Spencer Co Wine Provedore - Fuld menu

Creamy with a slightly chalky centre

A fine, white mould encases the rich and fudgy centre that has a delectable taste of fresh apples and cream

Organic white mould, ultimate creamy indulgence

Triple cream cheese, rich flavour and a smooth melt in mouth texture

Rose pistachio coated fresh goat's cheese

Brie style, light earthy, mushroom and grassy notes

nduja, green pickled tomatoes, saltbush

grilled kefalograviera, spiced honey, lavender, black sesame

ricotta, basil, grana padano

native thyme, Aleppo chilli, house-made ciabatta

courgette tagliatelle, fish velouté, salsa verde

bavette steak 200g, béarnaise sauce, fries

vermouth, orange, beurre noisette

pumpkin, rugula, taleggio mousse, beurre noisette

A selection of finest Australian and imported cheeses served with seasonal fruit, Sicilian orange jam, housemade ciabatta and lavosh. Cheeses approx 50g

Semi-hard drunken cheese, mild goat's milk – Valle de Piave: Goat

Sweet, mild and elegant with a clean finish Fish Creek: Buffalo

Chef's selection of cured meats, spicy sausage, pickles, house-made ciabatta

A hard, flexible texture and full bodied Franche Comte: Cow Unpasteurised

Blue semi soft, rich and intriguing cheese. Wrapped in chestnut leaf Leon: Cow Ewe

Semi hard with black truffle creating a very special taste sensation Albacete: Sheep

Semi hard, peppery nutty flavours La Mancha: Sheep

Pressed with rosemary leaves gives herbaceous aroma, complex flavours La Mancha: Goat

Sharp and metallic with heavy blue marbling and flavours of sweet, burnt caramel and butter

Syrupy, buttery and creamy on the palate with a full, strong and earthy flavour

Sweet, mild and elegant with a clean finish

This blue is aged in maple leaves, it has an excellent balance of sweet and tangy with an earthy finish

A milky, creamy palate and fruity, herbal flavours that pleasantly linger with sweet, grassy undertones

Ivory coloured semi soft interior with ash in the middle. Mild creamy flavours

Very intense and penetrating flavours that are creamy and milky with a hint of sweet spice

Deep and assertive: mushrooms fried in butter flavour, creamy and savoury

summer squash, feta, St David Dairy yoghurt

lemon, dill, squid ink aioli

brioche bun, cos, feta sauce

house chimichurri, house-made ciabatta

Extremely rich, reminiscent of butterscotch, caramel and toasted hazelnuts with long lingering finish

Cave aged, sweet subtle nutty flavours. Hand kneaded

A hard and flexible texture, full-bodied and diverse flavours of yeast, nuts, toffee and subtle fruit

Semi hard drunken cheese after 10 days in Traminer grape. Mild goat's milk, floral aromas

Firm and dry and tastes of burnt caramel and brazil nuts with a pleasant, salty finish

Sharp with slight sweet, tangy flavours with crumbly texture

Distinctive buttery yellow colour with fruity, sharp, slightly salty with crumbly texture

The addition of bianchetto truffles adds another dimension to the rich sweetness of the sheep's milk

King of Italian Cheese, hard and crumbly cheese is intense and full of pleasant and salty flavours

Baked ricotta, roasted peppers, baby artichokes, sun dried tomatoes, button mushroom, zucchini, cauilflower, house-made ciabatta

Wild boar salami, morcilla, venison salami, duck prune terrine, crackers

Mild aroma of mushroom, ash creates an earthy, nutty finish Tasmania: Cow

Organic, white mould ultimate creamy indulgence – Geelong: Cow

Semi hard drunken cheese, intense flavour subtle sweetness Veneto: Cow

Lucious creamy mouthfeel, mild mushroom aroma, velvet interiour savoury flavours Rhône Alpes: Cow

Rose pistachio coated fresh goat's cheese Poitou: Goat

orange labne (hung yoghurt), orange, kale crisps

garlic butter, lemon myrtle

parmesan mousse, rosemary gremolata

salsa verde, pecorino

Washed rind, intense flavours that are creamy with a hint of sweet spice Piedmont: Cow

Buttery yellow colour, fruity, sharp, slightly salty with crumbly texture St Helen's: Cow

Creamy and fruity, linger with sweet, grassy undertones Piedmont: Cow