Traditional 3 course meal: $115.00 per person

Choice of two entrées, two mains and two desserts




Sweet corn and basil broth served with crusty Berry sour dough (summer)           

Cream of winter vegetable soup served with crusty Berry sour dough (winter)

Smoked ocean trout, chilli corn cakes, watercress, avocado and citrus crème fraîche

Grilled scallops with sauce vierge – (tomato, chilli and red pepper)  GF

Pan-fried garlic prawns with a lemon chive risotto  GF

Pumpkin, ginger and shallot ravioli served with a verjuice beurre blanc, shaved pecorino and rocket

Moroccan spiced chicken tenderloins served on a bed of couscous




Oven roasted rack of lamb marinated with quince, garlic, rosemary and verjuice served with Budderoo potato gullet  GF

Seared Ocean trout on a bed of mountain herb risotto and a lemon butter sauce  GF

Corn fed chicken supreme with green peppercorn sauce served with a garlic mash  GF

Fillet of beef with a mushroom red wine sauce and mash  GF

Crispy duck breast with a green peppercorn sauce served on a bed of creamy rosemary polenta  GF

Twice baked goats cheese soufflé with seasonal Budderoo herbs and roast tomato and red pepper relish  

Mains are served with salad or steamed greens




Trio of tarts with local berries

Individual summer berry pudding (summer)

Sticky fig pudding served with caramel sauce (winter)

Traditional Australian pavlova with summer fruit salad (spring/summer)  GF

Vanilla panna cotta with rasberry sorbet and poached peaches  GF

Flourless fair-trade organic chocolate and hazelnut cake  GF

Desserts are served with clotted cream or vanilla ice cream