Upcoming Events in Geelong
Click below to view menu:
Mother's Day 2018
Sunday 13th of May 2018
Call 5229 6953 to book.
4 Waves-$75pp, 6 Waves $95
Children(12yrs & Under) $40/ $50pp
4 Waves Sample Menu Below:
Wave 1
Olives
Oysters with seaweed vinegar
Whipped cod roe with baby vegetables
Cured fish, pickled daikon, celery, seablite and cuttlefish
Wave 2
Stracciatella with shiitake mushrooms, radicchio, celeriac, riesling vinegar
Waygu beef pastrami with mustard cream
Wave 3
Grass fed short rib with pickled red cabbage, pepper berry and kale
Roasted pumpkin, whipped feta, smoked pumpkin seeds & saltbush
Mixed grain, broccoli and almond salad with goat milk yoghurt
Wave 4
Chocolate pave with caramelized white chocolate and thyme
*Sample menu only subject to change
**Please advise us of any allergies
Click below to view menu:
Valentine’s Day 2018
Wednesday the 14th of February 2018
Call 5229 6953 to book.
4 Waves-$75pp
Wave 1
Olives
Oysters with seaweed vinegar
Whipped cod roe with baby vegetables
Cured market fish, finger lime, cucumber, prawn oil and green chilli
Wave 2
Stracciatella with tomatoes, fennel pollen, samphire and roast garlic
Beef pastrami with mustard cream
Wave 3
Beef short rib with garlic and onions
Grilled zucchini, squash, almonds, shanklish and paprika
Mixed grain, broccoli and almond salad with goat milk yoghurt
Wave 4
Chocolate pave with caramelized white chocolate and thyme
*Sample menu only subject to change
**Please advise us of any allergies
Mac Forbes Wine Dinner 2018
Thursday the 18th of January 2018, 6:30pm for a 7pm start.
4 Waves $160pp with Matched Wine
Featuring rare cellar release wines and Mac Forbes Experimental Batch Wines!
Mac Forbes is an expert wine maker & grower from the Yarra Valley Region.
The focus is single vineyard wines that speak of place and individuality.
Everything he releases is fascinating.
We are extremely excited to be teaming up with such a talented and inspiring producer.
Bookings now open.
On Arrival – Miss Moss Blancs de Blanc
Menu
Pork crackling with melon & jamon floss
2017 RS19 Riesling
Tomatoes with stracciatella & oregano
2017 EB34 Raunchy Rizz
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Cured ocean trout with crab & cardamom
Prawn cocktail
2016 Woori Yallock Chardonnay
2016 Hoddles Creek Chardonnay
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Duck with samphire, beach mustard & squid ink
Butter beans with shanklish & almonds
2011 Coldstream Pinot Noir
2016 Coldstream Pinot Noir
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2017 EB33 Final Fling – Wessie Whites
(cleanser)
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Red Leicester, honeycomb & hazelnut
2010 Hugh Cabernets
2015 Hugh Cabernets
Please Note: Subject to Change
Bannockburn Vineyards Wine Dinner 2017
Thursday the 23rd of November 2017
6:30pm for a 7pm start
4 Waves $140pp with Matched Wine
To book Call (03) 5229 6953
Oysters with yuzu granita
Asparagus with goat curd
Whipped cod roe and rye toast
2017 Bannockburn Riesling
2016 Bannockburn Sauvignon Blanc
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Poached ocean trout buttermilk and cucumber
Veal tartare with tuna mayonnaise
2015 Bannockburn Chardonnay
2005 Bannockburn Chardonnay
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Pork neck, cabbage and preserved cumquat
Creamed corn, black garlic and spring onion
2015 Bannockburn Pinot Noir
2001 Bannockburn Pinot Noir (Magnum)
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Pyengana cheddar, rosemary, smoked walnut and honey
2012 Bannockburn Shiraz
Christmas Lunch 2017
Relax & share a lovely Christmas themed menu with your loved ones this year.
Book now to avoid disappointment!
4 Waves $140pp
MENU
Gazpacho with sour cream and salmon roe
Cured trout, cucumber, fennel and crab
Prawn cocktail
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Glazed Ravens Creek ham
Duck and pistachio terrine
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Roasted wagyu rump with bone marrow sauce
Grilled beans with parmesan and mint
Chicken fat roasted potatoes
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Summer berry and peach trifle
Please Note: Subject to Change
PAST EVENTS
Vegan Dinner
4 Wave Vegan Dinner $70pp (drinks not included)
Our wine list is turning vegan too!
Vegan friendly wines will be available by the glass.
Bookings are now open.
Menu
Olives
Beetroot cracker with cauliflower and black garlic
Marinated silken tofu with beach herbs, konbu and finger lime
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Asparagus with chickpea fritter, snow pea sauce and charred onion
Beetroot noodles, pickled ginger, shiitake mushrooms and shiso
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Braised eggplant, chermoula, hazelnuts, radish and turnip
Grilled zucchini, sesame puree, buckwheat and mint
Salad of lentils and grains with broccoli and almond
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Compressed pineapple with coconut crumb and pina colada sorbet
Sample Menu Only
Our last 2 Vegan Dinner’s sold out.
Book in quickly to avoid disappointment.
Call (03) 5229 6953
French Food & Wine Dinner
Thursday the 3rd of August 2017
4 Waves $70 pp (drinks not included)
French wine will be available by the glass.
Menu
Gougéres
Crudités with goat curd
Fruit de mer
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Duck rilletes
Steak tartare
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Beef Bourguignon
Salad lyonnaise
Pommes purée
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Dessert:
Mille feuille
Menu subject to change
Pinot Wine Dinner with Union Street Wine & Ravens Creek Farm
Tuesday the 20th of June 2017
6:30pm for a 6:45pm Start
4 Waves with Matched Wines $105pp
A Pinot Noir focused wine dinner showcasing produce from Raven’s Creek Farm
Wines will be selected by Union Street Wine
Menu
Artichokes & parmesan
Venison tartare with pickled walnut
Mussel pate with Ravens Creek pork crackling
2015 Brave New Wine Pet Nat Pinot Noir,
-Great Southern, WA
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Scallop sashimi with Ravens Creek chorizo & kohlrabi
Grilled octopus, celeriac & squid ink
2016 Livewire ‘Barrel Fermented’ Rose (pre-release tasting)
-Geelong, VIC
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Ravens Creek Pork with rhubarb, radish & cider
Fried white polenta & rocket
Beetroot, smoked yoghurt & shanklish
2016 Glaetzer Dixon Nouveau Pinot Noir- Coal River, TAS
2016 Two Tonne Tasmania EST Pinot Noir- East Coast, TAS
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Midnight Moon with quince & Macadamia
2013 Huber Baden Pinot Noir – Baden, Germany
**All dishes are designed to be shared and will be served in waves
Menu is subject to change
Vegan Dinner 2017
Vegan Dinner
Join us on Tuesday the 2nd of May for a 4 Wave Vegan Dinner.
$70pp (drinks not included)
Our wine list is turning vegan too!
Vegan friendly wines will be available by the glass.
Bookings are now open.
Menu:
Olives
Smoked carrot, parsnip cream & carrot caviar
Kohlrabi cooked in seaweed stock, beach herbs &
finger lime
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Slow roasted cauliflower with sesame, saltbush and chilli
Beetroot with pickled radicchio, buckwheat and hazelnuts
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Pine mushrooms with jerusalem artichokes, cavolo nero and rocket
Savoy cabbage, apple and fermented capsicum
Roasted potatoes with caramelized onion and sage
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Macadamia cream with mandarin and candied fennel
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Mango, mandarin and kaffir lime petit four
This event sold out early last year.
Get in quick to avoid disappointment.
Call (03) 5229 6953
New Year's Eve 2016
5 Waves $140pp (drinks not included)
Heirloom tomatoes, stracciatella, and samphire
Snapper, buttermilk, radish and avocado
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Grilled prawns, lemon and garlic
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Venison tartare, shitake and Bonito
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Wagyu rump, smoked eggplant and spring onion
Butterbeans, parmesan and oregano
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Peach, goat’s milk sorbet and almond
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Selection of house made petit fours
Please note slight variations may occur due to availability
Christmas Lunch 2016
4 Waves $130pp (drinks not included)
Pork crackling
Buffalo caciota with figs and hazelnuts
Poached crayfish with buttermilk and finger lime
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Prawn cocktail
Duck terrine with preserved cumquat
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Roast beef, horseradish and celeriac puree
Roast potatoes and butterbeans
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Plum and ginger trifle
All dishes are designed to be shared
Please note slight variations may occur due to availability
Vegan dinner 20th October 2016
World vegan day is just around the corner. We are doing a special one- off vegan tasting menu dinner on Thursday the 20th October at Tulip. Bookings are essential, so be quick as availability is limited. We will be featuring vegan wines.
We will have a guest chef doing the dessert for the night. Gad Assayag is from Israel and his CV includes Vue De Monde, the Point, the Stokehouse, Aunty Pegs and Baveras. He will be making a very special vegan chocolate bar sprayed with coco butter. We are very excited about this night and look forward to working with Gad. We have many loyal vegan customers in Geelong and are thrilled to celebrate world vegan day with this event.
$65 for four waves
Menu:
Mount Zero olives
Fried quinoa cracker with avocado puree, smoked pepper and dill
Tastes of the ocean: konbu marinated tofu, sea succulents and powdered seaweed with finger lime
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Slow cooked beetroots with hazelnut and tarragon
Grilled asparagus, black garlic, smoked eggplant and buckwheat
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Salt baked celeriac, mushroom veloute and fried kale
Organic carrots, macadamia and date
Mixed grains, cauliflower and almond salad
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Dark chocolate bar, coco butter and berries
(Menu may change slightly due to product availability)
Lesser known varietals dinner with Union Street Wine
6:15pm for a 6:30pm Start
$90pp 4 Waves with Matched wine
Wave 1
Celeriac Taco
Puffed Tendon & Dried Oyster
Pork & Pippies
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Wave 2
Veal Sweet Breads
Grilled Kingfish Wings & Coastal Vegetables
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Wave 3
Beef Intercostal with Turnips & Bone Marrow
Side
Romanesco with Pine Nuts, Currants & Pecorino
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Wave 4
Smoked Chocolate, Liquorice & Pear
Wines will be confirmed soon
Please note slight variations may occour due to availability
Heathcote Wine Dinner Thursday August 18th 2016
Tulip is teaming up with 2 leading wine makers from Heathcote to showcase the region’s terroir.
Simon Osicka from Paul Osicka Wines and Adam Foster (Syrahmi, Foster e Rocco and Garden of Earthly Delights) will be hosting the evening and discussing what makes Heathcote such a diverse and iconic region.
Paul Osicka Wines is one of the longest established producers in Heathcote. Since 2010 Simon has taken over winemaking and there have been substantial changes reflecting Simon’s international and domestic experience.
Adam Foster is a Chef turned winemaker who has gained experience with wineries such as Torbreck, Mitchelton, Domaine Ogier and Jasper Hill. Naturally, Shiraz is his grape of choice.
Both Simon and Adam produce Rieslings from Heathcote which will be shown alongside their current release shiraz and aged beauties from their respective cellars.
4 waves with matched wine $120pp
Mussels with Grilled Cucumber & Sorrel
Raw Ocean Trout, Coastal Vegetables & Buttermilk
Garden of Earthly Delights Riesling
Paul Osicka Wines Riesling
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Beetroot, Duck, Fermented Garlic & Hazelnut
Jerusalem Artichokes with Black Barley & Egg Yolk
Syrahmi Mourvedre
Paul Osicka ‘Bulls Lane’ Nebbiolo
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Venison, Parsnip, Grilled Radicchio & Walnut
White Polenta with Truffled Pecorino
Paul Osicka Shiraz
Syrahmi Shiraz
(Current Release)
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Red Leicester, Celery Cream, Salt baked Celeriac & Quinoa
Cellared Shiraz from Paul Osicka & Syrahmi
(Vintage to be confirmed)
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**All dishes are designed to be shared and will be served in waves
***Please note: Slight variations may occur due to availability
Bastille Day 14th July 2016
Tulip will be celebrating the French National Day with a delicious French Menu. Duck, Snails and Beef Bourguignon.
$69pp (drinks not included)
Snail voulauvant
Moules marinière
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Confit duck terrine
Veal tartare
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Beef bourguignon
Pommes dauphinoise
Green beans with café de Paris butter
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Profiteroles au chocolat
Please note: Slight variations may occur due to availability
Tulip Retro Day Thursday June 23rd
Tulip Retro Day Dinner Thursday June 23rd
Old school dishes with a Tulip twist.
$69pp (drinks not included)
Shepherds pie croquette
Devilled eggs
Waldorf Salad
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Chiko roll
Prawn thermidor
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Duck a l’orange
Cesar salad
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Banana split
Please note: Slight variations may occur due to availability
Oakdene Wine Dinner at Tulip Thursday 9th June
Oakdene Wine Dinner at Tulip
$110pp (Wine Included)
Olives
Salad of Carrots, Shanklish & Saltbush
Cured Salmon, Buttermilk & Celery
2012 Matilda Blanc de Noirs
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Poached Rockling, Parsnip, Lentils & Eel
2013 Liz’s Single Vineyard Chardonnay
2008 Liz’s Single Vineyard Chardonnay
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Otway Pine Mushrooms, Jerusalem Artichoke & Chestnuts
Dry Aged Duck, Radicchio and Celeriac
2013 Peta’s Single Vineyard Pinot Noir
2008 Peta’s Single Vineyard Pinot Noir
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Kangaroo, Shallots, Rye Cream, & Bitter Chocolate
Brussels Sprouts Parmesan and Swede
2009 William Single Vineyard Shiraz
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Quince Rhubarb Rose & White Chocolate
2015 Late Harvest Riesling
Mothers Day 2016 - Sunday 8th May
Adults $75pp
Children(12yrs & Under) $45pp
4 Waves
Mt Zero Olives
Cauliflower & Cheese
Cured Salmon with Cucumber & Finger Limes
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Fried Baby Prawns with Smoked Garlic
Jamon Serrano
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Beef Cheek with Broccolini & Smoked Eggplant
Brussels Sprouts, Bacon & Swede
Crimson Pearl Potatoes with Mustard Seed Oil
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White Chocolate Crèmeux, with Rhubarb & Quince
Sample Menu Only
English Dinner at Tulip - Thursday 28th April
5 Waves for $65pp
Crackling
Cheese & Onion
Arnold Bennet Omelette
An English classic, a rich and moreish omelette with smoked haddock
Fish and Chips
Our take on fish and chips
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Devils on Horse Back
Prune wrapped in bacon
Brawn and Piccalilli
English charcuterie at its best
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Beef Wellington
Puff pastry and beef enough said
Peas and Lettuce
On most English menu’s, sautéed lettuce with peas and mint
Bubble and Squeak
Potatoes and cabbage
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Selection of English Cheese
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Eton Mess
Cream, Meringue and strawberries
Earth Hour at Tulip - Saturday March 19
On Saturday March 19, Tulip will be switching off the lights for the Earth Hour Movement.
Earth Hour takes place all around the world between 8:30 and 9:30pm. We will have a “raw” menu for the night including dishes prepared with minimal electricity. Our cooking will take place on our charcoal barbecue. Sustainable wines with minimal intervention will be on the pour.
4 Waves for $69pp
drinks not included
Mt Zero Olives
Oysters with ponzu
Ceviche with cucumber and finger limes
Heirloom tomatoes and ricotta
Barbecue prawns with avocado, fennel and radish
Grass fed flank steak with anchovy butter and broccoli
Soured cabbage
Mixed grain, almond salad with goat’s milk yoghurt
Lime cheesecake with coconut, tropical fruits and lychee sorbet
Sample only – subject to change
** all dishes are designed to be shared and will be served in waves
*** please advise us of any allergies
Our normal menu will also be available.
Greenvale Farm Sunday Roast Lunch - Sunday February 28
Wines will be available from Dalwhinnie, Crawford River, Hochkirck Wines, Henty Farm & Best’s Great Western
4 Waves – $65pp
drinks not included
Mt Zero Olives
Nori Cured Salmon and squid ink
Tomatoes, basil and ricotta
Greenvale capocollo with piccalilli
Greenvale roast pork with rhubarb and apple
Duck fat potatoes
Savoy cabbage with guanciale, capers and buttermilk
White chocolate crémeux with peaches, raspberries and hibiscus
Sample only – subject to change
** all dishes are designed to be shared and will be served in waves
*** please advise us of any allergies
Valentine’s Day 2016 - Sunday February 14
Lunch & Dinner – $100pp
includes a glass of sparkling wine
Mt Zero Olives
Oyster with ponzu
Smoked kingfish, fennel and buttermilk
Tomatoes, basil and ricotta
Prawns, miso and sesame
Beef short rib with shiitake and broccolini
Savoy cabbage with haloumi, capers and buttermilk
White polenta with pine nuts and currants
Dark chocolate crémeux with hazelnuts and milk ice cream
Sample only – subject to change
** all dishes are designed to be shared and will be served in waves
*** please advise us of any allergies
Tulip New Year's Eve 2015
$140pp
$200pp with matched wines
Oyster with ponzu
Asparagus with quails egg, garlic and parmesan
Prawn cracker with prawn tartare and citrus cream
Poached crayfish, celery and buttermilk
Cured ocean trout, beetroot and dill
Lightly smoked raw veal with kale and seaweed
Blackmore’s Wagyu bresaola with horseradish
Duck breast with shiitake and squid ink
Grilled baby zucchini, mint and black garlic
White polenta with barberries and pinenuts
White chocolate crémeux with peaches, raspberries and hibiscus
Selection of house made petit fours
Sample only – subject to change
** all dishes are designed to be shared and will be served in waves
*** please advise us of any allergies
Tulip Christmas Lunch 2015
$125pp
drinks not included
Oyster with ponzu
Gazpacho with swimmer crab
Prawn cracker with prawn tartare and avocado
Asparagus with quails egg, hazelnut and garlic
Ocean trout gravalax with beetroot and cultured cream
Duck pate with prune puree
Glazed Greenvale ham with caramelized pineapple
Blackmore’s wagyu topside with leeks and shiitake
Butterbeans, pecorino and buttermilk
Malva pudding with poached apricots and custard
Sample only – subject to change
** all dishes are designed to be shared and will be served in waves
*** please advise us of any allergies
