Dinner Menu

Exotic mushroom soup V G

Pumpkin, coriander and mozzarella parcel with tomato salad and baby herbs V

Bangalow sweet pork belly with caramelized apple relish

Crumbed Blue Swimmer crab brandade with endive salad and raspberry vinaigrette

Salt and pepper Yalumba prawns with radish and tomato salad G ..........................Supplement $ 3

Veal shanks ravioli with Porcini and Swiss brown mushroom ragout

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Muscovy duck confit a l’orange with shimeji, enoki, orange salad

Carnaroli risotto with caramelised pumpkin, shiitake mushrooms, baby spinach, roasted sweet pepper parsley and Grana Padano V

Slow cooked lamb shanks with truffle infused mashed potato

Roast organic half chicken (deboned) with capsicum puree, oven dried tomato, eggplant G

Fish of the day served in clay pot with coconut, coriander, turmeric, palm sugar, lemon grass,

Chilli sauce and fragrant rice G .....................Supplement $ 3
Wagyu grain fed Eye Fillet corned beef with new season baby vegetables and mustard cream Sauce

 

DESSERTS

Cointreau and rosemary crème brulée with mascarpone G

Tiramisu with vanilla bean coffee ice cream

White chocolate and raspberry meringue with berry compote G
Almond and prune sticky date pudding with butterscotch sauce and vanilla bean ice cream

 

CHEESE PLATTER Australian and Imported Cheese served with condiments                                            19 

 

Complimentary Tea or Coffee for Subscribers   |   2.5 Tea or Coffee for Non-Subscribers

PRICES @ MAY 2009

2 COURSE                             50 Subscribers    54 Non-Subscribers

3 COURSE                             57 Subscribers    62 Non-Subscribers

V = Vegetarian    G = Gluten Free   

Executive Chef:  Ashraf Saleh