Entrees

Freshly shucked oysters with red wine and vinaigrette  3.50e

Piquillo pepper with salt cod & pinenut dressing 4.00ea

Salad of spinach, chilli roast pumpkin & Woodside chevre  15

Heirloom tomato salad with spiced labna, tomato sorbet & crostini  15

Salad of rocket & parmesan with rasberry vinaigrette  12

Chacouterie plate - served with manchego, sourdough loaf  17

Salmon gravalax with radish, watercress, capers & toasted brioche  18

Crisp pork belly with a 'waldorf' salad  16

Prawn, octopus & chorizo cassoulet iwth tomato & white beans  18

Wild mushroom and thyme risotto with Manchego cheese  16/28

 

Mains 

Grilled Hiramasa kingfish sauteed asparagus, peas, cos, broad beans  30

Milly Hill lamb rump on braised shoulder with fried cauliflower, truss tomatoes & parmesan  29

Whole Roasted Spatchcock, hummus, herb salad 30

Panfried pork loin, morcilla, cous cous, carrott puree, crispy pigs ears  30

220gm grain fed scotch fillet with onion, corn roesti, baby spinach, Riverina NSW   35

450gm grain fed strip loin on the bone, 150 day dry aged, Riverina NSW  52

          served with fries, red wine jus and cafe de Paris

 

Sides

Seasoned shoestring fries  7

Cabbage salad with crisp speck and pinenuts  8

Green leaf salad with lemon dressing  8

Roasted chat potatoes with garlic and rosemary  8

Green vegetables with buttered almonds  8

 

Desserts 

Chocolate and caramel tart with white chocolate mousse  16

The Burlington Splice ( coconut pannacotta, mango jelly, pineapple sorbet)  15

Strawberry Shortcake with vanilla cream  14

Baked Passionfruit tart with double cream 15

Flourless orange & almond cake with marmalade ice cream and orange syrup14 

Affogato with vanilla bean ice cream, Nocello liqueur & shot of espresso  14

 

Cheeses

3 for $25 or $10 each

Fourme d'Ambert with fresh quince paste

Brillat Savarin with pear, sweet apple chutney

Pyengana cheddar with leatherwood honey