| Autumn MENU - ENTREE. |
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ORIENTAL SNAPPER CONSOMME
Steamed crab ravioli, asian vegetables,black bean. |
14.5 |
|
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 |
| OYSTER BAR |
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Premium A Grade Sydney Rock Oysters |
Half Doz. |
Doz. |
Natural * |
18 |
33 |
Mornay |
19 |
35 |
Kilpatrick |
19 |
35 |
Chardonnay (Iced Chardonnay vinegar granita) * |
19 |
35 |
Mignonette (Shallots, black pepper, sherry vinegar) * |
19 |
35 |
Soy Mirin (Scented with lime and ginger) |
19 |
35 |
+ Indicates available as a vegetarian alternative
* indicates gluten free
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| MAIN |
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| AlI main courses are served with a selection of fresh vegetables and new season potatoes |
BAKED ATLANTIC SALMON PIE
Root vegetables, garlic, tomato, white wine veloute, dill cream,
crusty pastry dome |
31 |
|
18 HOUR SOUSED SWEET PORK BELLY *
Sweet potato gratin, rhubarb and apple chuney. crackling,
balsamic jus |
30 |
|
LEMON STEAMED SNAPPER FILLET
Miso broth, soba noodles, enoki mushrooms, fried scallions, red
chilli, coriander |
33.5 |
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MASTERSTOCK BRAISED LAMB SHANKS IN GARLIC AND BAY *
Olive oil whipped potatoes, caramelized
winter vegetagbles, rosemary jam, madiers jus |
31 |
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POTATO GNOCCHI WITH CHERRY TOMATOES AND BASIL +
Button mushrooms, English spinach, black
olives, Napoli sauce, parmesan shavings |
26 |
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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 |
CLAY POT BRAISED 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 |
| SIDES (Serves 1) |
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Garlic bread |
4 |
Herb bread |
4 |
| Turkish bread (virgin oil balsamic) |
4.5 |
Greek salad * [serves 2] |
9.5 |
Garden salad * [serves 2] |
8.5 |
| Beer battered fries |
7.5 |
Olive oil whipped potatoes * |
3.5 |
Sweet potato gratin * |
3.5 |
+ Indicates available as a vegetarian alternative
* indicates gluten free
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| DESSERT |
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HOT MASCARPONE STEAMED PUDDING
Vanilla ice cream, butterscotch sauce |
13.5 |
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HOT MASCARPONE STEAMED PUDDING
Vanilla ice cream, butterscotch sauce |
13.5 |
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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 |
| COFFEE |
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Short Black |
4 |
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Irish (Whiskey) |
9.5 |
Long Black |
4 |
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Jamaican (Tia Maria) |
9.5 |
Cappuccino |
4.5 |
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Mexican (Kahlua) |
9.5 |
Flat White |
4 |
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Velvet (Bailey's) |
9.5 |
Coffee Latte |
4.5 |
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Italian (Sambuca) |
9.5 |
Macchiato |
4 |
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French (Cognac) |
9.5 |
| Hot Chocolate |
4.5 |
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Caribbean (Rum) |
9.5 |
| Tea |
4 |
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| Herbal Teas |
4.5 |
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* indicates gluten free
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CHILDREN'S MENU |
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(ages 3-12 yrs)
Please select one of each item |
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Main - $14.00 |
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Crumbed golden fried chicken tenders
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Mini pizza supreme
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Mini grilled Steak
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Crisp Fried Fish
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All main meals are accompanied with French Fries and a choice of B.B.Q, tomato or
tartare sauce |
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| Dessert - $6.50 |
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| Ice Cream and meringue with Chocolate or Strawberry topping |
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