| Autumn MENU - ENTREE |
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ORIENTAL SNAPPER CONSOMME
Steamed crab ravioli, asian vegetables,black bean. |
14.5 |
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LIME CEVICHE OF SMOKED TASMANIAN SALMON
Toasted Turkish bread, red onion, tomato, cucumber, Lilliput capers, creme fraiche,
salmon pearls. Glenlee early harvest virgin oil |
18.5 |
WARM MEDITERRANEAN SALAD * +
Char grilled vegetables, chorizo, grilled haloumi, ligurian olives, rocket, micro herbs |
17.5 |
TINGLING GARLIC PRAWNS *
Stir fried with szechuan spices, green onion, ginger, red and green peppers, coriander |
18.5 |
TWICE BAKED SWISS CHEESE AND LEEK SOUFFLE *
Crushed roast hazelnuts, fried vegetable julienne, basil oil |
17 |
SMOKED CHICKEN BREAST LINGUINE +
Champignon, rocket, spinach, tomato, basil pesto, chardonnay creme, parmesan |
16.5 | 26 |
BRICK PASTRY TARTLET OF KYTREN GOATS CHEESE +
White anchovy, caramelised onion, roast tomato, ligurian olives, rocket, micro herbs |
17 |
BAKED SEA SCALLOPS IN HALF SHELL *
Roast tomato and garlic soubise, wilted spinach, prosciutto crumbs, parmesan |
18 |
| MAIN |
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| AlI main courses are served with a selection of fresh vegetables and new season potatoes |
GRILLED LAMB BACKSTRAP AND SLOW BRAISED SHOULDER TIAN *
Olive oil whipped potatoes, vegetable salad, bocconcini biegnet |
29.5 |
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FILLET OF HIRAMASA KINGFISH *
Chermoula marinade, white bean crush, minted yoghurt, red tapenade, balsamic reduction, Glenlee virgin oil drizzle |
32 |
SLOW BRAISED CLAY POT CHICKEN TAGINE
Morrocan spices, medjool dates, green olives, preserved lemon, coriander, coucous |
29 |
CHAR GRILLED 300 GR SWEET PORK CUTLET *
Butternut crush, steamed asparagus, chestnut puree, crackling |
30.5 |
STEAK DIANNE REVISITED *
Pan grilled rib eye fillet, flamed with brandy, finished with worcestorshire, red wine glace and cram. Olive oil whipped potatoes, garlic chips, micro herbs |
32.5 |
FRAGRANT STEAMED SNAPPER FILLET *
Sweet potato mash, zucchini, pinenuts, blackcurrants, lemon butter sauce |
33.5 |
SLOW ROASTED BONELESS DUCKLING *
Chicory, caramelised green peppercorn and orange sauce, candied zest |
31.5 |
FRIED HERB AND RICOTTA FILLED ZUCCHINI FLOWERS +
Baby spinach, fresh pear, blue cheese and walnut salad. Walnut oil vinaigrette |
26.5 |
CHAR GRILLED GRAIN FED 300GR NEW YORK SIRLOIN
Corn and herb potato cake, roasted field mushroom, onion jam
Choice of mushroom, pepper or red wine glaze |
32.5 |
WEST AUSTRALIAN ROCK LOBSTER
White mushrooms, shallots, creamy cheese mornay, parmeasan overglaze |
MP |
| DESSERT |
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BITTERSWEET CHOCOLATE MOUSSE CONE
Lychee gel, strawberries in grand mamiere, chocolate pain |
13.5 |
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THE HERMITAGE CREME BRULEE
Pinot noir mint and blackberry compote, pistachio nut wafer, chantilly cream |
13.5 |
GATEAU MONT-BLANC
Layered chocolate sponge, milk chocolate truffle, brandy snap, chestnut cream, vanilla icecream, creme anglaise |
13.5 |
HAZELNUT PRALINE PARFAIT
Layered with sugar snap biscuits, mango coulis |
13.5 |
PEANUT BUTTER SANDWICH
Peanut butter tuille, peanut brittle ice cream, strawberry jelly, macadamia praline |
13.5 |
WATTLE SEED AND HONEYCOMB ICE CREAM CAKE *
Hazelnut praline, mango coulis, chocolate spear |
13.5 |
SELECTED CHEESE PLATE
Milawa brie, gorgonzola blue and maffra cloth cheddar
With figs, nuts, quince paste and falwasser biscuits |
17.5 |
