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Menu archive

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 Menu archive

Entrees
Tea smoked salmon, Waldorf salad, scotch egg
Goats cheese tortellini, tomato coulis, aubergine confit, parmesan wafer
Pan seared scallops, fennel & orange escabeche, pork crackle
Sticky pork belly, sesame crusted sashimi tuna, wakame seaweed salad

Haggis rolled in venison, pickled walnuts, persian figs, potato straws & madeira jus

Pigeon poached in Chinese stock, then fried in tempura batter, pickled vegetables, chilli jam

The Haggis The Trout The Pork  


Main Course
Atlantic salmon, spiced lentils, foie gras ravioli, shiitakes, dashi broth, yarra pearls
Lemon stuffed snapper fillet, potato & leek gratin, swiss brown mushrooms, truffle essence
Pine mushrooms with a roasted chestnut loaf, blue cheese beignets, maple syrup
Confit of duck leg, duck & hazelnut sausage, baby root vegetables, celeriac puree, rhubarb & ginger
Slow cooked & pressed pork cheeks, colcannon mash, caramelized apple, pigs ear salad, muscat jus
Bordelaise braised beef short rib, caramelized witlof, parsley & bone marrow dumplings

       The Pigeon The Beef The Cod

Side Orders
French fries with sea salt flakes
Crushed baby potatoes, toffee pistachios & rosemary salt
Steamed green beans in butter, toasted almonds
Baby spinach, pine nut & parmesan salad, orange dressing

Desserts

Rose, pistachio & lychee ice terrine, turkish delight in a rose scented jus,

pistachio fairy floss

                 Cranachan - a traditional Scottish wedding dessert:: Raspberry, toasted oatmeal & honey ice cream terrine with whisky & almond praline filled tuile cigars
Vanilla & mascarpone cheesecake, rhubarb & strawberry jellies with rhubarb tartan
Valronha chocolate soufflé, vanilla poached pear, chocolate cream filled macaroons
Selection of seasonal ice creams & sorbets with various candies
Tallaggio with fig & poached pear sorbet, walnut bread

Affogato

Vanilla Bean ice cream + Frangelico + Espresso

Malteaser ice cream + Baillies + Machiatto

 

      The Lamington  The Brioche The Rose 

    

Entree $24      Main $38      Dessert $16

Host & Sommelier Simon Rengger will assist you with the perfect bottle of  wine.