Following is a sample of our current a la carte Brasserie menu
Entrees
Mixed seafood ravioli with capsicum coulis and five years aged balsamic vinegar
Grilled eggplant and zucchini involtini with fresh bocconcini and candied pecans (GF option)
Creole seasoned shallow fried quail and quinoa, pumpkin and avocado salad (GF)
Warm asparagus, goat's cheese tart with shaved roasted beetroot, pine nuts, basil oil and wild rocket lettuce
Crab bisque with brandied cream fraiche (GF)
Main Course
Crispy skin, maple glazed Tasmanian salmon steak, warm leek and cheese stack with finger lemon dressing (GF)
Slow cooked oriental style venison casserole with aromatic fruit and nut rice (GF)
Duo of corn fed duck, caramelized shallots and chanterelle, chestnuts and jus (GF)
Lemon myrtle rubbed rack of lamb with a kumara, macadamia and coconut tart, broccoli puree and jus (GF option)
Grilled Angus porterhouse steak, potato pave, asparagus and truffle compote (GF)
Homemade tagliatelle with pan fried mediterranean vegetables
Sides
Baked kipfler potatoes with horseradish cream (GF)
Buttered broccoli with toasted almond flakes (GF)
Rocket, parmesan and green apple salad with house dressing (GF)
More about the Brasserie and Terrace...
Desserts
Quince clafoutis, quince coulis and cinnamon ice cream
Warm soft chocolate cake, decadent chocolate caramel tart and morello cherry ice cream
Caramelised ginger pannacotta with honey tuile and mixed macarons (GF option)
Apple tarte tatin with apple brandy sauce and cream fraiche
Estate made sorbet trio (GF)
Cheese plate ~ your choice of two from our selection of Australian and imported cheeses served with fig chutney, quince paste, apple and crackers
Please be sure to advise any special dietary requirements when you book. Vegetarians, pregnant women and those requiring gluten free diets can be catered for with prior notice.