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The Point

The Point

Australian Restaurant and Event Space$$$$
Albert Park
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The Point
7.2/10
42
ratings
Photos110 Photos
MenuMenu
A La Carte 7Tasting Point 2Express Lunch 5
Entree‏
Moonlight Flat Oysters, Clyde River Batemans Bay, New South Wales
Market
Parsnip Veloute, Pine Mushrooms, Hazelnut and Poached Quail Egg
24.00
Pan Seared Duck Liver, Sauerkraut, Chestnuts and Sauce Rouennaise
26.00
Scrambled Duck Egg and Caviar, Set in the Shell
45.00
Scallop Ceviche, Avruga and Fennel
27.00
Roasted Pigeon, Spinach, Swede Puree and Apple Cider
28.00
Western Australian Marron, Linguine, Edamame and Ice Plant
31.00
Suckling Pig
For a minimum of 8 guests by prior arrangement
Amuse Bouche, Entree, Whole Western Plains
100 per person
Suckling pig‏ carved at the table, side dishes and cheese
Beef‏: Pasture Fed
250G Porterhouse 40+ Days Dry Aged
55.00
Cape grim, Tasmania
250G Full Blood Tajima Wagyu Porterhouse, Ms 7+35+ Days Dry Aged
84.00
Moondarra, Gippsland Victoria
300G Scotch Fillet
47.00
Cape grim, Tasmania
Beef‏: Grain Fed
250G Porterhouse 270+ Days
47.00
Rangers Valley, New South Wales
250G F1 Wagyu Scotch Fillet Ms 7+ 350+ Days
69.00
Sher Ballan, Victoria
250G Eye Fillet, 120+ Days
49.00
Hopkins River, Victoria
220G Full Blood Wagyu Porterhouse, Ms 9+ 600+ Days
115.00
David blackmore’s Alexandra, Victoria
Beef‏: Tasting Plate
58.00
100G Sher F1 Wagyu Porterhouse, 350+ Days Grain Fed
100G Cape Grim Eye Fillet, Pasture Fed
100G Hopkins River Eye Fillet 120+ Days Grain Fed
Beef‏: Carved at the Table
For two guests and your selection of a side dish
600G F1 Wagyu Rump Cap, Ms 5+, 450+ Days Grain Fed
51 per person
Rangers Valley,‏ New South Wales
1.2Kg Chateaubriand on the Bone, Pasture Fed
55 per person
Cape grim, Tasmania
Eight course menu 150.00 per person
Sommelier matched wine from 85.00 per person
Scallop Ceviche, Avruga and Fennel
Parsnip Veloute, Pine Mushrooms, Hazelnut and Poached Quail Egg
Parmesan Crusted Patagonian Toothfish, Mud Crab and Beetroot Consomme
Glenloth Pheasant, Leg Galantine, Curried Cauliflower and Grey Ghost Mushrooms
Herve Mons Camembert, Normandy France
Scrambled Duck Egg and Caviar, Set in the Shell
Pan Seared Foie Gras, Apple Fondant and Madeira
Roasted Pigeon, Spinach, Swede Puree and Apple Cider
Pasture Fed Porterhouse,
40+ days‏ dry aged, cape grim tasmania, braised intercostal and horseradish pommes puree
Chocolate Nemesis, Macerated Cherries and Kirsch Sorbet
For reservations of 30 or less
38.00 two courses and a glass of wine
49.00 three courses and a glass of wine
Sample menu only - this menu changes weekly
2010 Vin Rouge Shiraz, Yarra Valley Vic
2011 Vin Blanc
To Start‏
Freshly Shucked Oysters, Barilla Bay Tasmania, Classic Mignonette
Seafood Brandade, Chervil and Chardonnay Glaze
Chickpea Beignet, Avocado and Sun-Dried Tomatoes
To Follow
Corn and Baby Zucchini Risotto
Pasture Fed O’Connor's Oyster Blade, Roasted Mushrooms and Green Beans
New Zealand King Salmon, Charred Fennel and Citrus Salad
To Finish‏
Cheese – Gorgonzola, Pasturo, Italy
Banana Cake, Caramelised Banana and Vanilla Ice Cream
Chocolate Souffle, Milk Ice Cream

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The Point
10 Aquatic Dr
Albert Park VIC 3206
Australia
At: Albert Park
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Fine dining restaurant and events space on Albert Park Lake, Melbourne. http://www.thepointalbertpark.com.au
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Open until 2:30 PM, reopens later (Show more)
  • Tue–Sun
    • Noon–2:30 PM
    • 6:00 PM–10:00 PM
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+61 3 9682 5566
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ThePointAlbertPark
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@pointalbertpark
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Features
Credit Cards
Yes (incl. American Express & MasterCard)
Outdoor Seating
No
Food & Drink
Menus
Lunch, Dinner
Drinks
Beer, Full Bar, Cocktails
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Appears on 8 lists

Australia » Victoria »