Our Menu
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Starters
Seared Tuna with soy and sesame marinated spinach and fried shallots
Suggested Wine: Gartelmann 2006 Benjamin Semillon
Main Courses
Marinated Mangaderry Creek veal cutlet with paris mash and anchovy butter
Suggested Wine: Wyndham Estate 2005 Bin 555 Pinot Noir
Ménage e tois of the sea with creamed leek ravioli, roasted asparagus and bouillabaisse sauce
Suggested Wine: Maquariedale 2006 Unwooded Chardonnay
Seared rump of lamb tabhouleh couscous, hummus and coriander crème fraiche
Suggested Wine: Macquariedale 2005 Cabernet Sauvignon
Feta and olive stiffed breast of chicken with roasted fennel and creamed lemon white beans
Suggested Wine: Peppertree 2004 Merlot
Pan roasted fillet of beef wrapped in proscuitto with a soft herb and gruyere crust on dauphinnoise potatoes and a peppered field mushroom sauce
Suggested Wine: Mojo 2006 Shiraz
Warm ciabatta rolls with our special roasted olives, handmade dukkah and caramelised balsamic vinegar are served to start
Puddings
Liquid centred Belgium chocolate pudding with pistachio and chocolate chip ice cream
Suggested Wine: Morris of Rutherglen Liqueur Tokay
Ice Cream tasting plate with brandy snap cannoli
Suggested Wine: Bimbadgen Estate 2005 Botrytis Semillon
White chocolate and cream cheese torte with mango sorbet and passionfruit sauce
Suggested Wine: Wyndham Estate Late Harvest Semillon
Blackberry creme brulee with honeycomb crunch ice cream
Suggested Wine: Bimbadgen Estate 2005 Botrytis Semillon
Selection of Australian cheeses with fig paste and oat cakes
Suggested Wine: Wandin Valley Estate Muscat
Assiette of petite desserts for two (charged as two desserts)
Suggested Wine: Piggs Peake “Little Pig Verdelho”
