Entrée
Seared scallops w sweet corn velouté & confit chicken leg
$
Braised oxtail crepenette w consommé
$
Quail nest w cauliflower puree & poached quail egg
$
Goats curd pannacotta w gazpacho & parmesan tuille
$
Cowra lamb roulade w green pea tortellini & vichyssoise sauce
$
Main
Seared duck breast w parsnip puree & spiced pear
$
Roasted beef fillet w seared sweetbreads, mushroom duxelle & spinach cream
$
Twice cooked mandagery creek venison w turnip gratin & rhubarb
$
Pan fried barramundi fillet w pancetta, baked fennel & crab bisque
$
Roasted pork back strap w carrot puree, pine nuts & braised lentils
$
Sides
$6Tomato, bocconcini, basil & garlic crute salad
$10.00
Roasted kipfler potatoes
$12.00
Steamed green beans
$10.00
Baby cos salad w roasted walnuts & parmesan
$8.00
Desserts
Blackberries w sago & chocolate pudding
$
Apricot soufflé w frangelico ice cream
Allow 20 minutes
$
Passion fruit semi-freddo w coconut sorbet
$
Ginger mousse w poached peaches & honey wafer
$
Neapolitan piñata
$
Cheese plate, lavosh, oat biscuits & muscatels strzelecki goats milk blue, Pyengana cloth bound cheddar, De bourgogne triple cream.
$
Coffee & petit fours
$5.00