Autumn Menu
Stephen's Dégustation Menu
Minimum two guests
Degustation menu $96.00 food only or $138.00 including a 100ml tasting glass of each wine
Vegetarian menu $89.00 food only or $131.00 including a 100ml tasting glass of each wine
Appetiser
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Roma tomato tart tatin baked in balsamic caramel with a salad of green beans and Persian feta
2011 Cave de Beblenheim Pinot Blanc
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Seared tuna with shaved cuttlefish, pickled daikon and smoked conbu broth
Onisakuza Junmai Kensye Sake
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Milk fed veal loin with ox tail lasagnette
2010 Sedona Merlot
or
Slow cooked duck breast with mustard gnocchi
2012 Oakridge Willowlake Pinot Noir
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Lemon custard with meringue sorbet
2010 Domaine D'Orfeuilles Vouvray
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Le Grand Dessert for two
2009 Chateau Gravas Sauternes
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Coffee or tea & petits fours
A la carte menu
Two Courses $63.00 ($59.00 with Vegetarian Main Course)
Three Courses $77.00 ($73.00 with Vegetarian Main Course)
Two Course minimum
Entrées
Four Sydney rock oysters served four ways
Duck liver mousse with a salad of mushrooms, lentils and tea smoked Bannockburn chicken
Mille feuille of Atlantic salmon and spanner crab with citrus creme fraiche and Chardonnay gel
Roma tomato tart tatin baked in balsamic caramel with a salad of green beans and Persian feta
Seared tuna with shaved cuttlefish, pickled daikon and smoked conbu broth
Quail consomme scented with Vietnamese flavours poured over a spiced quail breast and wanton
Mains
Moroccan spiced free range chicken breast on saffron cous cous with tagine sauce and date relish
Milk fed veal loin with ox tail lasagnette, champagne braised cabbage, mulled wine puree and roast potato jus
Slow cooked duck breast with mustard gnocchi, duck sausage, salted grapes and hazelnuts
Goats cheese and sweet potato tortellini with wilted coz, green peas, roasted young carrots and a sweetcorn sauce
Red roasted snapper fillet with mussels and green tea noodles in an asian broth
Pork fillet baked in strudel pastry with ab aoole farce, slow roasted pork belly and herb spatzle
Sides
Rustic cut chips with Murray River salt and chive sour cream $8.50
Salad of our garden rocket, blue cheese, walnuts and pear $8.50
Salad of roasted vegetables with our garden spinach, Persian Feta and pine nuts $8.50
Desserts
Sauternes poached fig with toasted marshmellow, lemon baignet and spiced plum sorbet
Vanilla creme brulee with banana and passionfruit sorbet, pistachio sponge and caramel foam
Rice pudding and prune souffle with prune and Armagnac icecream
Chocolate and burnt citrus pave with coffee icecream
Le Grand Dessert for two: Featuring aspects of all our à la carte desserts
served on a platter to share
Three cheeses from our selection of Australian and International cheeses served with pear - walnut paste and honey truffle walnuts
Brie Coloummieres, France
Luigi Guffanti Gorgonzola Dolce, Italy
English Cloth Cheddar, South West England
“Coffea” coffee by Fabio Costa or T2 tea $4.50 with our petits fours
As our kitchen garden is producing fabulously we would like to thank Dee for nurturing is. Thank you also to Bek and Andy's Organic Pullet eggs and Apted Orchard Fruits
Please inform our waiting staff of any dietary requirements or food allergies at time of booking. |
