|
Entrée's |
CHILI
SALT & SZECHUAN PEPPER SQUID
fragrant Asian Herb
Salad and a passion fruit sweet
and sour dressing.
|
E $17.50
M $24.50 |
| SOUP
OF THE MOMENT served
with fresh damper. Ask for today’s
creation V |
$10.50 |
| MACADAMIA
NUT CRUSTED KING PRAWNS with
a mango & chili salsa & curry
mayonaise |
$18.50 |
| MAD
MATT’S WICKED CHILLI MUSSELS in
a tomato & basil broth served
with fresh damper and lemon. |
$18.50 |
| GOURMET
MUSHROOM & TARRAGON RAGOUT on
puff pastry with Woodside goats cheese,
rocket & truffle oil. V |
$15.50 |
| MASTER
STOCK BRAISED PORK BELLY with
a fresh garden herb and ruby red grapefruit
salad, Hoi Sin & sesame seed dressing.
|
$17.50 |
| GLOBE
ARTICHOKE & ROAST RED CAPSICUM
RAVIOLI with wild rocket,
pine nuts dressed with extra virgin
olive oil, grana Pandano and fresh
lemon juice V
|
$18.50 |
A LITTLE BIT ON THE
SIDE |
DIPS PLATE: with toasted
Turkish, sun dried tomato pesto, olive
tapenade, Baba Ganoush and marinated
fetta cheese & olives. V
|
$17.50 |
| BRIAN’S
LEMON MYRTLE MACADAMIA NUT DUKKAH
with Hunter Valley
EV Olive Oil served with fresh damper.
V |
$6.50 |
| OUR
FAMOUS ROCKET SALAD with
sun dried tomato, macadamia nut &
parmesan with Lemon Aspen dressing.
VC |
$8.50 |
| GARLIC
OR HERB BREAD V |
$4.00 |
| PLAIN
DAMPER BREAD V |
$3.50 |
| VALLEY
GARDEN SALAD VC |
$6.50 |
| SEASONED
AND DRESSED STEAMED VEGETABLES. VC |
$6.50 |
| CHUNKY
CHIPS with homemade
aioli VC
|
$5.50
|
MAINS |
|
CHAR GRILLED SCOTCH FILLET CUTLET
parmesan potato gratin
with Dijon mustard roast eschalot,
fresh steamed asparagus & Shiraz
jus. C |
$30.50 |
| BRAISED
LAMB SHANK & SHIITAKE MUSHROOM
PIE with seared scallops,
minted pea puree and Lizottes bush
tomato chutney. |
$30.50 |
| SLOW
ROASTED PORK CUTLET on
pancetta & shallot mash potato
with green beans & crackling &
wild lime and apple sauce. C |
$30.00 |
| FISH
OF THE MOMENT served
according to market availability.
Please ask your friendly wait staff
for todays catch. |
$32.00 |
| LEMON
THYME ROAST CHICKEN pumpkin
& ricotta short crust flan, julienne
snow peas and a smokey tomato &
chili jam. |
$29.00
|
| PEPPER
CRUSTED KANGAROO FILLET on
roast sweet potato & baby beetroot,
steamed broccoli & macadamia nuts
and a munthari berry relish. C
|
$32.00 |
| GLOBE
ARTICHOKE AND ROAST RED CAPSICUM RAVIOLI
with wild rocket, pine
nuts dressed with extra virgin olive
oil, Grana Pandana and fresh lemon
juice V |
$26.50 |
| MUM’S
HOME COOKED ROAST OF THE DAY thinly
sliced with roast vegetables, steamed
greens and seeded mustard relish.
C |
$19.00 |
OUR
FAMOUS HERB & BEER BATTERED FISH
& CHIPS with wild
lime tartare sauce & fresh lemon.
|
$19.50 |
|
Fine
food takes time to prepare.
If you are in a hurry, please inform
our wait staff.
|
|
DESSERTS -
Desserts are all made on the premises
for your Indulgence! |
|
AFFAGATTO CAFÉ Vanilla
Bean ice cream served with a shot
of hot espresso and chocolate-coated
coffee beans. C |
$9.50
|
| SELF
SAUCING CHOCOLATE & FRANGELICO
PUDDING served with
vanilla bean ice cream (Baked to order,
please allow 12 minutes)
|
$13.50 |
| ORANGE
& CARDAMON CRÈME BRULE
served with blood orange
sorbet & a thin sesame tuile |
$13.50 |
| BELGIUM
CHOCOLATE, BRANDY & HAZELNUT TART
with espresso anglaise
and cream Chantilly |
$13.00 |
| BAKED
BANANA & TOFFEE CHEESECAKE with
sugar roast rhubarb & citrus scented
mascarpone |
$14.00 |
| HOMEMADE
TRIO SELECTION OF ICE CREAM with
thinly sliced pistachio biscotti C
(Ask your wait staff for today’s delectable
flavours!) |
$9.50 |
| DARK
CHOCOLATE AND STICKY DATE PUDDING
with coconut butterscotch
sauce & cinnamon Ice Cream. |
$13.00 |
| GOURMET
CHEESE & FRUIT PLATTER with
lavosh biscuits, dried muscatels and
quince paste |
$19.00 |
|
Please check our
Daily Specials Board for more desserts |
Head Chef
Brian Lizotte
|
Freshest Ingredients Supplied
By:
- Fruit
For All
- Poulos
Bros Seafood
- B
& M Meats
- Brumby’s
Bakery
- Bella
Treats
|
|
|
All items include 10% GST.
Weekly
specials also available
Sunday & Public Holidays 10%
surcharge
Excellent Food takes time to prepare.
If you are in a hurry, please inform
your wait staff
Book early for weekends to avoid
disappointment! |
