​2 Course $70.00

3 Course $85.00

 

ENTREE

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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

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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

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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

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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

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