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Australia's Wine List of the Year Awards

Our menus are based on the season sourcing the best local produce from local farmers, fishers, growers and winemakers in NSW. We grow a substantial amount of produce in our own gardens but are also passionate about authentic Italian ingredients so we import a few premium Italian ingredients that we love, such as Frantoio Cutrera Extra Virgin Olive Oil from Chiaramonte, Sicily and Molino Quaglia Petra stoneground flours from Padova, Veneto, Acquerello Rice, Vercelli, Piemonte & Amedei chocolate, Pontedera Toscana.

We endeavor to offer our guests an experience according to the philosophy of sharing a friendly conversation and meal with family and friends. To ensure a fabulous dining experience is achieved we have the below menus on offer to help your special occasion run smoothly.

Our signature Degustation Menu is always available for any group size. Menu cost is $120pp for 5 courses, or with matched wines is $190pp.

For a seamless group experience (in particular groups over 10 people) we like our guests to choose from one of the group menus. Costs for a tailored group menu is either $90 for 2 courses or $100 for 3 courses. (Choice of menu style is available - either cocktail style, shared platters or a combination of shared platters and guest choice of main/dessert). Group bookings of 10 guests or less require a credit card number for security. A la carte menu is available for this size. Group bookings of 11 – 20 guests require a $200 deposit at time of booking plus room hire fee, if applicable. Groups of this size will have a specially designed menu tailored to suit. Group bookings of 20 guests or more, a deposit of 50% of the menu cost is required and an invoice will be sent to the client. Balance of total menu cost is due when final numbers are confirmed 7 days prior to celebration.

All of the sample menus below are examples of the dining style on offer.

Produce & ingredients change with the seasons and are based on what is available from our gardens and local producers.


winter inspired à la carte menu 

antipasto

Freshly shucked oysters with eshallot and aged wine vinegar Our oysters are served unturned and attached to their muscle to retain their natural liquor & quality

Grilled King prawns with brown butter, lemon, caper leaves & garden herbs

Cape Grim beef carpaccio with mustard dressing, land cress, pickled mushroom & parmesan

Pino’s cured meat plate with pickled vegetables & pane carasau

Seared scallops with cauliflower, guanciale, pea tendrils, roast garlic & anchovy

zuppa

Chestnut & celeriac soup with njuda crumb & Cutrera olive oil

primi & pasta

Potato gnocchi with gorgonzola cream, rocket, walnut & chive

Spaghetti with diamond clams, chili, garlic, cannellini beans & white wine

Mafalde with rabbit ragu, pancetta, green olives, rosemary & pecorino

Acquerello risotto with red wine braised quail, broad bean & parmesan

Tagliatelle with Tasmanian black truffle & lightly smoked egg yolk 

secondi

Grilled whole fish with marinated verdura mista & Tuscan rosemary sauce

Herb crusted blue eye cod with garden chard, tomato, caper & olive

Roast pork shoulder with celeriac puree, turnips, compressed apple & mustard leaf

Duck leg confit with red wine lentils, pancetta, radicchio & balsamic

Black Angus fillet with Jerusalem artichoke, bitter greens & bone marrow butter

Venison loin with red cabbage, beetroot, cavolo nero & spiced pine nuts                  

formaggi

Cheese selection of three regional cheeses served with toasted walnuts, oat biscuits and quince to share

Holy Goat la luna ( pasteurized organic goat milk- Castlemaine Victoria)

D’affinois (soft pasturized cow’s milk, - Rhóne-Alpes, France)

Cropwell Bishop Shropshire blue (blue pasteurized cow’s milk Nottinghamshire, England)

Lartisan le rouge (semi-soft pasturized cow’s milk, - Geelong, Victoria)

Comte (firm unpasteurized cow’s milk, - Franche-Comte, France)

Cornwell Kerns (firm pasteurized cow’s milk, - Cornwell, England)

Montgomery Cheddar (firm unpasteurized cow’s milk, Somerset, England

Served with housemade piccalilly, oat biscuits and pepperberry lavosh

dolci

Warm chocolate fondant, dulce de leche and pear sorbetti

Baked Acquerello rice pudding, poached rhubard and toasted almond 

Passionfruit crackle mousse with hot chocolate sauce

Clemintine crunch, burgamont curd, yuzu sorbetti and custard

Bells garden lemon gelato with torched Italian soft meringue

Chocolate cookie and brownie plate

Selection of house churned gelato and sorbetti

dessert wine

2017 Frogmore Creek Iced Riesling (Coal River-Tasmania) 

2015 JJ Prum Graacher Himmelreich Riesling Spätlase (Mosel-Germany)

2012 Chartreuse De Coutet (Sauternes- France) 

2008 Speri La Roggia Recioto della Valpolicella (Veneto-Italy) 

2000 Felsina Vin Santo Chianti Classico (Toscana-Italy) 

1987 Bodegas Toro Albala Pedro Ximenez (Montilla Moriles-Spain) 

caffe` e te`

Bouddi blend of ethically-sourced, local coffee beans

Fine loose leaf teas: darjeeling, ceylon, highgrown orange pekoe, china golden yunnan, camomile, china gunpowder, english breakfast, french earl grey, lemongrass and ginger, three mint.

 


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