For Dinner, we usually offer 3 Main Course choices with accompanying ‘starters’ which have been designed to complement the Main Course.
A separate Dessert Menu is offered.
Over Breakfast or Afternoon Tea, guests are asked to make their selection and dinner is then prepared especially to order.
Some of our all time favourite Mains:
Rack of Local Lamb, Hasselback Dutch Cream Potato, Sauted Carrots,
Pea Puree, & Rosemary Jus
Oven baked Maple Glazed Ocean Trout, on a Leek Pancake,
with Sauted Leek and Fennel, Pan-tossed Asparagus & Dill Cream
Slow Roasted Pork Belly, with Ginger, Garlic and Marmalade Glaze,
Red Cabbage braised with Apple & Spices, Pumpkin Puree & Sugar Snap Peas
Porcini Mushroom Risotto, White Wine, Shallots, Shaved Parmesan
& Seasonal Greens
Slow cooked Pan seared Tasmanian Venison, Pinot Noir Jus,
Buttered Pinkeye Potato, Seasonal Greens
Some of our all time favourite Desserts:
Baked Chocolate Fondant served with Vanilla Bean Icecream & Macerated Strawberry
Pear poached in Elderflower and White Wine, stuffed with Dark Chocolate, Prune and Almond,
served with Pear Syrup & Creme Anglaise
Burnt Fig, Walnut and Muscat Icecream, on Caramelised Croissant,
served with Muscat Cream, Fig Syrup & Walnut Crumbs
Vanilla Bean Panna Cotta served with Berry Coulis, Fresh Berries & Toasted Amaretti Crumble