2 Course $70.00
3 Course $85.00
ENTREE
Sydney Rock Oysters - Half Dozen
*One Dozen additional $20
Virgin Mary, Semillon Jelly, Mojito, Thermidor with Kilpatrick & Wasabi Tempura
Goat’s Cheese Infused with Thyme
Beetroot Jam, Candied Beetroot, Poppy Seeds, Apple Purée with Crispy Apple & Walnut
Dry Aged Steak Tartare
Golden Egg, Truffle Oil & Caviar
King Prawns
Hungarian Salami, Carrot, Leek Purée with Pickled Red Radish & Chives
Hiramasha Kingfish Carpaccio
Plum, Flying Fish Tobico, Lime Espuma & Kumara Crisps
Roasted Confit Pork Belly
Seared Scallops, Cauliflower Piccalilli & Scorched Onions
FROM THE GRILL additional $10 per person
*additional $10 per person
Week Dry Aged Scotch Fillet 350g
Grass Fed Eye Fillet 250g
6 Week Dry Aged Rib on the Bone 750g to share between two
Grass Fed Chateaubriand 600g to share between two
With your choice of Truffle Potato Purée or Thick Cut Chips
Nolan’s Private Select Black Angus Grain Fed Dry Aged Beef
Here at The Gates Restaurant we hang whole prime cuts of beef from Nolan’s private selection in our dry aging room from 4-6 weeks before serving to achieve maximum concentration of flavour and tenderness. Best served rare to medium rare.
MAIN
Blue Eye Cod
Salt Baked Swede, Green Pea Purée, Pickled Onion, Clam & Clam Foam
Pistachio Crust Lamb Back Straps
Parsnip Purée, Char Cucumber, Edamame & Red Wine Jus
Pan Fried Pigeon Breast
Celeriac Purée, Forest Mushroom, Duck Liver Cream, Asparagus, Almond Croquette & Confit Pigeon Leg
Herbed Ricotta Gnocchi
Butternut Pumpkin Cream, King Brown Mushrooms, Pinenuts, Crispy Kale, Truffle Oil
SIDES $10 each
Smoked Green Leaf Salad, Pear, Walnuts and Verjuice Honey Dressing
Fat Cut Steak Chips, Tarragon Aioli
Roast Pumpkin, Miso Caramel, Binnorie Dairy Fetta, Chilli
Broccolini, Almond, Garlic Butter, Lemon
Roasted Duck Fat and Garlic Potatoes
DESSERT
Chocolate Fondant
Raspberry Toffee & Vanilla Ice-cream
Mango Bavarois
Mango Sorbet, Macaron & Chocolate Soil
Caramel Bombe Alaska
Toasted Hazelnut Meringue
Butterscotch Ice-Cream, Salted Caramel Sauce
White Chocolate and Coconut Mousse
Pineapple Jelly, Liquorice Gel & Allspice Tuile
Hunter Valley Cheese Co. Selection
Binnorie Brie, Brokenback Vintage Cheddar, HunterZola Blue,
Macerated Figs & Lavosh