Accommodation Facilities Reservations Restaurant Menu Functions Conferences Upcoming Events Homepage

RESTAURANT MENU

Our restaurant menu:

  1. Entree

  2. Main

  3. Dessert

  4. Children's Menu

  5. Upcoming special events


Autumn MENU - ENTREE.    

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    

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

Back to top

MAIN  
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
 

MASTERSTOCK BRAISED LAMB SHANKS IN GARLIC AND BAY *
Olive oil whipped potatoes, caramelized winter vegetagbles, rosemary jam, madiers jus


31
 

POTATO GNOCCHI WITH CHERRY TOMATOES AND BASIL +
Button mushrooms, English spinach, black olives, Napoli sauce, parmesan shavings


26
 

GRILLED LAMB BACKSTRAP AND SLOW BRAISED SHOULDER TIAN *
Olive oil whipped potatoes, vegetable salad, bocconcini biegnet


29.5
 

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)  

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

Back to top

DESSERT    

HOT MASCARPONE STEAMED PUDDING
Vanilla ice cream, butterscotch sauce


13.5
 

HOT MASCARPONE STEAMED PUDDING
Vanilla ice cream, butterscotch sauce


13.5
 

BITTERSWEET CHOCOLATE MOUSSE CONE
Lychee gel, strawberries in grand mamiere, chocolate pain


13.5
 

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        

Short Black

4   Irish (Whiskey) 9.5

Long Black

4   Jamaican (Tia Maria) 9.5

Cappuccino

4.5   Mexican (Kahlua) 9.5

Flat White

4   Velvet (Bailey's) 9.5

Coffee Latte

4.5   Italian (Sambuca) 9.5

Macchiato

4   French (Cognac) 9.5
Hot Chocolate 4.5   Caribbean (Rum) 9.5
Tea 4      
Herbal Teas 4.5      

* indicates gluten free

Back to top

CHILDREN'S MENU

 

(ages 3-12 yrs)
Please select one of each item


Main - $14.00


Crumbed golden fried chicken tenders


Mini pizza supreme

 

Mini grilled Steak

 

Crisp Fried Fish

 

All main meals are accompanied with French Fries and a choice of B.B.Q, tomato or
tartare sauce

 
Dessert - $6.50  
Ice Cream and meringue with Chocolate or Strawberry topping  

Back to top