Interesting food made from the best of local seasonal produce in combination with our wines is a 'celebration of the simple pleasures of life'.
And what better venue to enjoy it all than from the sweeping verandahs of our centuries old homestead. With views across the lawns to the vines and a jazz band playing from the gazebo on Sundays, all your senses are satisfied.
Our 'Vintage' Restaurant is open for lunch Monday to Saturday between 11:30am - 2:30pm, and on Sunday between 11:30am - 3:00pm. Morning tea is available from 10:00am daily, afternoon tea is served until 4:00pm daily and wine tastings available until 4:30pm daily. We advise making your reservations in advance of the weekend to avoid disappointment.
Robert Wauters is our Chef who has come to us via Canada and New Zealand, and settled here in the Gold Coast Hinterland many years ago. Mostly recently, Robert was the Head Chef at the 'Town and Country' in Nerang after a long stint as Executive Chef for Palm Meadows Resort. In addition to this menu, Robert also adds a selection of weekend specials to tempt your appetite.
Feeling hungry? Let us tempt you with our new spring menu...
Starters
Baked in house cheese damper loaf for two
W/ balsamic vinegar & olive oil and butter
$7.50
Garlic Herb Baguette
$7.50
Signature lobster bisque
drizzled W/ lemon herb oil (GF)
$11.50
Roasted cherry tomatoes tossed
W/ basil & mozzarella
over crisp chorizo slices (GF)
$14.50
Warm pontiac chats, grilled smoky bacon,
egg, green peas and artichoke salad
tossed in aioli W/ shaved Swiss cheese (GF)
$13.50
3 prawn cutlets dusted in coconut & macadamia tempura
W/ chilli onion dipping sauce
$15.50
Mains
Slow roasted Silky Oak pork belly
W/ creamy mash, apple mint compote,
vanilla gel & steamed greens (GF)
$27.50
MSA beef tenderloin steak
W/ crushed potatoes, green pea puree,
Tasmanian brie & port reduction (GF)
$30.50
Baked kaffir lime & honey chicken breast
W/ rice pilaf, carrot soufflé and black sesame sauce (GF)
$26.50
Pan-fried ocean trout
W/ lemon myrtle & pumpkin risotto,
peppered leek ragout and lemon butter sauce (GF)
$28.50
Lavender rubbed spring lamb rump
W/ orange & red wine glace, soft polenta
and seasonal green vegetables (GF)
$27.50
Duck leg confit
W/ garlic & rosemary roasted vegetables and
caramelized mandarin sauce (GF)
$29.50
Asparagus, corn & zucchini fritters
W/ garlic mayonnaise and balsamic reduction (VEG)
$25.50
Side Dishes Available
Seasonal Garden Salad
~ or ~
Chips with Aioli
~ or ~
Steamed Fresh Greens
~ or ~
Potato Mash
~ or ~
Steamed Rice
$6.50 ea
Desserts
Red wine poached pear
With vanilla ice-cream (GF)
$9.50
Golden syrup & date steamed pudding
W/ poached apricots
$9.50
Illusion mousse (contains alcohol – R18+)
W/ blackberry puree
$11.50
Dark & white chocolate tart
W/ berry coulis
$9.50
Australian Cheese Plate
Selection of Australian Cheeses, Dried Fruit, Red Wine Pear,
Fig and Mandarin Compote, Water Crackers
$18.50
Wine recommendation: Big Pete’s Vintage Port
Canungra Valley Tea
With tea, coffee or hot chocolate
$8.50
Two Sultana Scones served with Raspberry Jam and Thickened Cream
-or-
Mandarin and Almond Cake served with Thickened Cream (GF)
-or-
Chocolate Nut Brownie (GF)
Chocolate Chip Jumbo Biscuit $2.00 ea
Coffee
Cappuccino, Latte, Espresso, Macchiato, Long Black,
Flat White, Mocha
$3.50
Also available: Decaffeinated Coffee or Soy Milk
English Breakfast, Earl Grey, Peppermint,
Chamomile, Green
$3.00
Hot Chocolate with Marshmallows
$3.50
Liqueur Coffees
Kahlua, Scotch Whiskey, Drambuie, Cointreau
$8.50
Vineyard Petit Fours
Chocolate Leaf filled with
Creamy Silky Oak Liqueur Muscat centre
$0.80 each or 2 for $1.50
Shiraz Chocolate Barrels (2 per packet)
$2.00 each
KEY:
GF - Gluten Free
VEG - Vegetarian
