Autumn Menu
Stephen's Dégustation Menu
Degustation menu $85.00 food only or $120.00 including a 100ml tasting glass of each wine
Vegetarian menu $77.00 food only or $112.00 including a 100ml tasting glass of each wine
Appetiser
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Gin & Juniper cured Yarra Valley salmon with an avocado-crab salad
2005 Ladbroke Grove Riesling
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Pork belly braised in Chinese Masterstock with a seared scallop and black bean puree
2007 Portsea Estate Chardonnay
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Black Angus scotch fillet with Guinness braised beef and potato colcannon
2005 Wild Duck Creek " The Blend"
or
Spiced duck breast on orange risotto with duck leg galette
2005 Toolangi Estate Pinot Noir
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Strzelecki blue chesse mousse with candied walnuts and black Sherry gel
Lustau San Emilio Pedro Ximenez Sherry ( 45ml )
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Le Grand Dessert
2006 Patrick "Jessie" Botrytis Semillon
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Coffee or tea & petits fours
A la carte menu
Two Courses $55.00 ($50.00 with Vegetarian Main Course)
Three Courses $69.00 ($64.00 with Vegetarian Main Course)
Minimum two courses
Entrées
Tandoori marinated boned quail with fried potato boureks, red onion marmalade and cucumber salad
Truffle scented cauliflower veloute with confit chicken and Taleggio crouton
Crispy skin pork belly braised in Chinese Masterstock with seared scallops, black bean puree and chilli glaze
Goats curd panna cotta with an asparagus and beetroot salad with truffled honey and walnut dressing
Gin & Juniper cured Yarra Valley salmon with horseradisch mousse, gin jelly and avocado-crab salad
Pheasant and ham hock terrine with blackberry glaze, pickled blackberries and liver mouse cigar
Mains
Butter poached Glenloth free range chicken breast stuffed with a spring onion and roasted garlic farce, braised cos lettuce, sweetcorn puree and pumpkin-potato gateau
Medallion of Black Angus scotch fillet with Guinness braised beef, potato colcannon and 'mushy peas'
Spiced duck breast on orange risotto with a duck leg galette, glazed apple and balsamic jus
"Lasagne" of roasted vegetables gratinated with Taleggio cheese, served with pan fried gnocchi and tomato concassee
Gold band snapper fillet on Spanish seafood paella scented with saffron
Kangaroo fillet with sauteed sweet potato, Gorgonzola stuffed fig and Chartreuse jus
Sides
Hand cut chips with Murray River salt and chive sour cream $8.00
Salad of rocket, blue cheese, walnuts and pear $8.00
Salad of roasted vegetables with spinach leaves, Persian Feta and pine nuts $8.00
Desserts
Callebaut chocolate mousse with mandarin puree, raspberry sorbet and spiced rice paper
Tiramisu with white chocolate mousse, strawberry gelato and Amaretto olive oil
Buttermilk cream with Autumn fruits in Champagne syrup and hazelnut shortbread
Leawood honey souffle with lemon tart icecream
Le Grand Dessert for two: Featuring aspects of all our à la carte desserts
served on a platter to share
Two cheeses from our selection of finest Australian and International cheeses
served with quince paste, wine washed dried fruit and walnut bread
Extra cheeses $6.00 per 30g.
Isigny Brie - Normandy, France
This double cream brie cheese is made using both traditional and modern methods. Its soft centre has a mild creamy flavour.
Ironstone Extra Mature - Drouin, Gippsland
This gouda style hard cooked cheese is made only from the biodynamic milk of the Piano Hill farm's herd of Friesian cows. After a minimum of 18 months maturation fine pasture flavours develop as well as sweet, nutty aftertaste.
Strzelecki Blue – Gippsland Victoria
A goats milk blue mould cheese with a delicate, slightly sweet goat flavour and a soft texture interspersed with green blue mould
Mauri Taleggio - Pasturo Italy
Matured in micro climate of natural caves high in the alps, this washed rind cheese has a buttery, soft texture with slightly nutty and yeasty flavours.
“Coffea” coffee by Fabio Costa
“T2” tea: Chamomile, Mint, Sencha green tea, Earl Grey, English Breakfast
$4.00 per serve, Liqueur coffee $11.00; all served with our own petits fours
Please inform our waiting staff of any dietary requirements or food allergies |
