Menu 2 2012
The menu is composed by the season &
conducted by Winefood McLaren Vale
Entree
Winefood
BREADzel and olive butter 3
Smoked trout pate with olives & BREADzel 10
Venison pate with olives & BREADzel 10
Goat curd pate with olives & Winefood BREADzel 10
Vineyard platter > Smoked trout-, venison- &
goat curd pate’, - serves 2-4 25
LB olives and
olive oil, almond dukkah & BREADzel
Cheese
platter > two local cheeses and goat curd pate, olives and BREADzel 17
Scallops
& lemon dill crepes, Noilly Prat Vermouth
& tomato concassé, daikon citrus salad 17
Quail
terrine & cassis pepper brioche, porchini parfait, Fortified Shiraz rhubarb
& celeriac salad 17
Mains
Rabbit
in pancetta & buttermilk rabbit pie, pumpkin fondant & spinach tartello,
warm
LB Shiraz vinaigrette
25
Ballotine
of spring chicken, carrot -almond & date tartello, snow pea coulis, 25
Fillet
of beef, spring onion & mustard mousse,verjuice glazed heirloom carrots, potato gratin 28
Quail,
parsnip & pistachio farce, roasted apple, leek & macadamia tartello, saffron
emulsion 31
Fish of the day: dill & preserved lemon butter, paella rice &
vegetable tartello, daikon citrus salad 27
Vegetarian: carrot –almond & spinach tartello, leek macadamia
tartello, snow pea coulis & vegetable 22
Sides
White
Shiraz glazed vegetable or 6
Mixed
green salad in verjuice dressing 6
Kids menu: Apple & cinnamon
pancake 7 pasta with vegetable Bolognese 10
Dessert
Sav-blanc cheesecake brûlée, strawberries, lavender honey & verjus syrup 10
Dark
chocolate & LB Fortified Shiraz frangipane, drunken pears & almond
blossom anglaise 10
Strawberry
Bavarois 10
Add
to your dessert: verjuice & honey
iced parfait 5
Cheese
dessert > two local cheeses and goat curd pate, olives and BREADzel 17
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