Food
Menu
Entrée
- Freshly shucked Greenwell Point oysters, chilli, lime and eschallot dressing
- Spring vegetable salad, Woodside goat’s curd, hazelnuts and cress
- Slow cooked pork belly, seared scallop, fig, rocket and apple caramel
- Pan fried gnocchi, sweet corn sauce, pancetta, basil and tomato
- Salad of Peking duck, mandarin puree, frisee and cashews
Main
- Cock-a-leekie, prunes and bashed neeps; a wintery ode to our Chef’s heritage
- Crisp skinned snapper in red curry, papaya and lime salad
- Slow cooked lamb shoulder, white bean puree, truss cherry tomato, beans and jus
- Baked ricotta, borscht, broad beans, fig and herbs
Dessert
- Lemon myrtle tart, vanilla bean ice cream and berries
- Flourless chocolate cake, citrus and lychee
- Cherry, brandy and vanilla trifle, double cream and almonds
- Paperbark Camp cheese board
Chef: Doug Innes-Will sample menu – our menu is based upon the best available seasonal produce. Bookings essential.
A Sunday / public holiday surcharge of $7 per person applies to all restaurants accounts.
