Yellow Fin Tuna, Anchovy
Tuna Belly Mayonnaise, Crisp Potato
Seared Bass Strait Scallops, Crème Fraiche & Chives,
Pea Croquettes & Broad Beans
Deep Fried Zucchini Flowers, Haloumi & Ricotta
Basil Pesto, Currants & Roasted Almonds
Quail Breast, Confit Leg
Beurre Bosc Pear, Black Olive Paste
Slow Roasted Ocean Trout
Cauliflower Cream, Seafood Salad, Parsley Sauce
Lebanese Snapper Fillet, Sumac Braised Silverbeet,
Caramelized Onion, Coriander, Pine Nuts, Currants & Tahini
Rock Flathead, Roasted Beetroot
Horseradish Crème Fraiche
Port Phillip Bay Garfish, Balsamic Baby Caper
Potato, Cold Pressed Lemon Oil
Rare Roasted Duck Breast, Swiss Chard
Sweet Potato, Pickled Cherries
Grilled Cape Grim Eye Fillet, Medium rare,
Pommes Anna, Horseradish & Mustard Relish
Preserved Lemon Ice Cream, Shortbread Crumb
Italian Meringue, Lemon Curd & Fresh Raspberries
$125 per person with a glass of bubbles and four courses.
Book online now or call 9866 3566.
Join us at Bacash on Mother’s Day, Sunday 13 May for a relaxed lunch and dinner.
We will be open from 12pmt to 3pm for lunch and from 6pm for dinner.
Adults – $95 per person
Children under 12 -$40 per child
Book online now or call 03 9866 3566
A Bacash Gift Card makes for a great experience for mum to enjoy at any time.
Give her the gift of an evening at Bacash, where she can experience Melbourne’s finest seafood, spectacular wine and unrivalled service.
Simply choose your voucher value here and receive the certificate today.
Join us on Wednesday, 14 February with your loved ones for a special four-course set menu.
$120 per person
For reservations, please call (03) 9866 3566 or book online now.
Complimentary glass of Kreglinger Sparkling Rosé
Salmon & Crème Fraiche Mousse Gougere
½ Dozen Coffin Bay Pacific Oysters, 3 served Natural, 3 Grilled with Spinach, Garlic & Parmesan
Char-Grilled Baby Calamari, Pickled Fennel, Smoked Paprika & Saffron Aioli
Tartlet of Hand Picked Spanner Crab, Miso Custard Shiso & Yarra Valley Salmon Roe
Carpaccio of Atlantic Salmon, Ginger, Avocado & Wasabi Mousse, White Soy & Yuzu
Seared Bass Strait Scallops, Spring Peas, Ham Croquettes, Lemon Crème Fraiche
Asparagus, Quails Egg, Pickled Red onion Coats Curd, Rocket Cream & Sesame
Grilled Quail Breast, Spiced Quail Pie, Lubna, Pomegranate and Radish Salad
Slow Roasted Atlantic Salmon, Cauliflower Cream, Seafood Salad, Parsley Sauce
Lebanese Snapper Fillet, Sumac Braised Silverbeet, Caramelized Onion, Coriander, Pine Nuts, Currants & Tahini
Grilled Fillet of John Dory, Corn, Fondant Potato, Scallops, Capers & Fresh Herbs
Rare Roasted Duck Breast, Confit Duck Leg, Pumpkin Puree, Pickled Cherries, Pepitas
Grilled Cape Grim Eye Fillet, served medium-rare Potato Puree, Oyster Mushroom, Braised Beef Cheek
Deep Fried Zucchini Flowers, Haloumi & Ricotta, Basil Pesto, Currants & Roasted Almonds
Meringue, Mascarpone Cream, Raspberry
Passionfruit, Lemon Verbena Ice Cream
Established in 2011, Corofin is the new home for ex-Jackson Estate winesmith Mike Paterson and his partner Anna, until recently GM at TerraVin. At this early juncture, while Mike is contracted to another project and Anna busy raising the couple’s two young daughters, Corofin craft two (soon to be three) single-vineyard Pinot Noirs, each in tiny 100-150-case lots. You can read about two of these “pretty special Marlborough sites” below (the third being the Weavers’ ‘Waihopi Slopes’ at Churton). Not too far down the line we’ll see a little Chardonnay as well. For the time being the wines are made out of temporary digs at Fromm.
Having spent the majority of their working years in and about Marlborough, Mike and Anna have no doubt regarding the potential of their adopted region, and were well placed to approach their first choice of vineyards. Indeed, Paterson’s selection of sites reflects both a winemaker’s enthusiasm for Marlborough’s Southern Valley hillside vineyards plus the dedication of certain grape growers whose vineyards he believes ‘act as a beacon of Marlborough individuality’. Not by accident do these growers focus on organic and/or biodynamic principles. In addition, Paterson’s artisanal approach in the winery does the necessary justice to each site; hand-harvesting and sorting, whole berry/cluster ferments, fermentation with indigenous yeast, no fining nor filtration and zero new wood, with the wines raised in 2-4 year old barrels.
In a region where for much of the time money talks and terroir walks, Corofin’s 2013s show that great, singular terroir is thriving in Marlborough (a cliché that has sometimes hit troubled waters in its journey across the ditch). Paterson goes one step further in demonstrating that precocious, ripe Marlborough Pinot can be made without confected fruit, nor winemaking artefact—Paterson’s are beautifully aromatic, detailed and sculpted Pinot Noir, which combine the best of all worlds: finesse, freshness, terroir transparency. We can already tell you he’s got a similar way with Chardonnay. The wines have the aromatic prowess and elegant texture that will appeal to Burgundy fanatics, but also youthful generosity and reasonable price tag; qualities all Pinot lovers can get behind. In short, we’re delighted to be working with this talented and classy young project.
Join Fiona Bacash and Mike Patterson winemaker and owner of Corofin on
Wednesday 15th February for a 7.30 Start
Places are limited
5 Courses with matched wines
$135 per head