appetisers
| crusty sourdough ciabatta served with rosemary butter | ... | 6.5 | ||
| house-marinated olives wtih balsamic onions | ... | 7.5 | ||
| suggested wine:delgado zuleta " la goya " manzanilla | ||||
| chicken & corn wantons in chicken & ginger broth | ... | 10.0 | ||
suggested wine:henscke " peggy's hill " riesling 2009 |
entrées
| border wine room grazing plate: small | ... | 21.0 | ||
ideal for 2 | ||||
| border wine room grazing plate: large | ... | 37.0 | ||
ideal for 4 | ||||
| duck terrine with mustard fruits & sourdough toasts | ... | 13.0 | ||
| suggested wine:palliser estate "pencarrow" pinot noir 2008 | ||||
| char-grilled baby squid with lemon and squid-ink risotto | ... | 13.0 | ||
| suggested wine:dr loosen riesling 2008 | ||||
| pan-fried calf's liver on sauteed speck, onion & field mushrooms | ... | 12.5 | ||
suggested wine: mon redon cotes-du-rhone rouge 2006 | ||||
| fried haloumi & artichoke salad with boiled egg & herbed croutons | ... | 12.5 | ||
suggested wine: henri bourgeois petit sauvignon blanc 2008 | ||||
| poached cotechini with braised green lentils & semi-dried tomatoes | ... | 13.0 | ||
suggested wine: chateau du cedre cahors 2006 |
main courses
| char-grilled black angus porterhouse (300g), buttery mashed potatoes, and a blue cheese butter | ... | 36.0 | ||
| suggested wine: brown brothers heathcote shiraz 2008 | ||||
| chicken,roasted portobello mushroom & provolone roulade with baked herb polenta | ... | 30.0 | ||
suggested wine: palliser estate "pencarrow" pinot noir 2008 | ||||
| pan-fried atlantic salmon, roasted pumpkin & baby spinach torte, with dill & seeded mustard mayonnaise | ... | 34.0 | ||
henri bourgeois sauvignon blanc 2008 | ||||
| slow -braised lamb shanks, shredded & tossed with green peas and risoni | ... | 28.0 | ||
suggested wine:chateau cedre cahors (malbec) 2006 | ||||
| winter vegetables & fried bean curd in red curry with fragrant jasmine rice | ... | 27.0 | ||
suggessted wine: mount majura pinot gris 2008 |
side dishes
desserts & cheese
| muscatel & muscat clafoutis with vanilla bean ice-cream and almond tuile | ... | 11.5 | ||
| baked dark chocolate tart with pure cream & salted peanut brittle | ... | 11.5 | ||
| cappuccino: espresso pot-au-creme & vanilla foam dusted with Dutch cacoa and served with hazelnut biscotti | ... | 11.5 | ||
| (1) cheese plate | ... | 11.0 | ||
| (3) cheese plate | ... | 24.0 |
This is a seasonal indicative menu which is subject to continuous change.