Cold oyster tasting plate

A selection of each of the 6 cold oysters

Naked with fresh lemon

Tokyo soy mirin pearls with pickled ginger and wasabi

Champagne granita and salmon caviar

Lime sorbet with coriander and chilli

Ruby grapefruit, chilli and mint

Seared scollop with wasabi mayonnaise and radish

Hot oyster tasting plate

A selection of each of the 6 hot oysters

Spinach, ricotta and blue cheese mornay

Tempura with red curry & cucumber

Shanghai steamed with chilli, garlic, ginger, soy, sesame and Kaffir lime leaf

Killpatchi with bacon eye and worcestershire chilli plum sauce

King prawn with Thai three flavour

Panco with Szechuan pepper and lime aioli

Benchmark bloody mary

Sake, wakeme seaweed and a dash of soy

Cointreau, rockmelon granita and crispy pancetta

Freshly baked country style damper served with Pukara Estate extra virgin olive oil, balsamic reduction & butter

Pistachio crumbed lamb cutlet and minted pea puree

With sauteed kipfler and speck

Gum leaf smoked ocean trout with lemon cloud and caperberries

King fish sashimi with apple, lime and baby coriander

Szechuan and sea salted baby calamari with muddled asian herbs, wasabi peas and soy pearls

Potato gnocchi and prosciutto with fig and mild blue cheese zucchini flower

Signature Thai fragrant red curry and black mussels

Choice of beef fillet, crumbed chicken or battered fish all served with shoestring fries and salad.

Southern Highlands eye fillet with paris mash, wilted spinach and forest mushroom

Fried whole baby snapper with lychee, lemongrass, tamarind and ginger

subject to availability

Veal fillet and grilled scampi with mushroom ravioli, wilted rocket and hollandaise sauce

Blue eye cod with white bean puree, confit eschalot, roasted garlic and porcini mushroom foam

Spiced fried quail with glass noodle salad and asian style dressing

Citrus and dill beer battered rock flathead with cucumber, avocado and sweet chilli

Rosemary & sea salt hand-cut chips

Rocket, poached pear, cucumber and parmesan salad with walnut vinaigrette

Green beans & asparagus with toasted almond butter

Truffle mash

Deconstructed key lime pie with candied lime and double cream

Cinnamon dusted doughnut balls with four berry jam, vanilla bean ice cream and rose water fairy floss

Self-saucing chocolate fondant with honeycomb and vanilla bean ice cream

Please allow 20 minutes

Affogato

Espresso of Toby’s Estate coffee, scoop of vanilla bean ice cream and chocolate & macadamia wafer served with a shot of Frangelico liqueur

Chefs selection of homemade gelati

Cheese board for one

A selection of Australian & imported cheese with quince paste & lavosh

Salt and pepper baby calamari with lime aioli and rocket

Potato gnocchi and prosciutto with fig and mild blue cheese zucchini flower

Citrus and dill beer battered rock flathead with cucumber, avocado and sweet chilli

Eye fillet with cafe de paris, shoestring fries and watercress

Chefs selection of homemade gelati

Please ask waitstaff

Cheese plate for one

A selection of Australian cheese with quince and lavosh

Dukkah dusted salt and pepper baby calamari with aioli and truffle oil

Entree

Ricotta filled zucchini flowers with roasted capsicum puree and drizzled pesto

Entree

Snapper fillet with paris mash and baby caper butter

Main

Eye fillet with cafe de paris, shoestring fries and watercress

Main

Chefs selection of homemade gelati.

Dessert (Please ask waitstaff)

Vanilla bean panna cotta with char-grilled watermelon and pomegranate molasses

Dessert

Benchmark will serve a premium market fish in a light beer batter served with a pile of ultra crisp french fries

This dish will only be available Friday lunch between 12pm and 3pm and we will be recommending various beer and wine matching options.