Welcome to Flame Hill Vineyard

Transcription

1 Welcome to Flame Hill Vineyard At this very moment, you are seated in the midst of a 300 acre working vineyard and beef cattle property. Please relax, take in the views of the Obi Obi Valley, Mount Coolum and the Sunshine Coast beyond. Or let our Guinea Fowl amuse you as they wander among the vines. At this stage you will have tasted our handcrafted wines at our Cellar Door. We have taken the opportunity to develop a menu that matches our estate grown wine with the perfect dish. Chef, Adam Lugg, subscribes to the philosophy of simple flavours with a focus on a regional awareness and seasonal produce. Adam personally prepares your meal in our small kitchen. In doing so, please understand that this may take a little time, but what a place to wait. Regards, Tony Thompson

2 Flame Hill Paddock to Platter A Flame Hill classic our paddock platter uses produce that we source from our own and local farms. For 2-70 For From paddock to plate, perfect for grazing and enjoying the Flame Hill view, serving only the best Flame Hill Farm grown and locally sourced produce our charcuterie plate is made available by only using the freshest seasonal produce. The plate includes, but not limited to farm cured meats & game, Berkshire ham off the bone, terrines, pate/parfait, marinated and pickled vegetables, house-made relish and a selection of locally made Artisan breads. Flame Hill Summersalt 28 Bottle or Flame Hill Wild Child Bottle

3 Autumn 2016 Please inform your wait staff of any allergies as not all ingredients are listed Strictly one bill per table Entrée Bakery per patron Flame Hill breads with a selection of Flame Hill Farm produce dips, truffle butter and olive oil dust Kondalilla Sparkling White 43 bottle The Broth- 18 Alters daily with our market garden and Flame Hill Farm produce. Your waiter will advise you of today s choice and the accompanying wine The Bird 22 Confit quail and duck scotch egg, cured quail breast, waldorf salad, golden escallot tarte tatin and truffle jus Flame Hill Montville Shiraz bottle The Beet - 20 Smoked goats curd foam cigar with horseradish greens, baby beet salad, golden beetroot gel and black olive powder Flame Hill Chardonnay bottle Flame Hill Charcuterie - 26 Salt cured duck breast with celeriac remoulade, ham hock terrine with spicy pineapple pickle, duck liver parfait with crostini and red onion jam, smoked quail terrine with orange, walnut and watercress, rabbit, pork belly and pistachio terrine with fig paste Flame Hill Pinot Gris bottle Earth and Salt 25 Pan seared Hervey bay scallops with truffle aioli, kipfler potato, crisp pancetta, balsamic glaze and white truffle oil powder Flame Hill Sauvignon Blanc bottle

4 Mains The Waterfowl - 42 Confit duck leg with parsnip paste, roasted Jerusalem artichoke, orange and water cress, sweet potato crisp and duck jus Flame Hill Montville shiraz bottle The Ocean and the Bay - 42 Crispy skin market fish with Kipfler potato, Fraser coast spanner crab and dill salad, saffron and tomato braised octopus, sorrel puree and semillon beurre blanc Flame Hill Semillon bottle The Station 44 Flame Hill station eye fillet with dauphinoise potato, barrel port poached pearl onions, garden greens, Montville shiraz jus and Flame Hill station beef daube Flame Hill Kurrajong Shiraz bottle or Flame Hill Reserve Shiraz bottle The Lentil 36 Spiced coconut braised red lentils with soy poached eggplant, sesame marinated cucumber and miso crusted tofu Flame Hill Summersalt- 28 bottle or Flame Hill Sauvignon Blanc bottle The Forest - 48 Smoked Granite Belt venison back strap with celeriac puree, carrot spheres and chocolate jus and a granite belt venison and Flame Hill Horseradish pie and truffle smoke Kurrajong Mountain Gum Block Merlot bottle Accompaniments 11 Flame Hill garden salad with Flame Hill Verdelho verjuice dressing Flame Hill Farm tomato, herb and Persian feta salad Pan fried kipflers with thick cut bacon and sea salt

5 Sweet Indulgence 15 Cherry Ripe Chocolate tart injected with cherry puree, coconut snow, freeze dried cherries, glace cherries and chocolate popping candy Flame Hill Barrel Port 8.5 glass The Muscat Baba Savarin poached in muscat syrup, Barrel port poached muscat grape, crème patisierre and dried honey Flame Hill Muscat 10 glass The barb Vanilla panna cotta, summersalt poached Flame Hill garden rhubarb, raspberry sorbet, sweet crumb, Flame Hill garden passion fruit caramel Flame Hill Summersalt 28 bottle Dairy Local cheeses Flame Hill Vineyard Shiraz Jam, dried Kurrajong vineyard fig and muscatels, lavosh Flame Hill Kurrajong Shiraz bottle

6 Sunday Brunch The Pasture - 24 Flame Hill Farm eggs your way, Flame Hill Station beef sausage, thick cut bacon, potato rosti, tomato, mushrooms, chorizo baked beans w/- tomato relish and thick toast Kurrajong Mountain Gum Block Merlot bottle The Garden - 24 Flame Hill Farm eggs your way, potato rosti, rosemary roasted field mushrooms, haloumi, corn fritter, asparagus and thick toast Flame Hill Kondalilla Sparkling White 43 bottle The Ocean - 22 Smoked salmon on Turkish bread with truffle omelette and sautéed spinach Flame Hill Kondalilla Sparkling White 43 bottle Breakfast Bruschetta - 22 Semi dried Flame hill garden tomato, basil, feta with Flame hill garden pesto and crisp pancetta Flame Hill Summersalt 28 bottle

7 Cheese Single 15 Two 24 Three 32 Four 39 Five 45 Cheeses served with matching condiments, crackers, and dried figs As with any food group, it is essential to consider the aroma, texture, flavour and acidity of each cheese when selecting the most suitable wine accompaniment. Generally, the whiter and brighter the cheese the crisper and lighter the wine. The darker and harder the cheese the fuller and richer the wine. The most common mistake can be the pairing of one wine with several cheese styles. Epicurean logic prevails at Flame Hill and we offer singular Australian cheese styles, each with a matching wine from the Flame Hill range. Blackall Triple Cream Brie The extra cream in the triple cream brie results in a deliciously creamy rich cheese. It has a rounded mild taste and fresh on the palate. Cordon Cut 39.5 bottle Woombye Blackall Gold Made in Woombye the Blackall Gold has been developed to be uniquely mild when young; when mature it presents a meaty nose and flavor that will delight and surprise Wild Child 32.5 bottle Maleny Smoked Vintage Cheddar Maleny hand-crafted cheddar. A strong, oven-smoked flavoured mature cheddar, aged for three years, rich and creamy. Best accompanied with our homemade fig paste. Montville Shiraz bottle Blackall Creamy Blue Is a soft, smooth and creamy cheese styled on the northern Italian style soft blues. It will delight in its balanced flavours with the unmistakable finish of a blue cheese. Tawny Port 43 bottle Kenilworth Tuscany Romano An Italian styled Queensland cheese, slightly fruity with a strong after taste. This full flavoured crumble style has an open texture with a sharp distinctive flavour. Suited to those who appreciate indulgence in fine cheeses. Kurrajong Shiraz bottle

8 Restaurant Wine List White Wine Bottle Glass Pinot Gris Crispness with texture minerality with texture. White peach corella pear baby white roses. Sauvignon Blanc A hint of fresh clover with aromatics and palate dominated by tropical fruits-passionfruit- citrusnectarine Montville Verdelho Bone dry tropical fruits and citrus- grassy nuances. Perfect seafood accompaniment. Chardonnay Contemporary style vinified in tank elegant and austere grapefruit and cleansing acidity. Barrel Fermented Chardonnay Creamy white nectarines and citrus palate with cedary French Oak on the horizon. Red wine drinkers white. Reserve Chardonnay 2008 Cellar Back Vintage Release 42 N/A Back Vintage stellar wine. Layers of rich vanilla, spice, cashew, and stone fruit. Semillon Pre cellared citrus and buttery notes biscuity finish. Still developing and great with most white meats. Summersalt Dominated by aromatic muscat blanc off dry style. Perfect with spice. Kondalilla Sparkling White 43 N/A Riesling based bone dry sparkling wine. The perfect starter in a glass.

9 Restaurant Wine List Continued Red Wine Bottle Glass Kurrajong Cabernet Sauvignon Text book style sweet dark fruits a must with Flame Hill beef. Kurrajong Mountain Gum Block Merlot Ripe mulberry stewed bush plums subtle oak and mocha perfect with game meats. Kurrajong Shiraz Briar and French Oak cedar luscious berries and silky tannins contemporary old vine style cool climate pepper. Montville Shiraz From the Vineyard surrounding the restaurant. rich berries and peppery spice. Wonderful with mature cheddar Reserve Shiraz N/A Dark broody forest fruits peppery red currants spice and chocolate blend of our two Vineyards in a glass. Cabernet Sauvignon 2005 Cellar Back Vintage Release 75 N/A Pre cellared fruit cake and plum charry vanilla oak. Fantastic with Flame Hill beef. Shiraz 2004 Cellar Back Vintage Release 75 N/A Pre cellared opulent savoury rich forest berries a hearty style. Wild Child An off dry Moscato to satisfy all. Obi Sparkling Red 43 N/A A sparkling red principally Shiraz based with depth and power.

10 Restaurant Wine List Continued Dessert Wine Bottle Glass Cordon Cut N/A Honey marmalade ripe melon in a glass great with dessert or cheese Fortified Wine Muscat Fruit cake butterscotch dried apricot citrus rind and native honey Barrel Port N/A 8.5 (80ml) Shiraz based primary fruit perfect with cheese Tawny Port (80ml) Pre Aged style reeking of sweet fruit Christmas cake. Simply divine with Sticky Fig Pudding Non- Alcoholic Beverage List Coffee 4.9 Short Black / Long Black / Flat White / Cappuccino / Latte / Mocha / Macchiato / Chai Latte / Hot Chocolate Mug / Double Shot Upgrade 5.5 Tea 4 Earl Grey / English Breakfast / Chai / Chamomile / Peppermint / Green & Jasmine Something Softer Wild One Organic Selection 4.9 Sparkling Water Capi Sparkling Water 750ml 11