Direct from the source

Transcription

1 Direct from the source Varias seasonal menus emphasise the abundance of quality ingredients available in the region showcasing our local heroes, the farmers and artisan producers of the Granite Belt. We are privileged to act as an ambassador for the region s produce and for a growing host of suppliers and small businesses working with us, providing great and increasing support to the local economy. Australian Vinegar Award winning vinegar maker producing and exporting a range of products for both retail and commercial use around the world. Mallow Organic Lamb Practices at Mallow farm follow biological farming principles where emphasis is on excellent soil health and nutrient value to maximize plant health. This is turn produces meat that is nutrient dense and good for our health. We have developed an integrity checklist to evidence our belief and commitment to the whole food chain as well as humane treatment and slaughter of animals. Mallow lamb is noted for its tenderness and flavour as well as being free of artificial chemicals. Boss Meats Boss Meats are farmers and butchers operating a processing facility on their farm at Stanthorpe. BOSS raises or sources animals from farms which practice pro-active holistic and biological farming principles. There is a strong commitment to animal health, low input, and maintaining a nonpolluted environment. The animals used are pasture-fed, on farms which have been involved in organic production since the 1980s. This means their meats are chemical and pesticide free, true free range, (some are certified organic) and are free of grains or mass production methods. Robbo s Seafood Local couple, Rex and Zoe, have a passion for delicious food that is highlighted by the high quality of the fresh seafood they supply in Stanthorpe on a weekly basis and their dedication to providing a personal service along with a fantastic product. Sam s Fruit Shop Local farmer turned fruit shop owner, Sam Giacca, is Stanthorpe s foremost provedore of fruit and vegetables sourcing local produce direct from the farms.

2 starters and plates to share cheesy polenta balls (gf av) $16 lemon and parsley crumb, smoky bacon and tomato dipping sauce sopressa and potato frittata bites (gf) $16 boss meats pure pork salami, sebago potato, caramelised onion, fresh romano steamed chinese buns $18 served hot with house smoked atlantic salmon, asian dipping sauce, kimchi gf gluten free gf av gluten free available lf lactose free v vegetarian v av vegetarian available

3 entree soup selection (gf & v av) $16 soft shell crab slider $24 crispy tempura soft shell crab, local baby spinach, spanish onion, fried pancetta, tartare sauce, homemade sesame seed bun boss meats cheese and herb sausages (gf) $20 stanthorpe pork, mozzarella, romano, herbs and spices, natural hog casing, sweet tomato relish, creamy potato and pea mash mallow lamb, mint and fetta filos (gf av) $24 slow roasted mallow lamb shoulder infused with fresh mint and persian fetta, flaky filo pastry, sweet potato fondant, tzatziki southern fried winter cauliflower (gf av) $22 florets of locally grown cauliflower fried in our own secret herbs and spices, grilled lemon cheeks, kimchi mayonnaise, buffalo mozzarella and tomato salad

4 main course catch of the day (gf av) ask your waiter for today s seafood dish POA cheesy chicken and prosciutto (gf) $36 chicken breast filled with a garlic and thyme cream cheese, wrapped in prosciutto, local cheddar infused polenta, char grilled wombok cabbage, beurre blanc sauce flame grilled eye fillet and gorgonzola cigar $40 200g eye fillet, slow roasted cauliflower, garlic and beetroot puree, sautéed baby broccoli, gorgonzola mousse cigar, petit verdot jus star anise caramel pork belly (gf) $36 spicy sweet and sticky twice cooked pork belly, steamed jasmine rice, crunchy nashi and wombok slaw, master stock broth 2 hour roasted celeriac with mushroom sauce (vegan, gf av) $34 wedge of whole roasted celeriac infused with garlic and thyme, wild mushroom and cashew sour cream sauce, sautéed bok choy, olive sourdough croutons red wine braised lamb necks with crumbed brains (gf av) $38 mallow lamb necks braised in cab sav, roasted winter vegetables, crumbed lamb brains, crispy onion rings on the side beer battered chips and aioli (gf chips available) $8 sweet potato chips and aioli $8 roasted winter vegetables (gf) $8 sautéed greens (gf) $10 nashi and wombok slaw (gf) $10

5 dessert flourless citrus cake (gf) $16 moist orange almond cake, tart lemon curd, scorched italian meringue, zesty lime syrup, white chocolate ice cream pumpkin pie with pecan crumble $16 sweet and spiced butter nut pumpkin filling, short crust pastry, pecan nut crumble, bush honey ice cream mocha mousse with tia maria prunes (gf) $16 light and creamy chocolate and coffee mousse, tia maria infused prunes, shards of peanut brittle and dark chocolate chilled cashew meringue cake (gf) $16 layers of cashew meringue, rum infused butter cream, rhubarb compote, candied cashew praline varias handmade ice cream and sorbet (gf) $12 a selection of 3 affogato (gf) $16 homemade vanilla bean ice cream, frangelico liqueur, espresso coffee, tuile cheese board (gf av) $20 4 australian and international cheeses served with homemade quince paste, dried muscatels, water crackers

6 glossary beurre blanc a hot emulsified butter sauce made with a reduction of vinegar and/or white wine and grey shallots into which cold, whole butter is blended off the heat to prevent separation. compote a dessert originating from medieval europe, made of whole or pieces of fruit in sugar syrup. gorgonzola is a veined italian blue cheese, made from unskimmed cow s milk. It can be buttery or firm, crumbly and quite salty with a bite from its blue veining. kimchi a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and korean radishes, with a variety of seasonings. pancetta an Italian bacon made of pork belly meat, that is salt cured and spiced with black pepper and sometimes other spices. polenta a dish of boiled cornmeal. It may be served as a hot porridge or it may be allowed to cool and solidify into a loaf that can be baked, fried or grilled. prosciutto an italian dry-cured ham that is usually thinly sliced and served uncooked. sopressa an italian aged salami produced with pork, lard, salt, pepper, spices and garlic. tzatziki is a sauce served with grilled meats or as a dip and is made of salted strained yoghurt or diluted yoghurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice and some herbs like dill, mint, parsley, thyme.