Margaret River Restaurant - Spring Menu

entrées

scallop escabeche, saffron, shallot, parsley 18.50
house made bresaola, garden herbs, organic horseradish 18.50
organic beet, kytren goats curd, walnut 18.50
duck parfait, onion and thyme marmalade, toast 18.50

mains

slow roasted pork belly, organic garden vege, apple  29.50     
organic chicken & leek pie, artichoke puree, soft herb salad     28.50
pan-fried gnocchi, carrot puree  almond,  herbs    28.50
fresh fish tempura, smashed potatoes, verjuice, lemon   29.50                          
spring lamb, chickpea salad, persian feta, spring onion     29.50
                

sides

mt of olive’s kalamatas, organic citrus, garden herbs 9.50
Freshly baked baguette, estate oil, vino cotto 9.50
organic garden leaves, herbs, red wine dressing 14.50
thrice cooked chips, house ketchup, aioli 9.50

pudding or not?

rhubarb, rhubarb, rhubarb 14.50
granny jackson’s steamed passionfruit pudding 14.50

dense chocolate, fig biscotti, pouring cream 14.50

Fresh, local and kind.

We focus on the freshest ingredients from our own farm and from other local growers to bring you delicious food in a relaxed and friendly setting.  We believe in treating animals kindly. In our restaurant we only use organic or free range meat. Our fish comes from the ocean right on our doorstep and changes depending on what the locals are catching. Our own chickens lay the most flavoursome organic eggs. Our wines have won trophies and medals all over Australia.


house made bresaola, garden herbs, organic horseradish - We use grass-fed beef from the southwest rubbed with salt and spices then air dried and cured for two months. This delicious, lean, tender delicacy originated in the Lombardi region of Northern Italy and is served thinly sliced with fresh organic herbs from our garden.


organic beet, ringwood goats curd, walnut - Beetroot harvested from our organic garden and presented three different ways: puréed, julienned and pickled and roasted. Served with beetroot leaves, local goat's cheese and crunchy walnuts. Packed with vitamins and minerals. A truly fresh and delicious entree.


slow cooked pork belly, roasted garden vege, apple - Crispy skinned pork belly cooked slowly and served with the freshest roast vegetables, verjuice and apple.


house made gnocchi, carrot, almond, herbs - Our Gnocchi is made fresh every morning, plunged into salted water and then pan fired in our estate grown organic olive oil. Sitting on a bed of velvety carrot purée with the crunch of toasted almonds and fresh herbs, this no-meat dish is satisfying, healthy and delicious.


organic chicken & leek pie, artichoke puree, soft herb salad - No ordinary pie. Organic flour, butter and sour cream make the most delicious crumbly pastry and we confit chicken legs and thighs for six hours in oil and duck fat. The puree is made from jerusalem artichokes dug from our own organic garden and finished with a fresh herb salad.


spring lamb, chickpea salad, persian feta, spring onion - local lamb marinated in our own organic olive oil with some fresh garlic and flashed on a hot griddle, served juicy pink with a perky chickpea salad and some persian fetta. The perfect Spring dish.


thrice cooked chips, house ketchup, aioli - Royal Blues from our garden. Boiled, blanched and fried. Delicious, crunchy and full of flavour. We make our own ketchup from tomatoes and fresh apples and we use sweet roasted garlic cloves for our aioli.


rhubarb, rhubarb, rhubarb - Rhubarb from our organic garden presented three different ways. Rhubarb semi-fredo made form local cream and milk, rhubarb purée and rhubarb jelly.


granny jackson’s steamed passionfruit pudding