Winter lunch menu

 

NEW ZEALAND Food & Wine Month 1 – 30 September 2010 To celebrate, New Zealand Food & Wine Month, chef Michael Moore, is combining the finest New Zealand produce on a plate. $50 per person (includes main course and glass of wine)   Main Course “Marinated and pepper crusted rare venison loin, pepper dressing, Manuka honey carrots and pinot noir pas juices” 08 Two Paddocks ‘Picnic Pinot’, Central Otago, NZ

 

$30 Lunch Special (includes main course and glass of wine) Bay of fire vongole, rocket & leek linguini, roasted almond & green olive pesto 07 Redbank Long Paddock Chardonnay, VIC Slow braised lamb shank, swede puree, broccolini, pan juices 08 Green Shoots Shiraz Riverina, NSW

A la carte

Starters

Oysters
Our oysters are handpicked from the best growers and opened to order.

Single seed ‘pure’ pacific, natural with lemon dressing & rye bread $3.50 each
Grilled with classic garlic herb butter, sour dough crust $4 each
Slow cooked lamb neck

borlotti bean minestrone, pistou $25
Pan fried sough dough scallops

warm piquillo salad, persian feta $27          
Quickes cheddar, leek & baby spinach tart

fresh walnuts, pepper butter $24
King Salmon terrine
saffron avgolemono, homemade lavosh, watercress salad $26
Black angus beef tartare

roasted baby beetroots, quail egg $28

 

Main Course

Pan Fried Silver Dory

cannellini beans, cavalero nero, pine nuts, lemon oil $36

Chicken Jambonette

chestnut & pearl barley stuffing $38

Roasted mushroom

wilted spinach risotto, reggiano cheese $32
Berkshire Black pork cutlet

lavender honeyed parsnips $38

Braised beef cheek cottage pie

desiree potato crust, hunter shiraz $34   
Salmon & fennel
sausage in a salmon & fennel chowder $36     

Beef on the Bone
Sirloin on the Bone 400g
(150 day grain fed, Angus Hereford cross, 4 weeks dry aged, Wagga NSW) $58
Rib eye 400g
(pasture fed, pure Hereford steer, 5 weeks dry aged, Riverina NSW) $56
T-Bone 500g
(Nolan pure black angus, pasture fed, 3 weeks wet aged, Gympie QLD) $59
Rib on the bone 1KG
(200 days grain fed, 4 weeks dry aged) for two $62 each

All steaks served with mashed potatoes, red wine and thyme aioli, café de Paris, mustard béarnaise

Sides $10 each
Full cream and butter mash
Chips with rosemary salt
Sauté green beans
Green salad

 

Desserts

Hot steamed lemon pudding
hot lemon curd $15
Strawberry & ginger crumble

toasted coconut ice-cream $15

French chocolate mousse
candied mandarins $15
Baked nutmeg & polenta custard

brulee crust $15

Poached winter fruit
Pedro Ximenes syrup, brioche $15
A plate of ripe world cheese
with soy and linseed bread, preserved fruits and nuts $25

Coffee made as you would like $6
campos artisan cof fee100% arabica “superior blend”
Tea by Mariage Freres (France) $5
english breakfast , earl grey, marco polo, orange pekoe, vanilla, bolero, relaxation mint

 

►For lunch menu click here

For more information or to make a reservation contact 02 9247 9777
______________________________

Menus are subject to change without notice.
Bookings of 8 and over will incur an 8% service charge on final account. 
Please let our staff know if you have any allergies or special food requirements.

$30 lunch special not valid with any other offer.