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.