FOOD MENU

 

Breakfast

 

Freshly baked muffins 4.50
Toast or fruit toast with Pepe Saya butter, homemade jam and preserves 7
Bircher muesli with poached pear, figs, toasted granola and lavender honey 10
Bbq bacon toastie, tomato and chilli jam, gruyere cheese and fried egg 15
Cinnamon pancakes, caramelised bananas, whipped maple butter, candied pecans 14
Local free range eggs, poached, fried or scrambled with toasted sourdough 12
Corned beef and creamed leek toastie with hot English mustard 12
Turkish baked eggs with spiced tomato, spinach and labne 15
Big breakfast: pork sausage, BBQ bacon, homemade baked beans,
poached egg, grilled field mushroom and roast tomato with toasted sourdough
17
Extras: field mushroom, roast tomato, homemade baked beans, BBQ bacon, black pudding 5 each

 

 

Lunch

 

Crispy pork belly roll with pickled vegetables, coriander, spring onion and chilli mayonnaise 14
Corned beef toastie with creamed leeks and hot mustard 12
Bbq bacon toastie with Gruyere, tomato and chilli jam & fried egg 15

 

Roast Atlantic salmon, warm potato and pea salad with soft boiled egg and Persian spices 22
Bang bang chicken salad, toasted sesame, chilli, fried shallots 18
Fish and chips, tartare sauce, mushy peas 24

 

Dinner

 

Starters

 

Squid and fennel salad with warm garlic custard, roasted squid broth and fennel pollen 17
Local asparagus with serrano ham, fried duck egg, saltbush, parmesan and grain mustard 17
Kingfish sashimi, daikon, cucumber, sesame, shiso furikake 18
Salt baked golden beetroot, whipped goats curd, pine nuts, beetroot dressing 17
Mains

 

Free range pork belly, carrot puree, spiced carrot, chard, chicharron 34
House made spatzle, roast pumpkin, pumpkin puree, sage, parmesan, toasted almonds 28
Brique pastry wrapped local garfish, Spring tabbouleh, harissa, tahini yoghurt 34
Slow cooked Spring lamb neck, eggplant puree, young leeks, saffron, honey, hazelnut dukkah 38

 

Dessert

 

Coconut sago, pineapple, passionfruit, lime, ginger and sesame 14
Rhubarb and custard, gingerbread, rhubarb sorbet 14
Soft chocolate, poached pear, pear puree, salted caramel ice cream, walnut crumble 14
Single artisan cheese 14

 

Caramelised free range pork belly with pumpkin purée and brown butter dressing
John Dory “Escabeche” with fennel, orange and saffron

 




DRINKS LIST

 

Sparkling

 

Chrismont Lazona Prosecco King Valley, Australia 48/11
Larmandier-Bernier latitude 1er Cru NV Champagne, France 135

 

White

 

Printhie Riesling 2014 Orange, NSW, Australia 44/11
Von Buhl Estate Reisling 2013 Pfalz, Germany 47
Pazos de Lusco Zios Albarino Rias Baixas, Spain 52
Salomon Undhof Gruner Veltliner 2013 Kremstal, Austria 55
Girlan Pinot Bianco 2014 Alto Adige, Italy 45/11
Maude Sauvignon Blanc 2015 Marlborough, New Zealand 42/10
Domaine Naturaliste Semillon Sauvignon 2014 Margaret River, Western Australia 42
Garagiste le Stagiaire Chardonnay Mornington Peninsula, Victoria 55
Cork Cutters Old School Chardonnay Hunter Valley, NSW, Australia 46/11
Denis Pommier Petit Chablis 2011 Burgundy, France 55

 

Pink

 

Luke Lambert Crudo Rose Yarra Valley, Victoria 45

 

Red

 

Bogle Pinot Noir 2013 California, USA 45/11
Mac Forbes Pinot Noir 2015 Yarra Valley, Victoria 52
Crittendon Estate Kangerong Pinot Noir 2013 Mornington Peninsula, Victoria 58
Andre Delorme Givry 1er Cru 2012 Burgundy, France 85
Cuilleron Gamay 2013 Bessey, France 44/11
Corzano Chianti Classico 2012 San Casciano, Italy 45
Ellis Merlot 2011 Heathcote, Victoria 40/10
Domaine Pierre Usseglio et Fils 2013 Cote du Rhone, France 55/14
Exopta Bozeto Garnacha, Tempranillo, Graciano 2013 Rioja Alto, Spain 43
Muster Shiraz 2012 Barossa Valley, South Australia 45
Graillot Syrah No2 2013 Heathcote, Victoria  50/13

 

Sweet

 

Laughing Jack Lily’s Cane Cut Semillon 2012 Barossa valley, South Australia 50/10
Pressing Matters R135 2009 Tasmania, Australia 45/10

 

Fortified

 

Quinto Do Noval Tawny Port Douro, Portugal 65/8
Toro Albala 1983 Pedro Ximenez Montilla, Spain 100/10

 

Amber

 

Mountain Goat Organic Steam Ale 8
Hargreaves Hill ESB 8
Knappstein Reserve Lager 10
White Rabbit Dark Ale 8
Little Creatures Pipsqueak Apple Cider 8
Coopers Light 8

 

Beetroot cured king salmon with blood orange, avocado and mustard vinaigrette
Housemade charcuterie board

 




FUNCTIONS

 
 

Our private dining room is available for events of up to 16 people. The recently renovated upstairs dining room has beautiful ornate features and plenty of natural light. Get in touch to discuss your function and how we can tailor your event to suit your needs.

 
 

 

Rhubarb trifle with pomegranate and rosewater
Chocolate mousse with yoghurt sorbet, poached pear and salted caramel

 
 

 




ABOUT

 
 

CASUAL DINING WITH A SIMPLE APPROACH, GREAT PRODUCE COOKED WITH INTEGRITY.
 
After twenty-three years in hospitality, chef Stuart McVeigh has branched out on his own with his first venture, Union Food & Wine. Located in Melbourne’s inner-northwest, the relaxed dining space features a seasonally driven menu with roots in classic cooking and an emphasis on Australian produce.

Union Food & Wine guests can expect dishes like beetroot cured salmon with blood orange and avocado, beef cheek cooked in sherry with poached quince and chestnut, and date pudding with sesame ice-cream and salted caramel. The wine list is small but progressive, featuring some great pours as well as microbrews.

Stuart long dreamed of creating a rich, community-driven dining experience for his fellow Ascot Vale locals. However, his quarter-of-a-century in hospitality spans kitchens far and wide. After working at London’s Pied a Terre, 2 Michelin Star The Square and 3 Michelin Star Chez Nico, McVeigh decided to lay roots in Melbourne and promptly achieved 2 hats (AGFG) for Le Restaurant. He also spent time at Fenix and the Botanical (with Paul Wilson) before moving on to Sofitel’s No35.

 

 

Corned beef and creamed leek toastie with hot English mustard

 
 

 
 




CONTACT


 
Address:

169 Union Road, Ascot Vale
Victoria, Australia

(03) 9372 7566

enquiries@unionfoodandwine.com


 
Opening hours:

Dinner: Wed – Sat
Lunch: Thur – Sun
Breakfast: Sat & Sun




PRESS

 
 

The Age
Best recent dining experience: “Union Food & Wine in Ascot Vale. I was blown away by the quality of the food. It’s a must try.” – Ashly Hicks (Executive Chef, Circa, The Prince, St Kilda)

Broadsheet

Matt Preston’s Top Four Restaurants 2013

Good Food Review

The Weekly Review

 



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