To share
|
|
| House roasted warm mixed nuts |
5.0 |
| Marinated assorted olives |
6.0 |
| Basil pesto & parmesan
bread |
14.5 |
| ‘three chefs’ tapenade plate |
14.5 |
| Grilled goats cheese &
roasted capsicum crostini |
14.5 |
| Mushroom, caramelized onion,
garlic & Persian feta crostini |
14.5 |
| |
|
| To start… |
|
| Slow braised
shoulder of lamb; black olive & port ravioli |
|
| & roast
capsicum jus |
17.5 |
| Fresh pacific oysters served
natural with lime (gf) |
3.0ea |
| Rare fillet
of beef; housemade crab taco & chimichurri |
17.5 |
| Chermoula
spiced king prawns; quinoa tabouleh, lemon |
|
| &
cucumber yoghurt |
19.0 |
| Caramelised
duck shanks with shaved pear & fennel; reduced |
|
| balsamic
vinegar (gf) |
18 |
| Ricotta
gnocchi with crushed walnuts, orange & ‘Saint Augur’ |
|
| blue cheese
cream (v) |
15.5 |
| Chef’s soup served with a
bread roll |
10.5 |
| Mixed entrée plate -sample
chef’s selection of three entrées |
25.5 |
| |
|
| Porcini
parpadelle pasta with braised ox tail, king prawns, |
|
| black trumpet
mushrooms & burnt sage
butter |
19.5/29.0 |
| |
|
| To follow…. |
|
| Cherry
tomato frittata & goats curd; grilled eggplant, tomato |
|
| chutney
& smoked tomato sorbet (v) (gf) |
25.0 |
| Ballontine
of chicken stuffed with vietnemese pork sausage; |
|
| red cabbage
& potato pie & steamed snake beans |
29.5 |
| Char-grilled
fillet of beef; portabella mushroom & fresh chestnut |
|
| risotto
& blue cheese butter (gf) |
36.0 |
| Crispy
skinned Atlantic salmon fillet; carrot & swede boulangere, |
|
| black olive
tapenade & salsa rosso (gf) |
32.0 |
| Rare roasted
venison loin & osso bucco; braised baby vegetables |
|
| & creamy
parmesan mashed potato |
33.0 |
| Confit duck
leg & southern fried shoulder of pork; potato hash, |
|
| sweet tomato
jam & wilted greens(gf) |
34.0 |
| |
|
| On the side… |
|
| Steamed green beans, toasted
almonds & garlic butter |
7.0 |
| Baby cos, shaved apple,
Persian feta & walnut salad |
7.0 |
| Chunky hand cut potato chips,
Murray River salt |
7.0 |
| Creamy mashed potato |
7.0 |
| |
|
To indulge
|
|
| White chocolate spring rolls with raspberry
dipping sauce |
14.5 |
| Espresso
mousse with bitter chocolate wafer |
14.5 |
| Lime semi
freddo; crumbled shortbread & shaved coconut |
14.5 |
| Housemade
vanilla crumpet; honey gelato & lavender syrup |
14.5 |
| Pecan tart;
pear sorbet & caramel “latte” |
18.5 |
| ‘three chefs’ dessert plate
-sample chef’s selection of three desserts |
20.5 |
| Cheese selection |
From 11.0 |
| |
|
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