À la carte
Winter 2008
G = gluten free V = vegetarian df = dairy * = requires slight adjustment
entrées
native platter: our signature selection of game meats, native berries, nuts, fruits and spices, home-made damper and native dips |
22.8 pp |
tonka bean and strawberry eucalypt cured cairns crocodile tenderloin, braised fennel and macadamia nut salad, orange dressing |
19.6 |
cauliflower velouté, lemon foam, mountain pepperleaf bread and pumpkin seed oil |
17.9 |
confit of tasmanian possum, petite salad of rosella braised apples, summer truffle dressing recommend nv taltarni "t series" brut |
20.8 |
| bufalo mozarella, eggplant and confite tomato terrine, lemon condiment and basil sorbet recommend 2007 west cape howe sauvignon blanc | 18.6 |
south australian seared rare emu fillet, sauté cauliflower, liquorice and native thyme sauce |
31.9 |
slow roasted tasmanian wallaby shanks, roasted baby beetroot, balsamic vinegar jus |
30.6 |
free range duck duo: confit leg and medium rare breast, jerusalem artichokes and cêpes fricassée, davidson's plum gastrique |
33.9 |
pumpkin ravioli, anisata glazed carrots, tomato and finger lime syrup |
28.6 |
fish of the day served with market selection |
mkt |
| anisata braised organic buffalo, smoked macadamia oil confite potato, pistachio puff recommend 2006 monichino cabernet sauvignon |
30.9 |
sides
lilly pilly salad with macadamias, mixed leaves and lemon myrtle dressing |
7.5 |
home-made damper, macadamia oil and bush dukkah |
6.5 |
seasonal vegetables |
7.5 |
desert spiced slow roasted potatoes |
7.5 |
desserts
daintree vanilla and lemon aspen poached nashi pear, grapefruit sorbet |
15.2 |
valrhona dark chocolate hot fondant, custard apple ice cream, round leaf mint syrup |
16.6 |
pineapple ravioles filled with white chocolate mousse, illawarra plum sorbet, rhubarb coulis |
15.9 |
premium australian cheese plate |
17.8pp |
| after dinner beverages | |
| the after dinner mint | 13 |
| frangelico sandpaper fig sour | 13 |
| moonlight chai | 13 |
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