Fine Dining Retreat Restaurant

Contemporary Cuisine 2008 Menu

ENTRÉE

ZUCCHINI AND BASIL SOUP WITH MINI MUFFINS
OR
CARROT AND ARTICHOKE SOUP WITH CRÈME FRAÎCHE
2003 Mt Cathedral Chardonnay

SPINACH, RICOTTA AND PUMPKIN CREPES WITH SAGE BUTTER
2004 Alexander Park Chardonnay

CARPACCIO OF YARRA VALLEY VENISON WITH FIG, WATERCRESS
AND A BLACK CURRANT GLAZE
2004 Penbro Estate Pinot Noir

BREAST OF QUAIL ON CHARD WITH CRISPY PROSCIUTTO,
ROASTED HAZELNUTS AND A VANILLA CITRUS DRESSING
2004 Stonelea Pinot Noir

SEARED SCALLOPS ON A MEDITERRANEAN VEGETABLE AND CHILLI SALSA, WITH A SWEET HONEY AND LIME DRESSING
2004 Alexander Park Riesling

SMOKED BUXTON TROUT TIMBALE WITH DILL-MARINATED CUCUMBER, ROCKET AND HORSERADISH CREAM
2004 Alexander Park Verdelho

MAIN COURSES

ROASTED RACK OF LAMB SERVED WITH BABY VEGETABLES AND A HOMEMADE TOMATO AND CARDAMOM RELISH
2003 Mt Cathedral Cabernet Merlot

CRISPY SKIN DUCK BREAST ON GREEN BEANS
WITH POACHED FRUITS AND A SZECHUAN PEPPER GLAZE
2004 Penbro Estate Pinot Noir

SEARED FILLET OF YARRA VALLEY SALMON WITH GOATS CHEESE FILLED ZUCCHINI FLOWERS AND A SALSA VERDÉ
2007 Blue Pyrenees Sauvignon Blanc

PAN FRIED FILLET OF YARRA VALLEY OSTRICH WITH SAVOY CABBAGE
AND POACHED PEAR
2004 Stonelea Pinot Noir

EYE FILLET OF BEEF WITH A MIXED VEGETABLE ROSTI,
CARAMELISED RED ONION AND OREGANO JUS
2005 Campbell’s Bobbie Burns Shiraz

WILD MUSHROOM, TARRAGON AND ROQUEFORT OPEN LASAGNE
2003 Mt Cathedral Chardonnay

DESSERT

STONELEA’S HONEY-CRUNCH SEMIFREDDO
WITH MUSCAT POACHED FRUITS
2000 Yarrabank vintage Cuvee

VANILLA AND PISTACHIO SOUFFLÉ WITH RASPBERRY SAUCE
Chambers Amontillado

TRIO OF HOMEMADE SORBETS
SERVED WITH APPLE AND FIG CROUSTILLANTS
N/V Wild River Sparkling by Yering Station

SOFT-CENTERED CHOCOLATE PUDDING WITH FRENCH VANILLA ICE-CREAM
Chambers Muscat

BLUEBERRY AND MASCARPONE TART WITH A CASSIS SYRUP
All Saints Tokay

CHEESE PLATTER

Proprietors Private Blend 1 Muscat

ROQUEFORT, LE VIEUX BERGER
PRODUCED EXTENSIVELY IN THE SOUTH OF FRANCE IT MUST BE RIPENED IN THE NATURAL CAVES OF MOUNT COMBALOU IN THE COMMUNE OF ROQUEFORT-SUR-SOULZON. ROQUEFORT HAS ONLY RECENTLY BEEN CLEARED FOR IMPORT INTO AUSTRALIA

MILAWA CHÈVRE
THIS AWARD WINNING GOATS CHEESE HAS A SUBTLE FLAVOUR AND CREAMY TEXTURE. HANDMADE IN AUSTRALIA

BRILLAT-SAVARIN LINCET
THIS MAGNIFICENT CHEESE WAS CREATED BY HENRY ANDROUT SOMETIME BETWEEN THE FIRST AND SECOND WORLD WARS, AND WAS NAMED AFTER THE ILLUSTRIOUS GASTRONOME BRILLAT SAVRIN, FAMOUS FOR HIS WRITING “THE PHILOSOPHY OF TASTE”.

ITS ORIGINS ARE FROM THE NORMANDY AREA, BUT CAN NOW BE FOUND FURTHER A FIELD IN BOURGOGNE REGION. BRILLAT-SAVARIN IS A TRIPLE CREAM CHEESE MADE FROM PASTEURISED COWS’ MILK. A VERY RICH CHEESE, IT IS HANDMADE IN A TRADITIONAL MANNER BY LADLING OF THE CURDS INTO EACH INDIVIDUAL CHEESE MOULD

DINING OPTIONS

Alfresco dining by the Goulburn River, on the hill over-looking Mt Buller, on the verandahs, in marquees by the rose garden. Theme dinners from hosted wine dinners to gourmet BBQs

Fine dining