A taste of the region...

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2 A taste of the region... Welcome to Katers restaurant,, where we invite you to experience a true taste of the Southern Highlands. Our menu reflects Head Chef Thomas Pirker s food philosophy of embracing seasonal flavours and making the most of the abundant and quality ingredients that are grown and produced here in this region, supporting farmers, artisans and the local community. We are proud to share with you the following regional produce: Berry Organic Sourdough, organic sourdough bread (Berry) Brillig Farm, chemical-free vegetables and salad greens (Exeter) Country Valley Dairy, milk and yoghurt (Picton) Dewsburys Pork, free range, ethically raised pork (Goulburn) Li-Sun Exotic Mushrooms, mushrooms (Mittagong) Maugers Meats, free range, grass fed beef and lamb (Robertson) Sutton Forest Olive Oil, cool-climate olive oil (Sutton Forest) Eating with the seasons, we are treated to a rich diversity of flavours throughout the year. During these cooler months, you ll enjoy the following fresh produce when it is truly at its best: oranges, mandarins, chestnuts, Jerusalem artichokes, celeriac, fennel, beetroot, parsnips and winter leaves and greens. Enjoy!

3 Tasting Menu Heirloom beetroot and carrots, ancient grains, goat feta, hummus, mustard leaves gf, ve option Matched with Mt. Ashby Pinot Gris, Moss Vale, Southern Highlands, NSW Spiced parsnip and roasted garlic soup, sage, pepita dukkah, spelt scone gf option, v Matched with Tertini Riesling, Joadja, Southern Highlands, NSW Baked barramundi, kohlrabi, pea, sea bits, sumac gf Matched with St. Maur Chardonnay, Exeter, Southern Highlands, NSW Persian spiced braised lamb neck, bulgur, chickpeas, winter greens, tzatziki Matched with Artemis Pinot Noir, Joadja, Southern Highlands, NSW Chestnut and chocolate delicé, mandarin sorbet, crème fraiche v Matched with De Bortoli Noble One Botrytis Semillon, Riverina, NSW $109 per person $174 per person, with matching wines Optional cheese course,, add $15 per person Please note, the degustation menu is served for the entire table only.

4 Entrée Spiced parsnip and roasted garlic soup, sage, pepita dukkah, spelt scone gf option, v 18 Heirloom beetroot and carrots, ancient grains, goat feta, hummus, 22 mustard leaves gf, ve option Orange and juniper cured bonito, cucumber, fennel, sweet and sour sauce df, gf 24 Veal brisket, buttermilk, spinach, lemon, potato crumbs gf 24

5 Main Baked barramundi, kohlrabi, pea, sea bits, sumac gf 38 Pomegranate glazed chicken breast, celeriac, Jerusalem artichoke, 40 macadamia gf, df Persian spiced braised lamb neck, bulgur, chickpeas, winter greens, tzatziki g Southern Highlands beef sirloin, fondant potato, burnt broccolini, 38 homemade BBQ sauce gf Baked cauliflower polenta, zucchini, oyster mushroom, crispy onion df, gf, ve 34 Trio of Dewsburys Pork to share (serves two) 85 Locally raised free range pork three ways: slow cooked shoulder, pan fried cutlets, pork croquette w root vegetables, potato salad, cider apple sauce, mustard aioli df, gf option

6 Sides Chips, garlic aioli v 10 Baked potato, onion, thyme gf, v, ve option 10 Brillig Farm seasonal leaves, pear, feta, walnut, pomegranate vinegar gf, v, ve option 10 Baked pumpkin, hummus, winter greens, toasted seeds df, gf, ve 10

7 Dessert Chestnut and chocolate delice, mandarin sorbet, crème fraiche v 18 Caramelised pumpkin seed parfait, plum, lavender gf, v 18 Brioche bread and butter pudding, wattle seed custard, orange, 18 sour cream sorbet v Affogato, espresso coffee, vanilla bean ice cream and 16 your choice of Tia Maria, Baileys or Frangelico v Homemade petit p fours 16 Australian cheese selection, homemade fruit paste, artisan bread, crackers gf option, v Ask your server for today s selection: 2 cheeses 18 3 cheeses 23