RECIPE INDEX
DEC 2018/JAN 2019
STARTERS, SIDES & LIGHT MEALS
Bay, gruyere & kipfler baked eggs (v).... 138
Boozy potato mash with maple
pecan butter (v).................................. 112
Braised bullhorn peppers, anchovies
on toast................................................ 20
Buckwheat gallette ................................ 132
Burrata, mulled cherries, prosciutto &
basil salad .......................................... 138
Cacio e pepe gratin (cheese & pepper
gratin) (v) ............................................ 110
Caraway, potato, fontina & sage tart (v) ... 110
Carrots cooked over coals, labneh
and toasted seeds (v)......................... 123
Chamomile whey carrots, ricotta
and honey (v) ..................................... 129
Christmas pickles (v) ................................ 86Cos lettuce with creamy herb dressing (v).. 70
Crispy goose fat roasted potatoes .......... 86
Crispy prawns with savoury
plum sauce ........................................ 130
Dippy eggs with garlic Turkish bread
and salmon ........................................ 140
Duck confit salad with kale and
pickled pineapple ................................ 76
Farm-style pickles with whipped pâté .....124
Ghee roast potatoes, curry leaves and
panch phoran (v) ................................ 110
Grilled haloumi with honey and
wild flowers (v) ................................... 117
Grilled onion & barley salad (v) ............. 124
Grilled peach & basil salad (v) ............... 117
Horseradish cream oysters ...................... 70
Leftover prawn & ham dumplings ......... 132Liver parfait.............................................. 99
Matt Moran’s chicken gravy................... 113
Pickled cipollini onions with pepperberry
and rosemary (v) .................................. 86
Potatoes with whipped roe ................... 123
Prawn cocktail.......................................... 76
Roast carrots and zucchini flowers with
confited lemon (v) ................................ 70
Roasted beetroot salad with goat’s cheese
and pecans (v)...................................... 85
Roasted bone marrow with parsley salad ... 99
Roasted herb potato salad, chorizo and
pickled onion ..................................... 110
Roasted kipfler potatoes,
‘poutine’ style .................................... 112
Salt & vinegar roast potatoes with
bacon & dill butter............................. 112
Smoked salmon rillettes, cucumber
and rye bread ...................................... 84
Spanner crab sandwiches ........................ 76
Stone fruit chutney (v).............................. 86
Sweet or savoury plum sauce (v) ........... 130
Taramasalata, prawn, pea salad............... 22
Yabbies with grilled yoghurt bread ....... 118
Zucchini, turmeric & chickpea salad ........ 78MAINS
Apricot & wattleseed glazed
pork neck ‘ham’ ................................. 130
Baked Christmas ham with maple
syrup & clove glaze.............................. 85
Beef Wellington..................................... 100
Brined roast turkey .................................. 98
Cherry roast duck .................................. 101
Festive roast chicken with sausage &
prune stuffing ...................................... 56
Glazed Christmas ham........................... 102
Grilled chook and garlic ........................ 123
Pancetta-wrapped beef fillet with
horseradish and sage........................... 85
Porchetta ............................................... 101
Salmon wrapped in fig leaves
with tomatoes ...................................... 70
Snapper fillets with fennel and
potato string fries ................................ 80
Spiced roast lamb leg.............................. 54