Small Plate.
Nambucca River Oysters served natural
Asian Style with mirrin,pickled ginger,wasabi oil and coriander
Citrus cured crocodile carpaccio with crispy wontons and wasabi crème fraîche
Pasta of the day
Cheese and Macadamia nut beignets with local vegetables and native reductions
Fritto misto – king prawns, calamari and whiting fillets lightly dusted with semolina and lemon myrtle with a panzanella salad and aioli
Burrawong liver pate served with an apple salad, homemade onion relish with aniseed myrtle and toast
Vegetable plate – locally sourced vegetables served with quinoa salad, bush spice dukkah, yoghurt lemon oil and Brook Farm lemon myrtle oil
Mushroom bruschetta with Parmesan
Big Plate.
Half a Burrawong duck,double braised and served with chilli, ginger and soy
Freshly Caught Local Fish served with today’s accompaniment.
Lemon myrtle smoked kangaroo loin with beetroot, carrots caramalised pear and a chocolate jus
Scallops served with cauliflower puree, salad, coconut and rooscuitto
Twice cooked pork belly with apples, potatoes and an Illawarra plum jus
Aabenraa Scotch beef fillet with fondant potatoes, pumpkin,local veg, pearl barley and a pepperberry jus
Milly Hill Lamb backstrap loin with salad dressed with guava and macadamia nut oil, green beans, puy lentils and a quandong jus
Side Orders
Mixed leaf salad with parmesan
Fresh local garden vegetables
Crispy garlic potatoes with an aioli dipping sauce
Desserts
Chocolate mousse flavoured with wattleseed and served with a raspberry sauce.
Creme Brulee of the day
Lime cous cous pearls with a vanilla wonton and ccreme fraiche
White Chocolate and pistachio nut bread and butter pudding.
Selection of Fine Cheeses
platter for one or more people
Served with flat bread, dried fruit, walnuts and our own spiced onion and aniseed myrtle chutney.
Our cheeses are constantly changing please ask the floor staff for today’s selection