229_09-05-2012_3364.jpg

Pricing

 

All pricing listed below is per person

Wednesday to Sunday

$85 three course
$68 two course

Groups 11-40

$100 three course
$75 two course (mid week only)

Includes shared side dishes, tea and coffee

Public holidays

$95 three course
$75 two course

Dietary Requirements

Please specify any special dietary requirements at the time of booking.

 

 

 

 

 

 

46_16-04-2013_2511.jpg

Current Dining Room Menu

 

First

Risotto of parsley, shallot, orange
Quail and foie gras terrine, estate quince chutney
Tagliatelle, Red Mullet, braised fennel, bottarga
Borrowdale pork jowl, egg, apple ketchup, Jerusalem artichoke, parsnips
Cured Cobia, kohlrabi, lemon, seaweed


Second

Charred John Dory, confit lemon, octopus, macadamia
Spatzle, heritage cauliflower, capers, brioche, olives
Roasted Burrawong Gaian duck, polenta, onions, fragrant consommé
Wallaby rump, grilled radicchio, beets, almond
Flinders Island lamp rump, charred lamb pastrami, candied garlic, white bean
Roasted Hapuka, brandade, tapioca, nasturtium emulsion


For the table

Roasted Hawkes' chat potatoes, parsley, capers
Char-grilled broccolini, anchovy, pangritata
Leaves, house dressing


Desserts

Red Hill figs, burnt orange meringue, macadamia, spiced ice-cream
Banana soufflé, peanut butter and chocolate
Caramelised Red Hill apple terrine, Sawyer Road chestnut ice-cream
Chai cheesecake, chocolate ripple biscuit, pumpkin purée


Cheese

Queso mahon, cow, Minorca, Spain
Onetik Ossau-Iraty, sheep, Basque country, France
Capriole, goat, Main Ridge, Victoria

Brie de Meaux, cow, Brie, France
Farmhouse cheddar, cow, Somerset, England
Cilia, goat, Main Ridge, Victoria

50 gm with accompaniments
A taste of all three with accompaniments

 

Please note menus are subject to change.