Two courses $65.00 per person.
Three courses $80.00 per person.
Includes soda bread, vegetables and potato dish. # Denotes vegetarian dish.
JULY MENU
Starters
#Twice-baked gorgonzola soufflé with truffle salsa and honey
Croustade of king prawns and leeks
Traditional steak and kidney pie with beef-suet pastry and a rich red wine jus
Chef’s salad with bacon, roasted hazelnuts, croutons and parmesan
Spicy chicken and vegetable filo parcels with sweet chilli sauce
French bouillabaisse, a mix of fresh fish and shellfish with saffron butter and a rich tomato sauce
Smoked salmon, avocado, asparagus and mesclun salad
Carpaccio of raspberry venison with white asparagus, poached egg, mustard dressing & shaved parmesan
Gratin of blue swimmer crab with wasabi flying fish roe
Pork, apple, pistachio and boudin noir terrine with seeded mustard fruits
Duck foie gras with toasted brioche (extra $7.50 per person)
Mains
#Polenta with a mushroom ragout, asparagus and grated roast beetroot
"Hall of Fame Awarded" Mcleay Valley rabbit braised with bacon, marjoram and mustard
"Veal Oscar" - Medallions of veal backstrap, marinated in Chablis, topped with crabmeat, asparagus and hollandaise
Kangaroo steaks with roast beetroot, celariac mash, green peppercorn and blueberry sauce
Roasted Salmon with wilted spinach and herbs, served with a mustard buree blanc
Slow braised Wagyu beef cheek with shiraz jus and parsnip mash
Roasted duck with oranges and red cabbage
Braised pork belly, stuffed with boudin noir (A classic Welsh dish), finished with seared scallops & champagne, pea and letuce sauce
300 day grain fed Black Angus beef with snow peas and stilton sauce (extra $5.00 per person)
Desserts
French meringue Mille-feuille with Cointreau strawberries, chantilly cream and hazelnut praline
Steamed fig and honey pudding with butterscotch sauce
Chocoholic Indulgence
Crème brulée with fresh berries
Apple and blueberry clafoutis with vanilla bean ice cream
Cheese selection - A selection of chesses served with macerated brandy fruits & flat bread