Choose an entrée, main course & dessert for $99 per person

(V): Vegetarian | (n): Contains nuts | Full Vegan menu available on request

HEAD CHEF FRANTISEK ILIZI

No separate billing.

 

Please discuss with your waiter should you have any dietary requirements.

 

Small surcharge applies to all credit transactions.

 

T O S T A R T

Freshly baked bread rolls (3 pieces)

Chittering Valley extra virgin olive oil (v) $9

Marinated mixed olives (v) $9

Grilled mild chorizo $14

Mini tacos filled with King salmon ceviche

avocado guacamole $12

Wagyu & Angus beef cigars | garlic & chive aioli $14

 

E N T R É E S

C’s famous homemade potato gnocchi | Napolitana sauce | spinach & gorgonzola cream (v) Duck & wild mushrooms tortellini | porcini cream | smoked duck breast | porcini foam Confit king salmon | watermelon | feta | coriander | salmon caviar | yuzu sorbet Freshly-shucked oysters served natural or | Kilpatrick | soy & chilli yuzu | horseradish sorbet & saffron crumble Juniper berry-crusted kangaroo carpaccio | native plum relish | onion caramel | macadamia dukkah | saltbush (n) Double-baked ricotta & herb soufflé | roasted tomato sorbet | roquette leaves | tomato essence | walnuts (n) Western Australian half marron tail | Thai flavours | pressed pork belly | papaya salad | roasted peanuts (n) (additional $15)

 

M A I N S

Seared duck breast | preserved cherries | roasted parsnip & purée | cherry cognac sauce Cone Bay barramundi | confit potatoes & leeks | grilled prawns | lemon & garlic purée | buttermilk veloute | shellfish oil Herb-crusted lamb rack | baby turnip & figs | brussel sprouts | lamb croquette | king oyster mushrooms | rosemary jus Seared market fish | mozzarella stuffed courgette flower | pipis | zucchini ribbons | tomato consomme with anchovies Western Australian whole marron tail | Thai flavours | pressed pork belly | papaya salad | roasted peanuts (n) (additional $25)

 

FROM BUTCHER’S BLOCK

All items from grill menu are served with your choice of sauce and truffle butter Kerrigan Valley beef tenderloin 220g – served with sautéed mushrooms Dardanup Black Angus ribeye on bone 400g – served with creamy potato gratin Rangers Valley Wagyu beef sirloin 300g – served with glazed baby carrots (additional $25)

 

SAUCES:

béarnaise, red wine jus, or blue cheese sauce

 

S I D E S Baby cos lettuce | prosciutto | croutons | parmesan | Caesar dressing $13 Triple-cooked hand-cut chips | garlic & chive aioli | rosemary salt (v) $13 Baby carrots & green beans | herb butter (v) $13 Royal blue potato gratin | parmesan crumbs (v) $13 Roquette salad | pear | roasted walnuts | blue cheese | orange dressing (v, n) $13

 

D E S S E R T S Blueberry parfait | almond financier | blueberry compote & gel | blueberry sorbet (v) Dark chocolate mousse | sour cherry & Tonka bean | roasted peanut ice cream | marshmallow (v, n) Mango crème brûlée | passionfruit | mango & mint gel | passionfruit sorbet (v) Chocolate & strawberry sphere | pistachio sponge | strawberry compote & sorbet (v, n) Sorbet selection | caramelised puff pastry (v, n) Cheese board – choose two | muscatels | celery sticks | quince paste | fig & walnut | crisp bread (v) - Double Cream Brie – Denmark, Western Australia - Maffra Cheddar cloth aged – Australia, Victoria - Fourme d’Ambert Blue – France - Vacherousse d'Argental – France

Dinner Midweek

$99.00Price