Sample Menu
Two courses $65 / Three courses $80Entrée
Moonlight flat claire de lune bouton rock oysters with champagne granita, cucumber brunoise & spanish avruga caviar
$
Additions
2009 ross hill brut, pinot chardonnay sparkling, orange nsw + $16 GLS
Twice baked heidi gruyere cheese soufflé with roasted hazelnut, spinach & pear salad, chardonnay dressing
$
Additions
2010 scorpo eocene chardonnay, mornington peninsula, vic + $17 GLS
Fresh fig, buffalo mozzarella, prosciutto & waru organic rocket salad with truffle honey dressing
$
Additions
2010 chateau sainte anne, rose, bandol france + $19 GLS
Braised fennel, zucchini & basil risotto with seared port lincoln king prawns & heirloom tomatoes
$
Additions
2012 orange mountain wines, sauvgnon blanc, orange nsw + $12 GLS
Beetroot & juniper cured ocean trout carpaccio, celeriac, mint, fuji apple & horseradish remoulade
$
Additions
2010 chateau sainte anne, rose, bandol france + $19 GLS
Pappardelle pasta with a ragu of lamb breast & shoulder, chick peas, chilli & kale, truffle pecorino cheese
$
Additions
2010 greenstone sangiovese, heathcote vic + $18 GLS
Braised macleay valley rabbit & sorrel rotolo, roasted globe artichoke, peperonata, olives, sage & caper beurre noisette
$
Additions
2007 casa freschi la signora, nebbiolo blend, langhorne creek sa + $17 GLS
Main Course
Veal tenderloin cooked in sage & pancetta, grilled ‘ il dominio’ polenta, slow cooked ruby chard, french lentil sauce
$
Additions
2007 casa freschi la signora, nebbiolo blend, langhorne creek sa + $17 GLS
Braise of ‘hereford red’ local brisket, fondant rosemary potato, glazed carrots & eschalots, buttered spinach, horseradish
$
Additions
2010 ross hill pinacle series cabernet sauvignon, orange nsw + $16 GLS
Pan roasted palmers island mulloway, soft & crisped leeks, creamed desiree potato, tarragon, white wine & sorrel butter sauce
$
Additions
2012 orange mountain wines, sauvgnon blanc, orange nsw + $12 GLS
Crisp confit of duck maryland, spiced braised red cabbage, potato & thyme gratin, beetroot pearl reduction sauce
$
Additions
2010 bress gold chook pinot, macedon vic + $16 GLS
Slow cooked pressed pork belly, seared sea scallop, salad of lychee, finger limes, mint, green papaya, peanuts & cucumber, chilli jam
$
Additions
2012 belgravia, gewurtztraminer orange nsw + $10 GLS
Side Dishes
Pear, rocket & parmesan salad, lolli redini dressing
$12.00
Steamed green vegetables with le barre olive oil & lemon
$8.50
Creamy truffle paris mash
$9.50
Dessert
Mille feuille of caramelised figs, fig leaf ice cream, vanilla bean cream & vincotto syrup
$
Passionfruit parfait with coconut ice cream, toasted coconut cream, fresh passionfruit & mango
$
Lemon verbena & sauterne jelly panna cotta, poached peaches & glass biscuit
$
House churned ice cream & sorbet selection with berries, macadamia & honey wafers
$
Cheese
Stagur - rhône-alpes, france
$
Healeys pyengana aged cloth bound cheddar -tasmania, australia
$
Buche d’affinoise- rhône-alpes, france
$