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Pricing

 

All pricing listed below is per person

Wednesday to Sunday

$85 three course
$68 two course

Groups 11-40

$100 three course
$75 two course (mid week only)

Includes shared side dishes, tea and coffee

Public holidays

$95 three course
$75 two course

Dietary Requirements

Please specify any special dietary requirements at the time of booking.

 

 

 

 

 

 

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Current Dining Room Menu

 

First

Risotto of parsley, shallot, orange
Quail and foie gras terrine, estate quince chutney
Agnolotto of Morton Bay bug, braised leek, bisque
Borrowdale pork jowl, egg, apple ketchup, Jerusalem artichoke
Cured Cobia, kohlrabi, lemon, seaweed


Second

Butter roasted Turbot, shiitake, speck, onion, red wine just
Seared Murray Cod, whipped roe, picked Lilly Pilly, radish
Wild mushroom pithivier, hazelnut, soured cream, watercress and chestnut
Roasted Burrawong Gaian duck, polenta, onions, fragrant consommé
Wood roasted venison, buckweat, chestnut, parsnip, apple
Wood roasted milk-fed beef, savoy cabbage, tendon, sauce Reform

For the table

Roasted Hawkes' chat potatoes, parsley, capers
Honey roasted and pickled parsnips, grains
Leaves, house dressing


Desserts

Mandarin, white chocolate mousse, tuille, toasted coconut ice-cream
Banana soufflé, peanut butter and chocolate
Caramelised Red Hill apple terrine, Sawyer Road chestnut ice-cream
Chai cheesecake, chocolate ripple biscuit, pumpkin purée


Cheese

Queso mahon, cow, Minorca, Spain
Onetik Ossau-Iraty, sheep, Basque country, France
Capriole, goat, Main Ridge, Victoria

Brie de Meaux, cow, Brie, France
Farmhouse cheddar, cow, Somerset, England
Cilia, goat, Main Ridge, Victoria

50 gm with accompaniments
A taste of all three with accompaniments

 

Please note menus are subject to change.