Christmas in July

27 JULY 2019 6.30 for 7pm

On arrival

Mulled wine

Amuse Bouche

Pea and smoked haddock broth

Entrée

Beetroot cured trout

Main

Turkey with all the trimmings,

Ham with white mustard sauce

Dessert

Traditional Christmas pudding with Brandy custard or Festive trifle

Finish with a glass of Port beside the fire

Cost $65.00 per person

For bookings, call 02 4883 6372

info@bundanoonguesthouse.com.au

DF = dairy free; GF = gluten free; V = vegetarian; VG = vegan   

Sunday Brunch

Casual & Relaxed

11am to 3pm

Smoothie bowl – Coconut cream, banana, activated nuts, turmeric, cinnamon, cacao nibs, dates, honey served with toasted oats & pepita nuts  12

Smoothie bowl – Almond milk, berries, honey, dates, chia seeds & malt powder  12

Ayurvedic Vegan Chipotle Bowl – avocado, garlic, white onion, red pepper, chipotle powder, coriander cauliflower rice, kumara, paprika & Mexican roasted chickpeas V, VG, DF, GF  16

Bento bowl – nori sesame crusted salmon, brown rice, carrot slaw, pickled radish, avocado, kimchi, hummus, almond, miso sesame dressing DF, GF (V & VG available)  22

Traditional Malaysian chicken laksa  16

Chicken sate with spicy peanut sauce + nasi lemak rice  18

Trio of Mediterranean dips  15

Chickpea falafels with baba ghanoush & yogurt dressing 14

Autumn 2019 Menu

Entree

BBQ calamari (DF, GF)

Thai salad, nam jim dressing   16

Duck liver parfait

Sweet currant relish & crisp toast   14

Stuffed zucchini flowers (GF, V)

Ricotta, parmesan, parsley, wild rocket salad    14

Duck and scallop salad (DF, GF)

Lentils, celery, walnuts, red sorrel, balsamic glaze  16

Börek – Rolled pastry cigars (V)

Spinach, walnut, currant, fetta served with harissa aioli    14

Main

Pasta with duck Bolognese (DF)   32

Fish of the day, lemon mash, baby kale (GF)   35

Sirloin steak with café de Paris butter, fries & salad   35

Mexican spice chicken, capsicum almond mole sauce, green rice, salsa (GF, DF)   34

Beef sausages, balsamic glazed onions, eschallot jus, mash (GF)    32

Twice baked gruyere soufflé & green salad (V)   26

Vegetarian lasagne (GF, DF, V, VG)  28

Sides

Turkish fatoush – tomato salad (GF, V)   8

Seasonal greens tossed in lemon butter (GF, V)   8

French fries with celery & rosemary salt (V, VG)   8

 

Licensed

(No BYO except Thursday: Wine only, corkage $3.50 per person).

DF = dairy free; GF = gluten free; V = vegetarian; VG = vegan   

Autumn 2019 Menu

Dessert

Lemon myrtle crème brûlée, tuile   14

Bread and butter pudding, vanilla bean ice cream   14

Iced passionfruit parfait, mango coulis, sesame praline   14

Coconut chia pudding, kaffir lime lemongrass syrup, baked spiced pineapple   14

Affogato – vanilla bean ice cream, espresso & Frangelico   16

Cheese plate: Maffra mature cheddar, Brie, Danish Blue Castello   16

Beverages

Coffee – Espresso, latte, flat white, cappuccino

4.50

Organic green tea

5.50

Green genmaicha

A selection of Twinings teas

4.50

Served with petit four

Digestif

Grant Burge Aged Tawny Port   8 glass

De Bortoli Noble One Botrytis Semillon   10 glass

Barbadillo Pedro Ximénez Sherry, Spain   8 glass

Hennessy VSOP Cognac, France   12 glass

Selection of liqueurs   10 glass

Licensed

(No BYO except Thursday: Wine only, corkage $3.50 per person).

DF = dairy free; GF = gluten free; V = vegetarian; VG = vegan