Dinner


TWO COURSE $90 P.P.
THREE COURSE $105 P.P.

 

to start

Malted sourdough + treacle butter  +$12
Marinated Mount Zero olives  +$12
Brioche scroll + Polanco caviar  +$18
300g grilled Donnybrook marron + garlic + sea parsley butter  +$38
Sapphire Coast Sydney rock oysters + fingerlime gastrique +$36

entrees

Spanner crab salad + macadamia crème + grilled J choke
Dry aged rump tartare + truffle + chilli + black garlic + S&V crisp
Gulf prawn ravioli + roast pork gravy + BBQ beach vegetables
Salt-baked Bull’s Blood beetroot + goat’s fetta + aged balsamic

main plates

Wild mushrooms + pickled golden raisins + whipped curds
BBQ swordfish + chickpea koji butter + curry oil + roast leeks
Gundagai lamb rump + cavelo nero + legumes + steeped prune
Rangers Black ONYX striploin + pepper sauce + horseradish hasselback  + $15

sides +$14 each

Baby gem lettuce + white balsamic + olive oil
Grilled market greens + chimichurri
Buratta + vine tomato + olive oil
Creamed potato + burnt butter + hazelnuts
French fries + saltbush salt

desserts

Chocolate mousse lamington + raspberry + coconut sherbet
Beurre bosc pear + hazelnut crumble + chocolate cremeux + dried pear
Caramelised white chocolate + prune tart
Mandarin ripple ice-cream + buttermilk mousse
Australian artisan cheese + accompaniments + fruit bread  +$42

 


We take your allergy and dietary requirements seriously.
Please advise us at the time of booking and we will do our best to accommodate them.
Menu prices and dishes are subject to change.

Dining by James Viles