Menu

 

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.

...................................................................................................................................................

 • 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

.........................................................................................................................

 

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.(*)

.........................................................................................................................................

 

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

...................................................................................................

 

*A surcharge of 10% applies on Sundays and Public Holidays.

gluten free -V vegetarian                      corkage 4.00 pp                                           Reservations essential.

♦--------------------------------------------------------------------------------------------------------------------------

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.(*)