L.F.T

Poachers smoked mountain pepper lamb, Persian fetta and oven roasted tomato served on a toasted baguette

House made baked beans in a tomato sauce, topped with basil pesto, haloumi, artichokes and Turkish toast (v)

House made toasted gluten free muesli of puffed quinoa, Whisk and Pin summer fruits and Yulla yoghurt (gf )

Soft baked eggs with prosciutto, washed rind cheese and artisan toast

Potato and pecorino frittata with a side of bacon, Mississippi sausage, hash brown and green tomato relish (gf )

Ricotta hotcakes with a strawberry and sour cherry jam and white chocolate vanilla butter

Scrambled eggs with smoked salmon, avocado, a potato roesti and fresh roquette

Almond croissant, freshly baked with toasted almonds and a sweet semolina filling

Croissant with Lynwood jam or Leatherwood honey

Banana and caramel chocolate bread (gf )

Toast with Lynwood jam and butter

Baked scallops with classic prosciutto, Morcilla almond crumb and sauce Jacqueline

Smoked duck terrine with cornichons, mustard fruits and toasted baguette (df )

Hot smoked ocean trout salad, roasted eschallot, chilli and candied lime (df/gf )

Beetroot carpaccio with honey roasted seeds, goats curd, fine herb salad and a horseradish dressing (v/gf )

Twice cooked pork belly, ‘crackling’ and a fennel, mint and Persian fetta salad (gf )

Smoked chicken breast, prosciutto and sage saltimbocca with a celeriac potato mash, confit tomatoes and lemon buttered leeks (gf )

White Rabbit potted pie with gruyere, leeks and sorrel, accompanied by a baby cos salad with buttermilk dressing

Smoked lamb rack with confit lamb belly, saffron potato, green olive tapenade and hazelnuts

Smoked duck breast and citrus salad with walnuts, slow roasted red onion, chard and a palm sugar vinaigrette (df /gf )

Panfried Blue Eye Cod, avocado, cucumber, charred corn and Avruga with a Spanner Crab and chive aioli (df /gf )

Sticky slow cooked beef ribs with black vinegar, sticky rice, toasted almonds and a coriander relish (df )

Pumpkin gnocchi with sage buerre noisette, Pecorino Pepato, zucchini flowers, artichokes and smoked tomatoes (v)

Celeriac potato mash

Fine leaf salad with verjuice vinaigrette

Half loaf served with olive oil and balsamic vinegar

Full loaf served with olive oil and balsamic vinegar

Deeks gluten free bread board

Lamb with mountain pepper

Classic prosciutto

Peppered beef sirloin

Kangaroo prosciutto

Thai chicken

Smoked turkey

Dolmades

Semi dried tomatoes

Marinated feta

Spicy capsicum dip

Beetroot dip

Cold smoked salmon

Hot smoked salmon with chili spices

Smoked mussels

Taramasalata

Smoked salmon paté

Farmhouse Cheese Selection

Gluten free on request; Cheese plate of local and imported cheeses. Served with lavosh and muscatels.

Robyn Rowe Truffle Plate

Six pieces; Locally hand made using Belgium Couverture chocolate.

Ricotta hotcakes with fresh berries and maple syrup

Brunch only

Scrambled eggs and bacon on toast

Brunch only

Sausage roll with tomato sauce and fries

Fish and chips with tartare sauce

Ham and cheese toasties on gluten free bread

Smoked lamb sausages with fries and salad

Skinny fries with tomato sauce

Kids vanilla ice-cream with chocolate sauce

Chocolate almond torte [G/F]

Baked lemon cheesecake

Orange almond  ourless cake [G/F]

Caramel cake with butterscotch sauce

Chocolate mud cake

Layered vanilla sponge cake

Gingerbread

With brittle pecans, shortbread and salted caramel ice-cream*

Lady grey infused chocolate torte with chocolate praline mousse, tea jelly and macaron* (gf )

Strawberry sponge, strawberry and sour cherry jam, white chocolate foam and basil ice-cream*

Summer berry and verjuice pudding with vanilla mascarpone and mint

‘Stones’ ginger and crème fraiche pannacotta with coconut ice-cream and fresh melon

Robyn Rowe Truffle Plate (6 pieces)

Cookies / Portuguese Tarts / Friands / Florentines

Turkish delight (four pieces)

Farmhouse cheese plate with lavosh (for two)

Almond nougat (six piece)

Warmed marinated Manzanillo olives with garlic, lemon and thyme

Whole blanched almonds roasted with sea salt, chili and fennel

Grilled Portobello mushrooms with fresh goats curd, sherry vinegar on crostini – three piece

Peppered beef sirloin with sweet and sour pickle on crisp crouton – four piece

Pacific Oysters with Campari and watermelon granita

Carrot halloumi and harrisa salad with 12 yr Pedro Ximenez Balsamic

Smoked quail wrapped in vine leaves with chickpeas and chorizo – three piece

Deep fried Bacalado and potato frittatas with black garlic aioli – three piece

Smoked lamb cutlets wrapped in jamon with romesco sauce – two piece

Smoked chicken artichoke, pea and Mahon cheese empanadas

With a sweet chili and roast capsicum salsa – two piece

Twice cooked Pork belly with quince aioli – three piece

Slow Roasted goat on flat bread with Manchego cheese, aubergine and black olive

Cubra Curado (goats cheese) and La Patata flat bread with caramalised onions, rosemary and Cyprian Sea Salt

Orange crème caramel with aniseed and sea salt biscotti

Churros with chilli hot chocolate and dulce de leche

Honey and chocolate baked figs with Pedro Ximenez anglaise – three piece