Winter Menu 2008

Starters
Turkish bread with homemade dips $12
Fresh baked baguette with herb butter $5
Caramelized onion tart $13
With onion relish and wild roquette
Grilled king prawns $ 15
With pomegranate, paw paw salad and chilli jam
Alpaca sausage $16
With a roquette, manchego and toasted pine nut salad
Veal ravioli $ 12
With sage butter and parmesan

 

Mains
Chapel farm burger $22
Char-grilled beef burger on a sour dough bun with cheese, lettuce, tomatoes and tomato/onion relish
Bbq tocino pork belly $25
Served with sweet potato wedges and steamed bok choy
Rib eye steak $36
Served with mash, sovoy cabbage ball and red wine jus
Braised beef cheeks $28
On truffle buttered mash and honey roasted parsnips
Battered market fish $32
With fries and tar tare
Roast chicken breast $29
Stuffed with sage and bocconcini served
on mash with puttanesca sauce
Wild mushroom parcel $25
with hazelnuts and light tomato sauce

 

 Desserts
Chocolate pudding $9
with chocolate sauce and ice cream
Portuguese custard tart $9
with ice cream
Winter berry Swiss roll $9
with double cream
Apple and rhubarb crumble $9
with ice cream or cream
Scoop of sorbet $4
Cake from the counter $5
Biscuits from the barrel $4
Scoop of ice cream $4

 

Kids menu $9
Chicken nuggets
With chips and salad
Spring rolls
With chips and salad
Grilled steak
With chips and salad

Sides
Caesar salad $9
Garden salad $7
Fries $6
Wedges $9
with sour cream and sweet chilli sauce