DINING: RESTAURANT MENU

Our menu changes daily depending on the selection of estate, local and seasonal produce available. Here is an example from Sunday 10th August 2008.

Please note Our kitchen team will be happy to specially prepare additional vegetarian options at your request.

Sundays and public holidays only, we offer a la carte at $60 for two courses and $70 for three courses.

Entree

• Green pea risotto with Taleggio and Red Hill Misty Valley goats cheese
• Baby beetroot salad with balsamic dressing and Persian feta
• Cured and smoked salmon tartare with gribiche garnish, potato blini and lime cream
• Seared scallops in garlic butter, bacon lardons, cauliflower purée and a rocket salad
• Chilled broccoli mousse with crème fraîche and a blue swimmer crab and prawn salad with roast tomato sauce

Main

• Gold band snapper on crushed Montalto garden Jerusalem artichoke with braised leeks and a port and foie gras butter jus
• Four pepper magret duck breast with grilled pistachio, prune and confit duck leg sausage and epice orange sauce
• Rib of veal with mustard crème fraîche gnocchi and bourguignon garnish
• Gamekeepers aged tenderloin of beef on creamed savoy cabbage with parsnip purée and shallot jus
• Supreme of organic corn-fed chicken breast on crushed kipfler with new season carrot and garden lemon verbena cream
• Flinders Island lamb rump with orange glazed fennel and coriander jus

Dessert

• Montalto garden rhubarb soufflé with lemon verbena ice cream and raspberry sauce
• Fresh Crêpe with poached Ellisfield farm quince, caramel sauce and vanilla ice cream
• Assiette of Montalto chocolate favourites
• Crème caramel with candied mandarin sauce and coconut jelly
• Selection of local, handmade and imported cheeses with Lavoche and house brioche