|
Friday and Saturday - A la carte Menu (sample only –
changes weekly) |
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Christians freshly baked Sour Dough Bread with local
Olive Oil |
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ENTRÉE’S |
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Coffin Bay Oysters |
Freshly opened, with a Variety of Toppings |
Six
Twelve |
11.00
18.50 |
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Victorian Mussels |
Steamed with white Wine, Garlic, Tomato Spinach, topped
with Garlic Toast |
|
13.00 |
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Half Shell Scallops |
Topped with Spinach and Pesto, Served on Snow Pea salad |
|
14.50 |
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Quail Galantine |
Boned Quail filled with Roast Pumpkin and Lentils served
warm in a Quail Consommé |
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14.50 |
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Cheese Soufflé |
Made from Milawa Blue served with a warm Salad of white
and green Asparagus |
|
13.00 |
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King Prawns |
Pan fried, served in a Lobster Bisque, with roasted
garlic crème fraiche |
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15.50 |
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MAIN’S |
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Duck Breast Fillet |
with a Confit of Duck Wing, Steamed Rice, Bock Choy,
cassis Sauce and Blaukraut |
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28.00 |
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Eye Fillet |
Of High Country Beef, with Sweet Potato Mash, Spinach
and roasted Mushroom |
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29.00 |
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Kangaroo Fillet |
Roasted in a vegetable and Pastry Crust, Cranberry Jus
with Spatzle Noodles |
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27.50 |
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Pork Belly |
Slow roasted, topped with Tasmanian Scallops
Crisp Prosciutto Ham and, Austrian Dumpling |
|
28.50 |
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Veal Rack |
With a mosaic of Country vegetable, Mash
And veal Jus |
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26.50 |
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Buxton Salmon |
With a warm Kipfler Salad, Tomato Relish
And a Concasser of Vegetables |
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26.50 |
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Karnter Noodel |
Austrian Vegetarian Dish of Ricotta filled Ravioli
simply served with a Vegetable Medley |
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24.50 |
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SWEET’S |
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Salzburger Nockerl |
Austrian chocolate chip and Hazelnut soufflé
Served with chocolate sauce and Berries |
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15.50 |
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Icecreams |
Magnolia made served in a Waffle Basket with fresh Fruit |
|
11.50 |
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Milawa Cheeses |
With fresh fruit, dried Nuts
And steamed fruit Bread |
|
16.50 |
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Ice Parfait |
With Tia Maria served with roasted Almonds
And Blue Berries |
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13.50 |
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Poached Peaches |
Topped with Strawberry Sabayon. |
|
12.50 |
