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ENTRÉE

Braised Duck Confit

Lightly seasoned with buttered sage and fig hearts.

Roasted Artichoke

Served with a tangy horseradish cream on a bed of slaw.

Salad of Northern Greens

A selection of freshly foraged greens from Northern Australia.

Dessert

Berry Confit

Lightly seasoned berries with buttered sage and fig hearts.

Roasted Pear Crumble

Served with a fluffy butterscotch cream on a bed of apple slaw.

Salad of Northern Fruits

A selection of freshly foraged fruit from Northern Australia.

Main

Braised Duck Confit

Lightly seasoned with buttered sage and fig hearts.

Roasted Artichoke

Served with a tangy horseradish cream on a bed of slaw.

Salad of Northern Greens

A selection of freshly foraged greens from Northern Australia.

Fried Spring Rolls

Lightly fried in Sesami Oil, filled with fresh chicken or beef.

Caramel Pork Belly

Slow roasted Pork Belly served with apple slaw.

Feast Your Eyes


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  • Fun fact: The skills related to perfume in Pays de Grasse were added to UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity in December 2018. They form a chain of savoir-faire and knowledge specific to the territory that has been honed for generations since the 16th century in three different areas: the cultivation of perfume plants, the knowledge and processing of natural raw materials, and the art of perfume composition.
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428 Marine Parade
Elwood VIC 3184

P: +614837483
E: eat@foundry.net