|
The Club Restaurant offers a Table D’hôte menu for lunch from Monday to Friday. Menus change on a fortnightly basis so please contact Club Reception on 6488 8770 should you wish to receive a current copy of the menu.
The Club Restaurant offers an A la Carte Menu for dinner Wednesday to Saturday. Menus change on a quarterly basis. The current menu is outlined below.
Club Restaurant Winter Menu
Garlic and parmesan Turkish fingers
6.00
Entrée
Miso soup, spiced chicken and carrot dumplings, shredded shiitake and enoki mushrooms
9.00
Roasted lobster and dill raviolo, bisque butter sauce
Suggested Wine: Grandin Brut
17.00
Pan fried scallops, grilled pancetta and corn salsa, pea puree, melted leek and pommery gratin
Suggested Wine: Skuttlebutt Sauvignon Blanc Semillon
17.00
Haas avocado, grapefruit and watermelon salad, chilli-lime dressing
Suggested Wine: Devils Lair 5th White Blend
15.00
Honey soy roasted duck and pigeon salad, sushi rice and green mustard dressing
Suggested Wine: Devils Corner Pinot Noir
15.00
Chef’s Tasting Plate (serves two)
Please ask the service staff for today’s selection
23.00
Main
Pan fried Red Emperor, celeriac puree, vegetable macedoine and ginger butter sauce
Suggested Wine: Madfish Riesling
35.00
Mustard and chive crusted lamb loin, lamb shank and minted pea terrine, basil jus
Suggested Wine: Ferngrove Merlot
35.00
Crispy skin roasted salmon, steamed mussels, noodle cake and sesame fried asparagus, laksa sauce
Suggested Wine: Sandalford Unwooded Chardonnay
34.00
Pan fried beef fillet, oxtail sausage, root vegetable gratin and thyme jus
Suggested Wine: Villa Maria Sauvignon Blanc
35.00
Grilled corn fed chicken and chevre cheese, lemon carrots and toasted hazelnut sauce
Suggested Wine: Villa Maria Sauvignon Blanc
32.00
Roasted vine tomato with quinoa, courgette and basil stuffing, sweet corn,
turtle bean and sherry vinaigrette
Suggested Wine: Sandalford Sauvignon Blanc Sémillon
22.00
Sides
Mixed baby leaf and herb salad, walnut vinaigrette
9.00
Arugula and reggiano parmesan, aged balsamic
9.00
Hand cut pont neuf fried potatoes
9.00
Fresh buttered market vegetables
9.00
Truffled macaroni and cheese
9.00
Desserts
Caramelised pear tart tatin and coconut ice cream
14.00
Passion fruit pannacotta and chocolate pudding
14.00
Macadamia sable, white chocolate and honeycomb mousse
13.00
Warm carrot cake, crème fraiche and candied walnuts
13.00
Warm pine nut and honey crusted brie, date chutney, crispy baguette and salted butter
15.00
Selected Australian and Continental cheeses
17.00
Liqueur Coffees
Irish Coffee
8.00
Calypso Coffee
8.00
Dessert Wine | Fortified Wine
GLS NV Churchview late Harvest Shiraz (60mls) WA, Margaret River
6.50
2004 De Bortoli Noble One Sémillon (60mls) NSW, Griffiths
7.00
NV Sandalford Sandalera Dessert Wine (60mls) WA, Swan Valley
8.50
NV Grant Burge 20 year old Tawny (60 mls) SA, Barossa
7.50
NV Penfolds Grandfather Tawney Port (60mls) SA, Barossa
15.00
Download a PDF version of the Club Restaurant Winter Menu
Download a PDF version of the Club Restaurant Beverage List
Download a PDF version of the Club Restaurant Reserve Wine List |
