STARTERS

  • Southern fried chicken ribs
  • 2.5EA
  • (min 3) tabasco aioli
  • SPANISH ORTIZ ANCHOVIES ON GRILLED BAGUETTE
  • 4 ea
  • spiced tomato chutney, preserved lemon & wild pepper
  • COFFIN BAY OYSTERS
  • 3.5EA
  • grilled pineapple salsa
  • CRISPY FRIED SCHOOL PRAWNS
  • 9
  • szechaun pepper, sea salt, chives & lime
  • FISH TACOS
  • 6EA
  • spiced rockling on soft corn tortillas, charred tomato salsa, avocado & shredded lettuce

entree

  • Steamed mussels
  • 21
  • smoked chilli broth, slow grilled corn, coriander & lime butter
  • GRILLED OCTOPUS VERACRUZANO
  • 19
  • sweet peppers, olives, capers, baby tomatoes, parsley & sauce verde
  • Spicy fried calamari
  • 23
  • chile de arbol hot sauce, fire roasted peppers, chorizo & garlic aioli
  • KING PRAWN TOSTADAS
  • 22
  • guajillo chilli, avocado, tomato, chipotle aioli & tortilla chips
  • Mixed mushroom & goat cheese empanadas
  • 22
  • smoked tomato,spicy avocado & blue corn chips
  • BEER BATTERED ZUCCHINI FLOWERS
  • 22
  • stuffed with ricotta over black bean salsa
  • CRISPY FRIED DUCK LEG
  • 21
  • honey mustard glaze & South Carolina coleslaw
  • Charcuterie Board
  • 28
  • selection of cured meats, pate & house made accompaniments

dinner set menu

  • Your choice from the following menu selection
  • 2 course 62 per person
    3 course 75 per person
  • ENTREE
  • Steamed mussels
    Fried Calamari
    Grilled octopus veracruzano
    Angus steak tartare
    Roasted beetroot salad
  • MAIN
  • Tasmanian salmon
    Grilled free range chicken
    Grilled angus porterhouse
    David Blackmore wagyu bolognese
    Porcini laganelle pasta
  • DESSERT
  • Artisanal cheese selection seasonal garnishes & crusty bread
    Vanilla bean creme brulee
    Michel Cluizel 'Los ancones' chocolate molten cake

sides

  • ROCKET, AGED CHEDDAR, TORTILLA CHIPS & LIME VINAIGRETTE
  • 9
  • Pomme frites, aioli & spicy ketchup
  • 8
  • Roasted beetroot, local goats cheese, cumin & maple vinaigrette
  • 9

main course

  • Tasmanian salmon
  • 39
  • miso marinade, black rice, stir fried choi sum, coconut & kaffir lime broth
  • Seafood stew
  • 36
  • chorizo sausage, prawns, mussels, fresh fish & calamari with roasted capsicum, cherry tomatoes, leeks & white wine fumet
  • MORTON BAY BUG TAILS
  • 36
  • over tagliatelle with smoked bacon, chilli, garlic, parsley & tomato capsicum broth
  • DAVID BLACKMORE WAGYU BOLOGNESE
  • 28


  • over fettucine with fresh chilli & reggiano
  • PORCINI LAGANELLE PASTA
  • 27
  • sauteed mushrooms, garlic, red chilli, parsley & reggiano
  • GRILLED FREE RANGE CHICKEN
  • 37
  •  chipotle BBQ sauce, Texas potato salad, bacon & brown sugar vinaigrette
  • MESQUITE SMOKED DUCK BREAST
  • 40
  • sweet potato puree, kale, brown mushrooms, apricot & almond chutney
    •  
  • rangers valley angus rump
  • 35
  • (250g) creamy mashed potatoes, garlic spinach & demi glace
  • GRILLED CERTIFIED ANGUS PORTERHOUSE (300g)
  • 40
  • crispy oyster mushrooms, smoked salt, 10 year old balsamic & rocket shoots
  • GRILLED ANGUS CHEESEBURGER
  • 23
  • lettuce, tomato, onion, cheddar, mayo & pomme frites

dessert

  • BAKED APPLE CRUMBLE
  • 12
  • calvados caramel & creme fraiche
  • BREAD & BUTTER PUDDING
  • 10
  • French vanilla ice cream
  • Banana cream pie
  • 16
  • graham cracker crust, white chocolate custard, banana brulee & toasted meringue
  • Vanilla bean crème brûlée
  • 14
  • fresh strawberries
  • MICHEL CLUIZEL 'LOS ANCONES' chocolate molten cake
  • 18
  • treacle nut brittle ice cream & spice poached pears
  • Trio of sorbets & ice creams
  • 12
  • daily assortment
  • Cheese board
  • 24
  • seansonal garnishes & crusty bread
  • House made chocolates & biscotti
  • 2EA

FOG | BAR & RESTAURANT | 142 GREVILLE STREET, PRAHRAN, VIC 3181

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