Saturday Lunch in The Barn

Two course a la carte at $60 per person
Three course a la carte at $75 per person


*Please note on Saturdays, for bookings of 10 guests or more, our $80 per person three course La Famiglia banquet lunch applies.

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Spring Menu

Executive Chef - Hugh Davison
Pastry Chef - Benjamin Griffiths

 

Entree

King prawns, feuille de brick, babaganoush, pomegranate, petite herb

Caramelised pork belly, soubise, apple, mustard fruit crumb

Heirloom carrot, grilled halloumi, herb crust cauliflower, radish salad

 

Main

Free range chicken breast, silverbeet, corn, mushroom, fried leek

Herb crusted lamb rump, Syrian eggplant relish, crisp kale, lemon labneh

Cone Bay barramundi, salsa bianco, cauliflower, white anchovy, capers, parsley 

Baked gnocchi alla romana, chimichurri, blistered vine tomato, goat’s cheese beignet

Sides

Panzanella salad, charred red peppers, croutons, lemon vinaigrette

Dobson potato, confit garlic, herbs, sumac


 

Dessert

Dark chocolate semifreddo, hazelnut and honeycomb

Yoghurt gelato, lemon curd and berries 

Buttermilk pannacotta, poached quince and pear, pain d’epices

Selection of cheeses, accompaniments