Spring Menu 2009

Hours of Operation

Dinner: Tuesday to Saturday from 6PM
Closed Sunday & Monday

Entrée

• Seared scallops, truffled leek puree, mushroom vinaigrette. | $20
• Wild rabbit & local mushroom pithiviers, mustard beurre blanc and shallot puree. | $18
• Bastilla of house made ricotta, honey and carrot puree & dukkah dressing. | $16
• Seared sweetbreads, cauliflower puree, asparagus & crumbed egg. | $17
• Tian of blue fin tuna, avocado, sticky rice, shaved radish & horseradish dressing. | $19

Main Course

• Roasted duck breast, pomme anna, white Jerusalem artichoke puree, shitake mushrooms & truffle dressing. | $32
• Oak smoked sirloin of Mayura Station Wagyu beef, medium rare, duck liver parfait, duxelles, potato puree & jus. | $39
• Roasted pork fillet, seared pork belly, truffled pearl barley, corn puree, caramelised witlof. | $33
• Seared blue eye, potato ecrasé, Pernod sauce, glazed shallots & petite salad. | $29
• Roasted beetroot risotto, 'Hillbilly' baby beets, toasted almonds & grilled goats' cheese. | $28

Side Dishes

• House dressed salad. | $7
• Crisp local potatoes with rosemary salt & aioli. | $8
• Asparagus with anchovy & parmesan dressing. | $9

Dessert

• Duo of house sorbets, with seasonal fruits. | $15
• Milawa King River Gold washed rind cheese with toasted pain d’épice & star anise macerated oranges. | $16
• Cookies and Cream – Layered poached rhubarb, orange sable biscuits & vanilla royal cream. | $16
• Roasted apple tarte tatin, apple & calvados ice cream. | $16
• Chocolate délice, chocolate & hazelnut mousse, chocolate fondant & sugared strawberries. | $17

Beverages

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