Local free-range eggs with Bellingen bacon, toasted sourdough and slow roast fresh tomato

Eggs Benedict with Bellingen smoked ham or smoked salmon

Buttermilk pancakes with poached quince, fresh blueberries natural yoghurt, maple syrup and hazelnut granola

Three egg omelette with parmesan cheese, baby spinach, toasted sourdough and slow roasted fresh tomato

Bruschetta with fresh local tomatoes, avocado, meredith goat’s cheese, basil pesto and balsamic reduction

Mushroom bruschetta with poached egg, rocket, parmesan cheese and truffle oil

Zucchini and corn fritters with Bellingen bacon, avocado, yoghurt and lemongrass chilli caramel

Smoked pear and raspberry bread with maple butter

Toasted sourdough with trio of house made jams

Truffle mushrooms

Hash brown’s

2 per serve

Chorizo

Avocado

Bellingen bacon

Smoked Salmon

Bacon, eggs and toast

1 of each

Pancakes with banana and maple syrup

Toast with vegemite or house jam

1 slice

Kid’s milkshake

Babycino

Oysters natural with sauce mignonette or Pomegranate sorbet

Oysters steamed with ginger, shallots and sesame soy

Gwydir grove olives

House baked loaf with Dukkha and olive oil or Balsamic and olive oil

Mezze plate with local olives, Hasting valley feta, house made dips,marinated vegetables, grilled octopus and toasted Turkish bread

Beer battered Snapper with steak fries, fresh garden salad and house made tartare sauce

Sichuan pepper squid with fresh Asian salad and nam jim

Zucchini, roasted capsicum and basil frittata with fresh rocket and goat’s cheese salad

200g Angus sirloin with fresh baby spinach, slow roasted tomatoes, caramelized onion, steak fries and shiraz jus

Seafood linguini with clams ,mussels, prawns, baby octopus and fish in a lemon, chilli, herb and garlic butter sauce

Fresh Fish of the day

Crispy Pork belly and seared scallops with wild mushroom risotto fresh cress and truffle oil

Stir fried sesame and chilli chicken with fresh julienne vegetables, Chinese egg net, fresh coriander and lime

Bowl of Fries with Aioli

Fresh garden salad

Seasonal steamed vegetables

Gwydir Grove Olives

Balsamic vinegar and olive

Steamed with:

Ginger, shallots, sesame and soy

Grilled king prawns with mango, chilli, coriander, toasted cashews and lemongrass syrup

Half shell Harvey Bay scallops with fresh fig, jamon and Pedro Ximenez vinaigrette

Tea smoked quail with beetroot, puy lentils, red grapes and chevre

Goat’s ricotta and roasted garlic tortellini with pumpkin velvet, walnut and sage beurre noisette

Eye fillet steak with roast garlic and rosemary potatoes, grilled asparagus and porcini mushroom jus

Confit duck and pork belly with braised fennel, caramelised pear, walnut, radicchio and cabernet vinegar reduction

Pan seared Jewfish fillet with beer battered eggplant, steamed beans, preserved lemon parsley emulsion and green olive tapenade

Char Siu pork cutlet with steamed jasmine rice, sautéed wombok and bok choy, plum and XO sauce

Seafood and spiced chorizo paella with prawns, baby octopus, clams, mussels and fish

Chicken basil and fetta roulade with roasted chats, zucchini, broccolini, smoked paprika and red capsicum coulis

Panko crumbed marinated tofu with Asian mushrooms ragout, quinoa and roasted nori seasoning

Fresh garden salad

Seasonal steamed vegetables

New potatoes with fresh herbs and butter

Quince tarte tatin with ice cream

Crème Brulee with date and Kahlua compote and hazelnut biscotti

Chocolate Fondant with fresh strawberries, raspberry coulis and vanilla bean ice cream

Honey and pistachio nougatine with fresh fig

Poached plum with soft halva and almond praline

Selection of cheeses, condiments and house made lavish

One cheese / Two cheeses / Three cheeses

Petits fours

Chocolate candy ginger

White and dark chocolate hazelnut fudge