Horn & Hoof

First a Culinary Review: Foods of the Forests

The idea behind Horn and Hoof Restaurant is to bring the foods and the cooking methods of our forefathers to the table. We have all seen pictures of the feast halls of royalty, but what exactly was on those tables?? When the royals ate out at a restaurant, what was the fare??? What did the upper classes of Europe eat daily? We are glad you asked and came here to find out! Over 100 years ago, the hunters would go into the forest for ducks, boars and/or deer. Others would gather mushrooms, herbs, and forest spices. In the village or castle most water came from local rivers or wells and was not fit for drinking. So, it had to be purified some way for human consumption. Usually that was by boiling it, freezing it, making spirits, beer, or wine out of it. At the Horn and Hoof, we follow traditional ways of food preparation. To bring back the authentic flavours of the foods we love to eat. It is our belief that using these time proven methods, brings a more realistic taste, enhancing the innate flavours of the ingredients and making it much more authentic. And In the words of one of our customers: – "This tastes like Real Food" . We hope you will enjoy our menu and hope to see you again soon to try other menu items or a special degustation. As examples

• All Sauces are Made on Site and are Mixed with Wines, Brandies, Whiskies, or Vodkas. (No Water Shall Touch Our Sauces)

• Mushrooms are Only Cooked in Wines, Which Pulls Out the Finer Flavours

• Vegetables are Enhanced with Herbs and Flambeed with Brandy

• Crepes

  the flour mixture has either wine/vodka added to it instead of water, this evaporates faster than water when cooking, resulting in millions of little air pockets within making it lighter, fluffier, and more flavoursome

• Bread

  Dark ryes are made with stout or black beers, while the lighter breads are made with the lighter lagers

• Meats

  All our meat arrives as a single large piece from which we carve up the serving pieces, As we carver up the meats, they are washed in wine to remove any contaminants and then marinaded prior to any cooking

• Soups

  these are made seasonally for our special degustation menus and can take up to 3 days to prepare. Water for soup is frozen and left to melt, this way ensures any impurities are removed, the bottom 20% is discarded and only the remaining top 80% is used. This is to copy the winter European soups when icicles or snow was used, and no running water was available

Entrée

• Roulettes

  Chicken and spinach roulettes with ricotta, basil & bearnaise sauce. Experience a symphony of flavours with our delectable Chicken and Spinach Roulettes with Ricotta and Basil. Succulent chicken breast is masterfully rolled around a sumptuous filling of creamy ricotta cheese and basil, creating a harmonious marriage of taste and texture. Each bite unveils the delightful combination of tender chicken, velvety ricotta, and the invigorating essence of basil. Served with finesse and accompanied by a bearnaise sauce, this dish is a true testament to culinary artistry. Delight your senses and indulge in the rich, savory flavours of our Chicken and Spinach Roulettes with Ricotta and Basil, a culinary masterpiece that will leave you craving more

• Blue Boat

  Enjoy a generous portion of grilled eggplant topped with a medley of wild mushrooms, tomatoes, leeks, capsicum, and a blend of forest herbs. Enhance the flavours with truffled cheese and a drizzle of exquisite black truffle oil. Alternatively, for a delightful vegan option, simply omit the cheese. Experience a unique burst of flavours in this eggplant surfboard, a rare treat that is difficult to come by in other vegetable dishes. Did you know that eggplants are commonly used in European cuisine and are sometimes referred to as "bluey" in certain regions? Indulge in this mouth-watering creation for a truly exceptional dining experience

• Wild Allsorts

  To offer a diverse range of meat dishes on the entrée menu, Chef Elena, decided to present a delectable combination of pan-fried meats, accompanied by baby tomatoes and a luscious pomegranate sauce, all garnished with a medley of aromatic herbs. With great precision, Chef Elena roasts the marinated meats to perfection, resulting in a culinary masterpiece that would delight any meat lover. The harmonious blend of premium venison, boar, tenderloin, and duck, along with the tender baby tomatoes and the enticing pomegranate sauce, created a truly remarkable flavour experience. This exceptional dish, named "Bellissima," is a testament to Chef Elena's expertise and passion for culinary excellence

• Arctic Salad

  Winter 2023 recipe. Indulge in a delectable dish featuring velvety garlic prawns, complemented by our house-cured salmon, and accompanied by dollops of parsnip puree, crisp salad leaves, and a tantalizing dressing. Immerse yourself in the bountiful rivers of the coastal forest, teeming with an array of fish species, some of which thrive exclusively in untouched regions. While salmon can be found in Europe and Australia, prawns are a rare delicacy in the frozen northern forests, sourced from the icy waters of the Arctic Sea during a short fishing season. To infuse this dish with an authentic touch from the cold lands, we incorporate parsnips. These root vegetables are traditionally planted in the vegetable beds of villagers residing in the forest before the onset of winter freeze. As the snow melts and spring emerges, the parsnips come to life, imparting a distinctive and flavourful essence to the overall ensemble

• Forest Shrooms

  Mushroom Julienne/Gratin - A delightful medley of porcini, enoki, and flat mushrooms, complemented by the creamy richness of truffled cheese and a drizzle of black truffle oil. For centuries, forest mushrooms have served as a cherished culinary tradition among Eastern Europeans, predating even the earliest human ancestors to walk on two legs. Even today, in numerous cities and villages across Europe, resolute individuals rise before dawn, braving the cold and frost-kissed forests to gather mushrooms. With baskets laden with their treasures, they return to sell these prized delicacies to busy commuters on their way to work. Here in Melbourne, we embark on our own mushroom-hunting expedition, scouring the wholesale markets in search of the freshest and finest mushrooms available. Drawing inspiration from age-old forest recipes passed down from generation to generation, we combine these exquisite fungi with the finest wines, aromatic herbs, and garlic, creating a culinary experience steeped in tradition and flavour. By removing the cheese, we are proud to offer a vegan-friendly version of this dish, allowing all to indulge in the earthly delights of our mushroom julienne/gratin

Main Course

• Hanging Tenderloin

  (250 grams of beef tenderloin), creamy cauliflower puree, glazed baby tomatoes, green leaves with a madeira sauce. Indulge in the exquisite taste of hanging tenderloin, a delightful combination of succulent beef tenderloin and flavourful rib-eye steak. This cut is obtained from the lower belly region, offering exceptional tenderness and a rich beefy essence. Unlike the plentiful sirloin steaks, T-bone steaks, and filet mignon available from each cow, there is only a single hanging tenderloin. Its rarity makes it a precious find on restaurant menus, as acquiring ten hanger steaks would require sourcing from ten different cows

• Lamb Backstrap

  The tastiest cut with hemp seeds, pomegranate molasses, & pumpkin, green leaves & glazed tomatoes. Indulge in our exquisite Horn and Hoof specialty, which has been a cherished staple among Aussie squatters for centuries. We have taken this timeless dish to new heights by infusing it with hemp seeds, pomegranate, and pumpkin, resulting in flavours that pay homage to the rich traditions of ancient cuisine. Immerse yourself in this extraordinary and enticing delicacy, ensuring you do not overlook this truly one-of-a-kind culinary experience!

• Chicken Breast

  With buttered carrots, puree of creamy potatoes & cheesy garlic sauce. Embark on an extraordinary culinary journey with Elena's artistry. Experience a dish that pays homage to a cherished ancient recipe. Each delightful bite will elevate your taste buds as you relish the harmonious combination of buttered carrots, velvety potato puree, and a luscious, cheesy garlic sauce. This sensory masterpiece will leave you longing for a spoon to savour every exquisite drop. Join us in this gastronomic adventure and immerse yourself in the symphony of nature's abundant flavours on your plate

• Back in Black with Caviar

  Black cod (AKA Sablefish) with blistered cherry tomatoes, cubes of zucchini, capers, crab chowder style sauce. And red caviar on top. "Treat yourself to the extraordinary masterpiece of our culinary expertise - a true gem among whitefish dishes. This exquisite creation never fails to captivate newcomers with its velvety texture and delicate flavours. Bursting with omega-3 oil, Sablefish mature in the depths of 150 to 1500 meters. Do not be fooled by its exceptional attributes; this sustainable Alaskan fishery treasure is not only environmentally conscious but also a pure delight for the senses. Prepare to be amazed by the explosion of taste and the awakening of curiosity with each and every bite

House Specialities

With a wealth of culinary inspiration at our fingertips, Horn and Hoof has expanded the menu to include a selection of recipes sourced from olde Europe dating back to before the 1800s. Under the guidance of Elena, these dishes are crafted using a unique blend of ingredients and prepared in a style that stays true to traditional methods. The resulting offerings are a departure from the ordinary fare found on most restaurant menus

• Suckling Pig

  (Preparation time 30 min). Suckling pigs bred exclusively for Horn and Hoof Restaurant. These little porkers are bred from the descendants of the Tamworth breed that came over on the first fleet to Australia. They are free farmed on the rolling plains near Strathalbyn in South Australia by a retired SAS serviceman and his family. They have a unique flavour (it really is a delicacy), slow cooked over 8 hours, served with pickles and potatoes

• Wild Venison

  Sweet cherry tomatoes, caramelised baby carrots, green leaves & cherry sauce. There exists a distinct preference among royalty for consuming deer instead of cows, and it is not without reason. It is truly challenging to come across a more exquisite portion of meat than the backstrap of wild venison. To ensure the utmost quality, we meticulously acquire our animals from the untamed forests of Southern Austr hnbalia. Prepared to perfection, our venison is served cooked to a delightful medium-rare. As a finishing touch, it is accompanied by our signature in-house cherry sauce, enhancing its flavours, and adding a touch of elegance to each bite

• Wild Boar

  Slow Cooked, with sweet beetroot and prune sauce, bulgur, glazed baby tomatoes & green leaves. Inspired by Asterix and Obelix, our captivating culinary delight features boars sourced from the western region of Cobar in New South Wales, nearly 1000km northwest of Sydney. To overcome the challenge of boar meat's leanness and potential dryness, we employ a slow cooking method at a gentle temperature of 125°C. A medley of aromatic herbs, fruits/vegetables, and chicken skins is used to keep the boar moist during the cooking process. The addition of prunes and red wine further enhances the flavours. The result is a tender, pulled-pork-like texture that offers a delightful dining experience. Accompanied by a delicious beetroot and prune sauce, this exceptional dish brings out the full flavour profile of the boar meat

• Forest Duck Legs

  Marinaded in coffee/brandy, served with grilled asparagus, and a greeny apple & cardamon sauce. Throughout history, ducks have been the primary choice of wild fowl sought after by villagers, farmers, and people from all walks of life as a source of nourishment. However, in today's culinary landscape, chicken has taken centre stage, relegating duck to a specialty dish, and the once-prized skill of preparing duck has been largely forgotten. At Horn & Hoof, we aim to revive the art of duck preparation. Our approach involves taking succulent duck legs and immersing them in a marinade of coffee and Australian-style cognac. These marinated legs are then skilfully grilled to perfection and served in the traditional forest-inspired manner, accompanied by a delectable sauce made from green apple and cardamom

• Emu: the Other Red Meat

  Emu fan-fillet steaks, served with pear mostarda, forbidden black rice and madeira sauce & blackcurrant sauce. Emu meat offers the same taste, colour, and texture as grass-fed lean beef, but with significantly lower cholesterol, fat, and calories. Its darker red hue and double the iron content make it a nutritious choice, packed with minerals and trace elements, while being virtually fat-free. Our customers have raved about its exceptional flavour. Served medium rare straight from the grill, you can savour its natural goodness. Now, let's dive into Mostarda—a delightful condiment made by combining pears, black mustard seeds, saffron, mustard oil, and a touch of cognac. It adds a perfect balance of sweetness and tanginess, elevating the flavours of various dishes

• Alpaca Boneless Shanks

  With lentils, roasted capsicum, green leaves & creamy sauce. We've taken care of the heavy lifting so you can enjoy the delightful results. Our slow-cooked shanks have undergone a meticulous process of tenderization and bone removal, resulting in a truly remarkable dish. Sourced from Mount Compass in South Australia, these Alpaca shanks boast a darker, denser, and sweeter meat profile when compared to lamb. Slow cooked for a remarkable 9 hours, they are paired with our unique blend of lentils and goji berries, and topped with our special Horn & Hoof sauce, a recipe exclusively crafted by us

Additional / Sides

• Vegetable Medley DelightAUD 18.00

  Experience the perfect blend of seasonal vegetables, handpicked fresh from local markets, delicately roasted in our ovens with a medley of aromatic herbs. Just before serving, we add a touch of culinary flair by flambeeing the veggies, resulting in a tantalizing dish. To elevate the flavours, we crown this creation with a drizzle of tangy apple-cider dressing

Dessert

• Choc–Cherry Bombe

  Let's us seduce you with this dessert. Take deep dark chocolate and layer it over a cherry gel. Inside this gel, you envelope a cherry mousse bombe and you have a devilish take on an Angelic treat. Come take our Cherry, we dare you! Seduction has never tasted this good!

• Winter is Coming

  Crepes with apple & cinnamon stuffing & caramel drops. Indulge in the timeless delight of our Apple and Cinnamon Stuffed Crepes with Caramel Drops. As winter approaches, we pay homage to this beloved classic. Savory style crepes envelop a delectable filling of tender apple slices infused with aromatic cinnamon. With each bite, you'll experience the perfect harmony of flavours, while the caramel drops add a touch of indulgence. Join us in celebrating the season with this historic favourite, a culinary delight that will warm your heart and satisfy your cravings. The perfect end to any dinner

• Gorgonzola Ice-Cream

  Gorgonzola blue cheese ice-cream with fruits. Savour the exquisite combination of flavours with our Gorgonzola Blue Cheese Ice Cream with Fruits. This creamy and tangy masterpiece is a treat for blue cheese enthusiasts. Indulge in the delightful balance of richness and mellowness with every spoonful. Served alongside crispy fruit chips or refreshing melon balls, this dessert is a celebration of contrasting textures and harmonious taste. Experience the best of both worlds and relish the extraordinary fusion of Gorgonzola Blue Cheese Ice Cream with Fruits, a truly unique dessert experience. The only logical replacement of a cheese and fruit platter

• Soup aux Cezises

  Hot Cherry Dessert broth! Cherries, port wine, citrus zests & cinnamon with creamy golden bites! Experience the comforting delight of our Hot Cezises's Soup. This soul-warming creation combines the luscious flavours of wild cherries with a steaming broth that gently awakens your senses. The succulent cherries bring a natural sweetness, creating a delightful interplay of flavours. Infused with port wine and carefully selected spices, this robust broth offers depth and richness. Indulge in each spoonful of this comforting soup, savouring its soothing embrace for an unforgettable experience. An unmissable treat!