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, ham hock & gruyere cheese soufflé 24
- Beetroot cured ocean trout, cucumber, lime yoghurt & salmon roe 26
- Ricotta & spinach gnocchi, truffle pecorino, nut brown butter & sage 24
- Seared scallops, witlof, gorgonzola dolce, guava balsamic & hazelnut vinaigrette 28
- BBQ’ed prawn tails, taramasalata, cucumber, dukkah & herb oil 28
- Char-grilled tasmanian octopus, miso, sweet potato and mirin dressing 26
Mains
- Beef, red wine & mushroom potted pie with The Cottage’s mash 38
- Sous vide duck breast, duck fat potato, beetroot puree & brandied cumquats 40
- Market fish fillet, carrot puree, heirloom carrots, roast artichokes & gremolata 40
- Pumpkin & ricotta tortellini, pumpkin puree, burnt butter & sage 36
- Pecan smoked lamb shoulder for two, orange couscous & mint yoghurt 69
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
