Menu for May 2012
Entrees Boston Bay Blue Mussels with chorizo, roasted tomato broth and ciabatta crouton 20.9 Tartare of Wagyu beef with olive oil crostini, fried quail egg and petite salad 22.9 Salad of Witlof, watercress, roasted pear, hazelnut, manchego and seeded mustard vinaigrette 18.9 Local prawn strozzapretti with parmesan alfredo, green peas and parsley 22.5 Ricotta gnocchi with seared quail breast, butternut pumpkin, sage butter 22.5
Main Courses Roasted stuffed free range chicken on Jérusalem artichoke risotto, peas and crisp prosciutto 36 Crisp Skin Tasmanian Salmon, grilled fennel, truss tomatoes, saffron sauce 36 Grilled Oakey Rib fillet, Dutch creamed potato mash, asparagus, green peppercorn sauce 39 Confit of Grimaud duck with duck fat potatoes, honeyed baby carrots and thyme scented jus 36 Wild mushroom gnocchi with French goats cheese and black truffle cream 32.5 Slow cooked Venison ‘pithivier’, roasted beetroot, celeriac puree, buttered spinach and grape must sauce 38
Sharing plates Friday and Saturday nights Pork rilletes, confit pork belly, pork crackling, honey bourbon ham hock, house made mustard, apple and pear chutney 72
Sides Steamed greens 8.9 Buttered corn 8.9 Parmesan and rocket salad 8.9
Desserts Caramel Pear Tarte Tatin with cardamom ice cream and calvados caramel 14 Belgian dark chocolate fondant with espresso anglaise and mascarpone sorbet 14 ‘Raspberries and Lemon’Brûléed Lemon tarte with local fresh raspberries, raspberry puree and raspberry ice cream 14 Hazelnut soufflé, milk chocolate sauce, malted milk ice cream 15.9 Vanilla parfait, apple and rhubarb compote, pistachio crumble 14
Cheeses Served with fresh apple, homemade seeded lavosh and Raisin and Pecan salami 40g portions