| Slow cooked Fiery Goulash Soup with roasted vegetables, premium beef ribs, garnished with sour cream and served with walnut rye bread |
18 |
| Potted Chicken Liver Parfait, apple & fig jelly, served with toasted black bread, pickled mushrooms and mustard gherkins |
19 |
| Grilled fillet of lightly Smoked Mackerel, Kartoffelpuffer, cream of horseradish and a rhubarb compote |
19.5 |
| Market fresh Calamari, stuffed with home made Currywurst, on a spiced green tomato ketchup and served with Stroh Fritten |
18 |
| Viennese Kalbsbries, tender silky sweet breads, golden pan fried in a parsley and lemon crust on Polish pickle mayonnaise |
17.5
|
| Smoke House Terrine - Chef’s choice of home made terrine, mustard fruits, horseradish and warm walnut, apple and wild honey bread |
18 |
| Räucherfleisch Knödel - light dumplings made with potato, white polenta, smoked pork, onion & speck served on Sauerkraut, with a chive&garlic brown butter |
17.5
|
| Stuffed Peppers, with brown rice, Topfen, smoked tomato & lemon thyme, served on Paradeiser sauce spinach & roasted garlic |
16 |
|
Kasnudeln - Austrian handmade pasta filled with Topfen and fresh mint, served with brown butter & chives and an apple & beetroot salad
|
16 |
| Brettl Jause - a selection of smoked house goods & cold cuts, served with pickled vegetables, homemade terrine, cheese and rye bread ( serves 2 ) |
34 |
| Glühwein braised Mutton Shank, wrapped in savoy cabbage, with hand made Pumpkin Schupfnudeln and lentil braise |
29 |
Smokey & Sticky Ox Cheeks, on soft parmesan and herb polenta, with buttered
spinach and beetroot relish |
31
|
|
South Australian Wild Boar, served in a clay pot with wild mushrooms & eschalots, Pomme Williams and finished with Preiselbeer relish & sour cream
|
32 |
| Crispy skinned Roast Duck, on white bread sauce, served with braised red cabbage, and a organic bean terrine wrapped in Speck |
38 |
Muttis free range Pork Schnitzel, served with parsley potatoes, garden greens,
lingon berry relish and lemon |
26 |
| Kassler - smoked free range Pork Loin, cooked on the bone, with traditional Sauerkraut, Serviettenknödel and spicy horseradish |
28 |
Succulent Pork Belly with golden crackling, braised red cabbage, stewed apples,
Rahmkartoffeln, green beans wrapped in speck and a caraway & dark beer jus |
32 |
| Zwiebelroastbraten - tender pan seared beef schnitzel, onion sauce, golden fried potatoes, garlic beans and crispy onions |
29 |
Bathed Barossa Chicken, free range chicken breast gently cooked in a water bath,
fine noodles of vegetables, Pfifferling & Gewürztraminer sauce |
29.5
|
| Slow braised Beef Oyster Blade, horseradish mash, mustard bound stock carrots and stir fried Brussel sprouts with garlic and Speck |
28
|
Goulash of milk fed Veal, slow braised and spiced with sweet paprika, served with
home made herb Spätzle and green asparagus |
29
|
Crispy roasted free range Pork Hock, served with red wine braised red cabbage,
Bratkartoffeln, mustard, horseradish, apple sauce and a caraway & dark beer jus |
56
(serves two)
|
Whole Market Fish served in the pan with organic potatoes in a garlic and
lemon butter sauce, served with a side salad |
29 |
Baltic style Smoked Eel & Fish Pie, with mashed fennel, salt cod Scotch Egg,
Jerusalem artichokes and a Riesling butter sauce |
32 |
Winter Vegetable Strudel, on soft parmesan polenta, Paradieser sauce and smoked
tomatoes |
25 |
| Potato Goulash - organic potatoes braised in onion, red peppers, marjoram, garlic & Hungarian paprika and served with cavallo nero and a fried duck egg |
26 |
| Golden fried Speck Potatoes |
8 |
| Sauerkraut |
8 |
| Harvest salad |
8 |
| Red wine braised red cabbage |
8 |
| Herbed spätzle |
8 |
| Beer battered Fries & lemon garlic aioli |
8 |
| Pretzel & Gingerbread Gugelhupf with cherry chocolate truffel, served with a dark forest berry sauce |
14.5 |
|
Triple Apple WarmApple Strudel - Green Apple Sorbet - cider battered Apple Fritters
finished with cinnamon and vanilla sugar
|
16 |
|
Eis Palatschinken - thin buck wheat Crêpes served with a Belgian chocolate sauce, goats vanilla bean ice cream and roasted almonds
|
14.5 |
|
Sweet Nougat Dumplings, baked with Austrian pumpkin seed oil, served with braised apple & pumpkin relish and cinnamon almond crumbs
|
14.5 |
| Affogato – creamy vanilla bean ice cream served with a shot of espresso andginger bread liqueur |
12 |
’09 Punt Road, Botrytis Semillon
Yenda, NSW (glass/500ml)
|
9 / 42 |
|
