Our menu features fresh regional produce and is changed regularly.

This is a sample menu.

something to share

marinated kalamata and manzanillo olives with caperberries                  10
and virgin olive oil   
    

entrées 

chicken liver and muscat pâté                                                                         13
served with turkish bread toast and alpine pepper and tomato chutney  

freshly prepared home-made soup                                                                10

shitake mushroom risotto with pomegranate jus and parmesan crisps 14

mussels in chardonnay and cream with lardons of smoked kangaroo    14


main courses

paperbark wrapped and baked whole buxton trout with                            29
lemon myrtle butter served with roasted kipfler potatoes
     
char-grilled pork fillet with roasted red onion,                                             28
sautéed butternut pumpkin served on a spicy tomato sauce

breast of chicken served on fresh pappadelle pasta and pesto                28
finished with a cream vanilla sauce

rib eye of beef served on crushed kipfler potatoes                                     30
and a rich mushroom duxelle sauce

   
something sweet or savoury

victorian cheese plate with two regional cheeses                                      15
home-made quince jelly

fresh strawberry shortbread with liqueur strawberry coulis                     15
and chantilly cream

red wine poached pear with pecan brittle                                                     14
double cream and rosella red wine glaze

crepe suzette with lemon sauce and lemon zest ice cream                      14