Sample Sunday Lunch Menu
| Carrot & Corinader Soup |
| Duck Liver Parfait, Spiced Apple Chutney, Salad & Toast |
| Pan Fried Mackerel, Tomato & Beetroot Salad |
| Pork Belly Cappalletti, Beurre Blanc Sauce |
| Asparagus, Quails Egg, Parmesan, Hollandaise Sauce |
| Roast Sirloin of Beef, Yorkshire Pudding, Horseradish Cream |
| Roast Leg of Pork, Apple Sauce |
| All the above Roast meats are served with Cauliflower Cheese, Glazed Carrots & Broccoli |
| Pan Fried Bream, Brown Shrimps, Lemon & Parsley, Pomme Mousseline, Kale |
| Lemon Sole, New Potatoes, Salad, Tartare Sauce |
| Gnocchi, Asparagus, Spring Onions, Peas, Basil Pesto |
| Pear & Almond Tart, Custard |
| Chocolate Mousse, Chopped Nuts |
| Creme Caramel, Shortbread |
| Seasonal Cheese, Biscuits, Grapes & Celery |
| Selection of Ice Creams and Sorbets |
| Per Glass | ||
|---|---|---|
| Bin 61 | Lillypilly Noble Harvest 2006, Riverina NSW, Australia | 4.75 |
| Bin 62 | Pedro Ximenez Napoleon, Spain Super Rich Sweet Sherry | 4.50 |
| Bin 63 | Lillypilly Fortified Wine 1998, VP Rivierina, NSW Australia | 5.50 |
| Bin 64 | Edward Sheldon Hunting Port, Portugal | 4.50 |
| Bin 65 | Edward Sheldon 10 year Tawny Port, Portugal | 5.00 |
| Bin 66 | Noval 2004 Late Bottled Vintage, Portugal | 5.25 |