25 DEC 23
C
M A T S S I D R A H Y
Menu
AVAILABLE FOR LUNCH & DINNER
ENTREES $25 MEMBERS / $27 VISITORS
Zucchini Flowers Filled with marinated ricotta cheese, marinara sauce and shaved grana padano
Twice cooked Lamb Rump Served with grilled asparagus & lamb jus
Beetroot Salmon Gravlax Crostini Marinated meredith goats cheese, confit heirloom and salmon caviar
Prawn & Bug Ravioli Crispy pan fried with prosciutto, tomato salsa and lemon parsley evo
Seared Scallops Celeriac purée, asparagus, creamy caper sauce and salmon pearls
MAINS
DESSERT
$40 MEMBERS / $42 VISITORS
$20 MEMBERS / $22 VISITORS
Salmon Duo Crispy skin pan fried salmon and torched smoked salmon served with beetroot risotto, crumbled Danish fetta and lemon caper beurre noisette
Christmas Pudding Trifle Luscious layers of fruit cake, cream and custard topped with chocolate shavings and gold leaf
Baked Rolled Turkey Served with cranberry, roasted almond and rosemary stuffing, baked chat potatoes, roasted root vegetable & red wine jus Porchetta Roasted pork stuffed with mixed herbs and pine nuts served with paris mash, sautéed bacon green beans & merlot jus
Spiced Pavlova A base of sweet cinnamon-spiced meringue topped with fresh tangy quark and crowned with bright citrus & intense mulled caramel Chocolate Fondant Cacao nib, hazelnut praline, salted butter caramel sauce & vanilla bean King Island cream
Confit of Duck Slow cooked duck leg served on a mixed vegetable rosti, braised red cabbage, Dutch carrot and cinnamon infused jus
Eggnog Crème Brulee A creamy custard with a splash of bourbon and a generous grating of nutmeg, caramelised topping served with an almond tuile
Lamb Shoulder Slow cooked boneless lamb shoulder in rosemary, garlic and paprika served with pomodoro sauce, kipfler potatoes, roasted zucchini, red onion and eggplant
Apple Turnover Dark and sticky caramel, sweet apples and crispy pastry combined to make this heavenly dessert served with apple wafer and King Island double cream
Reservations are recommended. A booking fee of $20.00 deposit per person is required to secure this reservation which will be credited towards your food bill on the day. You will only forfeit your deposit if your booking cancels or your numbers reduce.
the
oven