The food of Europe varies throughout the many regions due to its geography, climate and history.

Onda utilises the freshest, finest European, local and seasonal produce to bring you an exquisite, sophisticated and diverse menu.

ITALIAN OVEN BAKED BREAD 7
Warm Ciabatta with extra virgin olive oil and aged balsamic

GARLIC BREAD 8
Oven roasted garlic and fresh herb bread

OLIVES 9
Bowl of house marinated kalamata and stuffed queen olives

TAPAS

Semolina and smoked paprika squid with garlic aioli 16

Beef and almond meatballs with tomato relish and Pedro Ximenez reduction 16

Garlic and chilli prawns with spinach and spiced chickpeas 16

OYSTERS

Sydney Rock oysters
Natural with lemon ½ doz 19 doz 38
Tomato and basil consommé with Yarra Valley caviar ½ doz 22 doz 44
Sweet ginger and Grey Goose vodka granita ½ doz 22 doz 44
Braised green grape and tarragon verjuice reduction ½ doz 22 doz 44

Please note our oysters are determined by the best quality, origins may vary depending on seasonal availability.

ENTREES

Swiss brown mushroom, golden shallot and Heidi gruyere' tart with red coral courgette salad 18

Aromatic poached freshwater Yabbies with confit salmon and prawns with an orange and shaved fennel salad 26

Truffle and chilli scallops with cauliflower bavarois, sweet corn puree and crispy pancetta 26

Pumpkin ricotta and sage gnocchi finished with creamy four cheese sauce and pistachio gremolata 20

Seared beef carpaccio coated with pepper and thyme, finished with confit of baby beetroot puree, Parmesan and hazelnut oil 24

Madeira Marsala duck pate with tomato and basil jelly, star anise infused tomato chutney with cornichons and pickled spring onions 22

Seafood risotto with preserved lemon, mint and peas 26

MAINS

Pan fried Atlantic salmon on warm nicoise salad with scorched cherry tomato and balsamic sauce topped with a soft yolk quail egg 32

Lemon and chive crusted Hiromasa kingfish with tomato, braised leek, baby peas and a saffron and vongole summer broth 38

Pork cutlet and roasted pumpkin with a leatherwood honey and sage crispy crackling, candied apples and cranberry jus 34

Confit duck Maryland with potato, Parmesan and oregano gnocchi, baby carrots, spinach and caramelised blood orange sauce 38

Seafood risotto with preserved lemon, mint and peas 34

Aged Gippsland beef fillet on truffle potato puree with bone marrow dumplings and caramelised onion ragout 39

Lemon and thyme chicken breast with goats cheese, polenta, sweet potato, pine nut and spinach bake finished with port and thyme jus 34

Herb rubbed rack of lamb over potato gallette and creamed horseradish parsnip finished with a parsley and garlic sauce 42

SIDES AND SALADS

Rocket salad tossed with red wine poached pears, Roquefort blue, pinenuts and aged balsamic dressing 12

Mixed leaf salad with baby beetroot, goats cheese and verjuice vinaigrette 12

Buttered beans and broccolini with almonds 12

Crushed kipfler potatoes with crispy pancetta, preserved lemon and capers 12

VEGETARIAN MENU

Swiss brown mushroom, golden shallot and Heidi gruyere' tart with red coral courgette salad 18

Rocket salad tossed with red wine poached pears, Roquefort blue, pinenuts and aged balsamic dressing 14

Mixed leaf salad with baby beetroot, goats cheese and verjuice vinaigrette 14

Cauliflower bavarois with tomato, braised leek, baby peas and crispy Parmesan wafer 19

Pumpkin ricotta and sage gnocchi finished with creamy four cheese sauce and pistachio gremolata 18 28

Risotto of wild mushroom, pea, sage and Parmesan 22 32

Surcharge per person – Saturday $2.20 / Sunday $3.30 / Public Holiday $6.50