Dinner Menu

E  N  T  R  E  E  S

Tartlette of Yabbies & Fennel Puree 
Cured Salmon & Dill Salad
22

Parsnip Soup with PorcinMushroom Saute
House Porcini Oil
18

House Smoked Ouail Breasts with Bread Sauce
Celery Puree & Mushroom Salsa
20

Crispy Skin Confit Duck with Orange Pancake, Muscatels & Walnuts
Caramel & Citrus Dressing
20

Terrine of Kangaroo Loin, Chicken Liver & Pork
Beetroot & Fig Chutney
18

Semi-Dried Tomato Chiboust & Parmesan Filo
Bocconcini, Rocket & Tapenade
18

M  A  I  N  S

Pan Roasted Jewfish with Leek Puree, Roasted Potatoes & Pine Nut Salad
Warm Prawn & Bacon Vinaigrette
34

Slow Cooked Duck Breast with Parsnip Puree & Almond Crusted Potato
Wild Berry Relish
36

Pan Seared Riverina Lamb Backstrap with Ragout of Root Vegetables, Pea & Barley
Shallot Puree
34

Slow Roasted Kurabuta Pork Neck with Seared Scallops & Braised Cabbage
White Balsamic Glaze
34

Char Grilled Cape Grim Black Angus Sirloin with Potato Mash & Flat Beans
Truffle Jus
36

Ricotta & Beetroot Ravioli
Horseradish & Sage Butter
29

S  I  D  E  S

9

Darling Mills Mesclun
Steamed Green 
Shoe String Fries
Roasted Chat Potatoes with Confit Garlic

D E S S E R T

Chocolate Marquise
Spiced Cherry Compote
15

Pain Perdu with Caramelized Bananas
Mascarpone & Caramel Ice Cream
15

Mixed Berry Soufflé
Vanilla Bean Ice Cream
17

Sticky Date Pudding with Caramel Sauce 
Vanilla Bean Ice Cream
15

C H E E S E

25

Holy Goat La Luna (Organic) - Victoria
St Agur - France
Maffra - Victoria