Lunch Menu
Two courses $30.00 pp / Three courses $35.00 pp; Please choose from the following courses to create your menuTo begin
Pane de casa, hummus & roasted Australian olives
$
Garlic & smoked rainbow trout pizette topped with crème fraiche
$
Thai style green mango, coriander & mint salad with smoked duck
$
Main
Roasted beef fillet (180g), potato galette and shallot jus
$
Asparagus & camembert calzone, pear, frize & pine nuts
$
Grilled spatchcock, served with sautéed peas, mint & Swiss chard
$
Slow cooked lamb shoulder basted in honey & yoghurt. Tomato chili jam
$
Angel hair pasta tossed with rare Tuna, chili, preserved lemon, caper berries, parmesan & olive oil
$
Trunkey double smoked ham & fresh fig salad, buffalo mozzarella & apple balsamic dressing
$
Sides
Steamed baby beans with toasted almond butter
$
Mixed leaves with champagne dressing
$
Fat chips with aioli
$
Dessert
Raspberry & elderberry trifle
$
Cherry & almond tart, vanilla anglaise & double cream
$
Flourless Jaffa cake served with contreau mascarpone
$
Passion fruit panna cotta served with ice cream & jelly
$
Humming bird cake, cream cheese icing, pineapple & coconut compote
$
Chocolate fudge cake served with milk chocolate mousse & preserved berries
$
Dinner Menu
A 10% surcharge applies on sunday & public holidaysEntrée
Crab & fennel remoularde, avocado, grapefruit & salmon caviar
$
Ox tail ravioli served with sage & porcini sauce, shaved pecorino
$
Caramelized onion & goats curd tart, vino cotto & pickled beetroot
$
Pheasant & Turkey boudin, cherry & mulled wine preserve, Waldorf salad
$
Scallops with a pork crackle crust, served with cauliflower & blue cheese crumble
$
Rabbit & thyme terrine, verjuice jelly, honey carrot & black sesame
$
Main
Duck au Vin
Duck leg braised in red wine ragu
$
Kangaroo tail pie. Plum & salted caramel compote
$
Grilled Blue eye, sautéed Kipfler & mussel cassoulet
$
Grilled cutlet & pithivier of Kanimbla valley lamb, crushed peas & celeriac
$
Pumpkin & almond gnocchi tossed in sage butter, olives, white anchovy & jamon
$
Beef fillet, field mushrooms, Paris mash & red wine jus
$
Sides
Steamed baby beans with toasted almond butter
$
Mixed leaves with champagne dressing
$
Fat chips with aioli
$
Dessert
Crème brulee with pistachio shortbread
$
Chocolate fondant & peanut butter ice cream
$
Verrine of yoghurt cheesecake, mango curd & pina colada granita
$
Raspberry & rosewater bombe, white chocolate fudge cake & Eton mess
$
A selection of Australian and imported Cheese, quince paste & dried Muscat grapes
$
Dessert tasting plate for two