appetisers
| crusty sourdough ciabatta served with roasted garlic & parmesan butter | ... | 6.5 | ||
| house-marinated kalamata olives with chilli-roasted nuts | ... | 7.5 | ||
| suggested wine:delgado zuleta " la goya " manzanilla | ||||
| border wine room grazing plate | ... | 21.0 | ||
small-ideal for 2 large- ideal for 4 - 37 |
entrées
| pan-fried tiger prawns, Moroccan-spiced caponata, fried wonton,coriander & spinach | ... | 16.0 | ||
suggested wine: brumont gros manseng sauvignon 2009 | ||||
| pork and postachio terrine with cornichons, crostini & a pear and saffron chutney | ... | 12.0 | ||
suggested wine:mon redon cotes-du-rhone 2007 | ||||
| ras el hanout-dusted quail breast with a cous cous & currant salad and harissa yoghurt | ... | 13.0 | ||
suggested wine: mount majura pinot noir 2008 | ||||
| honey-glazed figs with gorgonzola, walnuts, pancetta and sald greens drizzled with verjuice dressing | ... | 13.0 | ||
suggested wine: chrismont reisling 2010 | ||||
| crumbed-fried goats' cheese & zucchini flower, with beetroot puree, watercress & toasted hazelnuts | ... | 13.0 | ||
suggested wine: vidal sauvignon blanc 2009 |
main courses
| spiced duck breast on soft white polenta, with a baby beetroot, shaved fennel, rocket salad and shiraz glaze | ... | 33.0 | ||
suggested wine: mount majura pinot noir 2008 | ||||
| black angus eye fillet, creamed potato, green vegetables, caramelised eshallots, finished with cafe de paris butter | ... | 36.0 | ||
suggested wine: wicks estate cabernet sauvignon 2009 | ||||
| fish of the day | ||||
see blackboard menu | ||||
| char-grilled pork cutlet with pistachio herb crust, garlic-roasted chat potatoes, sauteed spinach, finished with a cranberry orange glaze | ... | 29.0 | ||
suggested wine: west end tempranillo 2007 | ||||
| goats' chees & basil pesto ravioli with braised leeks, zucchini, toasted pine nuts & a chardonnay cream sauce | ... | 27.0 | ||
suggested wine: bonnachi chianti "gentilesco"2009 |
side dishes
| hand-cut potato wedges with sea salt & cracked pepper | ... | 6.5 | ||
| rocket, parmesan & pinenut salad | ... | 6.5 | ||
| wilted asian greens | ... | 7.5 |
desserts & cheese
| (1) cheese plate | ... | 11.0 | ||
single cheese | ||||
| (3) cheese plate | ... | 24.0 | ||
three cheeses | ||||
| tokay panna cotta with a fruit compote and tokay reduction | ... | 11.5 | ||
suggested wine: stanton & killeen classic tokay | ||||
| chocolate caramel tart with moscato-poached nectarines, double cream & coconut toffee shards | ... | 11.5 | ||
suggested wine: border wine room classic muscat ( chilled) | ||||
| strawberries macerated in a shiraz syrupin a brandy snap basket with house - made strawberry ice-cream | ... | 11.5 | ||
suggested wine: castello del poggio moscato nv |
This is a seasonal indicative menu which is subject to continuous change.