Group Menu Winter 2008

To Start

Panfried Haloumi, candied Meyer lemon, air dried mint, Yellingbo Extra Virgin olive oil

Guanciale, slow braised du puy lentils, winter herb soup

Caramelised witlof and almond skordalia tart, Yarra Valley Dairy Persian fetta pouring sauce

To Continue

Thyme and lemon marinated spatchcock, creamed baby silverbeet leaves, grilled Fruition sourdough

Garlic crusted lamb rump, warm Greek salad, marjoram jelly

Pan fried gnocchi, cauliflower flowerettes, onion jam, anchovy and Parmesan

Something extra

Tuscan style Toolangi delight potatoes 7.00

Broccolini with Healesville smoked bacon 8.00

Winter Lettuce leaves, toasted walnuts, homemade hot mustard dressing 7.00

Chunky cut chips, Maldon Sea salt 6.00

To Finish

Roasted Arthurs Creek winter Nelis pear, spiced gingerbread, botrytis Semillon sabayon

Cumquat marmalade steamed pudding, old fashioned custard

Greek yoghurt bavarois, hot stewed rhubarb, Dutch cinnamon biscuit

2 course $50 per person

3 course $70 per person ( Includes 'something extra')

Brunch - Saturday, Sunday from 9a.m.
Lunch – Seven days from 12p.m.
Dinner - Thursday – Sunday from 6p.m.
Bankcard, Master-card & Visa only