A la Carte Menu
|
Entrée
Seared Scallops
|
$23.50 |
| Octopus Tentacle
Avocado, Olive Cream, Soft Egg and Salmon Pearls (GF) |
$21.50 |
| Soup of the day | $16.50 |
|
Cured Salmon Spanner Crab, Assiette of Cucumber on Buttermilk Sauce (GF)
|
$23.00
|
| Potato Gnocchi and Herbed Lamb Loin
Cherry Tomato, Zucchini Flowers and Smoked Mozzarella (GF) |
$21.50 |
| Tandoori Spiced Quail
Onion Pakora, Curry Leaves on a Yoghurt and Sesame Dressing (GF) |
$23.00 |
| Risotto
Asparagus, Porcini, Barbequed Pork Sausage and Grana Padano (GF) |
$22.50 |
|
BBQ Short Rib Crispy Noodle, Bok Choi, Coriander, Cashews and Chilli (GF) Gluten Free Bread Roll Garlic Bread Herb Bread |
$23.50 $ 2.50 $ 4.50 $ 4.50 |
Main Course |
|
| Pork Adobe Pie
Shaved Fennel, Crispy Caper Salad and Rice Croquette |
$39.00 |
| Braised Lamb Shank
Potato Gnocchi, Green Olive Cheeks and Braised Spinach |
$39.50 |
| Korean Spiced Kangaroo
Haloumi, Smoked Tomatoes, Broccoloni and Fermented Chilli Sauce (GF) |
$39.50 |
| Tenderloin of Beef
Truffled Mushroom Duxelle, Paris Mash, Seeded Mustard and Red Wine Jus (GF) |
$42.00 |
|
Crispy Skin Snapper Miso, Eggplant Confit, Bell Pepper, Basil and Toasted Buckwheat (GF) |
$39.00 |
| Barbequed Seafood,
King Prawns and Queensland Calamari with Confit of Tomato and Shaved Bottarga (GF) |
$49.50 |
|
Proscuitto Wrapped Spatchcock BBQ Polenta, Artichoke Chips, Shaved Zucchini and Wood Ear Mushrooms (GF) |
$39.00 |
Side Dishes |
|
| Shoestring Fries |
$6.50 Small $12.00 Large |
|
Paris Mash Honey Glazed Pumpkin with Sesame Seeds |
$12.50 $11.80 |
| Brussel Sprouts, Crispy Proscuitto, Burnt Butter and Parmesan | $12.50 |
| Rocket, Pear and Parmesan Salad with Red Wine Vinaigrette | $14.80 |
| Roma Tomato, Buffalo Mozzarella, Basil and Aged Balsamic | $14.80 |
| Water Cress, Curly Cress and Marinated Fetta, Chardonnay Vinaigrette | $14.80 |
|
Herb Bread Garlic Bread |
$ 4.50 $ 4.50 |
Vegetarian |
|
| Roma Tomato, Buffalo Mozzarella, Basil and Aged Balsamic
with citrus dressing |
$14.80 |
| Rocket, Pear and Parmesan Salad
with Red Wine Vinaigrette |
$14.80 |
| Water Cress, Curly Cress, Marinated Fetta
with Chardonnay Vinaigrette |
$14.80 |
|
Risotto of Porcini Asparagus and Grana Padano |
$22.00/$30.00 |
|
Onion Pakora on Eggplant Confit, Yoghurt and Sesame Dressing |
$22.00/$30.00 |
|
Pan Fried Potato Gnocchi Cherry Tomatoes, Zucchini Flowers and Smoked Mozzarella |
$22.00/$30.00 |
|
Spinach and Fetta Cigars On Tomato and Olive Salad |
$22.00/$30.00 |
|
Barbequed Polenta Braised Spinach, Smoked Tomatoes and Haloumi |
$22.00/$30.00 |
|
Avocado Salsa with Broccolini Mushroom, Bell Pepper and Toasted Buckwheat |
$22.00/$30.00 |
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Latest news
"I see the old bush homestead now on Kiley's Run, just nestled down beneath the brow of one small ridge above the sweep"
"Of river-flat, where willows weep and jasmine flowers and roses bloom, the air was laden with perfume on Kiley's Run."
On Kiley's Run
Our Team
Restaurant Manager
Robert Lemonjian
Executive Chef
Marco Bonanni
Functions & Events
Beverley Hollas-Clayton
