Fine Dining Dinner Menu
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entrée
creamy savoy cabbage risotto, sauteed wild mushrooms
or
truffled rabbit lasagne
or
seafood terrine with crab, prawn and scallops, orange vinaigrette
or
smoked ham consomme, gruyere royale
main
char-grilled eye fillet, celeriac mash, cider jus
or
venison ragout, chestnut scones, honey roast beetroot
or
winter-spiced duck magret, pomegranate jus, semolina galette
or
potato-crusted ling fillet, fennel and orange confit, kipfler smash
dessert
pear and walnut strudel, amaretto anglaise
or
medieval medlar pudding drizzled with medlar liqueur, cinnamon ice cream
or
dessert assiette - tasting plate of Schonegg desserts
or
brie with port-wne figs, double-baked walnut bread
2-Course $ 49
3-Course $ 62
Includes home-baked bread, tea or espresso coffee and petit fours
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