Lemon & cracked pepper EV kalamata olives

Mini Thai fish cakes with Lindenwarrah sweet chilli sauce

Japanese style fried chicken with pickled ginger aioli

Twice baked Milawa blue cheese soufflé with pea puree and crushed walnut dust.

Lightly pan fried yellow fin tuna on a squid ink aioli, saffron potatoes & dressed with salsa verde

Seared and sliced rare beef with crushed hazelnuts, micro herb salad and drizzled with a mustard oil dressing

Quail saltimbocca resting on grilled polenta, roasted baby beets and drizzled with a beetroot and horseradish reduction.

Roasted capsicum and carrot soup with a herb cream drizzle

House made fettuccini with roasted pumpkin, caramelized onion, walnuts,spinach and pecorino shavings

Coq Au Vin, Milawa free range Maryland braised in Lindenwarrah shiraz,organic button mushrooms and shallots resting on crushed kipflers and sugar snap peas

Local rainbow trout on sautéed bok choy with spiced rice and saffron lemon dressing

Pork medallion encrusted with Milawa rosemary mustard on a sweet potato puree and sautéed broccolini, finished with pan Jus

Eye fillet of beef served on baked leek and potatoes, buttered baby carrots finished with poivrade sauce

Mixed leaf salad with Merlot verjuice vinaigrette

Lindenwarrah wedges seasoned in mountain pepper & Milawa horseradish mustard sour cream

Green beans sprinkled with hazelnut praline

Orange Callebaut chocolate parfait, cinnamon & saffron infused orange segments topped with orange blossom fairy floss

Lindt bittersweet mud cake, with homemade honeycomb dust, quenelle of double cream and gold leaf

Vanilla bean bavarois with poached rhubarb & strawberry consommé

Banana toffee pudding with spiced anglaise, brûlée banana slithers and butterscotch ice cream

A selection of local cheeses

Hard, soft or blue cheese served with dried fruit and crisp wafer thins; One cheese / Two cheese / Three chesse

Almond and coffee bean biscotti

Lindenwarrah Shiraz ice cream

Duo of Turkish deligh

Persian fairy floss

Chocolate, rose or orange