Spring Menu 2011
Hours of Operation
Dinner: Tuesday to Saturday starting at 6 PM
Closed Sundays & Mondays
Entrée
- Crayfish bisque soufflé, seared scallops & garlic toast.
| $20
- Seared Parisian gnocchi, braised rabbit & truffled foam.
| $18
- Crisp lamb brains, parsnip purée, caramelised shallots & house smoked lardons. | $16
- Garlic crumbed quail, saffron pearl cous cous, parsley, pine nut & currants. | $17
- Roasted pumpkin tortellini, brown butter, crisp sage & truffled parmesan. | $17
Main Course
- Cutlet, short rib & neck of Hay Valley Lamb, silver beet, chick pea, cherry tomato & jus. | $36
- Roasted eye fillet of beef, medium rare, potato galette, braised brisket & spinach purée. | $36
- Roasted duck, sautéed gingered Chinese cabbage, shitake mushrooms, onion jam
& sauce Cumberland. | $37
- Seared kingfish, squid ink linguini, clams, kromeski of scallop & chorizo, rouille. | $34
- Beetroot, cavalo nero & caramelised onion pithiviers, baba ganoush & walnut dressing. | $30
Side Dishes
- Local green salad, Dijon dressing. | $8
- Asparagus, house shaved ham, parmesan. | $9
- Roasted kipfler potatoes, roasted organic garlic. | $8
Dessert
- Duo of house sorbets & seasonal fruits. | $15
- A selection of four cheeses:
- Pyengana clothbound aged cheddar (Tasmanian cows milk),
- House marinated Meredith feta (Victorian, goats milk),
- Saint Agur blue (French, cows milk),
- Taleggio washed rind (Italian, cows milk),
- served with glacée fruits & house accompaniments. | $20
- Soft centred calvados apple charlotte & caramelised apple. | $17
- Sugared yeast doughnuts, hazelnuts, mint & gingerbread ice cream. | $16
- Chocolate Terra Rosa: Chocolate tart, Italian meringue, strawberry compote & walnuts. | $18
Beverages
- Vittoria Coffee or T2 Tea, served with house made petit fours. | $4.5
- Corkage fee. | $10.00
- Maximum 2 bottles per table per BYO.