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 Picnic Point Restaurant
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| SET MENU 5.9.2008 Spring | |
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| Please pre-order two items from each course for alternate service. | |
| Group bookings must be made in advance with menu options advised at least two days prior to booking. | |
| Final numbers must be confirmed twenty four hours prior to booking & this will be the minimum number billed for. | |
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Canapés-Chef's Choice $12.0 |
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Entree's $16.5 |
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Twice cooked Pork Belly w/grilled mushroom, leatherwood honey, soy & ginger Juniper berry & venison shank ravioli with sage burnt butter & lemon Chef’s soup of the day w/ toasted Ciabatta Spiced pumpkin & blue cheese Tart w/ balsamic pickled Walnuts |
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Mains served with vegetables $31.0 |
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Market Fresh Fish of the Day Char grilled GF 1824 Scotch fillet, roast kipflers & a garlic & mushroom infused cream sauce Fresh mint &balsamic baked Lamb rump w/ braised spring leek and peas Chicken breast on lemon & roasted garlic infused pasta served w/ herbed cream sauce |
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Vegetarians & special diets are catered for please ask our wait staff |
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Dessert $11.0 |
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Irish Cream Crème Brûlée served w/an orange & chocolate cluster & biscotti Chocolate & macadamia brownie served w/ vanilla bean ice cream & caramelized chilli |
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| Group bookings must be made in advance with menu options advised at least two days prior to booking. Final numbers must be confirmed 24 hours prior to booking, and this will be the number of people billed for. | |
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ONE ACCOUNT PER TABLE – THANK YOU!! A 15% surcharge applies on all Public Holidays. This menu is available Tues-Sat only in our restaurant & The Cellar room. The Cellar room is located adjacent to our Restaurant and is $220 to hire |
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