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$ |
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| Sharing plates – a selection of delicacies created by the Millbrook kitchen | 37 |
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Chicken liver pate, caramelised onion, crostini |
19 |
| Crisp Shark Bay whiting fillets, pickled wombok, five spice df, gf | 21 |
|
20 |
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| Yellow curry of scallops, prawns, mussels & Asian greens df, gf | 22 / 42 |
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| Handmade tagliatelle, porcini mushroom ragu, parmesan v | 19 / 36 |
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| Chinatown style half duck, stir-fried choy sum, sweet & sour orange df | 41 |
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| Amelia park lamb loin shoulder, soft organic polenta, braised broccoli | 41 |
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| Market fresh fish of the day | 40 |
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| Char-grilled veal rib eye, cauliflower cheese, pedro ximenes reduction, tapenade | 42 |
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| SIDES | ||
| Bread & | 7 |
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| Olives marinated in orange | 7 |
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| Mashed potato, white truffle oil | 9 |
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| Vincotto dressed leaves, parmesan | 9 |
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df = dairy-free, gf = gluten-free, v = vegetarian |
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| CHEESE PLATE / DESSERTS | ||
| Three cheeses from Blue Cow, lavosh & Millbrook quince paste | 29 |
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| mousse, | 15 |
|
15 |
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Mandarin tart, mascarpone sorbet |
15 |
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Chocolate & hazelnut torte, vanilla bean ice cream |
15 |
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Homemade ice cream |
8 |
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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 organic garden; homemade cured meats from Acciari butcher; and cheese from the Blue Cow cheese company. | FOR
2 |
80 |
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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kitchen uses heirloom vegetables, herbs, fruit, honey and olives grown and handpicked on the estate to complement our wines and the season.
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