The following Menu is a guide only.  Please enquire when you make your booking or on the day. To view our food photo gallery please select on any of the small images on this page.

Soup

Roasted Onion with black peppercorns in game stock.
Thick Country Vegetable Stockpot with fresh Romano.

Entree

Stone Cottage Chicken Liver Pate with smoked almonds and water biscuits.
Kangaroo Pepperoni and blue cheese with a selection of olives.
Greenshell Mussels in a bowl of tomato based, Normandy style sauce.
Smoked Mackerel and Smoked Oyster Linguine.
Herb & Garlic Mushrooms on pumpernickel

*Ask staff if Chef has any specials today

Main Course

(Served with oven roasted herbed Roma Tomato and French Bean parcel)

Ocean Butterfish on a bed of leek, wrapped in light filo pastry and oven baked, served with lemon butter sauce. This selection is a lighter style of meal.

Chicken Fillet Strip, matured cheese and garlic, wrapped in wilted spinach and oven baked in filo. Served with a sundried tomato/cream sauce.

French Crepe, stuffed with camembert and avocado, served with light sour cream.

Peppered Pork T bone, on a bed of leg ham, served with apple sauce.

Individual Beef Burgundy pie with crust.

Game

(Please allow minimum 50 minutes preparation & cooking time)

Wild Rabbit, foreleg & loin, served casserole style with a rich bacon based gravy.

Free Range Pigeon, a whole bird, braised in a black soy/onion bayleaf sauce.

Kangaroo Fillet Steak, (chef suggests medium rare),
This steak is served with a rich, game stock sauce, (or mushroom sauce if ordered separately.)

Rainbow Trout, lightly herbed and poached whole in champagne.
Beautifully flavoured moist fish, served with lemon butter sauce.

Sweets

Choose from chef's mouth-watering selection.

Extras

Garlic Bread or Herbed Bread (2 pieces per serve)
Mushroom sauce
Stone Cottage Mixed Garden Salad bowl for two to share, or Vegetables

$2 per person surcharge dinner, Sundays & public holidays.

 No surcharge weekday lunchtimes.

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