2 Course $70.00
3 Course $85.00
ENTRÉE
Sydney Rock Oysters - Half Dozen
Natural
*One Dozen additional $20
Sydney Rock Oysters - Mixed Half Dozen
Virgin Mary, Semillon Jelly, Mojito, Thermidor, Kilpatrick & Wasabi Tempura
*One Dozen additional $20
Goat’s Cheese Infused with Thyme and Poppy Seeds
Beetroot Jam, Candied Beetroot, Apple Purée, Crispy Apple, Walnut with Garlic Crisps
Dry-Aged Steak Tartare
Golden Egg, Truffle Oil & Caviar
King Prawns
Hungarian Salami, Carrot, Leek Purée with Pickled Red Radish & Chives
Hiramasa Kingfish Carpaccio
Plum, Flying Fish Tobico, Semillon Jelly & Kumara Crisps
Roasted Confit Pork Belly
Seared Scallops, Cauliflower Piccalilli & Scorched Onions
MAINS
Blue Eye Cod
Salt Baked Swede, Green Pea Purée, Samphire, Clams & Beurre Blanc
Pan Seared Venison Tenderloin
Parsnip Purée, Braised Balsamic Eschallots, Crispy Kale, Dutch Carrots & Eschallot Jus
Pan Fried Duck Breast
Celeriac Purée, Duck Liver Pâté, Almond Croquette, Asparagus, & Red Currant Jus
Braised Pork Neck
Sautéed Speck & Cabbage, Apple & Brandy Jam, Crackle & Braising Liquor Jus
Herbed Ricotta Gnocchi
Butternut Pumpkin Cream, King Brown Mushrooms, Pinenuts, Crispy Kale, & Truffle Oil
MAINS
FROM THE GRILL
*additional $10 per person
6 Week Dry Aged Scotch Fillet 350g
Grass Fed Eye Fillet 250g
All with your choice of Truffle Potato Purée, Potato Purée or Thick Cut Chips
SHARE FOR TWO
*additional $20
6 Week Dry Aged Rib on the Bone 750g
Grass Fed Chateaubriand 600g
All with two choices of Truffle Potato Purée, Potato Purée or Thick Cut Chips
Here at The Gates Restaurant, we hang our whole prime cuts of Black Angus Grain Fed Dry Aged
beef from Nolan’s private selection in the dry-aging room, 4 - 6 weeks before serving to achieve
the maximum, concentration of flavour and tenderness.
Best served rare to medium-rare.
SIDES
*$10 each
Smoked Green Leaf Salad, Pear, Walnuts & Verjuice Dressing
Fat Cut Steak Chips & Tarragon Aioli
Roasted Pumpkin, Miso Caramel, Binnorie Dairy Feta & Chilli
Broccolini, Almond, Garlic Butter & Lemon
Roasted Duck Fat & Garlic Potatoes
Truffle Potato Purée
DESSERT
Chocolate Fondant
Raspberry Toffee & Vanilla Ice-cream
Caramel Bombe Alaska
Toasted Hazelnut Meringue, Butterscotch Ice-Cream & Salted Caramel Sauce
White Chocolate & Coconut Mousse
Pineapple Jelly, Liquorice Gel & Allspice Tuile
Winter Citrus
Orange & Poppy Seed Steamed Pudding, Citrus Caramel,
Cinnamon Ice-Cream, Spiced Walnut Praline & Dehydrated Orange Crisp
Hunter Valley Cheese Co. Selection
Binnorie Brie, Brokenback Vintage Cheddar, HunterZola Blue & Macerated Figs