Simpkins and Ripol soup. (clear beef consume with ox flavoured rotini pasta)
Somlyay pakora with a hot chilli Singh chutney
Mc Cormack marinated white bait
Crossin croutons with beetroot and Tehan dip
BBQ quail with Bird’s eggs
A large Sidebottom of Abbot.
(Does tend to be a bit gamey so has been rubbed with Arbib olive oil and Zappia paprika until tender and has a Rudd-y complexion. Sprinkled with a pinch of Saffin) Served with carrots Julia-nne, Carr-melized onions and potatoes Garret with sour Crean
Macklin- Deep Sea fish marinated in a light Haase sauce. Served with Broadbent beans and Pyne nuts. Optional- Hockey hollandaise sauce. (pungent flavour not to everyone’s taste)
Gash-ed Hogg. Served with Bushby plums with the Stone removed and Snowden garden peas with a sprig of Grigg.
Marino Ribs- slowly marinated in Sinodinos red wine sauce with Truss truffles, Fifield mushrooms and corn on the Cobb.
NB All main courses will be served with a side of Greens, garnished with Thistlethwaite.
Lamings- bite sized chocolate coated cake covered in hundreds and thousands
Cheeseman cake topped with Brandis liqueur
Grierson Vanilla ice-cream with Bowen mango syrup
Shorten pastry tart filled with Nash pears with a bitter-sweet drizzle of Ciobol glaze
Turnbull Blue Vein
Wilkie Goat Fetta
Ruddock Rye rolls
Bourke Crusty loaf
Plibersek white scroll
Xenophon Lager (SA)
Southcott Bitter (SA)
McFarlene Gold XXXXX (Qld)
Birmingham Special Ale (SA)
Pale Billson (Vic)
Wild Oake (shott)
Jensen Champagne -served at Bar near the Swan ice sculpture
Mirabella-Full bodied red with a sharp aftertaste
Bishop-Old Tawny Port
Albanese Kentucky Whiskey
Windsor- Single Malt
Murphy’s Irish Whiskey
*If the above does not satisfy your palate, we do serve Donkey upon request.