Our Food

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Summer trifle, with layers of red wine - jellied stone fruits,lemon mousse and pistachio sponge.	Garden rocket house made pasta filled with prawns and scallops, tossed with Lambert’s verjus in a tomato, dill and baby caper butter	Twice-cooked belly of pork marinated in a sesame and star anise glaze served on an apple, wombok and pickled cucumber salad
Vanilla bean creme brulée	Butter-roasted corn fed chicken rolled with lemon, pancetta and sage, served with zucchini and haloumi fritters and a sumac lemon yogurt	Crispy confit of duck served on choucroute with pancetta, winter greens & mustard aioli
Salad of heirloom tomatoes picked from the garden	Today’s selection of fresh fish, grilled and served with an avocado, tomato and herb salsa, garlic sourdough crouton and saffron tomato aioli	Stinging nettle gnocchi tossed with home grown artichokes,leeks, broad beans, bacon, walnuts and gorgonzola
Southern Tablelands lamb and rosemary sausage, smoked cutlet and braised marinated leg of lamb with our Russian garlic aioli and a crispy herbed risotto cake	Brined and house-smoked pork loin served with creamed leeks, roasted cherry tomatoes and a potato and green onion pancake.	Salt and Pepper quail with lemon cucumber and radish salad.
Fresh gazpacho with avocado, yabby tails and wasabi sorbet.	Smoked snowy river trout and potato terrine served with shredded fennel, faux caviar, Chef’s garden asparagus and a wasabi-lemon dressing	Strawberries, black currants and blueberries (all from our garden where possible) layered with slices of fresh bread and sticky berry syrup, served with whipped cream
Lemon and passionfruit torte topped with vanilla marshmallow and a pineapple and mint sorbet.	A tart of ground toasted almonds and garden fresh rhubarb served with a caramelised orange sauce and vanilla yogurt sorbet	A tartlet of cauliflower and goats cheese topped with smoked Snowy River trout, garden endive and salmon roe.
Soft meringue rolled with chocolate ganache, served with chocolate ice cream and organic raspberries	Pavlova stack topped with whipped cream, summer berries and rose scented honey	Roasted half spatchcock rolled in garden herbs and served with a celery, olive & speck, panzanella and a lemon thyme jus
Lamb pie with a salad of ruby chard. Served with pumpkin jam	Charmoula-marinated kangaroo fillet with beet greens and a glazed beetroot and onion jam tart	Hand made potato, pinenut, thyme and red onion ravioli with smoked tomato sauce.
Salad from the garden of chioggia (candy cane beetroot), broad beans, baby zucchinis, garlic croutons, Spanish sheep's milk cheese and a dressing of lemon and virgin olive oil.	Our Chef’s selection of three boutique, Australian cheeses, served with water crackers & an apple, fig and olive oil salad	A closer look at our 50 or so rhubarb plants! A chewy almond and rhubarb tart with orange & rhubarb ice cream and a rhubarb, ginger and raspberry compote.
Chocolate semi freddo crusted with honey-toasted almonds, on chocolate biscuit crumbs and choc-honey sauce.	Local organic chicken and pig’s cheek terrine served with heirloom tomatoes and pickled golden plums	Market fresh salmon, pan fried & served with green beans, tarragon pesto and new season potatoes
Bungendore grain fed aged sirloin served with “shoestring” fries, parsley butter, Mittagong-mushrooms and a puree of slow cooked garlic