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Throw back Thursday #tbt to last year when the grapes were swelling and getting ready for picking. As it slowly warms up, what are you most looking forward to in the months to come?
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Riverina beef sirloin, onion soubise, bone marrow, confit onion by Head Chef Chris Rhoney.
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Beef tartare, cured egg yolk, tomato, salt & vinegar chips
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Seared goldband snapper, diamond clams, peas, pickled fennel, prosciutto
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Wines waiting to be enjoyed @vindenwines @beckerwines @charteriswines
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'Myriam's Garden Pumpkins' from our very own pumpkin patch, as featured on our seasonal menu. Note: seasonal menu is subject to daily changes.
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Our Head Chef @chris_rhoney86 is making some time during lockdown to read a few cookery books. More info below: ------ - @raymondblanc OBE, Chef patron at Le Manoir Aux Quat'saisons features 120 recipes from his famed Restaurant Hotel across four seasons. - Meat: The Ultimate Companion (Anthony Puharich @askthebutcher_ & @libbytravers ) is designed to walk you through the topic from the eyes of the farmer, the butcher and the best cooks to help you with the questions you might want to ask before you buy your meat.
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Due to the ongoing lockdown announced for parts of Regional New South Wales, our doors remain closed. However we will reopen as soon as the lockdown is lifted. Keep safe and we can't wait to see you soon ๐Ÿ™
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Excited to pick up a 2021 Travellers' Choice Award ๐ŸŽ‰
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63oc truffled hens egg from @little_hill_farm, artichoke purรฉe & crisps, sautรฉed spinach, tarragon vinegar, fresh truffle ๐Ÿ‘Œ
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Iles Flottante - poached meringue, crรจme anglaise, caramel ๐Ÿ‘Œ
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Coming to Menu du Jour this week ๐Ÿ‘‰ Whiskey poached pear, vanilla, oats and honey ๐Ÿ”ฅ
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New to our Menu du Jour, Jack's Creek Wagyu beef cheek, speck, Swiss brown mushrooms, spinach paired with either our local match within 20km of the restaurant or our premium offering including wines from home and abroad. #beckerwines
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Congratulations to all the producers who were recognised in the 2021 @deliciousaus produce awards. Including @extraordinarypork, featured in this simple but very tasty recent lunch special ๐Ÿ‘Œ Head to the link in bio to read more about the awards.
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Join us this weekend for Menu du Jour ๐Ÿ™ 3 courses, $70 per person - matching wines from $30 per person. Head to the link in bio to see the menu and book online.
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Join us for a lobster roll paired with a glass of Hunter Semillon this weekend ๐Ÿ™ Head to the link in bio to book.
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Our signature kingfish ceviche ๐Ÿ‘Œ
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Mi-cuit ocean trout, Granny Smith apple, kohlrabi remoulade (grown in our garden) crispy trout skin ๐Ÿ™๐Ÿผ
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What'll it be? ๐Ÿฅƒ
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Champagne lobster mixed with house made mayonnaise, lemon and dill on a steamed house made milk bun, topped with avruga caviar ๐Ÿ”ฅ
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555 Hermitage Rd
Pokolbin, New South Wales Part of the Spicers Retreats Collection
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