The Argus

Entree

Fresh, local and seasonal produce is what we like to use to create these Entree dishes. As a result the menu is quick to change so be aware that these are dishes may be different to what may be on offer when you arrive. May 2013

22

Mushrooms

Mushrooms, green pea, pumpkin, sage, nuts, grains

29

Foie Gras

Foie Gras, snow crab, hazelnut, pomelo, foraged herbs

23

Red roast chicken

Red roast chicken, oyster, Avruga, congee, mushroom

23

Sashimi of Hamachi

Sashimi of Hamachi, horseradish, daikon, pickled radish, ponzu

21

Beetroot

Beetroot, pumpernickel, apple, buttermilk, wild flowers

Mains

We like to source seasonal and local produce whenever we can, plus we love the ingredients we get from our kitchen garden and farm. The dishes below are fairly indicative of what we normally prepare, but please be aware you might find on the day we may have created some other delight for you. May 2013

34

Potato ‘Risotto’

Potato “Risotto”, cauliflower, mushrooms, green peas, curry

44

Sher Wagyu beef

Sher Wagyu beef, white kimchi, miso mustard, pickled daikon, kohlrabi

43

Chinese style roast duck

Chinese-style roast duck, cumquat, foie gras, carrot, pumpkin

39

Western Plains Pork

Western Plains pork, prunes, vanilla, beetroot, chard, umeboshi, chicharones

39

Snapper

Snapper, fried egg, soy butter, squid, bok choi

37

Flounder

Flounder Meunière, lemon, parsley, capers, garlic, brown butter

Sides

A typical selection of sides to compliment your meal. May 2013

8.5

Beetroot

Beetroot, apple balsamic, almond

8.5

Paris market carrots

Paris market carrots, dukkah, salt

8.5

Potatoes

Fried potatoes, crisp chicken skin.

8.5

Rocket

Rocket, prosciutto, pomegranate

Degustations

New to the menu are our 5 course degustations. you can add a wine arrangement to go with your meal for $55 May 2013

80

Five course vegetarian degustation

Beetroot, pumpernickel, apple, buttermilk, wild flowers

••

Mushrooms, green pea, pumpkin, sage, nuts, grains

••

Onions, garlic, leek, chives

••

Potato “Risotto”, cauliflower, mushroom, green pea, curry

••

Coconut, chocolate, pineapple, rum & raisin

95

Five course degustation

Sashimi of Hamachi, horseradish, daikon, pickled radish, ponzu

••

Red roast chicken, oyster, Avruga, congee, mushroom

••

Flounder Meunière, lemon, parsley, capers, garlic, brown butter

••

Sher Wagyu beef, white kimchi, miso mustard, pickled daikon, kohlrabi

••

Coconut, chocolate, pineapple, rum & raisin

Dessert

Our desserts are made with care and seasonal ingredients in our kitchen. The menu is constantly changing so please note this is just an indication of what we may have on offer on the day for you. May 2013

18

Blue goat’s cheese

Blue goat’s cheese, beetroot, cocoa, walnut

21

Birch Estate quince

Birch Estate quince, almonds, rose, yoghurt, orange

20

Chocolate ganache

Chocolate ganache, poached fig, Earl Grey, garam masala

19

‘Yuzu garden’

“Yuzu garden” – yuzu, white chocolate, black seseme, matcha green tea

18

Coconut

Coconut, chocolate, pineapple, rum and raisin

Cheese Board

Chef David regularly selects the best of local and imported cheeses. Served with lavosh, a house made fruit paste, like quince, fig or plum (depending on what is in season), and muscatels.

Entree

22

Mushrooms

29

Foie Gras

23

Red roast chicken

23

Sashimi of Hamachi

21

Beetroot

Mains

34

Potato ‘Risotto’

44

Sher Wagyu beef

43

Chinese style roast duck

39

Western Plains Pork

39

Snapper

37

Flounder

Sides

8.5

Beetroot

8.5

Paris market carrots

8.5

Potatoes

8.5

Rocket

Degustations

80

Five course vegetarian degustation

95

Five course degustation

Dessert

18

Blue goat’s cheese

21

Birch Estate quince

20

Chocolate ganache

19

‘Yuzu garden’

18

Coconut

Cheese Board

28

4 Cheeses

18

2 Cheeses