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Eat

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WINTER MENU

YOU CHOOSE – TO START, SHARE OR AS A SIDE

CnC’s Brie & parmesan cheesy garlic bread (gfo) 11

Beer battered chips w/ rosemary & sea salt (v/gfo) 7

Spiced nuts – macadamias, almonds & walnuts w/ lemon myrtle & chilli (gf/v) 11.5

Olives 3 ways –marinated Aussies bush olives, olive tapenade & toasted olive damper 18

Jalapeno poppers w/ goats cheese & bacon crumble (gf) 15

Arancini (3) – squid ink, mushroom & prawn (gf) 16

Baked crispy potato skins w/ chorizo & vintage cheddar (gf) 16

Trio of BBQ skewers – fennel smoked chicken, prosciutto wrapped prawns & salt bush beef 22

Lamb cutlets w/ pomegranate, bush honey, feta & sea salt (gf) 23

Fresh baked mini loaf w/ olive oil, balsamic & pomegranate reduction (v) 9

Sage butter mash (gf) 8

Tasmanian cheddar popcorn w/ bacon dust (gf) 9

Grilled broccolini & asparagus (gf/v) 12

Spicy oven baked cauliflower w/ sesame crust & avocado yoghurt (gf) 14

Grilled WA haloumi w/ wild mint, bush honey & pomegranate (gf) 14

Pepperberry chicken wings w/chilli yoghurt dip (gf) 17

Tasmanian scallops w/ lemon myrtle, chorizo & Aussie bush nut crumble (gf) 19

CnC’s Baked brie – pear, macadamia & honey (gfo) 18

CnC’s Baked brie – truffled mushroom, lonzino & fennel (gfo) 20

 Cheeseboard 38

Margaret River vintage cheddar, stilton, double brie, Pickering Brook poached pear, sourdough, crackers, dried/fresh fruit & spicy peach chutney (gfo)

Charcuterie Board 38

Orange salami, prosciutto, pork crackle, Aussie bush olives, sundried tomato, truffle feta, olive damper & charred fig jam & preserves

Chefs Table Board (for two) 60

Lamb cutlets, pepperberry chicken wings, jalapeno poppers, squid ink, mushroom & prawn arancini, olive tapenade, fresh baked mini loaf, olive oil, balsamic & pomegranate reduction, rosemary sea salt chips

SOMETHING BIGGER

Warmed brussel & fennel salad w/ toasted almonds & orange balsamic dressing (gf/v) 20……. add bacon 5

Mushroom fennel steaks w/ charred parsnip, sweet potato & red onion confit (gf/v) 25

Creamy house made gnocchi, w/ semi dried tomatoes & confit garlic 23……             add Italian sausage 4

CnC’s chicken burger w/ caramelised mushroom, onion ring, cheddar cheese, tomato, red onion jam, aioli, rocket (gfo) 24…… add brie 4

CnC’s veggie burger vegie patty, rocket, caramelised mushroom, onion ring, tomato, red onion jam (gfo) 24

Winter warmer roast – roast of the day w/ seasonal vegetables & red wine jus 25

Thyme & blood orange chicken, w/ herbed mash, seasonal vegetables & citrus reduction 26

Lamb Shanks – slow roasted w/ sage butter mash, seasonal vegetables & red onion confit (gf) 32

Meat of the sea – semi-cured fish of the day grilled to perfection, heirloom pickled radish & fennel salad 32

Salt bush crusted scotch fillet 320gm w/ rosemary sea salt chips & choice of garlic or pepperberry jus 34

Tomahawk Steak 1.3kg, w/ all the trimmings (gfo) 75

DESSERT

 Winter Pav (gf) 14

Burnt sugar pavlova w/dark chocolate, balsamic berry jam, fig & passionfruit brittle & raspberry mascarpone cream

Butterscotch Nutella Tart 15

w/ Chantilly cream, pistachio & honeycomb crumb

After Dinner Mint Cheesecake 15

w/ mint crisp cream

Chefs Trio of Desserts Share Board 28

Ask waitstaff for today’s delights