Entrées
All $17.00 ($17.85 sundays)Terrine
Confit turkey and ham hock terrine with salad of gem cos, apple, celery, dark rye croutons and soft boiled quail egg. Domaine rougha crois saignee rose 2009; GL / Sunday
$8.50 / 8.93
Brains
Caper and lemon crusted lamb brains with shaved fennel, citrus segments and parmesan custard. Ravensworth marsanne 2009; GL / Sunday
$8.50 / 8.93
Trout
Local rainbow trout house smoked over grapevine clippings served with an olive tapenade, almond puree, puffed grains and watercress. Capital wines ‘the swinger’ sauvignon blanc 2011; GL / Sunday
$8 / 8.40
Kangaroo
Kangaroo tail and beetroot tortellini with garden beetroot relish, goat’s cheese and wattle seed burnt butter. Capital wines 'the backbencher' merlot 2011; GL / Sunday
$9.50 / 9.98
Kingfish
Carpaccio of kingfish with garden heirloom tomatoes and herb dressing, preserved lemon and white anchovy fritters Lark hill viognier 2012; GL / Sunday
$10 / 9.98
Meat & cheese
A selection of house prepared charcuterie meats served with pecorino cheese, marinated olives and lavosh; Lambert vineyards cabernet merlot 2006; For two
$26.00
Mains
All $33.00 ($34.65 sundays)Lamb
Slow cooked and spice rubbed lamb rump with toasted barley, goat’s feta, roast garlic, stinging nettle and green pea puree. Mount majura graciano 2011; GL / Sunday
$9.50 / 9.98
Spatchcock
Roast young chicken with red grape and radicchio, steamed potato, bacon and preserved lemon butter. Eden road ‘the long road’ cabernet sauvignon 2009; GL / Sinday
$9 / 9.45
Beef
Grass fed beef fillet, char-grilled and served with oxtail studded ‘bubble and squeak’, dressed greens and mustard cream. Capital wines ‘the frontbencher’ shiraz 2010; GL / Sunday
$9.50 / 9.98
Pie
The ‘grazing pie’- red wine braised duck, cabbage and italian sausage pie with lentils and potato puree. Lerida estate 'lake george' pinot noir 2010; GL / Sunday
$10 / 10.50
Fish
Crisp skin snapper fillet on fennel frond, radish and chard salad, eggplant cream and warm salmon pearl vinaigrette. Mount majura pinot gris 2012; GL / Sunday
$9 / 9.45
Rabbit
White jindabyne rabbit, deboned and wrapped in garden cos on cumin and olive oil poached carrot, hazelnuts, lentil wafer and wild roquette. Capital wines ‘the ambassador’ tempranillo 2011; GL / Sunday
$10 / 10.50
Vegetarian options
Vegetarian entrees
Lentils
Lightly braised organic black caviar lentils with spiced beetroot, marinated and grilled haloumi, garden roquette salsa verde and baby chard leaves; Main size / Sunday
$28.00 / 29.40
Tartlet
Individual asparagus and free range egg tartlet with parmesan custard and handpicked micro garden mesclun. Capital wines ‘the whip’ riesling 2011; GL / Sunday
$8 / 8.40
Lentils
Bourke street chardonnay 2010; GL / Sunday
$8.50 / 8.93
Vegetarian mains
Risotto
Green pea and stinging nettle risotto with goat’s cheese, garden herbs and preserved lemon vinaigrette. Capital wines ‘the senator’ chardonnay 2009; GL / Sunday
$8.50 / 8.93
Eggplant
Baked eggplant and spiced chickpea moussaka with peperonata Lark hill 'dark horse vineyard' sangiovese 2012; GL / Sunday
$8.50 / 8.92
Little people's favourites
$15.00 including a toy pack ($15.75 sundays)Macc & cheese
Macaroni pasta with creamy cheese sauce and salad.
$
Fish & chips
Beer battered fish with chips, lemon and salad.
$
Cheese burger
Mini house made beef burger with cheese, tomato sauce and chips.
$
Ice cream
Homemade vanilla or chocolate ice cream / Sunday
$5 / 5.25
Frog in a pond
Green jelly with chocolate Freddo Frog / Sunday
$5 / 5.25
Sides
Bread
Fresh baked light rye bread with ‘La Barre’ blood plum finishing vinegar and Yass olive oil / Sunday
$2.50 / 2.63
Greens
Steamed broccoli and beans, tossed in a garden parsley, walnut and feta pesto / Sunday
$9.50 / 9.98
Mesclun
Grown lovingly in our Chef’s garden, organic seasonal lettuce and other leaves / Sunday
$8 / 8.40
Chips
Beer battered thick cut chips with smoked paprika aioli / Sunday
$8 / 8.40
Desserts
All $16.00 ($16.80 sundays)Citrus curd
Layered ruby red grapefruit curd with white chocolate mousse, crumbled candied pastry, strawberries and mint
$
Peach
Sticky meringue and poached peaches with baked tea cake, mascarpone, fresh blackberries and peach infused tea sorbet
$
Caramel & salted peanuts
Frozen caramel and salted peanut butter custard with chocolate parfait, crushed bitter chocolate and peanut brittle
$
Bavarois
Green apple bavarois with toffee topped profiteroles, apple and tarragon salsa and crisp fruit wafer
$
Crème brulée
Classic vanilla crème brulee with rose water and champagne strawberries, chocolate truffle and petit cinnamon doughnut.
$
Cheese plate
Our Chef’s selection of three boutique cheeses, served with fruit bread & an apple, fig and olive oil salad.
$