Menu - Gerard's Bistro

Fratelli Galoni. Italy; DOP aged for 24 months

Normandy; France. Soft triple cream white mould Brie. Rich & creamy + notes of fresh buttermilk & a chalky pate.

NSW. Iberico style flavour; wild boar salami. Full; sweet; wild & gamey flavours filled + pimenton & a robust meaty flavour.

The best three salumi available in Australia & one cheese; guindillas; house pickles; house lavosh & bread

Carasco; Spain. Shoulder of the king of Jamóns; acorn fed from the rare black foot pig; aged for a minimum three years.

Abruzzo; Italy. Rolled in traditional abruzzion sweet peperone paste. A musty & spicy aroma is underlaid + the sweetness of pork.

Selection of three Spanish style salumi & one cheese; roasted quince; house pickles; house lavosh & bread

One fresh; blue; aged & funky cheese + accompaniments; house lavosh & bread

Julian Martin; Spain. Legendary king of Jamóns; acorn fed from the rare black foot pig; aged for a minimum of three years

Fort des Rousses; France. Hard; cows’s milk cheese; naturally aged for 18 months in European caves. This cheese has an extraordinary rich & savoury flavour + wonderful length.

Cantal; France. Famous cheese from Auvergne region in France. Matured for 3 to 6 months. This is a yellow cheese tasting somewhat like a cheddar.

Milawa; Vic. Soft wash rind; cow’s milk. Slightly gritty rind & a rich; almost smokey flavour.

Laqueuille; France. Soft cow’s milk blue. Aged for three to six months; this cheese is made only during the summer & autumn months. It proffers a creamy; smooth texture complemented by a spicy; slightly salty & tangy flavour.