News and Events

Our menu from January Week 1


Monday Breakfast

Blueberry and coconut pancakes
with vanilla mascarpone and honey

Free range poached eggs
with potato hash, pancetta and vine tomato

Mushroom, feta, and tarragon frittata
with rocket and sunflower seeds

Monday Dinner

Soup au pistou

Manning Valley oysters

Sashimi of kingfish

Sushi with tuna, honey and soy chicken, scallops, smoked salmon, spanner crab, tofu and vegetables

Beer battered or grilled Kingfish
served in the traditional Pinetrees style, with chips and a variety of fresh salads

A choice of spectacular desserts from the buffet

Tuesday Breakfast

Strawberry and watermelon
with rose syrup and vanilla yoghurt

Free range scrambled eggs
with smoked salmon, sorrel, apple and dill

Bacon, avocado and mozzarella toasted sandwich
with spiced zucchini chutney

Tuesday Dinner

Potato, leek and bacon soup

Pork belly
shredded cabbage, mint, tamarind caramel

Lord Howe Island hapuka
caponata, rocket pesto, vine tomato
roast cauliflower, almond and green chilli (lighter option)

Glazed fig, vanilla and lemon pannacotta
raspberry caramel

Spiced chocolate and coconut brownie
blueberries, praline cream

Wednesday Breakfast

Bircher muesli
with lemon yoghurt, sultanas and ginger

Free range fried eggs
with home-made beans, pork and fennel sausage and Turkish bread

Toasted baguette
with avocado, feta, parsley, mint and coriander

Wednesday Dinner

Roast duck and vegetable broth

‘Riverine’ 150 day grain fed fillet steak
with pink peppercorn, mushroom, Béarnaise sauce, café de paris butter, handcut chips

Lord Howe kingfish
smoked eggplant, zucchini, goats curd

Char grilled peaches
berry sorbet, plum compote

Chocolate orange parfait
pineapple, mint

Thursday Breakfast

Green eggs and ham
with toasted brioche

Coconut porridge
with caramalised oranges and roasted hazelnuts

Chocolate pancakes
with date and banana butter and honey

Thursday Dinner

Spiced butternut pumpkin and yellow split pea soup

Roast lamb rack
lentils, pickled baby vegetables, pine nuts, currants

Slow roast ocean trout
chickpeas, quinoa tabbouleh, verjus, heirloom tomato
sweet potato, wild rice, black beans, sesame (lighter option)

Mango delice
passionfruit, pistachio, brique pastry

Chocolate terrine
strawberry jelly, coconut ice cream

Friday Breakfast

Sweet corn fritters
with tomato jam and rocket

Bacon and goats cheese frittata
with green pea and potato

Cinnamon French toast
with maple syrup and pancetta

Friday Dinner

Trevally ceviche
chilli, lime, coriander, popcorn
Wine: Bay of Fires Pinot Gris 2014 $10

Roast veal loin
kipflers, sage, capers, lemon
Wine: Hay Shed Hill Cabernet Sauvignon 2012 $10

Lord Howe kingfish
thyme gnocchi, olives, cherry tomato, peas
Wine: West Cape Howe Sauvignon Blanc 2013 $10

Banana Eton Mess
salted peanut ice cream
Wine: De Bortoli Noble One 2009 $15

Baked chocolate tart
nectarine compote, passionfruit ice cream
Wine: De Bortoli Noble One 2009 $15

Saturday Breakfast

Smoked ham, cheddar cheese and Dijon mustard on house baked bread

Roast capsicum, grilled halloumi, asparagus and mushrooms
with tarragon butter

Free range fried eggs
with cumin, babaganoush and mint on toasted Turkish bread

Saturday Dinner

Chicken, wild rice and asparagus soup

Confit duck leg
parsnip puree, remoulade and sour cherries

Lord Howe kingfish
crushed pea and mint risotto, lemon beurre blanc
zucchini, buffalo mozzarella, fennel salad (lighter option)

Strawberries and cream pannacotta
fresh berries

Coconut parfait
with pineapple and rum

Sunday Breakfast

Breakfast burrito
with scrambled egg, bacon, capsicum and tomato salsa

Muesli trifle
with mixed berry compote, yogurt and house made gluten free muesli

with caramelized apricots and crème fraiche

Sunday Dinner

Provençal fish soup with rouille

Roast ‘Riverine’ beef sirloin
parsnip, roast potato, carrot, Yorkshire pudding

John Dory
anchovy crumbs, tapenade, vine tomatoes, capsicum, basil
congo potatoes, celeriac, walnuts, spring onions (lighter option)

Sticky date and ginger pudding
marmalade ice cream, caramel sauce

Red wine poached pear
chocolate and hazelnut sponge, vanilla ice cream

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