Menu (sample)
Bar/Lunch
- Paperbark smoked nuts
- Marinated Falls creek olives
- Chilli salt local calamari
- Hen liver parfait and crackers
- Sashimi of local Kingfish and yakatori dressing
- Cured meat board
- Fried school prawns
Entrée
- Freshly shucked Greenwell Point oysters, chilli, lime and eschallot dressing
- Butter poached asparagus, veloute, smoked almond, hen’s egg yolk and tarragon
- Seared calamari, jamon, Dashi dressing, radish and green tea snow
- Cure and confit of Quail, hen’s liver parfait, blood orange marmalade and leaves
- Peppered venison loin, beetroot oil, pickled baby vegetables and horseradish yoghurt
Main
- 300g Riverina pork cutlet, sage salt, peas, guanciale, baby beets and juniper glaze
- Line-caught local Kingfish, pumpkin and ginger puree, onions, leeks and mojama
- Roast and braise of spring lamb, globe artichoke, broad bean, green olive and anise jus
- Tart of spring vegetables, olives, peas, leaves and crisp garlic
Dessert
- Steamed chocolate and orange pudding, chocolate mousse and honeycomb
- Poached rhubarb and apple, gingersnap crumble, saffron and mascarpone ice cream
- Lemon polenta cake, crushed meringue and thyme infused curd
- Paperbark Camp cheese board with muscatels, lavoche and
Golden Ale damper
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.
