To enjoy the best seasonal local produce our Menu de Saison changes regularly.
Check back to view our latest menu.

MENU D’ÉTÉ

190 per person

Chauncy’s menu du jour is six-courses. Showing the best of the season, accompanied by filtered or sparkling water, tea and coffee.

Wine and other beverages can be ordered as you wish, see below for a sample wine list.

    Pork rillettes, pickles

   Cucumber, radish, bagna cauda

Carrots, labneh, fennel                                                                           
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 Zucchini, goat’s curd, lemon verbena, hazelnut
 
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    Ricotta & soft herb ravioli, Skull Island prawn, basil

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Duck à l’orange, beetroot, cherries

Haricot amandine

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 Fromage du jour

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 Abricot, speculoos, sabayon

Chauncy’s wine list is all about offering progression.

Classic French and Australian wines form the backbone of our list. These sections are embellished by listing lesser-known varietals and regions, so there’s always something new to discover. 

Our approach always begins at the level of the producer, and from there we work our way into each cuvée and vintage. Family-run wineries are a recurring theme, especially those who pay attention to the ways in which the wine industry is impacting our planet and the environment. Organic, biodynamic and agriculturally regenerative practices are common among the producers we list, and this also applies to those with a negociant approach; their standards are exacting and each wine maintains this standard beautifully on the palate. 

In relation to our menu du jour: the six week evolution of our menu necessitates a diverse list that speaks to each season. Much thought is given to each pairing and choosing between textural, gastronomic, ethereal and racy styles always comes down to allowing food and wine to shine alongside each other without one dominating the other. 

In sum, we like to think of our wine list as an intersection of people and places that produce wines that captivate our minds and palates.