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Entrée
Soup of the day 15
Thai broth with julienne snowpeas , coriander, beanshoots and vegetable wontons 15
Mushroom risotto with chorizo, duck tenderloin, baby spinach and shaved parmesan 18.5
South Australian blue swimmer crab salad with chinese cabbage, mint, coriander, fried shallots and chilli lime dressing 18.5
Braised leek and beetroot tart with goats curd ,rocket and citrus oil 17.5
Australian prawns sautéed in garlic cream sauce with fragrant rice 18.5
Smoked salmon on spring onion pancake with rocket and crème fraiche dressing 18.5
Mains
(Please allow 20 mins cooking time if no entrée ordered)
Potato gnocchi dumplings with sautéed pumpkin, pine nuts, ricotta and baby spinach 32.9
Chicken breast stuffed with brie, diced mushrooms, parsley and garlic on warm herb potato salad with roast capsicum coulis 35
Spiced lamb rump with crushed minted peas and baby carrots 36.9
200gm beef eye fillet on braised spinach with potato mash and demi glaze 39.9
Seafood linguine – prawns, scallops, barramundi, black mussels, herbs, chilli &olive oil 36.9
Fish of the Day 36.9
Pork cutlet on pumpkin puree with sautéed bok choi and spiced glaze 36.9
Grilled kangaroo fillet on sweet potato puree with broccolini, blistered cherry tomatoes and juniper berry glaze 36.9
Sides
Roasted rosemary potatoes 9.5
Rocket, walnut and pear salad with blue cheese vinaigrette 10.9
Steamed broccolini and beans with herb butter 9.5
Garden salad with balsamic and olive oil 9.5
Hot chips and garlic aioli 9.5
Dessert
Raspberry crème brulee with vanilla biscuit 15
Pavlova with mixed berry compote, double cream and passionfruit syrup15
Self-saucing chocolate fondant, pistachio icecream and berry coulis15
(15 minutes cooking time)
Trio of sorbets – blood orange, Tahitian lime and mango15
Sticky date pudding, caramel sauce and mocha icecream15
Warm apple and rhubarb crumble with cinnamon icecream 15
Cheese Plate- Ashgrove vintage cheddar, brie and gorgonzola dolce
dried fruit compote, pear, croutons 15
Summit Liqueur Coffees 15
Choice of rum, galliano, whisky with strong black coffee and whipped cream
Leaf tea by the Pot 7.5
English Breakfast, Earl Grey, Lemongrass, Green, Chamomile, Peppermint
| Dessert Wine 60ml |
| 2006 De Bortoli Noble One |
|
375ml |
49.5 |
| Peter Lehmann Noble Semillon |
60ml 8.5 |
375ml |
36.5 |
| Margan Botrytis Semillon |
|
375ml |
46.5 |
| 2008 Gramps Botrytis Semillon |
|
375ml |
35 |
| Fortifieds 60ml |
| 9.5 |
Morris Rutherglen liquer tokay |
| 9.5 |
Morris Rutherglen liquer muscat |
| 15 |
Penfolds Grandfather port |
| 8.50 |
Chateau Reynella 16yr tawny port |
| Cognacs 30ml |
| 15 |
Courvoisier V.S.O.P cognac |
| 13 |
Remy Martin V.S.O.P cognac |
| Single Malts 30ml |
| 13.5 |
Talisker Isle of Skye single malt |
| 16.9 |
Oban West Highland single malt |
| 15 |
Glenfiddich 12 year old highland malt |
| 13.5 |
Cragganmore 10 year old Speyside malt |
| 14 |
Laphroaig 10 year old single Islay malt |
| 11.5 |
Chivas Regal 12 year old blended whisky |
|
