Select your favourite dish/es from our new winter lunch menu
Our warming Winter Menu has been crafted by chefs Paula & Michael with a selection of reimagined classics, focusing on locally sourced seasonal produce. To heighten your experience each course is enhanced with a carefully selected Boydell’s wine recommendation.
Having sampled a dish or two (surely, it’s part of the job description?) we are exited by dishes such as the the Stilton & Broccolini Tart, served with a poached pear compote, add a glass of Verdelho to take this to another level. The classic Pea & Ham Soup, with Paula’s twist of crisp ham hock, fresh peas & crackle, is soooo incredibly warming.
For mains the locally grown European mushrooms on a risotto of exotic grains has a beautiful earthiness & richness. We can highly recommend the Boydell’s Pinot Noir pairing. For the meat lovers, there’s choice of Oxtail Pithivier or Marble score 9 Wagyu sirloin steak, and of an evening the dinner menu includes a a melt in your mouth Spiced Lamb shoulder as an aromatic dish for two.
We’re especially excited to share our reformatted lunch menu with you. Taking your feedback on board and departing from the set price format of $85 for two courses and $110 for three courses that defines our dinner and all day Sunday dining service, our new lunch menu offers greater flexibility and caters to a variety of dining preferences. Now, you can select one to four courses, paying per item rather than a fixed price. This allows for a quick single-course work lunch, a lighter meal, or a leisurely multi-course indulgence.
With the wood fire burning, the team super excited about the new offerings, our range of warming reds & the delicious new Winter menu in place, we hope to see you soon. Walk ins are always welcomed with a big smile, but if you can find the time to book in advance, you’ll avoid disappointment, we’ll save you a special table & be ready to greet you with open arms.
