APPLEBY
Seifried Vineyard Restaurant & Function Centre
03 544 1555
Entrée
Boned quailed stuffed with a blue cheese and pear farce ($15.00)
Main Course
Braised pheasant with balsamic, caramelised winter vegetables presented in celeriac mashed potato with chocolate filo pastry ($25.00)
For other gamebird species, Chef Horst Wellmeyer will be pleased to design dishes to suit the quality and number of your gamebirds.
RICHMOND
Bouterey’s Restaurant & Bar
03 544 1114
Main Course
Pheasant breast, wrapped in home cured pancetta, butter poached and served with winter vegetables ($30.00)
For other gamebird species, Chef Matt Bouterey will be pleased to design dishes to suit the quality and number of your gamebirds.
NELSON
Saltwater Café & Bar
03 548 3361
Salad of smoked duck breast with feijoa & orange balsamic glaze
Panfried breast of duck with chargrilled vegetables on a bubble & squeak cake with a plum & port wine jus.
BLENHEIM
Bacchus Restaurant
03 578 8099
Gamebird Banquet Menu
(Entrée & Main Course $35, Entrée, Main & Dessert $45)
Entrée
Duck Lollipops
Main Course
Roast duck with Dutch red cabbage, juniper berry & rosemary jus, and parsnip mousseline