Pavilion Restaurant
To start
selection of artisan bread with village press olive oil, dukkah, garlic confit
Entrees
soup of the day
tom yum broth with chicken dumplings and coriander
open wonton of vodka cured salmon with rocket leaves and dill crème fraiche
duck liver parfait with pickled figs and lavoche
pimento cured ostrich with grilled artichoke hearts, micro greens and aged balsamic walnut oil dressing
wild mushroom panzotti with pinot gris veloute and grana padano
grilled haloumi on a grilled vegetable, mint and cucumber salad
seared scallops on colcannon potato with avocado oil
chicken and cos salad with garlic croutons, pancetta and cider vinegar dressing
Mains
grilled fillet of Prime angus beef on crushed agria potato with portobello mushroom, vine tomato and basil hollandaise
seared salmon on ratatouille tart, asparagus and pepper coulis
chermoula spiced chicken breast with a butter cup arugula ragout, minted greek yogurt and braised shallots
dukkah crusted rack of lamb on a roast vegetable gallete, baked garlic and elder berry jus
venison loin with thyme lemon roast beetroot and red wine caraway reduction
roast loin of pork and crackling on Asian greens with peanut, lime and caramel sauce
pumpkin falafel grilled vegetable stack with almond skordhalia
fish of the day
Side Dishes
asian greens with sesame
shoestring fries
rocket and blue cheese salad
steamed vegetables with lemon butter
crushed agria potato with crème fraiche
To finish
panna cotta compote of apricots
crème brulee almond biscotti
chocolate tart espresso mascarpone cream
traditional bread and butter pudding with cointreau anglaise
strawberry sorbet with shortbread and lime syrup
three nut and honey parfait praline and raspberry vincotto
selection of cheeses served with pickled figs, quince paste and crackers
Afters
dessert wines - woodstock botrytis or matua valley muscat
liqueur coffees - Calypso, Highlander, Roman, Monks, Irish, French
