SAMPLE MENUS

SAMPLE MENUS
Menu styles change to suit the season and the chef. You will not be disappointed with whatever you choose; casual, a la carte or degustation; al fresco or fine dining.
If ever you are ever offered degustation or Chef’s choice, be brave …it’s wonderfully inspired and a terrific way to try different things in the same sitting.

SAMPLES FROM HARVEST HOME’S AWARD WINNING MENUS:

ENTRÉE’S: a legendary Charcuterie Platter that often includes Yabbies & taste sensations such as Saffron Braised Artichokes, Char-Grilled Chicken Livers on Polenta with Sweet Onion Sauce, Smoked & Fresh Eel Terrine, pan fried Brains with Almond Crust, Fennel Sausage, Smoked racks of lamb with beetroot confit…

MAINS: aged Goulburn Valley Beef, Char-Grilled Cured Salmon with Pickled Cucumber & Truffled Mash, free range Tarragon Chicken, Smoked Pork and Fennel Sausages & Mt. Zero Lentils, Ham Hock with Braised Cabbage and Caraway Seeds.
Seasonally driven vegetable dishes.
Rabbit, Venison, Pheasant and Pigeon served in season.

AFTERS: Rhubarb Tart, Honey Baked Quince, Vanilla bean Panacotta with Rhubarb, Milawa cheeses.

COMPLIMENTED BY: Harvest Home wines, Central Victorian wine list & Museum cellar.

DEGUSTATION:
Andalusian gazpacho with yellow tomato sorbet, cucumber, egg and nicoise olives

Milawa goat cheese and fetta stuffed baby bell peppers, grilled duck and pistachio sausage, raspberry vinaigrette &pickled walnut tapenade

Freshwater bouillabaisse, almost – yabbies, mussels, smoked eel and barramundi, grilled croutons and aioli

Rolled, roasted loin of black suckling pig, sautéed potato and pumpkin, calvados jus

Peach and frangipane tart with framboise sabayon, brianberry compote and vanilla icecream

Coffee with candied grapefruit rind, chocolate dipped

Download current menus
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