EAT

Owner Tom and Chef Sam are all about creating inviting spaces that become backdrops to their diners’ lives and this pared-back bistro/wine bar’s approach is no exception.

Earl serves as a canvas for produce-driven dishes to offbeat diners geared towards great wine and conversation, synonymous with the flavour, energy and relaxed vibe inspired by the coastal European culture.

Our food philosophy is to take simple and traditional dishes and execute them using exceptional ingredients, whilst having some fun. This presents a skillful yet still unpretentious blend of cuisines and ideas. 

 

LUNCH


SHARE

LOCAL BREADS
ROAST GARLIC, OLIVEs,
SMOKED BUTTER & OLIVE OIL
12

croquetta’s
Taleggio, aioli
14

CHICKEN WINGS
black garlic aioli
16

meatballs
tomato sugo,herb pesto
16

HEIRLOOM BEETROOTS
MASCARPONE BUTTER, TURNIPS,
SABA & FLATBREAD
18

BUFFALO MOZZARELLA TOAST
PRESERVED LEMON CREAM & HERBS
18

SALMON GRAVLAX
SPRING CRUDITéS, TAHINA,
SALSA VERDE & LAVOSH

22

Antipasti
cured meat, cheese, pickles,
smoked yoghurt, house made
bread & crackers

28

SALAD BAR

spring green leaves
grilled green beans, kale,
green goddess dressing &
buckwheat almond crunch

18

grain bowl
grilled zucchini, buffalo
mozzarella, chickpea,
white radish & vinaigrette

18

CHEF’S CHOICE
ASK YOUR WAITSTAFF
FOR TODAY’S CREATION

18


ADD PROTEINS –

SLOW COOKED LAMB
SMOKED YOGHURT
10

Chicken Breast
Rocket pesto
10

Akaroa salmon
Tahini, salsa verde
10

BISTRO CLASSICS

fettuccine all’amatriciana
tomato, garlic, pancetta & pecorino
22

EARL OF BURGER
150GM ANGUS BEEF, ONIONS, MUSTARD MAYO, PICKLES, KETCHUP, POTATO SKINS
24

pork belly
eggplant, pepperonata, truffle cream, herbs
26

Cafe Steak
spring greens, salsa verde & pan sauce
28

Market Fish
puttanesca, olive, caper & greens
28


SIDES

Table salad
10

House cut chips
aioli
12


SWEET

mille-feuille
chocolate cremeux, coffee, marscarpone & candied hazelnut
16

semifreddo
pine nut, amaretto, strawberry & basil
16

Affogato
10
+ liqueur of choice
6

Daily cheese
condiments & cracker bread
8 per person

 

Dinner


HORS D'OEUVRES

LOCAL BREADS
COMPLIMENTARY

+ ADD WARM HOUSE OLIVES, WHITE ANCHOVIES OR CONFIT GARLIC
4

– ALL 4 Each –

prawn involtini
Creme fraiche, grapefruit, chilli

salmon gravlax
rye toast, tahina

prosciutto
melon

croqueta
taleggio, aioli

crostini
eggplant pepperonata

chicken wing
black garlic aioli

SHARE

MEATBALLS
tomato sugo, herb pesto
16

Heirloom Beetroots
mascarpone butter, turnips,
saba & flatbread

18

buffalo mozzarella crostino
preserved lemon cream & herbs
18

fish crudo
cucumber granita, nori,
ouzo lemon, chilli & dill

22

Charcuterie
cured meat, lavosh, bread,
house pickles & smoked yoghurt

22

Grilled octopus
flavours of puttanesca,
white anchovy

22

pasta

fettuccine
red sauce & ricotta
20
+ Meatballs
6

HOUSE MADE PASTA
Chefs’ creation,ask your waiter
28

BISTRO CLASSICS

confit pork belly
witlof, celery puree, capers, pickled onion
34

BUTCHERS STEAK
hassleback potato, earl butter sauce, onion & jus
34

duck breast
orange, confit fennel, hazelnut, watercress puree
36

MARKET FISH
grilled eggplant, peppers, capers, shallots
36


SIDES

House cut chips
aioli
12

Table salad
spring leaves, CRUDITéS, vinaigrette
12

grilled zucchini
green beans, lemon
14

gnocchi
brown butter, pesto
14


SWEET

mille-feuille
chocolate cremeux, coffee, marscarpone & candied hazelnut
16

semifreddo
pine nut, amaretto, strawberry & basil
16

Affogato
10
+ liqueur of choice
6

Daily cheese
condiments & cracker bread
8

Eat like an Earl

Chefs choice
60 pp