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Our kitchen makes everything in-house using local produce and heirloom vegetables that have been grown and handpicked from our garden. |
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$ |
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39 |
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| Chicken liver pate, | 19 |
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| Sweet & sour eggplant, buffalo mozzarella, croutons v | 20 |
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| , quail eggs, wild samphire, fermented vegetables | 19 |
|
| Fremantle octopus, Rosa's chorizo, pickled potato, smoked paprika df, gf | 23 |
|
| Pan fried ricotta gnocchi, cauliflower & broccoli cheese, polonaise, parmesan v | 20 / 36 |
|
| Viognier braised Baldivis rabbit risotto, pancetta, pecorino, white truffle oil gf | 21 / 37 |
|
Slow cooked big red pork shoulder, borlotti beans, sage oil gf |
39 |
|
| Pepita crusted Manjimup marron, pumpkin, dukkah df | 45 |
|
| Market fresh fish of the day | 39 |
|
| Blackwood Valley beef, mustard & Dellendale swiss cheese, involtini, smoked onion sauce gf |
40 |
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| SIDES | ||
6 |
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| Olives | 8 |
|
| Mashed potato, truffle oil | 10 |
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| Garden salad | 10 |
|
df = dairy-free, gf = gluten-free, v = vegetarian |
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| CHEESE PLATE / DESSERTS | ||
| Cambray Farmhouse sheep cheeses, preserved autumn fruit | 33 |
|
| Charred stone fruit, goats milk yoghurt cannoli, plum sorbet | 16 |
|
Doughnuts, apple sauce, candied walnuts, cajeta ice cream |
16 |
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| Chocolate mousse terrine, dark 'n' stormy spider | 16 |
|
Ice creams & sorbets |
10 |
|
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|
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PICNIC BASKETS (Available Spring and Summer) |
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| Pate, preserves and sweets from our kitchen; fruit and salad items from our estate garden; homemade cured meats from Acciari butcher; and cheese from the Blue Cow cheese company. | FOR
2 |
60 |
Picnic baskets include cutlery, crockery, wine cooler, water bottle, napkins and picnic rug – wine to be purchased separately. Please note bookings and full payment are required three days in advance. Upon collection of the basket a deposit of $50 is also required which is redeemable when the basket and its contents are returned. |
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