High Country Dining, exquisite, rustic & simple comfort food

As the base of Mt Buller, the original settlers carved living logging from the hills around them, and Chef Marcus Van Clute continues craft and mill a quintessential alpine menu drawing on the traditions of hearty Germanic-Italian comfort-food. Artisan pasta is crafted on site daily, which creates the roots of the menu, with a English-born and London-trained, Marcus has cheffed in ‘dees hills’ of the Mt Buller-Mansfield area for well over 10 years, and has established roots with local producers, and the fair that comes from surround hill and dale. What’s more alpine than a forest fossick for truffles and wild mushrooms and nothing completes a day in the alpine air like dining-out by a warm open fire, a glass of the regions finest and some down-home crafted pasta!
– MENU –
Seasonal Dining SUMMER.2017

– ANTIPASTO –

– TO START –

Bakers Creek Herb & Garlic Bread
Mozzarella, Balsamic & Basil
8
Buffalo Mozzarella,
Heirloom tomatoes, Balsamic dressing
12
Arancini, Green Olive & Taleggio,
Chilli, Garlic Soffritto
12
Croquette Serrano ham,
Manchego cheddar,
Smoked Paprika Aioli
14
Carpaccio of Beef, Truffle Oil,
Pecorino, Capers, Rocket & Balsamic
18

– CONDIVIDERE –

– TO SHARE –

Antipasto, Olives, Roast Vegetables
Arancini, Croquettes, Cured
Meats & Bakers Creek Bread
22
Vitello Tonnato, Home baked Ham,
fried baby capers, Lemon mayo,
Crispy tuna balls, pecorino
24
Fritto Misto, Seafood, Pesto &
Smoked Paprika Aioli
24

– PRIMO –

– PASTA –

Fettucine Carbonara, Bacon,
Garlic, Basil,
White wine & Cream
26
Pappardelle, Beef & Tomato
Soffritto Ragu
28
Linguine, Mussels, Calamari,
Scallops, Prawns, Garlic &
Chilli Soffritto
29
Casarecce, Chorizo,
Roasted Cherry Tomato
Soffritto & Mascarpone
26
Spaghetti Bolognaise
24
Rigatoni, Pork Sausage, Sage,
Chilli & Garlic Soffritto
26
Conchiglie Butternut Pumpkin
Basil Pesto, Pinenuts & Fetta
24
Wild Mushroom & Leek Ravioli
Porcini Cream, Mascarpone,
Pine Nuts & Truffle Rocket Salad
28
Sweet Potato Ravioli, Honey, Thyme,
Black Pepper & Sage Butter
26
King Prawn Ravioli with Garlic,
Leek, White Wine, Saffron,
Cream Sauce
31

Chicken & Sundried tomato Ravioli
with Sicilian Pesto,
Mascarpone cheese & Rocket
28
Gnocchi, Tomato & Basil Soffritto
26
Gnocchi, Gorgonzola, Prosciutto,
Rocket & Balsamic
28
Gnocchi, Beef & Tomato
Soffritto Ragu
28

– SECONDO –

– MAINS –

Twice cooked crispy skinned
Pork belly, celeriac & fig puree
Apple slaw
32
Persian Lamb, hour slow roasted,
Pomegranate & watercress salad,
Molasses glaze
32
Braised Beef rib, marrow bone jus,
red onion & parsley salad,
horseradish tzatziki
32
Char grilled Romesco baby chicken,
warm pesto & feta
Cous Cous, rocket and lemon
32
350g Black Angus Scotch Fillet
Heirloom tomato &Pancetta Salad,
Salas Verdi
36

– CONTORNI –

– SIDES –

Rocket & Pear Salad
with Balsamic Vinegar
7
Mash Potato, extra virgin olive oil, Black Pepper
7
Potato & Garlic Gratin, Parmesan Cheese
7
Roasted Winter Vegetables, Garlic, Rosemary
7

– DOLCE –

– SWEETS –

Panna Cotta, Lemon & Vanilla,
With Quince
12
Churros, Hot Chocolate Shot,
Vanilla Ice Cream
12
Double Chocolate Brulee
Vanilla Bean Ice Cream
12
Orange Crème Caramel,
Biscotti & Vanilla Ice Cream
12
Selection of Home Made
Ice Creams, almond praline
12

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