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.