Colenso

HomeAbout UsColenso is an edible oasis tucked amongst an indigenous garden, at the end of Bakery Lane, Woodend.We are open Wednesday through Sunday days,offering breakfast, lunch and all sips and bites in between.We are also open Friday and Saturday evenings with dinner reservations beginning at 6.30.Colenso offers set menus and they are listed on the menu pages.Please note we can accommodated reservations no larger than 8 guests.Please contact us for further details.MenuColenso Dinner MenuSaturday July 31Tagliatelle with sorrel cream and prawnsRoast eye fillet with olive oil mashed potatoes,glazed carrots, brussel sprouts, pancettaand red wine jus Cos salad with parmesan and garlic croutonsRhum Baba$45Saturday July 24Mid Winter FeastDuck consomme with agnolottiSteam smoked sea scallops with guancale, celeriac puree,and roast appleMache lettuce and blood orange saladSeared venison with winter greens, roast pumpkin and sauce apiciusBrillat SavarinChocolate and chestnut torte$75Saturday July 17A selection of Moroccan and Tunisian startersserved with olives and grilled flat breadBraised shoulder of lamb with merguez sausage stuffingHarissaCouscousSpiced carrotsRhum Baba $45Saturday July 10Seafood Feast* Freshly shucked oysters with sauce mignonetteSeared calamari with wild rocket and almond pangrattatoGambere rico e povereHerb crusted whiting filets with sauce grebicheProvencal fish soup with garlic toasts and sauce rouilleCampari and grapefruit trifle$45*Suplimental, priced on the daySaturday July 3Winter vegetable carpaccio with dried fig, pecorino pepato and lemon infused olive oilLamb shank confit with borlotti beans, wilted radicchio and soft polentaShaved fennel and orange salad Arborio rice pudding with honey roasted pearsand toasted almonds$45Saturday June 19Rare seared tuna with fregola and roast cipolline marinated in balsamic vinegarOSSO BUCCO A LA MILANESEBraised veal shanks, saffron risotto and gremolataBuchwheat crepes with caramelized bananas and ice cream$45 WOODEND WINTER ARTS FESTIVAL DINNERSFriday June 11Shaved fennel with Istra capocollo and olivesRoasted salmon on baby spinach with lemon infused olive oilBeetroot and walnut saladPotato pureeCreme caramel$45Saturday June 12Blini with cured salmon and creme fraicheBraised duck legs with fine green lentils and a celeriac pureeGreen saladPear tart tatin$45Sunday June 13Salt cod brandade with garlic toastsConfit of lamb shanksWarm wheat berry and bean saladSteamed kaleVichy carrotsRice pudding with dried apricot compote$45 LULU'S PROVENCAL TABLE - PART TwoSaturday June 5Amuse gueulleTapenade, Bohemienne, AnchoiadeGrand AioliSalt cod, stewed octopus, potato, green beans, beetroot, cauliflower, boiled eggs, artichokeGoat cheese wrapped in chestnut leavesMache saladApple fritters with icecream$45Saturday 29 May LULU'S PROVENCAL TABLE - PART ONEChard omelettePissaladiereSardine escabecheBraised lamb shoulderEggplant and tomato confitScalloped potatoes with olivesFennel saladL'edel de Cleron with fresh pearMerveilles$45Saturday 22 May Wild mushroom risottoRoast pork with chestnuts, savoy cabbage and onions agrodolce Apple crespelle with warm vanilla custard $45Saturday 15 May Jerusalem artichoke puree with white truffle oil and Jerusalem artichoke chipsNut crusted veal cutlet with roast pumpkin, sauteed cavalo nero and lemon infusedolive oil Venetian bread pudding with warm honey and cream $50Saturday 8 May Pumpkin, watercress and pinenut salad with a maple and mustard dressingGame bird pie with pine forest mushrooms Sheeps milk yoghurt panna cotta withorange and almond praline $40Saturday 1 MayFreshly shucked oysters with sauce mignonetteNicola potatoes, creme fraiche and black herring roeSeared sea scallops with celeriac puree, roast apple and pancettaSteam-smoked salmon on wilted escarole with a lemon-olive oil emulsionWalnut galette with poached pear $45Friday April 23A menu from the cookbooks of Paula Wolfertgreen tomato gratin with ricotta salata (turkey)northern pie (greece)smoked eggplant cream (turkey)chicory, fennel and orange salad (italy)shredded cabbage with taratour bi tahine (egypt)wheat berries, lentils and rice with fresh herbs (greece)musakhan - chicken, onions, olives, bread and sumac (jordan)milk pudding with pistachios (turkey)poached dried apricots (turkey)vegetarian $30with meat $40Saturday April 24Frisee salad with lardonsBraised duck legs with fennel and greeen olivesCeleriac pureeQuince clafoutis$40Friday April 16Homegrown salad greens with goat cheese croutesRoast quails with piperade and pomme boulangereTarte tatin$40Saturday April 17Rita's mussel saladScotch fillet, roast root vegetables, thyme jus and horseradish creamRhubarb crisp with vanilla icecream$45Friday April 9Roasted olives with fennel and citrus peelTraditional Paella with rabbit, snails and broad beansMarinated and pickled autumn vegetablesLemon pudding$35Saturday April 10Carles Roquefort with radish, Isigny butter and pan rustiqueBraised ox cheeks, chestuts, root vegetables andwilted kalePoached quince with vanilla ice cream and shortbread$40Friday March 26"BRING THE FAMILY. SCHOOL IS OFF, THE PIZZA OVEN IS ON"Roast Chicken, marinated and hot out of the wood ovenCrispy potatoesCrunchy saladApple pie and icecream$25 & $15Saturday March 27Torte PasqualinaSeared sea scallops with celeriac puree, roast apple and guancialeRack of lamb, with roast root vegetables, and pomme dauphinoiseChocolate and chestnut torte with macerated grapes$55Colenso is closed from Wednesday March 31 until Wednesday April 7. We look forward to re-opening with a splash of new colour.Friday March 19Buffalo mozzarella with a selection of marinated vegetables and cured meatsSeared breast of duck with a warm salad of scarola, figs and walnutsDark chocolate tart$40Saturday March 20Corn blinis with cured salmon and creme fraicheRoast blue-eye with olive oil mashed potatoes, roasted tomatoes and saffron oilLemon cake with poached quince$40Past MenusFriday March 12Crostini four ways(tapenade, salmon, zucchini, tomato)Rao's roast lemon chickenRita's potatoesA crisp green salad of lettuce, watercress, celery, purslane and parsleyTiramisu $35Saturday March 13Melon and prosciuttoRabbit sugo with papardelleShaved fennel with lemon and extra virgin olive oilChocolate Fondant$35Friday March 5Fried green tomatoesSweet and hot pickled peppersPureed eggplantRisotto with wild greens and taleggioStrawberries, balsamic and marscapone$35Saturday March 6OlivesBaccala crostiniRoast quails, broccolini, soft polentaWalnut galette with honey roasted pears and cream$40YUM!Colenso breakfast MenuFresh cut fruit 9Raw or toasted muesli yoghurt and poached fruit 10Toastjam, honey, nut butters, vegemite, nutella 6Fruit toast 6Pancakes or French toastmaple syrup, poached fruit and yoghurt 11Free range eggs on toast 9mushrooms, tomato, spinach or potato 3cured salmon, sausage, ham, bacon, feta, baked beans 4 Benny 15Omelette Cheddar and chives 12Baked beans with chorizo and egg 14 Eye fillet steak, fried egg, potato and tomato 24Colenso Lunch MenuSoup and bread 12Cured salmon, lentils and beetroot 14Omelette of cheddar and chives with green salad 14Charcuterie with pickles and rye bread 15Vitello tonnato 16Open face chicken sandwich with ricotta, roast capsicum, tomato and olive tapenade 18Pan fried gnocchi with a roast tomato sauce and shaved pecorino cheese 18Eye filet steak, fried egg, potato and tomato 24Green salad 8Tomato and goat cheese salad 8Pickled vegetables 6Olives 6Colenso Weekend MenuFresh cut fruit 9Raw or toasted muesli,yoghurt and poached fruit 10Toast jam, honey, nut butters, vegemite, nutella 6Fruit toast 6Pancakes or french toast maple syrup, poached fruit and yoghurt 12Free range eggs on toast 9mushrooms, tomatoes, spinach or potatoes 3cured salmon, istra sausage, ham, bacon, fetta, beans 4'The Big Colenso' 20(scrambled eggs, bacon, tomato, spinach, mushrooms)'The Veg Colenso' 20(scrambled eggs, tomato, spinach, mushrooms, and feta)Benny 15Omelette with cheddar and chives 14Baked beans with chorizo and egg 14Cured salmon, lentils and beetroot 14Charcuterie with pickles and rye bread 15Eye fillet steak, fried egg, potato and tomato 24Tomato and goat cheese saladGreen salad 8WaterHepburn springs still and sparkling waters 500ml 4.0JuiceApple, orange, carrot, celery 6.0SodaHepburn springs grapefruit, blood orange, bitter lemon 3.5SmoothiesSeasonal fruit, banana, yoghurt 6.0Add ice cream 1.5ChocolateIced 5.0Hot 4.0CoffeeEspresso, espresso macchiato 2.6Long black, long macchiato 3.0Caffe latte, cappuccino 3.4In a mug 4.5Iced 5.0Extra shot 1.0TeaMadura, mint, lady grey 3.6Buddhas tears 4.0BeerCoopers light 5.0Rogers, Coopers pale ale 5.5Little creatures pale ale, Coopers sparkling 6.0St. Ambroise 7.0WineTahbilk Marsanne 08 5.5 gl 27 btlWilliams Crossing Chardonnay 07 7.0 gl 34.0 btlWilliams Crossing Pinot noir 07 7.5 gl 36.0 btlHanging Rock Odd One Out Cabernet 6.5 gl 32 btlMore wines on blackboards HoursHOURSWednesday

Thursday

Friday

Saturday

Sunday

8.30 - 4

9.00 - 3

Evening Reservations

Saturday from 6.30pm

Location