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Soup
A delicate puree of leek & green lentil with poached pheasant, parsley dumplings, & crème fraiche ($17.00)
Entrée
Water chestnut & cognac parfait served with a sauté of wild quail, plum chutney, toasted ciabatta, & buttercrunch salad ($18.50)
Main Course
Wild duck breast served medium rare on buttered greens, with pinot braised duck leg, olives, shallots, bacon, confit potatoes, & quince glaze ($40.00)
For other gamebird species, Chef Bruce Griffiths will be pleased to design dishes to suit the quality and number of your gamebirds. Click here to see full details of our restaurant or phone 03 3779166.
A delicate puree of leek & green lentil with poached pheasant, parsley dumplings, & crème fraiche ($17.00)
Entrée
Water chestnut & cognac parfait served with a sauté of wild quail, plum chutney, toasted ciabatta, & buttercrunch salad ($18.50)
Main Course
Wild duck breast served medium rare on buttered greens, with pinot braised duck leg, olives, shallots, bacon, confit potatoes, & quince glaze ($40.00)
For other gamebird species, Chef Bruce Griffiths will be pleased to design dishes to suit the quality and number of your gamebirds. Click here to see full details of our restaurant or phone 03 3779166.
