RESTAURANT LUNCH/DINNER
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Entrees |
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| Bread - daily choice with homemade dips | 8 | |
| Oysters - natural or pink grapefruit, coriander and ginger wine jelly |
16/26 |
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| Puff pastry tart of red onion, persian fetta, vine ripened tomatoes, wild rocket and balsamic reduction | 16 | |
| Wagyu score 7 carpaccio with a creamed celeriac and roast garlic mousse, roasted beetroot brunoise, truffle oil and sweet red wine reduction | 18 | |
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Fresh prawn and clam linguini with ginger, shallots, chilli and soft herbs with a cream and white wine sauce |
20/30 |
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Smoked salmon, dill chat potatoes, red onion, sour cream with a light orange and watercress salad |
18 |
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Tuna nicoise of chat potatoes, sun blushed tomatoes, green beans, soft boiled egg and a kalamata olive tapenade |
18 |
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| Terrine of pork rillette, sage, seeded mustard and yellow polenta with wild mushrooms pickled in a sweet red wine vinegar, caraway infused white asparagus and a cep mushroom foam | 20 | |
| Slow cooked marinated beef cheek, thyme and red onion puff pastry tart on a white onion puree with sauteed radishes, watercress salad and provolone cheese finished with a red wine jus |
21 |
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Mains |
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| Roast vegetable and persian fetta terrine, golden beetroot with spinach and roast garlic puree and cep cream (v) | 25 | |
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Herb crusted rack of lamb with chive spaetzle, artichokes and ratatouille, served with a cumin lamb jus |
32 |
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Ocean trout, saffron fondant potato with a roast vegetable and persian fetta terrine, spinach and garlic puree and a champagne foam |
31 |
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| Eye fillet (200gm) oven baked sweet potato gnocchi, red cabbage compote and baby golden beetroot with parsnip puree and red wine jus |
34 |
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| Grain fed sirloin (300gm) sauteed spinach, wild mushrooms, shallots with a red wine jus | 34 | |
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Pan seared pork loin on mustard mash with sauteed sweet corn, brussel sprouts and toasted macadamias finished with an apricot compote and honey jus |
30 |
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Blue eye trevella pan seared, ragout of jerusalem artichokes, green beans, slow cooked fennel and sweet shallots with a soft herb barigoule sauce |
31 |
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| Oven roasted veal tenderloin, sauteed nutmug and garlic spinach, shallot soubise, pancetta and onion rosti potato, baby carrots, finished with a green sultana and juniper jus |
33 |
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Sides |
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Steamed greens |
6 |
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Garden salad |
6 |
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Paris mash |
6 |
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Chips |
6 |
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| Rocket and parmesan salad | 7 | |
| Grilled asparagus with a garlic and grated egg aioli | 9 | |