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
- Gin & dill cured ocean trout, pink grapefruit, pickled feijoa & dill oil 26
- Whipped Binorrie fetta, heirloom tomato, roasted baby beetroot & herb oil 24
- Tempura prawns, soba noddle, miso, wakame seaweed & sesame 26
- Peking duck spring roll with sweet chilli sauce 26
- Salt & pepper soft shell crab, wombok & snow pea salad, ginger soy dressing 28
Mains
- Beef cheek & jerusalem artichoke potted pie with The Cottage’s mash 38
- Confit duck, morcilla, cauliflower puree, roast artichokes & mandarin sauce 38
- Market fish 38
- Four cheese risotto, witlof, pecans, sage & white truffle oil 32
- Pukara Estate dorper lamb, pls see specials for the cut we are using today --
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 12
- The Cottage mash 12
- Button mushrooms sautéed in butter, garlic & parsley 12
- Kale, organic quinoa, red cabbage slaw w caramelised pecan dressing 12
- Roquette pear and parmesan salad 12
- Roast pumpkin, tahini dressing, parsley, pine nuts & drunken currants 12
