Bay scallops with cauliflower puree, baked with Istra chorizo and drizzled with a saffron tomato sauce
Beef carpaccio of organic beef fillet with salmoriglio, (oregano oil) toasted hazelnuts and soft cow’s cheese
Confit Western Plains pork belly with fennel radicchio and honey roasted pear with a pear cider veloute
Mains:
Confit Waubra duck leg with orange and pomegranate marmalade, with braised leek and vegetable cassoulet
Fillet of snapper pan fried with a horseradish and tarragon béarnaise on a nicoise salad and crisp kipflers potatoes
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 puff pastry, thick cut kipflers fries and a horseradish yoghurt and watercress salad
Twice baked artichoke soufflé with pea and spinach puree topped with grilled fontina
Desserts:
Crepe Suzette, thin crepes with orange segments and flamed at your table with cognac, served with vanilla bean ice-cream
Rhubarb, apple and custard tartlet with rosewater anglaise
Chocolate torte with caramel, chocolate and almond filling with pure cream and praline
Profiteroles with house made liquorice ice cream and bittersweet chocolate sauce
