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Main $36
Pan Fried Jewfish with Buttered Swede Puree, Green Olives, Salt Cod and Capers
Corned Beef Pot a Feu
Roast Lamb Rack, Braised Shoulder, Miso Glazed Eggplant and Chilli Jam
Suckling Pig with Savoy Cabbage, Prune Puree and Black Pudding
12 Hour Braised Beef Shin Bourguignon Style with Carrot and Sherry Puree
Also Available with 48 Hours Notice
Whole Suckling Pig with Accompaniments (Minimum 10 people, $80pp)
Side Dishes $9
Iceberg and Garden Radish Salad with Iggy's Croutons and Salad Cream
Broccoli with Lemon and Olive Oil
Steamed Kipflers
Desserts $16
Steamed Chocolate Delice with Ginger and Goats Milk Yoghurt Sorbet
NV Seppeltsfield Grand Muscat, Rutherglen, Victoria
Winter Crumble with Vanilla Rice Pudding Ice Cream
2007 Michel Torino Late Harvest Torrontes, Cafayate Valley, Argentina
The 4’s Cinnamon and Apple Trifle
2005 Grand Maison ‘Cuvee des Anges’Monbazillac, France
Selection of Cheeses from the Cheese Board with House Made Lavosh $9 each
Eight Course Degustation Menu Available on Request - $110; Wines to Match -$65
Five Course Degustation Menu Available on Request - $85; Wines to Match - $50
The Restaurant is open for Lunch and Dinner Tuesday to Sunday 12 - 2.30pm and 6.30pm - late.
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