Artisan Breads Entrée Mains

Artisan Breads
Handmade artisan French sour dough baguette with salted butter
Handmade artisan French sour dough baguette with herb & garlic butter
Ocean Trout & Mud crab Cannelloni
Celeriac, avocado, baby coriander, lemon caviar & black salt (gf)
Poached White Asparagus
Parmesan foam, spinach purée, soft fried quails eggs (v)
Salad of goats curd & young beets
Adelaide Hills goats curd, fennel, beets, radish, young herbs & lemon
oil (v, gf)
Roast Scallop, Scallop Tartare, Caviar, White Chocolate Velouté (gf)
Rangers valley Beef Cheek tortelloni
cauliflower cream, braised leeks, sherry foam
Oyster on Half Shell
Hand selected oysters, freshly, shucked in house (gf)
Chef’s Signature dish
Pepitas Crusted Duck Breast
Butternut purée, gnocchi, upland cress, candied orange, star anise jus
Millyhill milk-fed lamb
Vanilla parsnip purée, fondant potato, feta, charred gem lettuce, sumac &
honey jus (gf)
Mediterranean Style Bouillabaisse
Green lipped mussels, clams, fish, prawns, calamari, saffron rouille, French
sour dough
Pan fried gnocchi
Wild mushrooms, asparagus, walnuts & crumbled blue cheese (v)
Fresh line caught Market fish
Flash fried zucchini flowers, asparagus and tomato fondue (gf)
Crisp Byron Bay Pork Belly
Slow cooked pork fritter, fennel purée, mustard & sage crumb, Batlow
cloudy cider jus
Black Angus steaks
Served with slow cooked vine ripened tomato, pomme frites & Cafe de Paris
Sirloin – 300gms
Rib-eye – 300gms
(We source our export quality Black Angus from JBS Australia in the Darling Downs. It is MSA rated and
the best quality we have encountered)
Sides all $8.00
Triple cooked potatoes with Truffle aioli (gf)
Duck fat roasted heirloom baby carrots (gf)
Seasonal local greens with lemon oil (gf)
Green Salad with house vinaigrette & radish (gf)
Fromage $12.00 each
Farmers union centenary cheddar (Sth Australia)
D’affinois (Gippsland, Vic)
Jindi blue (Gippsland , Vic)
Meredith Chèvre (Geelong, Vic)
Served with fresh honeycomb, dried muscatel grapes & baguette toast
Dessert $16.00 each
Chef’s Signature dish
Textured Chocolate
Bitter Chocolate ganache, chocolate Chantilly, chocolate soil, malt ice cream
Strawberries & Cream
Glazed strawberries, vanilla cream, strawberry sorbet, caramelised almonds
Lemon Parfait
Crushed meringue, raspberries, fennel (gf)
Warm chocolate sauce, vanilla bean ice cream, pistachio crème patisserie
Vanilla Creme Brulee (gf)
Children’s Meals
$1.50 per year of age – up to and including 10 years
Minute steak with green salad & pommes frites (gf)
Pan fried market fish with green salad, lemon & pommes frites (gf)
Artisan pasta with tomato fondue and pecorino cheese (v)
(Followed by ice cream for dessert and served with their choice of soft drink)