The Gunyah Restaurant at Paperbark Camp

Monday & Thursday

Entree
Corn and basil ravioli with beetroot

Main
Sous vide beef rump with chimichurri & contemporary slaw

Dessert
Watermelon & rum compress, gin jelly, berries and watermelon sorbet

Tuesday & Friday

Entree
Pepperberry kangaroo fillet with beetroot, fresh baby tomato, cucumber and coriander

Main
Crispy skin kingfish with potato, watercress puree & balsamic reduction

Dessert
Dark chocolate marquise with peanut butter ice-cream & candied blood orange

Wednesday & Saturday

Entree
Rainbow trout sashimi with pickled vegetable, guacamole, samphire & crunchy quinoa

Main
Confit chicken maryland with chilli glaze & oven roasted kipfler potatoes

DESSERT
Macerated strawberries with muscatel reduction, mint mascapone & crumble

Sunday

Paella and Pisco sours. Dinner is served at 6:30pm.

All menus are subject to availability. Price is $55 per head. Please advise on booking of any dietary requirements.