Autumn Menu

ENTRÉES – From 15′

Cauliflower & Blue Cheese Velouté, Chive Cream & Walnuts

Cured Petuna Ocean Trout on Warm Kipflers, Beetroot, Roquette, Mustard & Dill

Mussels cooked with Tomato, Sobrassada & Flat Leaf Parsley

Terrine of Pigeon & Quail, Pear & Apple Chutney, Toast

Butternut Squash & Binnorie Feta Tart with Pistou

MAINS – From 33′

Greenwell Point Line Caught Snapper Fillet, Celeriac Remoulade & Seared Scallop

Pan fried Cone Bay Barramundi on Orzo Pasta, Mussels & a light Curry Nage

Crisp Confit Duck Leg, Braised Puy Lentils, Smoked Duck Breast & Pickled Pine Mushrooms

Black Angus Scotch Fillet, Oak Smoked Tommy Toes, Horseradish Mousseline

Sheets of Gnocchi, Globe Artichokes, Roasted Chestnuts, Glazed Eschallot & Truffle Oil

Please see our blackboard for today’s specials

Children’s menu available under 12 years (please ask the wait staff) – 14′

SIDES

The Vineyard Kitchen Marinated Olives – 6′
Jasper Peel Organic Rustic Bread with Olive Oil - 2′
Dukkah serving with Virgin Olive Oil – 6′
Mixed Local Organic Leaf Salad – 8′
Flat Beans Tossed with Rosemary Olive Oil – 8′
Kipfler Potatoes & Parsley – 8′

DESSERTS – 16′
Baked Cheesecake with Passionfruit & Pineapple Salad
Valrhona Chocolate Fondant with Prune & Armagnac Icecream & Wattleseed Chocolate Crumbs
Pear Frangipane tart with Blood Plum and Blackberry Ripple
Trio of Sorbets with Mint Tuille

The Vineyard Kitchen Cheese Plate 22′

Sundays & Public Holidays – $5 per person cover charge (excluding children)
(Please note, we are only able to present one bill per table and please advise our staff regarding allergies or dietary needs prior to ordering from our menu)