Lighter Tastes
Vegetable Nage
Spring Nage with house dumplings..
King Scallops
Seared with apple, radish, capers and parsley.
Quail Salad
De-boned quail, roasted with beetroot, baby kipflers, smoked eel and fig.
Tastes from Kathy’s Garden 26.00
Warm baby carrots with hazelnuts
whipped goat’s cheese
Vegetable fritter with capsicum relish
Peninsula Tasting Board for 2 38.00
Today’s flavours. Duo of dips with grilled foccacia, Roasted olives, crudities and pickles, shaved ham and charcutier.
Larger Tastes
King George Whiting
Fillet simply grilled, pickled courgette, red capsicum relish, lemon jus.
Rock Flathead
Slow Baked with fennel, broccoli and black beans.
Duck Breast
Marinated maigret cooked pink, lentils and tamarind jus.
Risotto
Local wild mushrooms with shaved Tasmanian truffle.
Beef Tenderloin
Roasted with mushroom salt, greens, truffle parfait and raisin jus.
On the Side
Salad 8.00
Mixed leaves, tomato, cucumber, Vines house dressing
Chips 8.00
Boneo Potatoes, garlic mayonnaise
Dessert 15.00
Chocolate
Petite flan, like a soufflé, hazelnut mousse, rhubarb coulis and passionfruit cream.
Vines House Ice Creams and Sorbets
Your waitress will advise on Today’s selections.
Classic Tart Tartin
(Please allow 20 minutes)
Candied apple and pastry tart with cream anglaise and ice cream.
Cheese 26.00
Dates, cracker and brioche
Or a 50g individual piece 15.00
November 6, 2011
All produce is Bio-dynamically grown on French Island exclusively for The Vines.
Our menus change daily due to seasonal availability. Please use this as an example of what we offer.
