| Inspired by the Chef and the season. Please ask your waitstaff for details - Food Only | $160.00pp |
| Two Courses | $75.00pp |
| Three Courses | $95.00pp |
| First Course | - |
| - Beetroot and Binnorie Goats Cheese Cannelloni coppersfolly wasabi, hazelnut, shiso | - |
| - Pan Fried Sea Scallops local heirloom tomatoes, black garlic, tomato butter, basil | - |
| - Confit Milly Hill Lamb Belly pickled and caramelised onion, peas, lemon, rosemary | - |
| - Fraser Isle Spanner Crab and Squid Ink Gnocchi sorrel, fermented chilli, sweet corn | - |
| - Lightly Cured Petuna Ocean Trout Udder Farm yoghurt, pomegranate, celery, avruga | - |
| Main Course | - |
| - Duck Ham zucchini, risotto, 64° egg yolk | - |
| - Blue Eye Trevalla, Diamond Clams pickled cauliflower, puree, cured pork jowl, charred pencil leek | - |
| - Slow Cooked Berkshire Pork, House Made Bacon caramelised carrot puree, orange, fennel seed labna | - |
| - Whey Poached Milly Hill Lamb Loin, Braised Shoulder house made ricotta, baby fennel, pollen, blackberries | - |
| - Char Grilled Inveraray Station Wagyu Sirloin ginger and cabbage ferment, shitake, soy, yuzu, Coppersfolly wasabi ($25.00 supplement) | - |
| Dessert Course | - |
| - White Chocolate and Yoghurt Mousse raspberries, meringue, red vein sorrel | - |
| - Passionfruit and Dark Chocolate vanilla cream, basil, toffee | - |
| - Vanilla Bean Custard, Fresh Honeycomb salted date, banana, brown butter | - |
| - Pan Fried Doughnut hazelnut praline, condensed milk ice cream, coffee ice | - |
| Cheese - 50g per serve with two or three course / 25g serve as fourth course ($10 supplement) | - |
| - Blue toasted local sourdough, Malfroys honeycomb | - |
| - Goats beetroot relish, house made brioche | - |
| - Brie grape chutney, warm focaccia | - |
| - Semi-Firm pear, walnut and raisin bread | - |
| Steamed broccolini, olive oil, sea salt | $8.00 |
| Potato puree | $8.00 |
| Roasted butternut pumpkin, binnorie marinated fetta | $8.00 |
| Farmers Table mixed leaves | $8.00 |
| To be taken by the entire table - Food Only | $115.00pp |
| Amuse | - |
| Beetroot and Binnorie Goats Cheese Cannelloni coppersfolly wasabi, hazelnut, shiso | - |
| Pan Fried Sea Scallops local heirloom tomatoes, black garlic, tomato butter, basil | - |
| Slow Cooked Berkshire Pork, House Made Bacon caramelised carrot puree, orange, fennel seed labna | - |
| Whey Poached Milly Hill Lamb Loin, Braised Shoulder house made ricotta, baby fennel, pollen, blackberries | - |
| Palate Cleanser | - |
| Vanilla Bean Custard, Fresh Honeycomb salted date, banana, brown butter | - |
| Cheese from the Board (Optional, One Slice) | $15pp |
Menu Disclaimer
| Name | Cuisines |
|---|---|
| Cracked Pepper Restaurant | Modern Australian |
| Roberts Restaurants | Modern Australian, European |
| Rock Restaurant | Modern Australian, Pizza & Pasta |
| Restaurant Botanica | Modern Australian, Mediterranean |
| Restaurant Cuvee at Peterson House | Modern Australian, Cafes |
Below you'll find samples from menus of places nearby.
| 2013 Capercaille Semillon (Hunter Valley) | $48.00 |
| Beam, Southern Comfort, Baileys, Jack Daniels, Johnnie Walker, Gordons | $8.50 |
| 2012 Wynwood Estate Grenache (Hunter Valley) | $48.00 |
| Mains - Penne Bolognese / Penne Napolitana | $8.00 |
| orange, apple, cranberry and pineapple | $4.00 |
| Desserts - Sticky date pudding with caramel sauce and ice-cream | $7.00 |
| Martini (Gin, Vermouth and Olive) | $16.00 |
| Long Island Iced Tea (Vodka, Gin, Bacardi and Cointreau) | $16.00 |
| Clean Here for the full menu for Twine Restaurant |
| Butternut mille-feuille - goats cheese, red quinoa, apple, chèvre shards, vanilla, homemade puff | $19.00 |
| Strawberries and cream - vanilla, Bimbadgen Moscato, panna cotta, pistachio, nitro berries | $26.00 |
| Emerald Valley beef strip - black garlic, porcini, asparagus, barley arancini With a tasting of Bimbadgen Family Collection 2011 ‘Twins’ Shiraz | $39.00 |
| Sautéed garden greens - miso butter | $8.00 |
| White chocolate brûlée - praline, white chocolate mousse, profiterole, vanilla | $17.00 |
| Willy Willy Creek pork belly - corn pain perdu, peanut, tatsoi, garlic crisp, hoisin sauce | $34.00 |
| Marble grade 6 wagyu - truffled foie gras macaron, asparagus, porcini, barley | $78.00 |
| Snapper ceviche - Japanese mentsuyu, sesame rice crisp, avocado, sprout, caviar | $27.00 |
| Clean Here for the full menu for Esca Bimbadgen Restaurant |
| 250gram Angus Certified Striploin - 250gram certified Angus striploin, marbled for extra tenderness with a juicy, delicious flavour | $29.95 |
| Spaghetti Bolognaise with parmesan cheese | $13.95 |
| - Diane | $2.00 |
| - Red Wine | $2.00 |
| Salt and Pepper Chilli Calamari - Pan-fried in olive oil and served with a rocket aioli | $21.95 |
| - Mushroom and Garlic | $2.00 |
| Classic Caesar Salad - Made from simple, fresh ingredients: boiled egg, baby cos leaves, bacon strips and parmesan cheese with a seasoned dressing of garlic, anchovy, premium olive oil, fresh le | $19.95 |
| Hunter Olive Oil and Caramelised Balsamic | $9.50 |
| Clean Here for the full menu for Blaxlands Inn |
| Smokey BBQ sauce | N/A |
| Cafe de Paris butter | N/A |
| Yorkshire pudding with braised Wagyu skirt and horseradish crème fraiche | Bite size: $6.50 |
| Little salmon fish cakes with aioli | Bite size: $6.50 |
| Scallops with smoked ham hock terrine, sticky mustard dressing and crackling | $26 |
| Braised lamb pie with tzatziki | Bite size: $6.50 |
| Chargrilled quail with pear, walnuts and gorgonzola. | $26 |
| Clean Here for the full menu for The Cellar Restaurant |
| Name | Cuisines |
|---|---|
| Taste Of The Country | Cafes |
| And The Winner Is Oscars | |
| Casuarina Restaurant & Country Inn Pokolbin | |
| Buon Cibo Cafe Restaurant | Italian |
| Oishii Pokolbin | Japanese, Thai |
| Pipette Restaurant | |
| Nine | |
| The Mill Restaurant | |
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