Breakfast Menu
The Vineyard Breakfast
Two free range eggs, poached, scrambled or fried accompanied with grilled bacon, Tuki lamb sausages, oven roasted Roma tomato & lightly sautéed field mushrooms.
$
Vegetarian Option
Served with lightly sautéed field mushrooms, Roma tomato and spinach.
$
Eggs Warrenmang
Eggs Benedict with locally cured ham
$
Florentine with sautéed spinach
$
Royale
Smoked Salmon
$
Pyrenees Omelette
Filled with Heidi Gruyere cheese, smoked salmon, capers, red onion and mushrooms.
If you would prefer any variations on this, please feel free to ask
$
Freshly brewed tea or coffee
$
Lunch Menu
Entrée
White Ortiz anchovies, roasted capsicum, capers, mint & parsley
$
Pork jowl, scallop, beetroot, squid ink, mint & carrot puree
$
Tuna Nicoise, potato, olive, caper, parsley, tomato & soft boiled egg
$
Deep fried eggs, eschalot, garlic, chilli & coriander
$
Main
Seared yellow fin tuna, artichoke, capsicum, caper, fennel purée & witlof with white pepper vinaigrette
$
Risotto of zucchini, zucchini flower filled with scallop mousse
$
Chicken Kiev, with cos lettuce and herb mayo
$
Beef schnitzel, lemon and insalata rosso
$
Sides
Chips with rosemary salt
$
Rocket & parmesan with balsamic
$
Dessert
Chocolate slice, vanilla salt, extra virgin olive oil & ice cream
$
Spiced pannacotta, scorched fruits & saffron syrup with violets
$
Rhubarb tart with mascarpone cream
$
Dinner Menu
Entrée
White Ortiz anchovies, roasted capsicums, olives, capers, parsley and basil on crouton, black olive oil
$
Rabbit rillets, pickled veggies, fines herbs, house baked country bread
$
Deep fried eggs with sweet fish sauce, coriander, chilli, shallots and garlic
$
Yellow fin tuna Nicoise, potato, olive, caper, parsley, tomato, anchovy and beans
$
Terrine of crunchy leek and lobster with tomato vinaigrette and Avruga caviar
$
Main Courses
Pork jowl, scallop, lentils, puffed rice and baby herbs
$
Duck breast, confit leg, braised eschalots, pears and red wine jus
$
Zucchini risotto, steamed zucchini flower with a filling of scallop mousse
$
Barramundi, almond purée, carrot, olive, tomato, peas, dill and parsnip in lemon vierge oil
$
Wagyu beef cheek braised in Pedro Ximenez, mash, peas, and carrots with pine nut gremolata
$
Sides
Beans, garlic, roasted almonds and butter
$
Rocket, Parmesan and balsamic
$
Fries with rosemary salt
$
Dessert
Valrhona chocolate slice, 23 carat gold leaf, honey mascarpone cream, praline and vanilla ice cream with violets
$
Rhubarb tart with mascarpone cream
$
Spiced panna cotta, scorched fruits with saffron syrup
$