Menu - Summer 2009/10Presented for you enjoyment by Executive Chef Kristi Gladstone. Also in the kitchen Robecca Zaffarese and Jo Vautier. Menu Soup of the day made with fresh seasonal ingredients served with a ciabatta toast. 10 Grazing Platter: Smoked salmon on a zucchini and lemon dill roesti with caperberries, herbed polenta, green lentil gazpacho salad, babaganoush, balasamic kalamata olives, garlic and thyme infused fetta cheese, marinated and roasted capsicums, rosemary grissini and toasted ciabatta bread. We recommend The Enclosure Chardonnay / The Enclosure Pinot Noir. 32 Warm Asian style duck salad, with char grilled eggplant, vermicelli noodles, salad greens, caramelized chilli & fried ginger drizzled with a light soy dressing. We recommend Red Barn Pinot Noir. Entrée: 18 Tasmanian Black Mussels in a lemongrass broth with vine ripened cherry tomatoes, roasted garlic, sautéed spinach and toasted ciabatta bread. We recommend Gewurztraminer. Entrée: 17 Fish of the day. Market price. We recommend Arneis. Lamb cutlets marinated in garlic and thyme on a lemon, tomato and green lentil salad with a lightly crumbed ricotta filled zucchini flower. We recommend The Enclosure Pinot Noir. *Coconut crumbed tiger prawns on a rocket salad with mango and coriander salsa, fried shallots and drizzled with sesame oil infused dressing. * We recommend Red Barn Chardonnay. Entrée: 18 Individual tartlet filled with 180 acre goats cheese and onion jam served on a bed of shaved nectarine, caramelised walnuts, blueberries and crisp salad greens dressed with light honey vinaigrette. We recommend Blaze Rose`.
Our Fare *Seafood Platter for 2: Pan fried scallops on char grilled eggplant with coriander walnut salad & lemon dill aioli, coconut tiger prawns on a mango salsa with sesame oil and topped with fried shallots, crab meat salad with shaved fennel and radicchio with avocado mousse. * We recommend Arneis. 42 Pizza of the day. Check with our staff for today's great toppings served on a crispy base. We recommend Dolcetto. From 19. *THESE ITEMS NOT AVAILABLE WITH SET MENU Sides & Salads: Radicchio and mixed greens with shaved nectarine, pistachio and blue cheese with a honey dressing. 9 Rocket, shaved fennel, apple and walnuts with our house made red wine vinaigrette. 9 Garden salad of fresh tomato, cucumber, Spanish onion and our house dressing. 7 Kristi's Spiced fries with house made garlic aioli.
7.5
Extra bread
2.5
Kids: Pizza of the day 10 / Meatball puffs with side salad 9/ Spaghetti with fresh napoli sauce and parmesan 8 / House made beef lasagne and salad 9 / Chips 5/ Banana split 7/ Ice-cream with topping 5
Desserts Sweet Harmony and raspberry jelly with vanilla orange blossom syrup and fresh mint. 9.5 *Boxstallion dessert tasting plate: Cherry and coconut ice-cream terrine with white chocolate shards, mini vanilla bean brulee with cinnamon biscotti, chocolate pistachio fudge with raspberry compote. * 16 Individual plum clafoutis with vanilla bean ice-cream and poached strawberries. 9.5 Cheese platter: with tasty Watsonia, creamy Gippsland Brie & rich Tasmanian Blue with quince paste, dried fruit and crackers. 24 We recommend Sweet Harmony Dessert wine with our desserts and it goes particularly well with cheeses. If you want something different try the Moscato for a drier option. Other special desserts available on the day, please ask our staff. |
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