 |
|
Beef Fillet Mignon $42 |
Braised Beef Cheek $32 |
300g Tenderloin steak wrapped
with double smoked
bacon cooked to your liking, served with cognac
mushroom cream sauce |
Twice cooked Coorong beef cheek
served on a
scallion mash and caramelized onion bed with
roasted
shallots and a shiraz glace |
|
Barramundi Veronica $32 |
Prawn Provincial
$36 |
Char gilled barramundi fillet
served with hills grapes
and a dry martini cream sauce |
Sauté prawns tossed with
shallots, garlic,
fresh herbs, tomato and white wine
sauce served with
cranberry pilaf |
|
Barossa Chicken Breast $32 |
Smoked Pork Chop $32 |
Oven roasted chicken breast
wrapped with Kanmantoo
bacon served with rosemary and garlic jus |
500g wood smoked grilled pork
cutlet served with
calvados sauce and granny smith apple chutney |
|
Spring Lamb Brochette $36 |
Hills Vegetarian Stack $32 |
Tender fillet of York Peninsula lamb
marinated with
onion jus, caraway seeds and cracked pepper served on
risi bisi rice and apricot chilli compote and red wine jus |
Roasted pumpkin, grilled sweet
potato and char grilled
pesto eggplant served with fig chutney and cornbread |
|
Grilled Atlantic Salmon $36 |
Braised Beef Cheek $32 |
Char grilled salmon cutlet, served on dill mash
potatoes with orange,
cointreau
beuree blanc |
Twice cooked Coorong beef cheek
served on a
scallion mash and caramelized onion bed with roasted
shallots and a shiraz glace |
|
|
|
All Mains are served with Chef’s Daily Potatoes and Bouquet of
Vegetables |