Lunch from 29th May 2018

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WOW – we’ve done it! all but one of Nan’s desserts are now Gluten-Free and 3 are vegan – we are so proud of Chefs that have worked really hard to make this happen so the menu can be enjoyed by as many people as possible. To all you non-vegans… come in and give it a go you cannot taste the difference.

The Lamb Shanks with cheesy polenta were a big favourite over the weekend and they will staying with us during the cooler months.

See you in the kitchen xxx

Entrée

$18 each

Little Hill Farm Chicken Liver & Love Pate with Pickles & Toasted Sourdough

Chilli & Garlic Roasted Cauliflower Steaks with Black Olive Crumb (Vegan GF)

Nan’s Pork & Prosciutto Terrine with Kerr’s Organic Beetroot Relish, Lavosh & Herb Salad

Beetroot Cured Salmon with Horseradish Cream & Cucumber Salad

Zucchini Flowers stuffed with Macadamia Feta (Vegan GF)

Main

from $32 to $35

Steak, Shiraz & Porcini Mushroom Pie with Sautéed Spinach & Red Wine Jus

Pan Seared Barramundi with Cauliflower Puree, Seasonal Greens & Bacon (GF)

Beetroot Chickpea & Coconut Curry with Fruit & Nut Quinoa (Vegan GF)

House Made Gnocchi with Blistered Tomatoes, Mushrooms, Baby Spinach & Sage (Vegan)

Hunter Natural Lamb Shank with Soft Polenta made with Gruyere Cheese & Seasonal Greens

Creamy Pesto Linguine with Braised Little Hill Farm Chicken

Dessert

Nan’s Mini Doughnuts with Mango & Mint Jam (Vegan GF)

Frangipane Berry Tartlet with Vanilla Bean Ice-Cream

Coconut Cheesecake with Dark Chocolate, Crushed Hazelnuts & Toasted Coconut (Vegan GF)

Sticky Date Pudding with Salted Date & Almond Jam and Coconut Caramel Sauce (Vegan GF)

Dark Chocolate Fondant with Vanilla Bean Ice Cream & Fruit Compote (GF)