WE OFFER SET PRICED DINING AT $78 PER PERSON. THIS INCLUDES ANTIPASTO TO START, HOUSE MADE BREADS AND A SELECTION OF SMALL BITES. FOLLOWED BY MAIN COURSE AND DESSERT CHOSEN FROM OUR EVER CHANGING MENU. VEGETARIAN / VEGAN OR SPECIAL DIETARY REQUIREMENT – PLEASE GIVE US A CALL TO DISCUSS WHAT WE CAN DO FOR YOU.
Menu
MAIN
Grilled Pork rib eye napped in blueberry vinaigrette atop a quinoa tabouleh of garden pickings. Horseradish and berry jam, a little caramelised popcorn crumble.
GF / DF* / NF
Joy Bowl. Kumara waffle stacked in state over chipotle and cacao sauerkraut, sweet date and lime chutney, zingy black vinegar caramel and whipped sesame.
GF / DF / NF / V / H
Seared Chicken supreme kissed by flavours of yuzu and kaffir lime. Green mango tossed in nahm jim, a pineapple and cashew sambal and a hint of cheeky black bean.
GF / DF / NF* / H
Coffee rubbed rack of Riverina lamb resting over broad bean pesto and spiced walnut yoghurt, braised puy lentil and a summery apricot salsa.
GF / H
DESSERT
Basil and coconut panna cotta dancing in herbed honey roasted summer fruits, pistachio mousse and a herbaceous strawberry sorbet.
GF / DF / NF*
Chocolate stout cake dripping in blackberry coulis, aerated chocolate scattered, a slick mulled wine syrup and sour cream ice cream.
V / NF
Lemon, mango and tamarind dome amidst ginger and citrus gel, coconut hinting among raspberry lemonade jellies.
GF / DF / NF
Choice of Australian cheeses – ask for tonight’s selection. Served with
sun dried fig roll, little bits + pieces & a ladies waist of fortified.
GF*/NF*/V/H*
Menu
We offer set priced dining at $78 per person. This includes antipasto to start Including house made breads and a selection of small bites. Following this Mains and desserts can be chosen from our ever changing menu. Vegetarian / vegan or special dietary requirement – please give us a call to discuss what we can do for you.
Main
Grilled Pork rib eye napped in blueberry vinaigrette atop a quinoa tabouleh of garden pickings. Horseradish and berry jam, a little caramelised popcorn crumble.
GF / DF* / NF
Joy Bowl. Kumara waffle stacked in state over chipotle and cacao sauerkraut, sweet date and lime chutney, zingy black vinegar caramel and whipped sesame.
GF / DF / NF / V / H
Seared Chicken supreme kissed by flavours of yuzu and kaffir lime. Green mango tossed in nahm jim, a pineapple and cashew sambal and a hint of cheeky black bean.
GF / DF / NF* / H
Coffee rubbed rack of Riverina lamb resting over broad bean pesto and spiced walnut yoghurt, braised puy lentil and a summery apricot salsa.
GF / H
Dessert
Basil and coconut panna cotta dancing in herbed honey roasted summer fruits, pistachio mousse and a herbaceous strawberry sorbet.
GF / DF / NF*
Chocolate stout cake dripping in blackberry coulis, aerated chocolate scattered, a slick mulled wine syrup and sour cream ice cream.
V / NF
Lemon, mango and tamarind dome amidst ginger and citrus gel, coconut hinting among raspberry lemonade jellies.
GF / DF / NF
Choice of Australian cheeses – ask for tonight’s selection. Served with
sun dried fig roll, little bits + pieces & a ladies waist of fortified.
GF*/NF*/V/H*