TASTING MENU
- Vegetarian Tasting Menu
DINNER MENU
- Entrees
- Main Courses
- Side Dishes
- Desserts
TASTING MENU
6 COURSES $75 | ADDITIONAL COURSES $12.50
VEGETARIAN TASTING MENU AVAILABLE UPON REQUEST
MATCHED WINES $30 or $50
Oysters with chardonnay vinegar pearls and salmon roe
( Supplementary $4 each )
Cold smoked tuna, whipped ponzu, tomato salsa, avocado and sesame
OR
Tomato and olive sorbet, cucumber flowers, olive jelly, sheep’s fetta and capsicum paint
Caramalised pork belly, ceviche prawn, black pudding puree, shiso and prawn rice cracker
OR
Seared kangaroo loin with horseradish, hibiscus gel, carrot chips and lebanese cress
Roast snapper, yellow capsicum puree, black olive paint, eggplant, caper, parsley and garlic toast crumbs
OR
Herb baked leather jacket, braised rabbit, lettuce, peas and green olive puree
Braised lamb neck, cous cous, prune puree, spanish onion, carrot and orange
OR
Wakame roasted veal sirloin with jerusalem artichoke puree, asparagus, summer purslane and a burnt butter jus
Selection of cheeses with toasted walnut bread, lavosh and fruit
( Supplementary $12.50 or $20 )
Salad of pineapple, kaffir lime, yellow curry with coconut sorbet and rice paper
Braised watermelon, passionfruit marshmallow, sheep’s yoghurt sorbet, pink grapefruit, fruit salad sage and crumble
OR
Tobacco roastedpears with pecan gelato, raspberries, candied celery and chocolate wafers
VEGETARIAN TASTING MENU
6 COURSES
Tomato and olive sorbet, cucumber flowers, olive jelly, sheep’s fetta and capsicum paint
Yellow capsicum puree, eggplant, caper, black olive paint, parsley and garlic toast crumbs
Cous cous, prune, caramalised spanish onion, carrot and orange
Horseradish gratin, carrot puree, king brown mushrooms, white asparagus, hazelnut and dandelion
Salad of pineapple, kaffir lime, yellow curry with coconut sorbet and rice paper
Tobacco roasted pears with pecan gelato, raspberries, candied celery and chocolate wafers
DINNER MENU
Oysters with chardonnay vinegar pearls and salmon roe $4 each
ENTREES $22
Cold smoked tuna, whipped ponzu, tomato salsa, avocado and sesame
Caramalised pork belly, ceviche prawn, black pudding puree, shiso and prawn rice cracker
Sautéed hervey bay scallops, venison heart, sesame puree, crushed beetroot and la goya jus
Seared kangaroo loin with horseradish, hibiscus gel, carrot crisps and lebanese cress
Tomato and olive sorbet, cucumber flowers, olive jelly, sheep’s fetta and capsicum paint
MAIN COURSES $34
Braised lamb neck, cous cous, prune puree, spanish onion, carrot and orange
Roast snapper, yellow capsicum puree, black olive paint, eggplant, caper, parsley and garlic toast crumbs
Wakame roasted veal sirloin with jerusalem artichoke puree, asparagus, summer purslane and a burnt butter jus
Herb baked leather jacket, braised rabbit, lettuce, peas and green olive puree
Horseradish gratin, carrot puree, king brown mushrooms, white asparagus, hazelnut and dandelion
SIDE DISHES $8
Mixed green salad with extra virgin olive oil and lemon
Buttered kipfler potatoes, garlic, chive
Green beans with confit garlic, oregano and lemon
DESSERTS $15
Ginger sponge, carrot marmalade, cream cheese ice cream and walnut powder
Tobacco roasted pears with pecan gelato, raspberries, candied celery and chocolate wafers
Jindi triple cream cheesecake, grape sorbet, oatmeal and caramalised enidve
Braised watermelon, passionfruit marshmallow, sheep’s yoghurt sorbet, pink grapefruit, fruit salad sage and crumble
CHEESE $20
Selection of cheeses with toasted walnut bread, lavosh and fruit
PETITS FOURS $5
Single Origin Organic Coffee $5
Estate Grown Organic Teas $5
- english breakfast
- earl grey
- peppermint
- chamomile
- green
