Menu

menu
Entrée
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

Mains
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)


Vegetarian & Pescatarian
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


Sides
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

Desserts
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)
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