Menu
A La Carte
Sugar-cured Ocean trout, King prawn, gazpacho, avocado cloud, cucumber sorbet
Firsts
$
Textures of beetroot, grilled local mushrooms, Jannei goats curd éclair, confit fennel
Firsts
$
Terrine of chicken and rabbit, cauliflower beignets, Grandmas pickle, lemon fizz
Firsts
$
Seared sea scallops and quinoa-crusted pork cheek, tartlet of pumpkin, watermelon and fetta, coconut caramel
Firsts
$
Ballotine of quail breast and confit quail leg, cannelloni of game rillette, apple
Firsts
$
Bruschetta of cherry tomatoes, roast capsicum, Spanish onion and fetta on seasoned garlic sourdough
Firsts
$
Roast fillet of Pink Snapper, fried Hawkesbury squid, chorizo, chickpea and zucchini salad, citrus air
Seconds
$
Herb-crusted New Zealand Venison, mushroom pithivier, golden beetroot, pancetta dust, cocoa, rhubarb gel
Seconds
$
Crisp zucchini flowers filled with sweet potato mousse. celeriac crème brulee, pearl barley, roast baby tomato
Seconds
$
Saddle of Riverina lamb, lamb breast ‘schnitzel’, dutch crème potato, onion rings, beetroot
Seconds
$
Slow cooked duck leg, duck sausage, crisp potato galette, pear
Seconds
$
Desserts
Strawberries and cream
Pistachio cake, coconut
$
Rosewater meringue rolled with vanilla cream, passionfruit parfait, rose jelly, and toffee
$
Textures of chocolate
$
A selection of Como fruit sorbets and ice creams
$
Boutique cheese board
$
Degustation menu
Degustation Food & Matched Wines
Vietnamese salad, ginger mousse
NV Beresford Pinot Noir Chardonnay (McLaren Vale, SA)
$
Sugar-cured ocean trout, King prawn, gazpacho, almond cloud, cucumber sorbet, sweet corn
2011 Shaw and Smith Sauvignon Blanc (Adelaide Hills, SA)
$
Seared sea scallops and quinoa-crusted pork cheek, tartlet of pumpkin, watermelon and feta, coconut caramel
2009 Falls Wines ‘Fields of Gold’ Chardonnay (Cowra, NSW)
$
Herb-crusted New Zealand Venison, mushroom pithivier, golden beetroot, pancetta dust, cocoa, rhubarb gel
2008 Maverick “Twins” Cabernet Sauvignon (Barossa Valley, SA)
$
Saddle of Riverina lamb, lamb breast ‘schnitzel’, dutch crème potato, onion rings, beetroot
2008 Pinnaroo Shiraz (Hilltops, NSW)
$
Mulberry, lemon and yoghurt
Strawberries and cream; NV Seppeltsfield Cellar No 6 Muscat (Rutherglen, VIC)
$
Petit Fours, Morgan’s Handcrafted Coffee and Tea
$
Dessert
Strawberries and cream
Pistachio cake, coconut
$
Rosewater meringue rolled with vanilla cream, passionfruit parfait, rose jelly, and toffee
$
Textures of chocolate
$
A selection of Como fruit sorbets and ice creams
$
Boutique cheese board
$