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.
2010 Wynwood Estate Cabernet Sauvignon (Barossa Valley) (Bottle / Glass) | $48.00 / $12.00 |
Cappuccino crème brûlée, almond and orange biscotti | $15.00 |
Vanilla Espresso Martini (Vanilla Vodka, Kahlua, Tia Maria and Espresso) | $16.00 |
Martini (Gin, Vermouth and Olive) | $16.00 |
2013 Saddlers Creek Reserve Chardonnay (Hunter Valley) | $55.00 |
Spatchcock, four cheese arancini, quince paste, crisp pancetta | $18.00 |
Espresso and macchiato (Single / Dbl) | $3.20 / $4.40 |
Mains -Grilled Sausages or Grilled Chicken served with chips and steamed vegetables | $9.50 |
Clean Here for the full menu for Twine Restaurant |
Line caught fish - Estate-grown pea and spinach velouté, herb gnocchi,lemon gel, earth fire | $38.00 |
Chocolate - coffee, hazelnut, macaroon, fondant, mousse, salted crumble | $22.00 |
White chocolate brûlée - praline, white chocolate mousse, profiterole, vanilla | $26.00 |
Snapper ceviche - Japanese mentsuyu, sesame rice crisp, avocado, sprout, caviar | $27.00 |
Garden salad - cranberry, quinoa, almond | $8.00 |
Milly Hill Spring lamb - aubergine, tomato spelt “risotto”, olive, Estate-grown spinach | $42.00 |
Ranger’s Valley Wagyu beef tartare – horseradish, brioche, yolk, pickled shallot,ancho | $29.00 |
Strawberries and cream - vanilla, Bimbadgen Moscato, panna cotta, pistachio, nitro berries | $18.00 |
Clean Here for the full menu for Esca Bimbadgen Restaurant |
Tasting Board | $22 |
Chicken, Mushroom and Leek - Chicken pieces slowly braised in a light mustard sauce with seasonal vegetables until tender | $22.95 |
Hunter Olive Oil and Caramelised Balsamic | $9.50 |
Fresh Green Beans, Snow Peas & Almond Butter | $8.50 |
Ice Cream with chocolate, strawberry or caramel sauce | $4.50 |
300gram Angus Certified Rump - 300gram certified Angus rump, full of flavour with slightly firmer texture, flame grilled to your liking | $26.95 |
Herb butter | $8.95 |
Chicken Caesar Salad - Flame grilled chicken strips on top of the Classic Caesar | $23.95 |
Clean Here for the full menu for Blaxlands Inn |
Smokey BBQ sauce | N/A |
Spinach, rocket, roast sweet potato, avocado and pine nut salad with a raspberry and parmesan vinaigrette $15 | $9 |
Fig and apple relish | N/A |
Wagyu pastrami | $15 |
Amaretto, mascarpone and espresso tiramisu | $16 |
Roast kipflers with garlic and rosemary | $9 |
Deboned spatchcock with cotechino | $32 |
Green beans with almonds | $9 |
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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