Entree
(=)Vegetarian / (+)Gluten Free / (#) Gluten free upon request- slight modification; Saturday/Sunday/Public Holiday $3.50 surcharge p/p No split bills but you are more than welcome to split your bill at the tableThe Highland Platter (#)
Signature tasting plate of seasonal and local producers, six individual components, please ask our staff for today’s selection; Bong Bong Sparkling/Pigs Fly Pilsner
$24.50
Oysters “six ways” (#)
Coffin Bay oysters presented in six different styles, Blood orange granita, Japanese nan ban, horse radish cream, natural, cucumber pickled, finger lime caviar; Per ½ dozen / Per dozen
$22.50 / 38.00
Chef recommends a tasting of wines
2012 Woodside Sauvignon Blanc, 2011 Bong Bong Rose, 2010 “Old Block” Chardonnay; You can also select any combination but there is a minimum of ½ dozen oysters per order which can be split between two selections only, your choice!
$12.00
Broad bean & sour cream pastry tart (=) (#)
Broad bean tart, red pepper coulis, petit spring vegetables & local zucchini flower; 2011 Woodside Pinot Noir
$19.50
Blue Eye Carpaccio (+)
Blue eye carpaccio garnished with pomegranate, citrus & pork crackling; 2011 Bong Bong White
$24.00
Duck Breast (#)
House smoked duck breast, truffled duck egg, beet relish, sauce soubise on a char-grilled croute; 2010 Old Block Chardonnay
$23.00
Pan Fried Sea Scallops (#)
Scallops and black pudding, fresh apples, pistachio and fennel fronds
$24.00
Main size
2011 Bong Bong Rose
$39.00
Main Course
(=)Vegetarian / (+)Gluten Free / (#) Gluten free upon request- slight modification“Tova Platinum” Beef Fillet (+)
Southern Highlands grass fed beef fillet, smoked potato puree, red onion compote, grilled bone marrow, worcestershire mushrooms & Centennial Shiraz jus (Please allow 25-30 minutes for medium to well done); 2011 Woodside Shiraz
$41.00
Free Range Bannock Burn Chicken (#)
Pan seared chicken breast, sautéed red cabbage & pancetta, fondant potato & sauce veloute; 2012 Pinot Grigio
$36.00
King Salmon (+)
King salmon with a crisp skin, salad of shaved raddish celery ribbons & spinach on sweet peppers & sauce beurre blanc; 2011 Woodside Riesling
$38.00
Steamed Sand Whiting
Crisp soft shell crab, saffron pasta, rainbow chard & a blue swimmer consommé, with flashes of chili & basil; 2010 Bong Bong Red
$39.00
House Made Asparagus Ravioli (=)
Asparagus & mascarpone mousse filled ravioli, asparagus pencils with a toasted almond and caper brittle & sauce beurre blanc; 2011 Woodside Sauvignon Blanc
$34.50
Slow Roasted Pork Belly (#)
Crispy skin pork belly, apple tart tartin, house made saurkraute & honey mead reduction;2010 “Winery Block” Chardonnay
$36.00
Side Orders
(=)Vegetarian / (+)Gluten Free / (#) Gluten free upon request- slight modification; Saturday/Sunday/Public Holiday $3.50 surcharge p/p No split bills but you are more than welcome to split your bill at the tableSalad of dressed baby lettuce
$6.50
Young rocket leaves, burnt orange and shallot vinaigrette
$8.50
Lemon kipfler potato towers (2)
$8.50
Broccolini, mache lettuce, walnuts & thyme
$9.00
Fries w aioli
$7.50
Dessert
(=)Vegetarian / (+)Gluten Free / (#) Gluten free upon request- slight modificationChocolate Cake (#)
Warm chocolate cake, honeycomb, belcolade chocolate sorbet, hazelnut crumble & honey glaze; 2011 Finale Autumn Sauvignon Blanc
$17.00
Lemon & Almond Tartlet (#)
Marzipan and lemon curd tartlet, passionfruit sorbet, grapes, lime & candied almonds; Galway Pipe Port
$17.00
Banana & Butterscotch Gateau
Banana mousse layered with caramelised banana & cinnamon cake with butterscotch sauce; 2010 Australian Late Harvest
$17.00
Panna Cotta & Berries (#)
Vanilla bean panna cotta on a soup of blackberry granita, strawberry jelly & raspberry; Glass of Bong Bong Sparkling Wine
$17.00
Saint Secret Goats Cheese (#)
Traditional soft ripened goats milk cheese, Centennial Shiraz and apple paste, fresh figs, dried pears & brioche crisps; 2011 Finale Autumn Sauvignon Blanc
$20.00