old menu draft

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.2018

– ANTIPASTO –

TO START

Herb & garlic cob loaf mozzarella, balsamic
8
Arancini, green pea, pancetta & gorgonzola, tomato basil soffritto
12
Croquette serrano ham, Manchego cheddar, smoked paprika & lemon aioli
14
Carpaccio of beef, truffle oil, pecorino, capers, rocket & balsamic
18
Green lip mussels marinated eggplant, caponata, pine nuts olives and sherry vinegar
18

– CONDIVIDERE –

TO SHARE

Antipasto, olives, roast vegetables arancini, croquettes, cured meats & char grilled bread
23
Mezzo plater, assortment dips grilled meat skewers, toasted flat bread
27
Fritto misto, seafood, basil pesto & smoked paprika aioli
26

– 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
30
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
Beetroot and ricotta ravioli, black cabbage & balsamic vinaigrette,
toasted poppy seed, pistachio, crème fraîche
27
Spinach and fetta ravioli, cream tomato and basil soffritto
26
Chicken & Sundried tomato Ravioli
with Basil Pesto,
Mascarpone cheese & Rocket
28

Gnocchi, beef & tomato soffritto ragu
28
Gnocchi, gorgonzola, prosciutto, rocket & balsamic
29
Gnocchi, Tomato & basil Soffritto
26

– SECONDO –

MAINS

Braised pork belly & apple slaw, watercress salad, crispy pork shards
32
Smoked chicken, watercress, green apple & cranberry salad, walnut and sherry vinaigrette
31
12 hour slow roasted lamb shoulder, braised witlof and radicchio, grilled figs, buffalo mozzarella, honey, herb and lemon
32
Char grilled Romesco baby chicken,
warm pesto & feta
Cous Cous, rocket and lemon
32
350g black angus porterhouse fillet heirloom tomato & pancetta salad,
salsa verdi
36

– CONTORNI –

SIDES

Sauté vegetables vegetables
7
Rocket parmesan & pear salad with balsamic vinegar
7
Rocket, candied walnut, blue cheese dressing
7
Roasted chats, garlic & rosemary
7

– DOLCE –

SWEETS

Sheep’s yoghurt panna cotta, vanilla & cinnamon poached pear
12
Double chocolate and vanilla creme brulee, vanilla bean ice cream almond biscuits
12
Orange crème caramel, vanilla bean ice cream
12
Affogato & liquor
Kahlúa, Bails, Frangelico or Tia Maria
19
Trio of ice cream, peanut butter, double choc, lemon curd
12

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