Late Autumn 2010

Appetisers

Neville's garfish de-boned filled with a stew of mussels and abalone. 

Rick root vegetable Nage with house prawn dumplings and chives.

Specialty of the House, wild mushrooms in brioche with shallots, chestnuts and thyme.

Chicken, duck and bacon terrine with house pickles, rhubarb relish and toasted brioche.

Peninsula tasting board for 2, house dips with croutons, terrine with the Vines pickles, wild mushrooms in brioche, stuffed Dromana Bay mussels, grilled Keflogravaria with rocket and lemon.

Fish

Mt Martha rock flathead roasted 'en papillote' with rosemary and thyme, a prawn broth.

King George Whiting grilled and served simply with lemon and parsley sauce.

Meat
 
John Dee 100 day grain fed tenderloin, wild mushrooms, potato fondant and a classic Hermitage sauce.. 

Marinated duck breast cooked pink, spiced beets, artichokes and mustard seed dressing.

Slow roasted fat lamb saddle, creamed parsnips and verjuice emulsion.

Sweet

Rich chocolate pudding with a hint of Genepi, blackberry coulis and clotted cream.

Roasted apple and almond tarté fine, creme anglaise and vanilla cream.

Figs roasted in ginger syrup with white chocolate parfait..

Daily selection of ice cream and sorbet.

Treats from local artisan cheese maker Trevor Brandon with dates, toasted house brioche and crackers.
Washed Rind: Gunnamatta Gold.
Blue:    Granny’s Blue, rich and sharp.
White Mould:   Misty Valley, creamy and rich.
Semi Hard:   Sorrento Picnic, delicate smell with firm flavour.

Or a 50g individual selection                 

Peninsula Plates
A daily created 2 course lunch menu with wine, highlighting the seasons gems.
Experince the Vines for lunch during the week with this outstanding value menu.

All produce is Bio-dynamically grown on French Island exclusively for The Vines. 

Our menus can change daily due to seasonal availability. Please use this as an example of what offer.