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.