Menu

 

escarpment

 

Dinner: Friday –Monday

Lunch: Sunday

 

 

 

STARTERS

 

Duck liver pate with cassis marinated currants and five spices, served with baby cornichons,

 mountain cress -rosemary and local olive sourdough toasts. (*)                                                       18.50                                             

                                                                                                  

Shortcrust pastry tartlet with West Australian Crayfish, Mornay sauce with tarragon and

 Sherry and a hint of cayenne pepper.                                                                                                  18.50                          

                                                                                            

Salad of Nashi pear, buffalo mozzarella and crispy prosciutto with toasted local walnuts,                     

   truffle honey, frisee lettuce, witlof and a walnut oil vinaigrette. (*)                                                 18.50             

                                                                                                                                                            

Organic, biodynamic Spring Bay mussels from Tasmania in a white wine, tarragon and leek

 cream sauce. (*)                                                                                                                                    18.50                                                                                 

 

Panko crumbed Junee lamb brains, deep fried and served with aioli, lemon wedge, baby capers

 and radicchio  lettuce salad.                                                                                                                 18.50   

 

 

 

MAINS

 

Moroccan style tagine of Llandilo free range spatchcock with preserved lemon, Kalamata olives and mograbiah.                                                                                                                                             32.50

                                                                                                                                                                                               

Steak au Poivre

 Cowra eye fillet with a Cognac, eschallot and cracked black peppercorn cream sauce.(*)             37.50                        

          

Twice cooked confit of free range South Windsor duck Maryland with caramelized figs and

 watercress. (*)                                                                                                                                        32.50  

                                                                                                                                                          

Polenta crusted Tasmanian Atlantic salmon fillet, pan roasted and served with nutmeg infused

 creamed silver beet.  (*)                                                                                                                        32.50                                                                                                                 

                                                                                                                               

Braise of exotic local mushrooms in a master stock infused with soy, star anise, mandarin peel,

  and spring onions served with silken tofu. (*)(v)                                                                                28.50

 

 

SIDES

French fries with rosemary salt   8  Local organic sourdough bread roll 3    Mixed leaf salad with Dijon mustard vinaigrette     8

 

 Salad leaves, herbs and edible flowers are from the chef’s garden.

 

All mains are served with seasonal vegetables and Paris mash.

 

 

DESSERTS

          

 

Flourless Belgian chocolate, ginger and Persian fig cake served with raspberry sorbet (*)         14                                                                

 

Baked Fleurieu Peninsular cherry cheesecake,

 rich organic dark chocolate biscuit base, blackcurrant sorbet , juicy dark cherry compote.(*) (v)  14                                   

 

Classic vanilla bean crème brulee with  sable biscuit. (*)                                                                  14              

                                                                               

Summer strawberry trifle with mascarpone, sherry soaked sponge, strawberry and

 mint jelly, and vanilla ice cream.                                                                                                           14

                                                                                                                                                              

Affogato- vanilla ice cream drowned in Single Origin espresso, served with an almond biscotti.   9

With flavour syrups- Irish cream, cinnamon, vanilla, hazelnut, caramel & coconut. (*)                       10                                 

                                                                           

Single Origin Roasters coffee,

 World- Par  leaf teas and tisanes.

Logan Brae Apple Juice, Blackheath.

 Latitude 40 mineral water from Tasmania.

 

V= vegan dish * = celiac friendly

 

 

A MINIMUM NETT CHARGE PER PERSON of $32.50 applies at dinner.

 

CORKAGE-3 PER PERSON-BYO wine only

 

RESERVATIONS  BY EMAIL OR TELEPHONE ARE ESSENTIAL.

escarpment

 

Dinner: Friday –Monday

Lunch: Sunday

 Prix fixe

 

 Sunday Lunch $33.00 for  two courses from the selection below

 

 

Menu

 

 • Panko crumbed, deep fried lamb brains served with aioli, lemon and Radicchio.

 

 • Duck rillettes- shredded duck with nutmeg and cinnamon served with brioche toasts

 and cornichons.

 

    • Provencale shortcrust pastry tartlet with Gruyere cheese, caramelized onions    and artichokes.(V)

 

 • Salad of marinated baby octopus with mixed leaves, Kalamata olives, and semi-sun dried tomatoes.(*)

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 • Organic, biodynamic Spring Bay mussels from Tasmania in a white wine,

     tarragon and leek cream sauce with French fries.(*)

  

Oven roasted beef, garlic and Shiraz sausages with caramelized onions

    served with a Paris mash.

 

Free range 3 egg local goat’s cheese and fresh basil omelette with a leaf salad

    and vinaigrette. V (*)

 

• Braise of exotic mushrooms in a master stock infused with soy, star anise and                        spring onions served with silken tofu. (*)

     (V) and vegan

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Eton mess- macerated strawberries, ice cream, mint and meringues. (*)

 

Summer parfait with raspberries, walnuts, jelly and ice cream.(*)

 

 •Afogato-vanilla ice cream drowned in Single Origin expresso with an almond

   biscotti on the side.(*)

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    Sides:   French fries  7            bread roll   3                Leaf salad from chef’s garden    7  

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*gluten free -V vegetarian                      corkage 3.00 pp                                           Reservations essential.