| Venison and steinpilz (cepes) terrine, old fashioned sauce Cumberland and crusty jhgwefjgwebread |
16.50 |
| Papa’s Swedish graved lax (my dad’s cured salmon) with a salad of shaved fennel and preserved lemon and sweet mustard mayonnaise |
17.00 |
| Fresh Boston bay mussels, braised in wheat beer, with smokey speck, leek, fresh chilli, citrus rind and parsley |
16.00 |
| “Swiss snails” – tender beef fillet tips seared in garlic and herb butter, topped with Heidi Gruyere and served with warm bread |
16.50 |
| Gorgonzola tartlet with slow roasted onion, fennel and baby beetroot relish |
15.00 |
| Strudel of spring vegetables, roasted truss tomato and fresh horseradish crème fraiche |
16.00 |
| Wild rabbit cabbage rolls braised in red wine, on puy lentils, savoury pear jam |
17.00 |
Brettl jausen. A selection of cured meats, pickled vegetables, terrine, goats cheese and bread (serves 2)
|
16 per person |
| Muttis free range pork schnitzel, with parsley potatoes, wild cranberry relish, lemon and salad greens |
24.50 |
Market fresh fish, served with shaved fennel and preserved lemon salad.
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Market price
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| Praprika chicken served on Schupfnudeln (Austrian pasta hand made from potato tossed in butter and poppyseeds) and finished with buttered spinach |
24.00 |
| Spicy Austrian beef goulash, home made spätzle and a warm Kaiser roll |
25.50 |
| “Kassler” – smoked loin of western plains pork, sauerkraut, Serviettenknödel (light bread dumplings rolled in a linen cloth and poached) |
26.50 |
| Crisp roast pork hock with spiced red cabbage, bratkartoffeln and apple horseradish (serves two) |
54.00 |
| Triple duck - glühwein poached duck breast, crispy leg of duck, and potato dumpling filled with duck crackling, served with speck and grüner veltliner braised savoy cabbage and lingon berry scented duck jus |
32.00 |
| Slow braised lamb neck, stuffed with speck dumpling and smoked almonds, served on honey glazed baby carrots and soft polenta |
31.00 |
| "Zwiebelroastbraten' tender beef steak, pan seared and served with golden bratkartoffeln, garlic beans and finished in a crispy onion red wine jus |
28.00 |
| “Kasnudeln” – Austrian style pasta filled with potatoes, fresh mint goats whey and garlic, served with brown butter and green salad |
24.00 |
| Wild mushroom and caramelised onion risotto with soft goats curd and fresh sage and thyme |
23.00 |
Strudel of spring vegetables, roasted truss tomato’s and fresh horseradish cream and garden greens
|
21.00 |
| Bratkartoffeln (golden fried potatoes) with speck, sea salt, and sweet Hungarian paprika |
8.00 |
| Sauerkraut |
8.00 |
| Harvest salad |
8.00 |
| Red wine braised cabbage |
8.00 |
| Herbed spätzle |
8.00 |
| Apple strudel, served with chantilly cream |
12.00 |
| Bienenstich - Honey and whey custard between sweet puff pastry and fresh honeycomb |
13.00 |
| Black forest trifle chocolate sponge with jelly, fresh cream, sour cherries, chocolate shavings and a drizzling of schnapps |
12.00 |
| Affogato - Creamy vanilla ice-cream served with a shot of espresso and amaretto |
12.00 |
| Sweet prezel served with chantilly cream and lingon berry jam |
6.00 |
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