HIGHLAND FEAST

SATURDAY 6 APRIL 2019

Come and celebrate all things bonny

with our sumptuous Highland feast.

Chef Eon Waugh

Complimentary Whisky cocktail

@ 6.30 in the bar

$75 pp

Accommodation and dinner packages available.

Call or e-mail to make a booking on 02 4883 6372info@bundanoonguesthouse.com.au

Brigadoon 2019

Join us at The Bundanoon Guest House for Brigadoon 2019

Highland Feast, music, Piper & entertainment.

Accommodation and dinner packages available.

Tables available for the Highland Feast on Saturday 6 April.

Call or e-mail to make a booking on 02 4883 6372info@bundanoonguesthouse.com.au

Summer 2018 Menu

Entree

Duck liver parfait

Sweet currant relish & crisp toast   14

Thai style fish cake

Namjim sauce, pawpaw salad   16

BBQ calamari (DF, GF)   

Rocket and eschallot salad, citrus fish sauce dressing   16

Hainanese chicken (DF, GF)   

Chinese style slow poached chicken with rice, chilli sambal, shallot ginger dressing    16

Chickpea falafels (DF, V)    

Quinoa tabouleh, tahini yogurt dressing, baba ghanoush    14

Trio of Mediterranean dips (V)

Bana ghanoush, taramasalata, carrot almond, Turkish bread   15

Main

Goan fish curry with fragrant rice (GF, DF)   35

Twice baked gruyere soufflé & green salad (V)   26

Sirloin steak with chimichurri, fries & salad (GF, DF)  35

BBQ chicken with pomegranate and green olive salsa, potato mash, baby kale (GF)   28

BBQ confit duck leg, eschallot and red wine jus, parsnip mash (GF)    35

Lemon and oregano lamb pot pie, Greek salad and tzatziki   35

Eggplant parmigiana (V, GF) Vegan option available  28

Sides

French fries with Sumac & Rosemary salt (V, VG)   8

Turkish fatoush – tomato salad (GF, V, VG)   8

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

Dessert

Lemon myrtle crème brûlée, ice cream   14

Iced passionfruit parfait, mango coulis, sesame praline   14

Coconut panna cotta, lemongrass and lime leaf syrup, garden rhubarb   14

Pistachio cake, berries coulis, white chocolate cream   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   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   

Sunday Brunch

Casual & Relaxed

11am till 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