Winter Menu 2010

Hours of Operation

Dinner: Tuesday to Saturday starting at 6PM
Closed Sunday & Monday

Entrée

• Seared scallops, truffled leek purée, mushroom vinaigrette. | $20
• Seared garlic marinated quail, roasted eggplant purée, labna,
  lentil & pomegranate dressing. | $18
• Parisian style gnocchi, sautéed local forest mushrooms, garlic, parsley & shaved truffled parmesan. | $16
• Charcuterie plate: Paprika salami, prosciutto, smoked pork loin, pickled ox tongue with cornichons & pickled free range egg & capers. | $17
• Tuna & lime ceviche, grilled croutons & Mexican tarragon. | $17

Main Course

• Crisp leg of duck confit, treacle baked beans, shaved brussles sprouts, dauphinois potato, seared quince. | $32
• Oak smoked Churchill eye fillet of beef, medium rare, duck liver parfait, duxelles, potato puree & jus. | $39
• Slow roasted pork loin, apple puree, morcilla, pork crackling & cabbage salad. | $33
• Seared hapuku, sweet white onion, slow roasted potatoes, gingered carrot & bacon. | $30
• Roasted beetroot risotto, 'Hillbilly' baby beets, toasted almonds & grilled goats' cheese. | $28

Side Dishes

• Waldorf salad with witlof & blue cheese dressing. | $8
• Roasted potatoes with parsley & rosemary butter. | $8
• Broccoli with roasted garlic butter. | $8

Dessert

• Duo of house sorbets, with seasonal fruits. | $15
• A selection of four cheeses:
  • Heidi Tilsit washed rind (Tasmania, cows milk),
  • Woodside Swag goats (South Australian, goats milk),
  • Saint Agur blue (French, cows milk),
  • Taleggio washed rind (Italian, cows milk)
    served with glacé fruits & house accompaniments. | $18
• Tiramisu. | $15
• Roasted apple tarte tatin, apple & calvados ice cream. | $16
• Chocolate hazelnut pudding, star anise cream & hazelnut brittle. | $17

Beverages

• Tea and coffee, served with house made chocolates. | $4.50
• Corkage fee. | $10.00