Tuki trout fritters with harissa aioli and fine herb salad
Truffle Cappuccino with rosemary biscotti
Spice crusted Waubra Venison fillet with horseradish labne (yoghurt cheese)
Entrees:
Twice baked celeriac and Holy Goat goat’s cheese soufflé with Waldorf salad
Bay scallops with cauliflower puree, baked with Istra chorizo and drizzled with a saffron tomato sauce
Carpaccio of Sher Wagyu beef with salmoriglio, (oregano dressing) toasted hazelnuts and fresh herbed quark (our own soft cow’s cheese)
Boudin blanc (our own handmade free range pork and chicken sausage) with a lyonnaise salad and poached quail eggs
Mains:
Confit Waubra duck leg with orange and pomegranate marmalade, with braised leek and vegetable cassoulet
Fillet of snapper pan fried with a fragrant Catalan stew of calamari, mussels and prawn finished with salt cod brandade and local rocket
Tuki lamb shoulder braised in honey, butter and spices with local potato skordhalia, roasted local beetroot and carrot with a veal and red wine reduction
Beef Wellington of organic beef fillet, wrapped in our own duck liver parfait and puff pastry, thick cut kipfler fries and horseradish yoghurt and watercress salad and a rich red wine veal reduction
Coppeletti (potato dumplings shaped and filled like tortellini) of roasted pumpkin and mustard fruits with a la grecque leeks, Kyneton olives and a sage brown butter sauce
Desserts:
Bombe Alaska our own liquor soaked Madeira with layers of berries and churned ice cream encased in Italian meringue flamed in Grande Marnier at your table
Rhubarb, apple and custard tartlet with rosewater anglaise and strawberry fairy floss
Chocolate torte with caramel, chocolate and almond filling with pure cream and praline
Profiteroles with house made liquorice ice cream and bittersweet chocolate sauce
