Dinner
To Start
- MENU IS INDICATIVE ONLY & SUBJECT TO CHANGE
- Country style venison & pistachio terrine, cornichons with sourdough 18
- Free range chicken liver parfait & grilled sourdough 18
- Classic twice cooked french onion & gruyere cheese soufflé 24
- Beetroot cured ocean trout, cucumber, lime yoghurt & salmon roe 26
- Whipped Binorrie fetta, heirloom tomato, roasted baby beetroot & herb oil 24
- BBQ’ed prawn tails, taramasalata, cucumber, watercress, guava balsamic & hemp seeds 26
- Chargrilled cuttlefish, chorizo, smoked eggplant, watercress, chilli & saffron vinaigrette 26
- Prawn & pork, dumplings, garlic, ginger, chilli & black bean dressing 28
Mains
- Beef, red wine & mushroom potted pie with The Cottage’s mash 38
- Corn fed chicken surpreme in piripiri, smoked eggplant & quinoa tabouli 38
- Market fish 40
- Pumpkin & gorgonzola tortellini, spinach puree, truffle honey, nut brown butter & sage 38
- Lamb rump, marinated in pomegranate molasses, beetroot, butterbeans, & tapenade 40
From our dry ageing room (all steaks served with hand cut chips)
- 200gm eye fillet (not dry aged) 42
- 400gm rump steak 36
- 400gm sirloin steak on the bone 42
- 500gm t-bone steak 46
- Chateaubriand (for two & served with mash) 78
- 800gm rib eye 68
- 1kg rib eye (for two) 78
- Accompaniments : chimichurri, porcini butter, horseradish and chive butter or cafe de paris 2.50 (each)
Sides
- Hand cut chips 14
- The Cottage mash 14
- Button mushrooms sautéed in butter, garlic & parsley 14
- Kale, organic quinoa, red cabbage slaw w caramelised pecan dressing 12
- Roquette pear and parmesan salad 16
