The Cottage Restaurant and Bar

12 For four:

Please note: All starters cannot be substituted for main size meals, designed

Confit duck salad, roasted beetroot and pumpkin, fried chickpeas and feta served with a plum glaze

New England lamb, potato, rosemary and garlic fritters served with citrus aioli,

Italian hand crafted polenta bites, topped with parmesan cheese, toasted pine nuts and local cherry tomato salsa; drizzled with Glen Olives, Glen Innes ‘Leccino’ olive oil

Mediterranean eggplant dumplings served on Remesco* sauce topped with

Due to availability and demand some products may change without notice

Mixed leaf salad; warm New England pulled beef brisket, Guyra cherry tomatoes, roasted pumpkin, chargrilled capsicum, chat potatoes, garlic butter croutons and local Black Mountain ‘Vinegar Works’ raspberry vinaigrette

Oven baked Pork sirloin steak 250 gram set on roasted Greek lemon potatoes, a bacon vegetable wrapped bundle topped with an apricot and thyme sauce

Greek Moussaka layered roasted eggplant, zucchini and potato slices in a tomato, capsicum and herb sauce topped with pumpkin and cauliflower mash and a cucumber ribbon garden salad

Pan seared Huon Tasmanian salmon fillet topped with garlic prawns set on chat potatoes served with a medley of steamed vegetables and citrus sumac aioli

New England chargrilled 250 gram scotch fillet topped with crispy Haloumi and Mediterranean herbed garlic butter accompanied with hand made polenta parmesan chips and broccoli florets