Dinner

Dinner Menu

Organic sourdough/ cultured butter for two

Gordo olives

Tasmanian pacific oysters/ native pepper dressing

Charcuterie plate / jamon serrano / sopressa / chorizo / olives / pickled chilli / red pepper / sourdough

Grilled chorizo / pickled chilli (gf) (l)

Spanish anchovies “pujado cantabrico” / capsicum / toasted sourdough (l)

7

7

17/32

25


13/25

13

Entrée

 

Salt & pepper calamari / lime caramel (l)

Heirloom & roma tomatoes / goats cheese / balsamic / basil / olive oil (gf) (v)

Cured kingfish & salmon ceviche / sesame / yuzu ponzu (gf)

Truffle linguini / truffle butter / cauliflower / parmesan & black pepper (v)

Shaved prawns / avocado / ume & garden bits (gf)

House smoked juniper salmon / granny smith / labneh (gf)

Jamon serrano & smoked pork jowl / pickled cabbage / apple butter (gf)

Kilcoy estate beef tartare / pear / roasted onion butter (gf)

18/32

17

18

16/29

19

17

18

18

Mains

 

Today’s fresh sea catch

Seared yellowfin tuna steak / pearl desiree / green bean / salsa verde (gf)

Cold oil poached Tasmanian salmon / pickled cucumbers / herb cultured cream (gf)

Potato gnocchi / spiced butter / sweet corn / ricotta / chard / sourdough pangratatto (v)

Junee lamb backstrap / heirloom carrots / almond chickpea butter / curry leaf

Pan fried salmon fillet / pastrami seasoning / spinach / beurre blanc

Bangalow pork belly / cauliflower / beetroot / smashed apple / juniper seasoning

NSW kangaroo loin / parsnip / bramble / sherry vinegar jus (gf)

Roasted southern highlands chicken crown (shared between two) / truffle butter / bread sauce / sides for two

MP

32

29


28


34

35

29

28

65

 

 

Mains Grill

(includes choice of side & house condiments)

 

Southern Highlands chicken breast /red chard / jus gras (gf)

House smoked rump cap 250g / proper red wine jus (medium, cooked through on request) (gf)

Kilcoy estate sirloin 300g / proper red wine jus

Kilcoy estate flat iron 250g / proper red wine jus

33

35
      

 40

40

 Kilcoy Estate Dry Aged Meats

(available on special or pre-book your cut of choice)

 

T-Bone 1kg / divided tenderloin & top loin (available most days)

Sirloin 300g / top sirloin – rear of the rib

Rump cap 250-900g / tender top of the rump

Rib-Eye 300-900g / scotch on the bone

 95

55

MP

MP

Sides


6 for 1 

9 for 2

Fat chips (v) (l)

Buttered seasonal greens (gf) (v)

Rocket & parmesan / cocoa balsamic

Our coleslaw (gf)

The onion rings (v)

Charred corn on cob / lime cumin butter / aged cheddar (gf)

Desserts 

 

Mango soufflé / vanilla pouring cream / crumble (Please allow 15mins)

White chocolate gelato / passionfruit curd / coconut rocks

Single origin 70% chocolate & orange tart

Watermelon / strawberry gel / cream cheese gelato

Rhubarb & honeycomb yoghurt / basil crumb

Rum baba / latte gelato / bati rum syrup

Our hand crafted sorbet or gelato cup (gf)

Our affogato
add liquor

18 month calvados mature cheddar / honeycomb vinegar / lavosh crackers

Choose 3 for 25
18th month mature cheddar / soft brie / aged manchego / gorgonzola / persian fetta

Honeycomb vinegar gel / fig jam /compressed apples / lavosh crackers

13.5

13

13

13

13

13

6.5

12
6.5

13

25

 

 


dry aged t-bone
duck fat chips
snickers
kangaroo
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