The Federal menu

The Federal cafe, restaurant and bar brings unique dining experiences to Geelong. Take your time perusing our modern European-style menu. Walk-ins are welcome but avoid disappointment by making a reservation to dine in a setting like no other Geelong restaurant, bar or cafe.

Breakfast & Lunch

Breakfast

BREAD BOARD Sourdough served with your choice of condiments (vegemite, peanut butter, raspberry jam or honey) V,Vegan 8
FRUIT TOAST Served with butter and raspberry jam V,Vegan 8
FRESH FRUIT Seasonal fruit served with creme fraiche in an orange blossom syrup and sprinkled with pistachio dust V,Vegan 11
BLACK FOREST WAFFLE Chocolate waffle served with cream, mareschino cherries, chocolate sauce and vanilla ice-cream V  18
THE FEDERAL HOTCAKE Served with Chai poached pear, butterscotch sauce, edible flowers, granola and seasonal fruit  V  18
BREAKFAST PANNACOTTA Vanilla yoghurt pannacotta, granola, seasonal fruit, berry coulis and edible flowers V 18
PITAYA SMOOTHIE BOWL Dragon fruit, fresh berries, chia and toasted coconut V 15
SMASHED AVOCADO Served on Sourdough with Avocado, fetta, lemon, micro herbs and a lemon wedge

Add egg $3

Add haloumi $4

V, Vegan on request 17
ZUCCHINI AND LABNE FRITTERS Zucchini and Labne omelette pan fried fritters garnished with parsley, mint and tzatziki V 16
GRILLED PORTOBELLO MUSHROOM AND TOMATO CAPRESE STACK Marinated garlic, thyme and lemon mushrooms, stacked with buffalo mozzarella and tomatoes V, GF 16
EGGS FLORENTINE Poached eggs, spinach, salmon, sourdough served with your choice of traditional hollandaise or tahini and parsley hollandaise

Add Bacon $5

19
EGGS YOUR WAY Poached, Scrambled or Fried served on LaMadre Sourdough 10
CHILLI SCRAMBLED EGGS Chilli infused eggs, pickled turnips, mushrooms and fetta served on sourdough 18
THE FEDERAL BIG BREKKY  Poached eggs, bacon, spinach, chorizo, tomatoes, hash brown and mushrooms served on sourdough 23

BREAKFAST SIDES

EGGS 3
HOLLANDAISE SAUCE –  TOMATO RELISH 2
TOMATO – HASH BROWN  – SPINACH 3 EA
 MUSHROOM – BACON – CURED SALMON – CHORIZO – AVOCADO 5 EA
SOURDOUGH TOAST 3
JAM – VEGEMITE – PEANUT BUTTER 1 EA

Lunch

FREEKEH SALAD Spiced roast eggplant and capsicum mixed with freekeh, almonds, pumpkin seeds and labne in a pomegranate vinaigrette

Add Egg $3

V, Vegan on reques 17
FALAFEL BOWL Falafel balls served with olives, pickled turnips and fattoush salad in a pomegranate vinaigrette, garnished with tahini sauce and accompanied with hummus and pita bread V, Vegan 19
CALAMARI CHOP Salt and pepper squid sitting on a salad with chilli, lime and coriander dressing 20
LEMON AND GARLIC PRAWN POKE BOWL Lemon and gaarlic prawns, wild rice, cucumber and red cabbage finished with a lemon vinaigrette 23
PEA AND BROAD BEAN RISOTTO Spinach, broadbeans and beans mixed with arborio rice and garnished with cheese V, GF, Vegan on request 20
TAGLIATELLE CALABRESE Traditional Calabrese sauce with tomato, garlic, chilli, hot salami and olives with shredded meatballs served on tagliatelle pasta

Gluten Free Pasta On Request +$3

GF on request 23
LEBANESE MIX GRILL 1 shish taook chicken skewer, 1 beef kofta skewer, 1 marinated lamb skewer served with fattoush salad, hummus and Lebanese bread GF on request 26
LAMB SHAWARMA Lebanese marinated lamb with lemon and sumac served in pita pockets with lettuce and tahini sauce GF on request 22
SOUTHERN FRIED CHICKEN BURGER Spicy marinated fried chicken served with southern style slaw, spicy jalapenos, pickles and spicy Sriracha mayo on a seeded buttermilk bun GF on request 21
HAMBURGER Beef patties served on a bun with mayonnaise, cheese, pickles, lettuce, tomato and fries

Add Pineapple or beetroot $1 EA

GF on request 20
LAMB LAHMACUN  Ground lamb, tomato, onion, lemon juice, spices sitting on Lebanese flatbread and topped with radish, tomato, parsley, onion and sumac 19

WOODFIRE – PIZZA

MARGERITA Tomato, buffalo mozzarella, basil  V 18
MEDITERRANEAN Tomato, charred eggplant, artichoke, fire-roasted capsicum, zucchini, olives, fior di latte cheese, parsley and sea salt

Vegan On Request

V 22
CHICKEN Basil pesto, roasted chicken, avocado, spinach, dill aioli, parsley and cracked pepper 24
CHORIZO AND PRAWN Tomato, chorizo, prawns, fior di latte cheese and rocket 24
LAMB SOUVLAKI Red onion, sliced tomatoes, lamb, rosemary, thyme, rocket and tzatziki 24
MT VESUVIUS Hot sauce, hot salami, red onion, roast capsicum, olives, mozzarella, chilli medley, bacon and rocket. Served with a side of hot sauce 24
HAWAIIAN Tomato, ham, mozzarella, pinepapple 22
CAPPRICIOSA Ham, mushroom, pecorino, olives and thyme. Anchovies on request 23
MEAT LOVERS Napoli, ham, salami, bacon, pork, beef meatballs, mozzarella 24
ADDITIONAL PIZZA TOPPINGS 3 EA

Dinner

STARTERS

WARM BELLARINE OLIVES Served with bread from the Woodfire GV E 10
FLAT BREAD WITH A TRIO OF DIPS  Hummus, Baba Ghanoush, Labneh V 12
OYSTERS Served Natural or Kilpatrick G 4 EA
THE MILL CHARCUTERIE BOARD A selection of cold meats, cheese, olives, pickled vegetables served with zaatar bread  30
CHAR GRILLED OCTOPUS Mediterranean style marinated octopus with rocket, compressed watermelon and pistachio G  10

Entree

PORK BELLY Burnt apple purée, broad beans, fennel, radish and butter leaf G 19
SOUP OF THE DAY  14
PROSCIUTTO SCALLOPS Pan seared scallops wrapped with prosciutto and served with cauliflower purée, shaved fennel, and herb oil G 18
MEDITERRANEAN LAMB CUTLETS Herb encrusted cutlets served with roasted cherry tomatoes and a pomegranate reduction 20
GNOCCHI Cheese filled gnocchi, sitting on a pea puree with roasted cherry tomatoes V 16

Main

TAGLIATELLE WITH BRAISED BROCCOLI Served with Feta cheese, pistachio and herb oil  V 21
FISH OF THE DAY Crispy skin fish served on a bed of Julienne vegetables and sitting in a Thai Red laksa G 29
DUCK BREAST Served with fondant potatoes, blackberries, barley, herbs, mushroom and orange sauce G 34
CHAR GRILLED EYE FILLET STEAK Served with roasted cherry tomato, mashed potatoes, a smear of cauliflower with mixed vegetables and watercress

Sauce options: Mushroom, Red Wine Jus or Pepper

G  42
BLACK ANGUS SIRLOIN STEAK Served with battered chips and mixed leaf salad

Sauce options: Mushroom, Red Wine Jus or Pepper

 G 38
SLOW COOKED CHICKEN BREAST Slow cooked chicken, stuffed with mushrooms, served with a smear of pea purée, chats and garnished with radish and micro herbs 30
LAMB RUMP Served on a cumin roasted beetroot purée with buttered greens and rosemary jus 35

Sides

CHIPS V E 8
ROCKET, RED ONION, PARMESAN SALAD WITH POMEGRANATE DRESSING V 8
STEAMED VEGETABLES, HONEY AND ALMOND V 8

Dessert

 VANILLA BEAN PANNACOTTA Vanilla bean pannacotta served on a raspberry coulis smear with seasonal fruit and granola  18
 CREME BRULEE Orange blossom, Spiced plums, Candied pistachios G 15

GF – GLUTEN FREE
V – VEGETARIAN