Winter Menus 2022
Our new winter menu 2022 is up across all the websites, once again I am focusing on the best of local produce with wonderful winter truffles from Western Australia and NSW. Enjoy the below.
As always selections are based on 3 courses per person and averaging $150 to $175 pp plus GST.
Pricing is dependant on menu selection.
Western Classics
Twice cooked goats’ cheese souffle with walnuts & bitter green salad
Duck Confit, Puy lentils, celeriac and speck
Fillet of Beef, Paris mash, sauté mushrooms, mustard, and pepper sauce
Bouillabaisse of fresh local seafood with baguette and saffron rouille
Chicken Ballotine with Paris Mash, sweet corn sauce and mushrooms.
Vitello Tonnato: Poached Veal tenderloin with local tuna, mayonnaise, capers and chives.
Home-made Pork sausages with mash and onion gravy
Duck liver parfait with madeira jelly and cornichons
Country Terrine ; Pate de Campagne
Pot au Feu of pork and Duck
Share
Salumi, crudites and fine cheese with olives, peppers with balsamic, eggplant with capers and lemon, pickled onions.
Our salumi and cheeses vary depending on the season and availability
Raw (small plates)
Tartare tuna, black olive, basil and eschalot
Crudo of South Australian Kingfish, fennel, lemon and chives
Snapper, avocado, rice wine vinegar, sesame and crisps
Sydney Rock Oysters with aged cabernet vinegar
Canapes
Oysters with lemon and vinegar
Grilled scallops the shell with green olive salsa
Truffled chicken on brioche
Zucchini flower, ricotta and honey
Lamb and pine nut meatballs, tomato and pecorino
Sushi and sashimi
Rice paper rolls with tofu and Asian slaw
Rice paper roll with chicken or Pork, Asian Slaw
Classic mini Banh Mi
Cauliflower bhaji with tomato pickle and coconut yogurt
Soba noodle salad, sesame and spinach with tofu or chicken
Pasta
Pappardelle with duck ragu, green olives and parmesan.
Potato gnocchi with sage, grana padano, brown butter and sage
or with gorgonzola and walnuts
Fabarini spaghetti with prawns, chilli, garlic and lemon pangrattato.
Cacciatore ragu of pork with hand made pasta and Pecorino Romano
Risotto of saffron, spanner crab or prawn, leek and saffron.
Soup
Potato and leek soup with smoked trout and chervil.
Winter vegetable minestrone with parmesan and parsley.
Duck broth with shitake and dumplings
Celeriac and smoked potato soup with sunflowers and onions
Scampi Soup with Asian flavours
Beef Pho with bean sprouts and coriander
Entrée
Poached Balmain Bugs with watercress and pear, champagne vinergrette.
Queensland Scallops with celeriac rémoulade, cress and radish salad.
Carpaccio of Cape Grim Eye fillet, parmesan, rocket, olive oil and aged balsamic
Grilled King Prawns with grilled radicchio, salsa salmoriglio and grilled lemon dressing
Buratta, heirloom tomato, homemade pesto with grilled sour dough
House marinated Atlantic salmon with tomato, cucumber and dill salsa
Pan fried Scallops with cauliflower, lemon myrtle crumbs, pine nuts and pepitas, baby herbs.
Wagyu bresaola, roasted beets, rocket, Brillat savarin, parmesan, rocket, olive oil and aged balsamic
Grilled King Prawns, marinated fennel, salsa rossa and grilled lemon and radicchio
Seared yellowfin tuna, eggplant, capers and parsley and almonds
Salad of spring asparagus, hens’ egg and French radish with mature goats’ cheese from Holy Goat
Main Course
Fish and seafood
Pan fried Murray Cod with cauliflower puree, winter greens.
Fillet of Blue Eye Cod with white bean cassoulet, carrots and onions.
Glacial Toothfish with egg, capers and radish with asparagus and prosciutto
Roasted King Salmon, king brown and shimeji mushrooms and stir-fried greens with miso and sesame, puffed rice.
Saltwater Barramundi fillet with celeriac puree, baby carrots, sauté cabbage and walnuts
Hiramasa Kingfish, egg, capers and radish with asparagus and prosciutto
Snapper fillets with kipfler potatoes, king prawns, capers, lemon and parsley
Green Curry of King Prawns and fish with coconut rice
Lobster, marron, crayfish, crab, and scampi available on request, some of our most popular dishes below.
Grilled Marron with caramelised fennel and lemon myrtle
Split and grilled local lobster with chilli, garlic and lemon
Meat and Poultry
Cape grim rib eye, pepper, mushroom sauce, sauté potato, veal reduction.
*steak choices are outlined below.
Steak options include Wagyu Rump Cap 9+, Fillet, Scotch fillet and Sirloin.
Either Grain or Grass fed.
Slow roasted salt bush lamb shoulder with rosemary potatoes and cavolo nero and salsa salmoriglio
Roasted corn-fed chicken, pumpkin, lentils, fetta, endive, chicken jus
BBQ duck breast with grilled onions, rocket, green olives, aged balsamic, jus
Grilled lamb loins with peas and beets, rocket and lamb reduction.
Slow roasted Porchetta, sage and rosemary, mustard fruits and potato
Slow roasted Pork belly with celeriac and cauliflower puree, onions and Brussel sprouts
Dessert
Classic crème brulee with winter fruit and a crisp biscuit
Hot chocolate fondant pudding with chocolate sauce and ice cream
Poached Quince and almond tart, vanilla ice cream and poached winter fruits cream
Salted caramel, dark chocolate torte, chocolate mousse, chocolate soil
Crushed pavlova, passionfruit, banana, strawberry, whipped cream
Coconut panna cotta with poached winter fruits
Tiramisu with espresso and chocolate and vanilla mascarpone
Apple tartine with vanilla ice cream
Sable of rhubarb and vanilla
Classic Lemon Tart with crème fraiche
Eastern
Pickled fennel, kingfish, rice wine and mirin dressing
Chicken and prawn dumplings with black vinegar sauce
Ramen with egg and noodle
White cut chicken, ginger and shallot dressing, sesame
Congee with pork or crab
Pork belly bao
Steamed prawn gow gee with Vietnamese dipping sauce
