A la Carte Menu
|
Entrée
Seared Scallops
|
$23.50 |
| Smoked Rainbow Trout
Nepalese Pickled Daikon, Silken Tofu and Green Bean Salad (GF) |
$22.50 |
| Soup of the day | $16.50 |
|
Fennel and Pea Risotto (GF) Zartar Spiced Charred Lamb Tenderloin |
$22.50
|
| Quail Terrine
Asparagus, Beetroot Puree, Grissini and Feta Paste |
$23.50 |
| Sydney Rock Oysters (1/2 doz)
Cabbage and Caper Aioli
|
$23.00 |
| House Made Gnocchi
Rabbit and Chicken Ragout, Grana Padano and Gremolata |
$21.50 |
|
Roasted Pork Fillet (GF) Shaved Spiced Beef on Polenta Cake and Sauce Soubise Gluten Free Bread Roll Garlic Bread Herb Bread |
$21.50 $ 2.50 $ 4.50 $ 4.50 |
Main Course |
|
| Beef and Guinness Pie
Mushrooms, Black Pepper and Paris Mash |
$40.00 |
| Seared Lamb Loin (GF)
Smoked Eggplant, Chickpea and Wilted Spinch |
$40.50 |
| Char Grilled Kangaroo (GF)
Pasnip and Potato Puree, Grilled Artichoke, Rosemary red Wine Jus and Artichoke Chips |
$39.50 |
| Tenderloin of Beef (GF)
On Pancetta, Mushroom and Lentil Stew |
$43.00 |
|
Grilled Snapper (GF) With Almond Broccolini, Bonito Veloute and Crispy Prawns |
$42.50 |
| Barbequed Seafood (GF)
King Prawn and South Australian Calamari with Confit of Tomato Shaved Bottarga |
$49.50 |
|
Sesame Crusted Yellow Fin Tuna (GF) Tobiko, Pickled Cauliflower and Avocado |
$41.00 |
|
Prosciutto Wrapped Corn Fed Chicken Breast (GF) Asparagus, White Anchovies, Zucchini Stems, Corn and Chicken Grits |
$39.5 |
Side Dishes |
|
| Shoestring Fries |
$6.50 Small $12.00 Large |
|
Garlic and Rosemary Roast Potatoes Honey Glazed Pumpkin with Sesame Seeds |
$12.50 $12.50 |
| Brussel Sprouts with Peppered Pancetta and Grana Padano | $12.50 |
| Rocket, Pear and Parmesan Salad with Red Wine Vinaigrette | $14.80 |
| Roma Tomato, Buffalo Mozzarella, Basil and Aged Balsamic | $14.80 |
| Chicken Chorizo and Chicory Salad with Anchovy Dressing | $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 |
|
Gnocchi with Mediteranean Salsa and Grana Padano
|
$23.00 $31.50 |
|
Polenta Cake with Beetroot Puree, Broccolini and Artichoke Chips (GF) |
$23.00 $31.50 |
|
Fennel, Zucchini and Pea Risotto (GF)
|
$23.00 $31.50 |
|
Terrine of Chickpeas, Spinach, Corn and Asparagus on Sauce Soubise |
$23.00 $31.50 |
|
Mushroom and Lentil Stew on Paris Mash
|
$23.00 $31.50 |
|
|
Join our Club
And be the first to know about upcoming events, new menus, promotions and more...
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
