Garlic turkish bread

Turkish bread with cowra olive oil and balsamic

Turkish bread with pesto and semi-dried tomato dips

Rocket, pear and parmesan salad

Garlic and sweet chilli prawns with chipotle mayonnaise

Seared sea scallops on roasted chorizo, tomato and capsicum salsa

Peach and prosciutto salad with honeyed walnuts and caramelised balsamic dressing

Fresh green asparagus with pangrattato, parmesan and blood plum vinaigrette

Blue swimmer crab with tomato, lemon, garlic and chilli over casareccia pasta

Vodka and dill cured salmon with a sweet mustard dressing and crusty turkish

Kumara, goat’s cheese and pecorino pizza with pine nuts and rocket

Pan-fried marsala pork steak on creamy parmesan mash

Sautéed salmon fillet with roasted kumara and coriander pesto

Spiced duck breast on roasted fennel and potato with cranberry and orange sauce

Chicken breast in a lemon, garlic and parmesan crumb with tarragon salsa verde on roasted potatoes

Sautéed eye fillet of beef with green asparagus, crusty potatoes and asparagus hollandaise

Roasted cowra lamb rump with a sauce of anchovies and thyme on creamy mash

Orange and cinnamon crème brûlée with cointreau berries

Semifreddo of chocolate and cherries with spiced cherry compote

Affogato espresso coffee with vanilla bean ice cream and frangelico

Slice of creamy chocolate with salted caramel ice cream and peanut praline

The quarry gourmand plate

Anne’s indulgence selection

Selection of cheese with local olives, caramelised capsicum and wafers

Garlic turkish bread

Turkish bread with cowra olive oil and balsamic

Turkish bread with pesto and semi-dried tomato dips

Bowl of chips with garlic aioli

Rocket, pear and parmesan salad

Garlic and sweet chilli prawns with chipotle mayonnaise

Seared sea scallops on roasted chorizo, tomato and capsicum salsa

Peach and prosciutto salad with honeyed walnuts and caramelised balsamic dressing

Fresh green asparagus with pangrattato, parmesan and blood plum vinaigrette

Vodka and dill cured salmon with a sweet mustard dressing and crusty turkish

Kumara, goat’s cheese and pecorino pizza with pine nuts and rocket

Beer battered whiting and fries with garlic aioli

Lamb and mint sausages on creamy mash with the quarry chilli jam

Warm salad of lamb with thai flavours of coriander, lemon grass, garlic and chilli

Chicken tenderloins in a lemon, garlic and parmesan crust with pesto over salad leaves

Roasted cowra lamb rump with a sauce of anchovies and thyme on creamy mash

Blue swimmer crab with tomato, lemon and chilli over casareccia pasta

Sautéed salmon fillet with roasted kumara and coriander pesto

Orange and cinnamon crème brûlée with cointreau berries

Semifreddo of chocolate and cherries with spiced cherry compote

Affogato espresso coffee with vanilla bean ice cream and frangelico

Slice of creamy chocolate with salted caramel ice cream and peanut praline

The quarry gourmand plate

Anne’s indulgence selection

Selection of cheese with local olives, caramelised capsicum and wafers