FOUR COURSE DEGUSTATION MENU
Lightly grilled tuna with green beans, olives and crisp potato
2009 Charles Melton 'Rose of Virginia' - Shiraz Grenache, Barossa Valley, SA
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Toasted fregola cooked as a risotto with Western Australian yabbies and puffed pork
2007 Stonier Reserve Chardonnay, Mornington Peninsula, VIC
•
Free range chicken with celeriac cream, pumpkin and carrot
2008 La Linea Tempranillo, Adelaide Hills, SA
Vanilla crème brûlée with rosemary sorbet
2009 Mr Riggs 'Sticky End' Late Harvest Viognier, McLaren Vale, SA
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Coffee or tea
•
$80 per person
$120 per person with matching wines
Executive Chef, Andrew McKee
*Prices and menu items are subject to change.
SIX COURSE DEGUSTATION MENU
Local cow's milk burrata with vine ripened tomato and Lakelands olive oil
2008 Brokenwood Pinot Gris, Beechwood VIC
•
Lightly grilled tuna with green beans, olives and crisp potato
2009 Charles Melton 'Rose of Virginia' - Shiraz Grenache, Barossa Valley, SA
•
Toasted fregola cooked as a risotta with Western Australian yabbies and puffed pork
2007 Stonier Reserve Chardonnay, Mornington Peninsula, VIC
•
Barramundi fillet with poached leeks, celery, smoked oyster emulsion
2008 La Linea Tempranillo, Adelaide Hills, SA
•
Slow roasted lamb saddle with lemon potato and spring vegetables
2008 Giant Steps 'Harry's Monster' Cabernet Merlot, Yarra Valley, VIC
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Vanilla creme brulee with rosemary sorbet
2009 Mr Riggs 'Sticky End' Late Harvest Viognier, McLaren Vale, SA
•
Coffee or tea
•
$90 per person
$140 per person with matching wines
Executive Chef, Andrew McKee
*Prices and menu items are subject to change.
Degustation Menu
