Sample Degustation Menu
Salad of macerated figs and blue cheese mousse organic beets and crisp potato; Price incl gst; $95pp or $140pp with five winesSmoked salmon terrine
Pea mousseline, lemon oil and yabbie salad; Gundog Semillon, Hunter Valley, NSW, 2012
$
Roasted lobster tail with scallop mousse
Baby fennel, zucchini and scallop veloute; Muscadet Sèvre & Maine Domaine de la Grenaudiere,Loire Valley, France, 2010
$
Berkshire pork belly and fillet
Confit egg yolk, smoked hock boudin and raisin puree; Battle of Bosworth Pinot Noir, McLaren Vale, SA, 2010
$
Black Angus eye fillet and braised cheek
Mushrooms, potato dauphinoise and truffle emulsion; Eden Road Long Road Shiraz, Gundagai, NSW, 2010
$
Delice de Bourgogne
Blueberry compote and hand-made walnut bread
$
Belgian chocolate mousse
Raspberry pave, shaved white chocolate and fresh peach; Glenguin "The Sticky" Botrytis Semillon, Hunter Valley, NSW, 2009 (60ml)
$
Salad of macerated figs and blue cheese mousse
Organic beets and crisp potato
$
Sample Vegetarian Degustation Menu
Salad of organic tomatoes, basil and olives; Price incl gst $90pp or $135pp with five winesMille-feuille of goats cheese and sultana tuiles
Pecans, radishes and raisin puree; Gundog Semillion, Hunter Valley, NSW 2012
$
Crushed pea tortellini
Pea chantilly black garlic and young vegetables; Tertini Reserve Riesling, Southern Highlands, NSW, 2009
$
Fricassee of purple congo potatoes and Jerusalem artichokes
Confit egg yolk and truffle emulsion; Jean-Marc Burgaud Chateau de Thulon Villages, Beaujolais, France, 2010
$
Sauteed potato and sage gnocchi
Blue cheese veloute, figs, beets and spinach; Battle of Bosworth Pinot Noir, McLaren Vale, SA 2010
$
Delice de Bourgogne
Blueberries raisin brioche and baby endive
$
Scorched champagne marshmallow
Peach and vanilla salpicon, raspberry jelly and amaretto icecream; Domaine de Bernardin Muscat de Beaumes de Venise, Cote du Rhone, France, 2010
$
Salad of organic tomatoes, basil and olives
$
Three Course Menu du Jour
$79ppYour choice of entree
Mille-feuille of goats cheese and sultana tuiles with pecans, radishes and raisin puree
$
Additions
Gundog Semillon, Hunter Valley, NSW, 2012 + $10.00
Smoked salmon terrine with pea mousseline, lemon oil and yabbie salad
$
Additions
Tertini Reserve Riesling, Southern Highlands, NSW, 2009 + $15.00
Confit Berkshire pork belly with confit egg yolk and smoked hock boudin
$
Additions
Wooing Tree Rose (Pinot Noir), Central Otago, New Zealand, 2009 + $10.00
Your choice of main
Sauteed potato and sage gnocchi with blue cheese veloute, figs, beets and spinach
$
Additions
Battle of Bosworth Pinot Noir, McLaren Vale, SA, 2010 + $9.00
Roasted Mahi Mahi fillet with crushed potato, prawns, olives, tomato and spinach puree
$
Additions
Muscadet Sèvre & Maine Domaine de la Grenaudiere, Loire Valley, France, 2010 + $10.00
Black Angus eye fillet and braised cheek mushrooms, potato dauphinoise and fresh truffles
$
Additions
Cambewarra Estate Michael Chambourcin, Cambewarra, NSW, 2009 ( + $10.00
Your choice of dessert or cheese
Three French cheese with accompaniments
Comte Gruyere, Blue d’ Auvergne, Delice de Bourgogne
$
Additions
Dandelion Vineyards XO Pedro Ximinez, Barossa Valley, SA (60ml) + $9.00
Mille-feuille of chocolate and hazelnuts
Salted caramel, praline ice-cream and chocolate sorbet
$
Additions
Glenguin "The Sticky" Botrytis Semillon, Hunter Valley, NSW, 2009 (75ml) + $11.00
Scorched champagne marshmallow
Peach and vanilla salpicon, amaretto icecream and raspberry jelly
$
Additions
Domaine de Bernardin Muscat de Beaumes de Venise, Cote du Rhone, France, 2010 + $11.00