| item | cost |
|---|---|
Paleta Ibérica Bellota “Admiración”Salamanca, SpainFree-range Iberian pig shoulder, acorn-fed in dehesa pastures. Richly marbled with a higher fat content than the leg. | $24 |
Free-range Chicken Liver Pâté 100gCoburg, VICSmooth chicken pâté with port & madeira jelly. Served with sourdough | $23 |
Prosciutto Di San DanieleModena, ItalyCured for 16+ months for a soft, fragrant, sweet, and delicate flavour | $11 |
Cloth Aged Wagyu SalumiBrisbane, QLDPastrami spice–crusted Wagyu beef, cloth-aged in organic linen with juniper, pepper, coriander, and garlic. | $12 |
Black Truffle & Squid Ink SalamiBrisbane, QLDDecadent salami of hand-cut pork fat and whole muscle, infused with squid ink and black truffle. Aged 3–4 months in natural casing. | $11 |
Pork & Native Pepperberry SalamiBrisbane, QLD100% pork salami with cheek and collar cuts, native pepperberry, anise myrtle, and a touch of garlic. | $9 |
LP’s Hot Salami CottoChippendale, NSWCoarsely ground pork with Calabrian chilli, fennel, garlic, and black pepper, smoked for five hours. | $7.5 |
| item | cost |
|---|---|
Maffra Cloth-AshedGippsland, VICAward-winning cheddar with sweet upfront notes and complex aftertones, ripened under ashed cloth for a thin rind and rich texture. | $10 |
Milawa BlueMilawa, VICCreamy, mid-strength cow’s milk blue inspired by Gorgonzola Dolce Latte. Rich, salty, and softly textured, appealing to both blue cheese lovers and newcomers. | $12 |
Woombye Blackall GoldSunshine Coast, QLDWashed rind cheese with a golden rind and creamy paste, maturing into bold, savoury flavours. | $11 |
Woombye Truffle Triple Cream BrieSunshine Coast, QLDRich triple cream brie with earthy truffle, offering a creamy texture and lingering truffle finish. | $11 |
C2 Raw Milk CheeseBruny Island, TASCooked curd cheese aged 6–12 months with a sweet aroma and mild nuttiness, made from summer milk in the Huon Valley and rind-washed weekly for depth. | $13 |
Comté Charles Arnaud AOPComté, FranceAged 18+ months, this classic French gruyère is dense, smooth, and buttery with complex, seasonally influenced flavours. | $10 |
| item | cost |
|---|---|
Two Cured Meats (100g)Served with pickles | $21 |
Two Artisanal Cheeses (100g)Served with crackers | $22 |
The Luxe BoardA curated selection of indulgent flavours: 50g Paleta Iberico Bellota, 100g velvety Chicken Liver Pâté, and 75g Woombye Truffled Brie. Served with sourdough, peppered fig paste, pickled peaches, and crackers. | $75 |
| item | cost |
|---|---|
SourdoughToasted Sonoma sourdough, served with cultured butter. | $9 |
TWO 88 MixMount Zero olives, pickled garlic, guindillas, and cornichons—your perfect salty match for a dry vermouth. | $8.5 |
Tasmania Pickled WalnutsHarvested before the nut forms and pickled in a unique blend of sugar, vinegar, and spices. A traditional companion to cheddar. | $5 |
GuindillasA Basque green pepper, picked early and pickled in white wine vinegar. Adds a sweet, subtlyspicy kick to tapas and antipasto. | $4.5 |
Pickled Baby FigsPickled in brown sugar and apple cider vinegar. Exceptional with blue cheese. | $5 |
Le Peschiole – Baby Pickled PeachesItalian baby peaches, picked unripe and cured. Crunchy, slightly salty, with a hint of sweetness—perfect with cured meats and cheese. | $5 |
Selection of CondimentsA chef’s selection of 4–6 condiments and crackers, designed for two to share. | $9.5 | $13 |
Peppered Fig PasteSweet with a gentle spice and peppery finish. Pairs beautifully with white mould cheeses. | $4.5 |
LavoshCrisp, buttery, lightly salted crackers. A cheeseboard essential | $6 |
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