escarpment modern eatery
246 Great Western Highway
Blackheath.
Trading Hours:
Friday - DINNER
Saturday -LUNCH and DINNER
Sunday -LUNCH-12.00pm- 6.00pm-and DINNER
Monday - DINNER
MENU
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 marinated artichoke hearts,Gruyere cheese ,eschallots and thyme. 18.50
Soignon chevre on croutard-low fat full flavoured organic French goat cheese,gently warmed and served with truffled honey, toasted Bathurst walnuts , baby herbs and mixed leaf salad. v (*) 18.50
Organic,biodynamic Spring Bay mussels from Tasmania in a spicy, tomato and basil broth with chorizo sausage. (*) 18.50
Salad of Figs with smoked salmon,snipped chives , quail eggs ,mixed leaf and Grana Parmesan served with
vinaigrette.(*) 18.50
Panko crumbed Junee lamb brains
with garlic roasted eggplant salad and sauce tomate. 18.50
MAINS
Tagine of goat shoulder-
with harissa,cinnamon, saffron and preserved lemon served with coriander and fennel infused rice . (*)34.50
Steak au Dijon-
Cowra eye fillet with Dijon mustard,eschallot and veal jus cream sauce.(*) 38.50
Poulet Vigneron-
Oven braised and roasted organic free range chicken with grapes, garlic and tarragon cream sauce. 34.50
Ragout of Guinea Fowl with walnuts-
Slow braise of game bird , local walnuts and sauce Malmaison. 34.50
Pan roasted Dukkah crusted Monkfish fillet -
with Puy lentils, preserved lemon, eschallot and pimento salsa and aioli. 34.50
Our Classic Braise of exotic local mushrooms in a master stock infused with soy, star anise, mandarin peel,
and spring onions served with silken tofu. (*)(v) 30.50
All mains are served with vegetables and Paris mash.(*)
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.
DESSERTS
Belgian chocolate terrine with pistachio nuts and glace fruit and our cinnamon ice-cream. (*) 14
Creme Brulee-Single Origin coffee infused brulee (*) 14
Poirs Belle Helene-poached pears with our triple bean vanilla ice-cream and dark chocolate and almond shards. (*) 14
Eton Mess-Macerated strawberries,mint, meringues and Creme Chantilly.(*) 14
Rhubarb and Tangerine fool- rhubarb stewed with tangarine juice folded in Creme Chantilly.(*)
Affogato- vanilla ice cream drowned in Single Origin espresso, served with an almond biscotti. 9
With flavour syrups- Irish cream, cinnamon, lavender, hazelnut, amaretto & coconut. (*) 10
Single Origin Roasters coffees
World- Par leaf teas and tisanes.
Logan Brae Apple Juice, Blackheath.
Latitude 40 mineral water from Tasmania.
Coke, Diet Coke
V= vegan dish * = celiac friendly
A MINIMUM NETT CHARGE PER PERSON of $34.50 applies at dinner.
A 10% surcharge of the total bill applies on Sundays and Public Holidays.
CORKAGE- $4 PER PERSON-BYO wine only
RESERVATIONS BY EMAIL OR TELEPHONE ARE ESSENTIAL.
Our -Prix fixe- Saturday/Sunday Lunch $33.00 for two courses from the selection below
Menu
• Goulburn River smoked trout pate seved with sourdough toasts and condiments.(*)
• Provencale shortcrust pastry tartlet with marinated artichokes,Gruyere cheese, eschallots and thyme.(V)
• Salad of marinated baby octopus with mixed leaves, Kalamata olives, eschallots and salad leaves.(*)
• Panko crumbed lamb brains from Junee with roasted baby eggplant salad.
• Locally smoked ham hock and pearl barly soup withsourdough toast.
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• Slowly braised Lamb shank on a bed of noodles with sauce Provincale.
• Organic, biodynamic Spring Bay mussels from Tasmania in a white wine, fennel,
tarragon and leek cream sauce with French fries.(*)
• Beef, garlic and Shiraz sausages with caramelized onions
served with a Paris mash.
• Catalonian stlye baked eggs with fresh basil, sauce tomate and chorizo sausage. (*)
• Our classic braise of exotic mushrooms in 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. (*)
•Single Origin espresso infused creme brulee .(*)
•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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*A surcharge of 10% applies on Sundays and Public Holidays.
gluten free -V vegetarian corkage 4.00 pp Reservations essential.
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Set Menu for groups of 8 persons or more:
Three courses starter, main and dessert including corkage
and organic sourdough bread roll.= $74
Two courses,starter and main,organic sourdough breadroll and corkage= $60
STARTERS
Duck liver pate with cassis marinated currants and five spices, served with baby cornichons, watercress -rosemary and olive sourdough toasts. (*)
Shortcrust pastry tartlet with marinated artichoke hearts,Gruyere cheese,eschallots and thyme.
Melted Soignon goat's chevre on croutard with toasted walnuts and baby herbs.(v) (*)
MAINS
Poulet Vigneron-
Oven braised and roasted organic free range chicken with grapes, garlic and tarragon cream sauce.
Pan roasted Dukkah crusted Cone Bay Freshwater Barramundi fillet
with a Puy lentil,preserved lemon,eschallot and pimento salsa and aioli.
Tagine of goat shoulder
with harissa,cinnamon, saffron and preserved lemon served with coriander and fennel infused rice.(*)
DESSERTS
Belgian chocolate terrine with pistachio nuts and glace fruits served with cinnamon ice-cream. (*)
Single Origin espresso infused crème brulee . (*)
Eton Mess-macerated strawberries,meringues,mint and Creme Chantilly.(*)