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Botanic Gardens Restaurant

Sample sit-down menu

ENTRÉE SELECTION

  • Winter Carpaccio of Venison
    Mustard oil, scorched onions, field mushroom and house made grissini
  • Confit Berkshire Pork Belly
    Apple scented lentils, boudin noir and apple celery salad
  • Twice Baked Blue Cheese Soufflé
    Pear, witlof and hazelnut salad

MAIN COURSE SELECTION

  • Free Range Chicken Breast
    Pancetta, celeriac fondant, fig and pecan stuffing, pan juices
  • Crispy Skin Local Snapper
    Potato and garlic puree, roasted globe artichoke, kipfler potato, lemon thyme and sweet balsamic
  • Roasted Beef Fillet
    Potato Gratin, sautéed spinach, Portobello mushroom and red wine jus

DESSERT SELECTION

  • Dark Chocolate Delice
    Peanut mousse, popcorn ice cream, caramel sauce and popcorn brittle
  • Orange and Rosemary Crème Brulee
    With house made orange compote and vanilla shortbread
  • Limestone Coast Callendale Cheddar
    Aged cloth cheddar with creamy texture, earthy flavours and a firm sharp finish served with macerated figs, muscatels, fig and walnut bread, house made lavosh

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For further information on this company visit Page 1 and Page 3.

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