appetisers
| crusty sourdough ciabatta served with roasted garlic & parmesan-infused olive oil | ... | 6.5 | ||
| house-marinated kalamata olives with chilli-roasted nuts | ... | 7.5 | ||
| suggested wine:delgado zuleta " la goya " manzanilla | ||||
| antipasto grazing plate | ... | 21.0 | ||
small-ideal for 2 large- ideal for 4 - 37 |
entrées
| thyme-infused butterflied quail on a shaved fennel, quince, almond & snowpea tentril salad drizzled with pomegranate molasses | ... | 15.0 | ||
| suggested wine: barone ricasoli 'campo ceni' toscana sangiovese | ||||
| duck liver pate with port jelly, served with baby cornichons & melba toasts | ... | 13.0 | ||
| suggested wine: chateau le pradey st-croix-du-mont | ||||
| pan-fried scallops on cumin-infused cauliflower puree with crispy prosciutto, drizzled with truffle oil | ... | 14.5 | ||
| suggested wine: alkoomi riesling | ||||
| roast pumpkin, ricotta, pine nut & spinach ravioli in a white wine butter sauce with fried sage | ... | 15.0 | ||
| suggested wiine: chalkers crossing semillon | ||||
| polenta-coated fishcakes on a roasted capsicum, caperberry, ricotta, pomegranate & rocket salad with lime aioli | ... | 15.0 | ||
| suggested wine: tim adams pinot gris |
main courses
| black angus porterhouse with rosemary-roasted kipfler potatoes, sauteed broccolini and caramelised onion, finished with a shiraz reduction | ... | 37.0 | ||
suggested wine: hugo shiraz 2010 | ||||
| fish of the day | ||||
see blackboard menu | ||||
| marinated pork cutlet with roasted autumn vegetables, braised red cabbage, sauteed green beans & finished with a red wine jus | ... | 34.0 | ||
suggested wine: wicks estate cabernet sauvignon 2010 | ||||
| morrocan goat & mixed vegetable tagine served with currant couscous & lemon cumin-infused yoghurt | ... | 33.0 | ||
| suggested wine: bodegas carchelo monastrell syrah cabernet | ||||
| lamb shanks slow-cooked in red wine with winter vegetables on parmesan polenta with roasted parsnips and gremolata | ... | 33.0 | ||
| suggested wine: hugo shiraz | ||||
| house-made potato gnocchi with mixed wild mushrooms & spinach in a gorgonzola white wine-cream sauce with walnuts and fig chutney | ... | 27.0 | ||
| suggested wine: brown brothers durif |
side dishes
| pommes frites with garlic aioli | ... | 7.5 | ||
| rocket, poached quince, parmesan & walnut salad | ... | 7.5 | ||
| sauteed broccolini & beans with garlic herb butter | ... | 7.5 |
desserts & cheese
| (1) cheese plate | ... | 11.0 | ||
single cheese | ||||
| (3) cheese plate | ... | 24.0 | ||
three cheeses | ||||
| baked pear & vanilla frangipane tart wiuth poache manderine & minted marscapone | ... | 11.5 | ||
| suggested wine: chateau le pradey st-croix-du-mont | ||||
| white chocolate & raspberry semifreddo with frangelico cream anglaise & macadamia nut praline | ... | 11.5 | ||
| suggested wine: gapsted mountain gold botrytis semillon | ||||
| chocolate & hazelnut pudding with caramel sauce & house-made vanilla bean ice-cream topped with fresh strawberries | ... | 11.5 | ||
| suggested wine: bwr liqueur muscat |
This is a seasonal indicative menu which is subject to continuous change.