Lake Crackenback Menu
Degustation
1st course
Merimbula rock oysters, chardonnay shallot dressing (gf); Veuve clicquot ponsardin nv rreims, france
$
2nd course
South coast white fish, blue swimmer crab, corn nage, confit garlic, lemon (gf); 42 degrees south chardonnay 2010 coal river, TAS
$
3rd course
Twice cooked pork trotter, butternut pumpkin, oats, chamomile, date relish; Courabyra 157 point nair 2010 snowy mountains, NSW
$
4th course
6+ wagyu sirloin, turnip puree, silverbeet , garlic chips, red wine jus (gf); Two hands sexy beast cabernet sauvignon 2011 mclaren vale, SA
$
5th course
Chocolate delice, coconut sorbet, eucalyptus caramel; Keith Tulloch botrytis Semillon 2011 hunter valley, NSW
$
6th course
Jindi triple cream, crisp bread, grapes; Seppelt dp 63 grnd rutherglen muscat, vic
$
Vegetarian degustation
1st course
Heirloom tomato, goats cheese, balsamic salad (gf); lsabel sauvignon blanc 2011 marlborough, nz
$
2nd course
Asparegus parmesan pine nuts olive oil (gf); 42 degrees south chardonnay 2010 coal river tas
$
3rd course
Spiced beetroot tart tartin caper berries apple cider labna; Clonakilla Riesling 2012 canberra district NSW
$
4th course
Gorgonzola risotto fig fennel walnuts mint (gf); Courabyra 157 pinot nair 2010 snowy mountains NSW
$
5th course
Chocolate delice coconut sorbet eucalyptus caramel; Keith Tulloch botrytis Semillon 2011 nunter valley NSW
$
6th course
Jindi triple cream crisp bread grapes; Seppelt dp 63 grand rutherglen muscat vic
$
Entrée
Merimbula rock oysters
Chardonnay shallot dressing lime (gf)
$21.00
Beetroot ginger tart tartin
Caper berries apple cider labna (v)
$19.00
Twice cooked pork trotter
Butternut pumpkin oats chamomile date relish 20 (autumn signature dish)
$20.00
Goats cheese tortellini braised oxtail
Puy lentils zucchini ribbons
$22.00
Poached moreton bay bug
Cherry tomato prosciutto fennel (gf)
$22.00
Duck terrine
Baked orange rosemary orange jells (gf)
$22.00
Pure south beef eye fillet
Pressed watermelon pickled rind plum jus (gf)
$21.00
Main
Sweet pork cheek scallops pear baby carrot honey clove ear crackle (gf)
$37.00
Southern highlands pheasant parmesan gnocchi chestnut stuffing salmoriglio
$37.00
Poached free range chicken breast pancetta asparagus broth tarragon (gf)
$35.00
Gorgonzola risotto Fig fennel walnuts mint (gf) (v)
$33.00
White fish swimmer crab corn nage chilli confit garlic lemon (gf)
$37.00
Tumut rainbow trout Portobellos hock apple cucumber pistou (gf)
$36.00
6+ wagu sirloin turnip puree silverbeet garlic chips red wine jus
$38.00
Side
Kipfler tomato goats cheese endive balsamic (gf)
$9.00
Asparagus parmesan pine nuts olive oil (gf)
$9.00
Buttered brussel sprouts crisp eye bacon (gf)
$9.00
Dessert
Chocolate delice
Coconut sorbet eucalyptus caramel
$
Vanilla panna cotta
Rhubarb strawberry soup white pepper ice creamRhubarb strawberry soup white pepper ice creamRhubarb strawberry soup white pepper ice cream (gf)
$
Licorice raspberry chequerboard ice cream
Candied pistachios short bread (gf)
$
White chocolate soufflé orange marmalade vanilla ice cream (gf)
Autumn signature dish 20 min cook time
$
Lemon tart
Lemon ice cream double cream candied lemon
$
Trio of cheese (for 2)
Pyengana cloth cheddar jindi triple cream stilton quince paste grape date crisp bread
$26.00
Children’s Menu
Hand cut wedges and steamed greens (gf)
OR$
Chips and salad
$
Dessert
Chocolate
$
Strawberry
$
Caramel
$
Sprinkles
$