Winter  Menu

 

 

Wood fired Bread for two

 

Selection of wood fired bread .... $7.00

 

Entrée

 

Soup of the Day …. 9.50

 

Melanzane & Goats Cheese Tart …. 14.00

Wood roasted eggplant, Roma tomato and soft goat's cheese

in a hand made flaky pastry topped w` herbed parmi cream

 

Chicken & Sage Terrine …. 13.50

Served with a salad of roasted macadamia, rocket and red onion, wood fired bread and pickle

 

Grilled Prawns . 16.00

Served with a spicy Nam Jim dipping sauce

Wood roasted Quail …. 16.50

Filled with Boughal wheat, currants and pine nuts on sweet potato galette

 

Pan seared Lamb fillet …. 15.00

Thin sliced lamb served on fried Halloumi, roasted cherry tomato,

black olives and marinated mushroom

 

Croquettes of Veal …. 15.00

An old family recipe of slow braised veal, shredded and rolled in breadcrumbs,

pan fried and served with three kinds of mustard

 

 

 

Vegetarian

 

Melanzane & Goats Cheese Tart …. Entree - 14.00 …. Main - 24.00

Wood roasted eggplant, Roma tomato and soft goat's cheese

in a hand made flaky pastry topped w` herbed parmi cream

 

Pappadella Pasta …. Entree - 14.00 …. Main - 24.00

Pan seared Swiss brown mushrooms, red onion and fresh herbs in a white wine sauce

topped with shaved parmesan

 

Fried Halloumi …. Entree - 14.00 …. Main - 24.00

Served on a bed of roasted vegetables, black olives and dressed with roasted garlic virgin olive oil

 

 

 

 

 

 

Main

Lamb Shank Pie …. 29.00

Whole shank in a rich tomato and vegetable sauce covered with puff pastry

and served with parsnip mash

 

Potted Rabbit …. 32.00

Marinated and slow braised in red wine, mushrooms, sweet baby onions and fresh herbs

served on sweet potato

 

Confit of Duck …. 32.00

Crispy skin duck glazed in an orange and mandarin sauce

served with oven roasted parsnip and potato

 

Crispy Skin Salmon …. 32.00

Served on a warm salad of asparagus and sweet potato with a dill hollandaise sauce

 

Prime Eye Fillet …. 34.00

Char grilled and served with a ratatouille, crispy fried onion rings,

creamy mash and a rich beef jus

 

Rib Fillet …. 32.00

Tender local steak served with hand made sausage in a thick stew of assorted mushrooms

and browned onion with creamy mash

 

Slow cooked Pork Belly …. 30.00

Marinated in aged miso, caramelized and served on glass noodles with wok

seared vegetables finished with a master stock reduction

 

Pappadalla Pasta …. 26.00

Tender Chicken loins pan seared with Swiss brown mushrooms and fresh herbs

in a white wine cream sauce topped with shaved parmesan

 

 

All mains served with fresh steamed vegetables

 

 

 

Side Dishes …. 7.00

French Fries

Plate of fresh seasonal vegetables

Green Salad

 

Dessert

 

 

Rum Bananas …. 12.00

Caramelized in a rum liquor and served in a pastry boat

topped with home made ice cream

 

Bread and Butter Pudding …. 12.00

White chocolate and cointreau soaked sultanas in a classic pudding

served with vanilla custard and seasonal fruit

 

Couverture Chocolate Panacotta …. 12.00

Floating on a brandy cream sauce with cinnamon wafers

 

Classic Baked Vanilla Bean Cheese Cake …. 12.00

Served with poached cumquats in cognac and home made ice cream

 

Whole Baked Stanthorpe Apples …. 12.00

Filled with Kalua soaked Dates and wrapped in puff pastry

served with a warm spiced syrup and home made ice cream

 

Trio of Ice-cream …. 9.50

Assorted flavors of homemade ice-cream on berry couli with Persian fairy floss

 

 

Cheese Plate

A selection of cheeses

Served with fruit, walnuts, crackers and fig compote

 

2 cheeses …. 12.00

3 cheeses …. 15.00

4 cheeses …. 18.00