Specials from 24th July…

We are currently serving up…

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Braised Lamb with Yellow Squash, Quinoa & Smoked Eggplant

  • Smoked Fish & Kale Cakes with Aioli & Salad
  • Savoury Mince with Potato Rosti
  • Creamy Chicken, Bacon & Sweetcorn Pie
  • Caramelised Granny Smith Pulled Pork with Garlic Mash & Pickled Purple Cabbage (GF)
  • Slow Braised Lamb Shoulder with Smoked Eggplant Puree, Quinoa and Yellow Squash (GF)
  • Rolled Roast Chicken with Confit Carrots, Rocket & Sweet Potato Puree and some yummy gravy
  • Carrot & Cumin Soup with Beetroot Relish & Seeded Sourdough
  • Baked Pumpkin & Yellow Squash, Quinoa, Chunky Salsa & Balsamic Reduction (Vegan, GF)

and of course Matty’s Marvellous Cheesy Beef Burger which for the next few weeks is brisket slow cooked in beer with a homemade BBQ sauce and haloumi cheese, house pickled cucumbers and confit beetroot on an organic ciabatta bun with OMG potatoes.

And for dessert…

  • Chocolate Fondant with Berry Compote
  • Pear & Date Crumble (GF)
  • Turkish Delight Panna Cotta (GF)
  • Strawberry & Lemonade Raw Cheesecake (Vegan, GF)
  • Chia Pudding with Cacao & Prune Ganache (Vegan, GF)

All the above is alongside Nan’s Favourites All day Dining Menu and High Teas.

See you in the kitchen xxx

Lunch from 20th July…

campfire barbecue

This week we’ve been leaving the oven on low for a long long time and have cooked up some beautiful winter warmers…

  • Salmon & Kale Fish Cakes with Aioli & Organic Salad
  • Braised Lamb Shoulder with Quinoa, Smoked Egg Plant & Yellow Squash (GF)
  • Pulled Pork with Apple Sauce, Pickled Purple Cabbage on Garlic Mash (GF)
  • BBQ Brisket Burgers with Confit Beetroot, Haloumi and House Pickled Cucumbers
  • Baked Kabocha Pumpkin & Yellow Squash with Chunky Chicory Salsa (Vegan)
  • Yellow Carrot & Cumin Soup (Vegan, GF)
  • Beetroot & Parmesan Risotto with Wild Rocket (V)

All that and our usuals of Pies, Sausage Rolls, Arancini, Pate & Vegan Terrine all made on the premises with as much local, organic produce as we can get our hands on.

Nan’s Dessert Board is saying…

  • Chocolate Fondant that ooozes onto the plate with Berry Compote & Cream
  • Orange Blossom & Cashew Cheesecake (Vegan)
  • Peach & Cherry Cobbler with Vanilla Bean Ice-Cream
  • Pear, Date & Cranberry Crumble with White Chocolate Ganache (GF)
  • Chia Pudding with Cacao & Prune Cream (Vegan, GF)
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Who doesn’t like a Chocolate Fondant?

Lunch from 14th July

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This view… served free of charge with every meal…

We have all sorts of specials going on this week with some fantastic produce from Organic Feast in Maitland and a quick trip down Fisherman’s Wharf at Woy Woy on the Central Coast!

We’ve smoked 40kg of Atlantic Salmon in the last two days so you can expect to see that on your breakfast plates. We threw some locally caught Mullet and Tailor into the smoker and will be whipping up some one off dishes over the weekend too.

  • Nan’s Savoury Mince…for breakfast or lunch with Potato Rosti, Fried Egg & Beetroot Relish
  • Creamy Cauliflower & Cashew Soup (Vegan) with Sourdough Toast, Cashew Cheese & Organic Garden Salad
  • Rolled Coq au Vin or if you don’t speak French… Chicken in Red Wine served with Garlic Mash Potatoes, Roast Pumpkin & Pan Juices
  • Cumin & Coriander Roasted Lamb with Cauliflower Puree, Confit Beetroot & Greens
  • Roasted Heirloom Cauliflowers (they are purple and crazy looking) with Garlic Mash, Confit Beetroot & Salsa Verde
  • Penne Pasta with Housemade Fennel & Hazelnut Pesto – It’s sooooo yummy and vegan too unless you add some spicy Chorizo
  • Potted Salmon with Rye Toast & Pickled Cucumbers

and on the dessert menu…

  • Pear, Apricot & Cranberry Crumble with White Chocolate Ganache
  • Orange & Lemon Curd Tart with Udder Farm Cream
  • Chia Pudding with Jimmy’s Vegan Chocolate and Berry Compote
  • Dirty Chai Panna Cotta with Raw Sugar Trail Mix
  • and something evil and chocolatey that we haven’t figured out yet with Mandarin Sauce

All that and our core menu…

  • Pa’s Pork & Fennel Sausage Roll Homemade with Nan’s special Spicy Tomato Relish
  • Jimmy’s Chicken Liver & Love Pâté With Sesame Dukkah & Lavosh (GF Available)
  • Homemade Arancini – 6 (V) With Aioli & Greens – Porcini Mushroom
  • Vegetable Terrine (Vegan, GF) With Herb Salad & Homemade Gluten Free Crackers
  • Matty’s Marvellous Cheesy Beef Burger With Vintage Cheddar, Fried Egg, House Pickled Cucumbers, Confit Beetroot, Organic Leaves, Aioli & OMG Potatoes
  • Miranda’s Pie of the Day With Seasonal Salad & Slaw – Beef in Red Wine

From Wednesday 28th June…

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On Saturday the 1st of July we are celebrating Christmas in July with a special dinner at 6.45pm featuring canapes, 4-courses and 8 matched wines – book now.

We’ve been playing with cauliflowers in the kitchen and you’ll find them in the vegan fritters, soups, pickled and our stand out creation of the week the cauliflower clouds served alongside the caramelised lamb.

Cauliflowers are exceptionally nutritious vegetables the list of body systems supported by intake of glucosinolates from cauliflower and other cruciferous vegetables has now come to include our cardiovascular, digestive, immune, inflammatory, and detoxification systems. They aren’t quite as potent an aphrodisiac as beetroot but if you google the humble cauliflower you’ll find that many website claims they will improve your sex life!

For the rest of the week we are cooking up a storm with the following specials…

  • Bubble & Squeak (V) With Soft Poached Eggs & Mojo
  • Corned Beef Hash With Fried Egg & Confit Beetroot
  • Baked Pumpkin (Vegan) With Cumin & Coriander, Pearl Barley & Salsa Verde
  • Creamy Curried Parsnip Soup With Sourdough Toast, Cashew Cheese & Organic Garden Salad (Vegan)
  • Oven Baked Crispy Chicken Breast Pearl Barley, Confit Turnips, Sauteed Spinach, Mandarin Compote & Jus
  • Caramelised Lamb With Parsnip Puree, Cauliflower Clouds, Golden Beetroot

And of course Nan’s favourites

  • Pa’s Pork & Fennel Sausage Roll Homemade with Nan’s special Spicy Tomato Relish
  • Jimmy’s Chicken Liver & Love Pâté With Sesame Dukkah & Lavosh (GF Available)
  • Homemade Arancini – 6 (V) With Aioli & Greens – Pumpkin & Feta
  • Vegetable Terrine (Vegan, GF) With Herb Salad & Homemade Gluten Free Crackers
  • Matty’s Marvellous Cheesy Beef Burger With Haloumi, House Pickled Cucumbers, Confit Beetroot, Organic Leaves, Aioli & OMG Potatoes
  • Miranda’s Pie of the Day With Seasonal Salad & Slaw – Beef, Beer & Beetroot

Who needs Viagra when you have Beetroot!

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Beetroots are just amazing right now… you can juice them, confit them, pickle them, puree them, soup them or put them in a tasty beef pie.

Beets have been considered an aphrodisiac or sexual booster for millennia. Part of this stems from the fact that beets contain significant levels of the mineral boron, which has been shown to boost the production of sexual hormones. This can lead to a boost in your libido, increased fertility, sperm mobility improvement, and a reduction in frigidity in the bedroom. Your sexual life can get a legitimate and time-tested push in the right direction by adding beets to the diet of you and your partner.

Nanna Kerr’s takes no responsibility for for what happens after you have eaten beetroot.

On the menu this week we’ve got some old skool favourites, made just like Nan but with a delicious twist and of course plenty of beetroot.

Bubble & Squeak with Red Mojo & Soft Poached Eggs (V)

Savoury Mince & Gravy with Potato Rosti & Fried Egg

White Bean Cassoulet with Salsa Verde (Vegan)

Roast Pumpkin & Orange Soup (Vegan)

Corned Beef with Parsley Sauce, Crispy Kipflers, Roast Purple Carrots

Confit Duck, Beetroot Puree, Candied Fennel & Green Mojo

And of course Nan’s favourites

Pa’s Pork & Fennel Sausage Roll Homemade with Nan’s special Spicy Tomato Relish

Jimmy’s Chicken Liver & Love Pâté With Sesame Dukkah & Lavosh (GF Available)

Homemade Arancini – 6 (V) With Aioli & Greens – Pumpkin & Feta

Vegetable Terrine (Vegan, GF) With Herb Salad & Homemade Gluten Free Crackers

Matty’s Marvellous Cheesy Beef Burger With Haloumi, House Pickled Cucumbers, Confit Beetroot, Organic Leaves, Aioli & OMG Potatoes

Miranda’s Pie of the Day With Seasonal Salad & Slaw – Beef & Beetroot

Lunch from Thursday 15th June

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Sausage Roll with Homemade Chutney & Vegetable Terrine with Gluten Free Crackers

This week’s specials looks something like this…

Bubble & Squeak with Poached Egg, Organic Leaves (V)

Nan’s Savoury Mince with Fried Egg & Greens, Sourdough

Ratatouille with Oven Baked Mushrooms, Salsa Verde, Seeded Sourdough (Vegan)

Spiced Cauliflower Soup with Sourdough Toast, Cashew Cheese & Organic Garden Salad (Vegan)

Oven Baked Barramundi with Caper Butter, Spiced Carrot Puree & Greens

Fennel Roast Pumpkin with Cous Cous, Confit Beetroot & Jus (Vegan)

Roast Pork Belly with Confit Parsnips, Beetroot Puree & Pear Relish

And of course Nan’s favourites

Pa’s Pork & Fennel Sausage Roll Homemade with Nan’s special Spicy Tomato Relish

Jimmy’s Chicken Liver & Love Pâté With Sesame Dukkah & Lavosh (GF Available)

Homemade Arancini – 6 (V) With Aioli & Greens – ask about today’s flavour

Vegetable Terrine (Vegan, GF) With Herb Salad & Homemade Gluten Free Crackers

Matty’s Marvellous Cheesy Beef Burger With Confit Beetroot, Organic Leaves, Aioli & OMG Potatoes

Miranda’s Pie of the Day With Seasonal Salad & Slaw

From May 6th 2017

2-Course Lunch2 Glasses of BaringbahHunter Valley, NSW$49

Everyday in May we have a two course lunch for just $49…

Check out the Potted Salmon, Creamy Fish Pie and the Beetroot & Cauliflower Risotto which all feature on this weeks specials menu alongside the following;

To start or to share…

Pork & Fennel Sausage Roll

Homemade with Tomato Chutney – 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

Little Hill Farm Chicken Terrine       

With Nashi Pear, Ginger & Plum Syrup, Rye Toast

Grilled Halloumi (V)

With Dates, Orange & Almonds

Vegetable Terrine (Vegan)

With Herb Salad & Homemade Gluten Free Crackers

Thyme & Garlic Marinated Mushrooms (V)

With Feta, Confit Beetroot & Snow Pea Tendrils on Sourdough

Traditional Bruschetta (Vegan)

With Roma Tomatoes, Red Onion, Cucumber & Mint

For Lunch

Nan’s Caesar Salad

With Poached Chicken, Kipfler Potato, Bacon, Poached Egg, Anchovy, & Homemade Black Pepper Aioli

Wellness Salad (V)

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

Braised Lamb Shoulder

With Israeli Pearl Cous Cous, Feta & Beets

Pan Seared Chicken Breast

With Pearl Barley, Confit Turnip, Orange & Fennel Oil

Spiced Grilled Cauliflower (Vegan)

With Cous Cous, Greens & Chilli Jam

Fennel Roast Pumpkin (Vegan)

With Pearl Barley, Confit Beetroot & Demi-Glace

Steak, Shiraz & Porcini Mushroom Pie

With House Salad

Matty’s Marvelous Brioche Burger

With Vintage Cheddar, Aioli, Pickles and Organic Leaves – served with OMG Potatos

From Thursday 16th March

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Autumn is finally here and we’ve made a few changes to the menu to celebrate. Look out for the daily specials too..

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

Little Hill Farm Chicken Terrine       

With Nashi Pear, Ginger & Plum Syrup, Rye Toast

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

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 Israeli Pearl Cous Cous, Feta & Bois Boudran

Pan Seared Chicken Breast

With Pearl Barley, Confit Turnip, Orange & Fennel Oil

Cumin Grilled Cauliflower (Vegan)

With Cous Cous, Greens & Chilli Jam

Fennel Roast Pumpkin (Vegan)

With Pearl Barley, Confit Beetroot & Demi-Glace

Steak, Shiraz & Porcini Mushroom Pie

With House Salad

Banh Mi Brioche Burger

With Lemon Poached Chicken, Pate, Fresh Herbs, Chilli, Pickles and Organic Leaves

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

 

All Day Dining until 16th January 2017

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Homemade Spiced Pumpkin Waffles with Lemon Myrtle Cream & Raw Sugared Trail Mix

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Salmon Nicoise with Black Pepper Aioli & Fresh Flowers

Our All Day Dining will run until Monday 16th January 2017.

Welcome to Nanna Kerr’s Kitchen where as much as we can is locally sourced and as is organic as we can get – always made with love.

Our milk comes from Udder Farm in Lochinvar, our chickens are from Little Hill Farm in Mount Vincent, our meat is from Hunter Valley Natural and our fruit and veggies are from Organic Feast in Maitland… the gorgeous Gloria grows most of our herbs and salad leaves. Bread Basket is Kurri Kurri makes our super sourdough and ciabatta and an awesome gluten-free loaf.

Nan is experimenting with edible flowers, herbs and a few veggies in the beds that you see around the site.

If you are gluten-free, vegan or vegetarian we simply love experimenting to make life as interesting and delicious for you as we can.

We offer a Super Indulgent High Tea – traditional is laden with sugar, cream and sandwiches or can you opt for the Healthy, Hippy Happy version with is sugar-free, gluten-free and vegan – bookings are advised.

We make our own jam, pickles and relishes which are available for sale when we make enough alongside family ranges of certified organic skin and personal care.

We stock organic drinks from Parkers alongside freshly made juices and smoothies. If you don’t do dairy we have organic almond or rice milk.

Our crockery is all made from sustainable bamboo; it is environmentally friendly to manufacture, it lasts longer and is 100% biodegradable when it finally breaks.

Most of our wine list is organic from Hunter wineries or from the vines that you can see from the restaurant under the Baringbah label.

We try to do our bit.

Enjoy…

Matty & Jimmy

xxx

Here’s this week’s menu..

  • Eggs Benedict with Cashew Hollandaise  25  With Ham or Smoked Salmon or Aspargus
  • Country Breakfast  19   House Granola (low gluten) with Yoghurt, Berries & Toast
  • Housemade Pumpkin Waffles 18  With Spiced Nuts, Lemon Myrtle Whipped Cream
  • Coconut and Chia Porridge  17   Fresh Seasonal Fruit and Coconut Sugar (vegan)
  • Devonshire Tea  15   Scones, Jam & Cream, Choice of Tea or Coffee
  • Bruschetta with Roma Tomatoes, Cucumber, Onion, Fresh Herbs & Balsamic Reduction
  • Salmon Bruschetta with poached salmon & confit beetroot
  • Marinated Field Mushrooms with broad beans and snow pea shoots
  • Soup of the Day with Not Sour Cream & Ciabatta 
  • Chicken Liver Pate With Dill Pickles & Fennel Lavosh
  • Homemade Pork & Fennel Sausage Rolls with Bois Boudran
  • Chicken Caesar Salad  Poached Chicken, Bacon, Poached Egg, Parmesan & Cos Lettuce
  • Ploughman’s Lunch  Corned Beef, Aged Cheddar, House Pickles, Condiments & Organic Ciabatta
  • Poached Salmon Nicoise Salad Potatoes, Egg, Beans, Tomato, Anchovy & Olives with Black Pepper Aioli
  • Confit Beetroot, Feta & Quinoa Salad with spiced walnuts
  • Cuban on Brioche With Corned Beef, Leg Ham, Sauerkraut, Mustard, Aged Cheddar
  • Matty’s Mexican Brioche with poached chicken & Mojo sauce
  • Chef’s Choice Toasted Ciabatta with side salad

Homemade Desserts  

  • Sticky Date with Salted Caramel & Whipped Cream
  • Chocolate Brownie with Whipped Cream
  • Not Chocolate Brownie  (vegan, gf)
  • Raw Vegan Truffles & Doughnuts (vegan, gf)
  • Raw Cheesecake (vegan, gf)