ENTRÉE. The Highland Platter. Oysters six ways. Pheasants Nest Heirloom Tomato Salad (V)

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Cody Small
5 years ago
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1 ENTRÉE Restaurant The Highland Platter Signature tasting plate of seasonal and local producers, Six individual components, Please ask our friendly staff for today s selection $24.50 Bong Bong Sparkling/Pigs Fly Pilsner Oysters six ways Coffin Bay Oysters presented in six different styles, Beer Battered w Kilpatrick Jam, Rockefeller, Natural, Centennial red wine caviar, Mango Mojo, Bloody Mary Jelly $22.50 per ½ dozen, $38.00 per dozen Chef recommends a tasting of wines 2011 Woodside Sauvignon Blanc, 2010 Bong Bong Rose, 2008 Old Block Chardonnay $12 You can also select any combination but there is a minimum of ½ dozen oysters per order which can be split between two selections only, your choice! Pheasants Nest Heirloom Tomato Salad (V) Confit heirloom, smoked Roma and pickled Green tomatoes Hand Stretched Buffalo Mozzarella, sundried tomato croquette Basil seed caviar, Tomato Sorbet $19.50 Main size $ Woodside Tempranillo

2 ENTRÉE Gazpacho Glen Lee Olive oil poached spanner crab and avocado tian, Cucumber and mint gazpacho, Ketta caviar, Cucumber Mousse, White anchovy stick $ Bong Bong White Beetroot, Goats curd and Orange (V) Warm Woodside goats curd fondant, Lemon marinated baby fennel and burnt orange salad, Frangipani and beetroot tart, Textures of beetroot and curd $19.50 Main size $ Woodside Pinot Noir Pan Fried Sea Scallops (GF) Madagascar vanilla and celeriac cream, pistachio pork sausage Strasberg Lemon kipfler potatoes, green pea puree, baby purple basil Vanilla and red wine gastric $26.00 Main size $ Bong Bong Rose

3 MAIN COURSE Restaurant Tova Platinum Beef Fillet Southern Highlands grass fed beef fillet, Gingerbread crust Braised Wagyu intercostals, shallots, garlic and smoked pork belly, Celery puree, caper béarnaise (Please allow minutes for medium to well done) $ Woodside Shiraz New England Tablelands Lamb Milly Hill double lamb cutlet smoked over cherry wood, Red pepper coulis, Slow braised lamb shank torchon, Roasted finger eggplant, Caramelized sweet bread Beignet Warm olive and caper vinaigrette $ Woodside Tempranillo/ 2010 Bong Bong Classic Red Aged Wagyu Beef Sirloin Marble gr grass fed sirloin (recommended cooked medium) Celeriac puree, shallots garlic and smoked pork belly, Brown onion jam, shoe string potatoes, Centennial red wine jus $ Reserve Shiraz Viognier

4 MAIN COURSE Ocean Trout Glenn Lee olive oil poached Ocean Trout, Olive and fennel seed crumble, Baby spinach puree, Gin and Tonic bubbles, Asparagus, peas and spring onion, Fennel Foam $ Old Block Chardonnay Duck a la Orange New Style Twice roasted breast of duckling, Tuscan black cabbage, Confit leg rillette on Brioche, Carrot Puree, Orange curd, Roasted garlic Chantilly, Sautéed Mittagong Tunnel Mushrooms, Bordelaise sauce $ Bong Bong Red/ Strongbow Cider House made Agnolotti Macleay Valley rabbit and butternut pumpkin Agnolotti, Roasted pine nut milk, Brioche and sage pangratata, Smoked paprika pumpkin seeds and dust, Truffle beurre blanc $36.50 Available as a vegetarian option $ Woodside Sauvignon Blanc Free Range Bannock Burn Chicken (GF) Chicken and prawn mousse roulade, Chorizo Paella risotto, Lemon and mascarpone aeration, Crisp chicken skin $ Old Block Chardonnay

5 SIDE ORDER Restaurant Salad of dressed baby lettuce $6.00 Young rocket leaves, shaved Parmesan salad, balsamic dressing $8.00 Lemon Kipfler potato towers (2) $8.50 Asparagus spears, Glenn lee olive oil $9.00 Fries w Aioli $7.00

6 DESSERT Restaurant Belcolade Chocolate and Passion Fruit Rich coverture chocolate truffle mousse studded with passion fruit jelly, Gianduja biscuit base, Passion fruit gel, espuma and chocolate anglaise, Smoked tea and chocolate paint 2011 Finale Autumn Sauvignon Blanc Sticky Date Pudding Rum and raisin ice cream, green raisin rum barrels, fine gingerbread crumbs, soft caramel candy, Date and hazelnut mille Feuille Galway Pipe Port Berry Raspberry curd tart, hazelnut pastry, Warm blackberry clafoutis, strawberry ice cream, vanilla cream, sugar stick, Dehydrated raspberry nectar 2010 Bong Bong Rose Orange Panna Cotta Valencia orange Panna cotta, Lemon fizz, caramel coil, lemon balm, sour cream mousse, Fire roasted citrus and mint salad Cointreau

7 Caramel Pear Tart Caramelized pear tartlet on honey and fig parfait, Textures of pear 2010 Australian Late Harvest CHEESE Small Cow Farm Brie Local small cow farm brie, Quince jam, lavosh, celery and baby wild local figs $ Finale Autumn Sauvignon Blanc COFFEE $4.80 Grinders coffee, Cappuccino, Flat White, Long Black, Short Black, Café Latte, Mocha, Macchiato Hot Chocolate $5.00 TEA $4.80 English Breakfast, Irish Breakfast, Earl Grey HERBAL TEA $4.80 Chamomile, Peppermint, Green, Lemon and Ginger LIQUEUR COFFEE $14.00

8 DESSERT WINE 2010 Finale Autumn Late Harvest Sauvignon Blanc $13.00 / $ Finale Autumn Late Harvest Chardonnay $48.00

9 Where Possible We Use Local Produce. Thank You to Our Suppliers for Sourcing the Best Seasonal Product Available. BEEF - CRAIG COOK, BURRADOO, SOUTHERN HIGHLANDS MEAT - RICHARD MALLOY, BELMORE, NSW LAMB - MILLY HILL LAMB, NEW ENGLAND TABLELANDS, NSW SEAFOOD STOCK PROVIDOR, DIRECT FROM SYDNEY FISH MARKETS OYSTERS COFFIN BAY, SOUTH AUSTRALIA FRUIT & VEGETABLES HAND SELECTED DIRECT FROM SYDNEY MARKETS LOCAL GROWN PRODUCE PHEASANTS NEST HERBS GEORGE THE HERB MAN, FRESH FROM YERRINBOOL CHEESE JESSE HEGG, SHOALHAVEN FOOD DISTRIBUTORS MUSHROOMS DR NOEL ARROLD, LI-SUN EXOTIC MUSHROOMS, MITTAGONG OLIVE OIL GLEN LEE EARLY HARVEST EXTRA VIRGIN OLIVE OIL, MENANGLE PARK TRISH & DAVID WILSON OUR FANTASIC WINES BY TONY COSGRIFF, CENTENNIAL VINEYARDS HEAD CHEF MATT WELLER

Dixon Park Surf Venue Menu Options

Dixon Park Surf Venue Menu Options Dixon Platinum Function Menu 3 Course $72pp / 2 Course $62pp / 2 Course w/ cake cut & plated $68pp Select 2 items from each to be served alternately Entree Beetroot cured salmon with watercress, red radish,