Spring Menu

Created by Richard Mee - Executive Chef

 

Degustation Menu

Amuse Bouche

“Tuki” trout cerviche, citrus salt, cress

Australian prawns, macadamia nut sambal, fried shallots, Asian herbs, green pawpaw & green mango salad, nuoc cham

Prosciutto wrapped quail, polenta, peach, hazelnut, rocket truffle salt, pecorino, basil oil, vino cotto (g)

Seared fillet of kangaroo, rocket puree, baby turnip, asparagus, red currants, native pepperberry jus (g)

Eye fillet of aged Kyneton Black Angus beef, porcini gratin, spinach caramelised onion, brocolinni, red wine jus (g)

Saffron roasted peaches, basil ice cream, rosewater foam, quinoa wafer, pomegranate (g)

Tea/Coffee

Food only                              135     per person

With matched wines            190     per person

Minimum of two people

A La Carte Menu

Entrée

Carpaccio of Romsey Emu with shaved pecorino, baby herbs, thyme, Kyneton extra virgin olive oil (g)

Meredith goat cheese filled zucchini flowers in crisp tempura, tomato salad, black olive tapenade

Western Plains pork belly, cauliflower puree, seared Hervey Bay scallops whiskey apple, nut crumble, pork jus (g)

Prosciutto wrapped quail, polenta, peach, hazelnut, rocket truffle salt, pecorino, basil oil, vino cotto (g)

Australian prawns, macadamia nut sambal, fried shallots, Asian herbs, green pawpaw & green mango salad, nuoc cham

Regional Tasting Plate ~

Smoked Tuki trout, House made chicken liver parfait & chutney, Istra prosciutto, Mt Zero olives, Holy Goat ‘La Luna` goat cheese, Gourmet leaves, house made focaccia

A  SURCHARGE OF $10.00 PER PERSON WILL APPLY ON PUBLIC HOLIDAYS

Main

Fresh fish special

Red miso eggplant, umeboshi plum, brown rice, wilted spinach, smoked tofu, diakon salad (g)

Mushroom, quinoa & walnut croquettes, piperade, spinach, pumpkin seeds, asparagus, snowpea tendrils (g)

Seared fillet of kangaroo, rocket puree, baby turnip, asparagus, red currants, native pepperberry jus (g)

Roasted spatchcock, white bean puree, ratatouille, basil pesto kale, olive infused jus (g)

Bourbon glazed Western Plains pork fillet, smoked corn puree, sauteed chard, braised capsicum, puffed grain (g)

Roasted breast of duck, heirloom beetroots, poached cherries, millet, watercress, mulled wine reduction(g)

Tuki lamb loin, hazelnut, goats curd, mint oil, potato pearls, rhubarb, baby carrots, lamb jus (g)

Eye fillet of aged Kyneton Black Angus beef, porcini gratin, spinach, caramelised onion, brocolinni, red wine jus (g)

 

Side Dishes

Roasted pumpkin, Persian fetta, pine nuts, thyme (g)

Rocket, pear, walnut, parmesan, aged balsamic vinaigrette (g)

Steamed beans, toasted almonds (g)

Roasted local potatoes, Murray River salt flakes (g)

Dessert

Trio of house made ice creams (g)

Kaffir lime leaf infused crème brulee, homemade biscotti

Thai basil pannacotta, strawberry jelly, spiced pineapple, coconut

Saffron roasted peaches, basil ice cream, rose foam, quinoa wafer, pomegranate (g)

‘Eton Mess’ - Summer berries, crisp meringue, passionfruit crème pâtissier, hazelnut brittle, mascarpone (g)

Dark chocolate ganache torte, thyme scented ice cream, cherry compote, raspberries, crisp pearls, watercress

‘Affogato Espresso’ - Coffee, vanilla bean ice cream, your choice of liqueur (g)

Cheese

Cheese’s cut in 50 gram portions

1 cheese        16.50

Additional cheese 6.50 each

Gippsland Blue (Cow’s Milk) Victoria Australia

Australia’s first farmhouse blue cheese and is made only with milk from the herd of Friesian cows at the Hillcrest farm in Gippsland. Soft  and slightly runny texture with luscious blue creamy flavour.

Calendar Farmhouse Cheddar (Cow’s Milk) West Country, England

Calendar farmhouse cheddars are selected for their crumbly moist texture and lingering tang, but because each is hand-made the flavour will vary from one batch to the next

L’ ARTISAN Organic Le Rouge (Cow’s Milk)  Timboon, Victoria

French cheese maker, Matthieu Megard has newly released `Le Rouge`, a strong washed rind with vigorous pungent flavours and a soft creamy texture when ripe.

Mt Buninyong Mist White Mould (Cow’s Milk) Creswick, Victoria

A triple cream brie style cheese made from Jersey milk. Jersey milk has a high butter fat content which gives the paste of the cheese a vibrant buttery yellow colour, the flavour of the cheese is rich cream almost buttery.

 

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