From Thursday 19th January

Served from Midday to 5pm

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Lunch with this view at Nanna Kerr’s Kitchen

To start or to share…

Pork & Fennel Sausage Roll

Homemade with Bois Boudran – Nan’s special spicy tomato sauce

Liver & Love Pâté

Little Hill Farm Chickens with Sesame Dukkah & Lavosh

Homemade Arancini

With Aioli & Greens – ask about today’s flavour

Grilled Prawns

With Chilli Jam, Feta & Lime

Grilled Halloumi (V)

With Dates, Orange & Almonds

Vegetable Terrine (Vegan)

With Herb Salad & Homemade Gluten Free Crackers

Thyme & Garlic Marinated Mushrooms (V)

With Feta, Broad Beans & Snow Pea Tendrils on Sourdough

Traditional Bruschetta (Vegan)

With Roma Tomatoes, Red Onion, Cucumber & Mint

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Grilled Cauliflower

For Lunch

Smoked Trout Nicoise Salad

With Kipfler Potato, Green  Beans, Anchovy, Black Olives & Homemade Black Pepper Aioli

Wellness Salad (V)

Quinoa, Kale, Cabbage, Nuts, Green Apple, Halloumi

Braised Lamb Shoulder

With Cous Cous, Feta & Bois Boudran

Pan Seared Chicken Breast

With Pearl Barley, Squash & Fennel Oil

Cumin Grilled Cauliflower (Vegan)

With Cous Cous & Greens

Fennel Roast Pumpkin (Vegan)

With Pearl Barley, Confit Beetroot & Demi-Glace

Steak, Shiraz & Porcini Mushroom Pie

With House Salad

Southern Fried Chicken Brioche Burger

With Honey, Brie, Leaves & Pickles and House Salad

 

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