» The Grande Cuisine

Inspired Cuisine

ZIG ZAG WINEMAKERS BANQUET

Friday July 31, 7pm for 7.30pm start

$85pp set menu with matched wines. Fully Inclusive.

Amuse bouche

Pan seared Abalone with a salad of watercress and oregano il and pickled diakon

Sparkling Shiraz

Entree

Goat's cheese cappelleti (potato ravioli) with roasted pine mushrooms and a sage brown butter

Riesling

Main

Loin of Spa venison, marinated in pomegranate with chestnut puree, pear and eschalot tatin, sauteed Swiss chard and a pinot jus

Pinot

Dessert

Quince and maple syrup pudding with nougatine parfait

Merlot / Riesling

Petit fours

Chocolate and pistachio panforte

Lemon curd tarts

Candied orange tortes

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Food served at The Grande has been lovingly crafted and skillfully matched with excellent wines for a unique dining experience.

WINTER SAMPLE DINNER MENU

TO START

Warm olive bread with bagna cauda (a reduction of creasm, anchovies and garlic). Served with Kyneton olives.

Fritters of Tuki smoked trout and haloumi with saffron and chilli dipping sauce.

Labne (yoghurt cheese) marinated in fresh thyme, lemon and parsley with crisp bread

Local Produce Tasting Plate, all of the above with additional selection of seasonal tastes

17 for one 28 for two

ENTREE

Soup of celeriac and minted pea with fresh bread

Catalan mussel stew. Bay mussels cooked in a broth of bread crumb, garlic, white wine and lots of herbs, finished with a smoke trout branadade

Ravioli (made in house) of Spa free range duck with braised red cabbage and puy lentil

17 entree 25 main

Truffled wild mushroom and field mushroom pithivier, with organic almond skordhalia and parsley and sumac salad

Pickled pork terrine with salad of fennel and crackling

MAIN

Free range Poussin, marrinated in saffron, lemon, thyme and black pepper, broiled in a fragrant chicken broth, then roasted with Daylesford organic carrots

Pork spezzatino, Traditional Tuscan braise of organic pork, pinot and tomato served with roasted pear and braised witlof

Spiced spinach and chickpea Kofta with a fresh tumeric and ground cumin yoghurt sauce served with rive pilaf and carrot, chilli and mint pickle

Slow roasted Tuki lamb shoulder basted in honey, butter and spices with skordhalia of Nicola potatoes and a piquant beetroot relish

Market Fish, please see your waiter for today's seafood option

Kyneton aged eye fillet wrapped in prosciutto, on sauteed Swiss shard and local chestnut puree

SIDE DISHES

Fried Nicola potatoes with confit garlic

Soft polenta with parmesan and herbs

Roasted organic root vegetables with crumbled Meredith sheep's fetta

Salad of rocket, roasted pear with a red wine vinaigrette

DESSERT

Chocolate hazelnut pudding with bitter chocolate sauce, rhubarb and blood orange compote and vanilla bean ice-cream

Poached pear stuffed with brandy frangipane, wrapped in Katafi pastry, honey syrup and star anaise and vanilla ice cream

Trifle of sherry soaked sponge, poached quince, marscapone and granola

The Grande's Bombe Alasks, flamed at your table

Winter Warmer: Warming, aromatic Morrocan hot pot

LUNCH SAMPLE MENU (Saturday & Sunday)