Fixed Price Menu - DOC by reyrey

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									  “Consistently complex flavours, skilful cooking and appealing
presentation… I’ve dined intermittently at The Cellar since 1979
            and the food has never been this good.”
                                                 Jeff Collerson, The Daily Telegraph 3 rd March 2007




  Centrally located in the heart of Wine Country, just a short stroll from the world class Hunter
Valley Gardens, and within easy access to wineries and golf clubs, The Cellar Restaurant promises
 European influenced Modern Australian cuisine in elegant yet relaxed surroundings. Chef and
 proprietor Andy Wright is passionate about sourcing the freshest and best quality local produce.
His food is described as Modern Australian with a European influence and his menu changes with
                                           the seasons.

      Now in its 29th year The Cellar Restaurant is still a firm favourite of local winemakers.

  The sandstone and glass building features lush indoor gardens intermingled with white clothed
  tables and a huge welcoming fireplace in the centre. Large windows to three sides offer views of
 surrounding vineyards and gardens, framed by the majestic Brokenback Ranges in the distance.
 The ambience is sophisticated yet relaxed with welcoming staff and country-friendly service. The
restaurant is fully air conditioned during the warmer months, and in winter the cosy open fire and
                           flickering candles impart warmth and elegance.

      The restaurant is fully licensed with a Hunter focused wine list and a selected range of
international comparisons. There are 14 wines available by the glass and there is a bar area for pre-
                                          dinner cocktails.

       In front of the restaurant is a large courtyard, perfect for lunch-time alfresco dining.

     The Cellar has received many awards including 2004, 2005 and 2006 Best Contemporary
       Australian Restaurant - Informal Dining and 2004 & 2005 Best Restaurant Caterer.

   Owned and operated by Andy and Janet Wright, the restaurant is open for lunch and dinner
                                   Monday to Saturday.




   The Cellar is a hotspot for locals and a must for new visitors to
                              the region.
                                  Group Booking Options
                                            (groups of 10 or more)


Option 1 - Fixed Price Menu
This is the menu that is priced at $35 for two courses or $45 for three courses. Your guests can choose their
preferences on the evening, or we can serve the meal as an “alternate serve”. This option is not available on
Saturday evenings.



Option 2 - Limited Choice Menu
This ties in with our a la carte menu and the cost for two courses would be $56 and three courses $70. You
would select three entrees, three mains and three desserts which would be put on to a personalised menu for the
group. The menu can incorporate your company’s logo if required. Guests would make their selections on the
evening from the dishes you have chosen. Bread and tea or coffee are also included in this option.



Option 3 - Set menu – alternate serve
You could select two entrees, two mains and two desserts from our a la carte menu. The cost of this option is
also $56 for two courses or $70 for three courses and the cost would include bread, tea or coffee and also bowls of
vegetables/salad down the middle of each table.



Option 4 - Degustation Menu
This is a five course menu which is priced at $85 without wines or $130 with matched wines. This option is
really good value for money as each course averages at $17. Additional bottles of wine (the same wines as were
served with the meals) may be purchased for the table should the group require more and the cost per bottle
would not exceed $41 (average bottle price $38).



Wine:
As to wines, you can either make your selections from our wine list on the evening, or you may choose to limit
the wines that are available to the group on the evening. If this is the case, please advise your preferred wines
from our full list and we will put together a personalised wine list for your group showing only your selections
and anything else you would like included (such as beers, soft drinks, spirits, cocktails, etc).

N.B. All of our menus are subject to change with the availability of seasonal produce.                       It is
recommended that you check the menus one week prior to your visit.
                                       A la Carte Menu
                       (Saturday evenings 2 courses for $56 or 3 courses for $66)

                                                   
                                             Breads $6
                                          ~ Hot Crusty Damper ~
                                       ~ Local Sourdough Ciabatta ~
                                         ~ Morpeth Garlic Bread ~

                                            Entrées $21
          ~ Warm Salad of Prawns, Salt Cod Fritters, Confit Tomatoes and Caper & Egg Dressing ~
        ~ Chargrilled Local Quail with Cotechino Sausage, Pistachio & Apple Salad and Fig Vinegar ~
     ~ Beetroot, Binnorie Fetta & Orange Tart with Poached Free Range Egg and Hollandaise Sauce (v) ~
      ~ Twice Baked Goats Cheese Soufflé with Greek Salad, Prosciutto and Verjuice Dressing (v option) ~
            ~ Duck and Shitake Pie with Sautéed Balmain Bug and a Ginger and Shallot Relish ~
          ~ Seared Scallops with Leek & Ham Hock Tortellinis, Smoked Tomato and Butter Sauce ~

                                             Mains $35
     ~ Pan Fried Snapper Fillet with a Lobster and Chervil Lasagne, Zucchini and a Bouillabaisse Sauce ~
         ~ Free Range Broke Estate Chicken and Pork Galantine with Roast Jerusalem Artichoke Purée
                                         and Caramelised Eschallots ~
                    ~ Twice Roasted Duck with a Morel Mushroom, Eschallot & Thyme Pie,
                                 Braised Red Cabbage and an Orange Sauce ~
       ~ Smoked Lamb Rump with Galette Potato, Roast Garlic Eggplant and Tomato & Sage Compote ~
           ~ Local Venison Steak and Cutlet with King Mushrooms, Cavolo Nero and Escargot Jus ~
~ Italian Tasting Plate of Asparagus & White Bean Tart, Pumpkin & Walnut Ravioli, Roast Eggplant, Thyme
                 & Parmesan Terrine and Gorgonzola, Olive and Oregano Risotto Cakes (v) ~
~ Slow Roasted Pork Belly with Chinese Steamed Dumplings, Radish & Shallot Salad and Pickled Nashi Pear ~
                                                 Sides
                                          Small $6       Large $12
                                 ~ Green Beans with Walnuts and Lemon ~
                                           ~ Roast Garlic Mash ~
                                ~ Kipfler Potato Chips with Rosemary Salt ~
          ~ Spinach, Rocket, Roast Sweet Potato, Avocado and Pinenut Salad with a Raspberry and
                                           Parmesan Vinaigrette ~


                                           Desserts $14
                ~ Self Saucing Belgium Chocolate Pudding with Rum and Raisin Ice Cream ~
               ~ Local Orange Plate of Brandy Snap & Mascarpone Stack with Caramel Sauce,
                    Orange & Cointreau Sorbet and Jaffa Pudding with Chocolate Sauce ~
               ~ Chocolate and Hazelnut “Cigar” with Plum Compote and Baileys Ice Cream ~
              ~ Warm Rhubarb and Brioche Sandwich with Quince Paste and Double Cream ~
            ~ Medjool Date and Pistachio Tart with Turkish Delight Ice Cream and Barberries ~
                        Tasting Plate $20/$28 with a Glass of Botrytis Semillon
Warm Rhubarb and Brioche Sandwich with Quince Paste, Chocolate and Hazelnut “Cigar” with Plum Compote
   and Baileys Ice Cream & Medjool Date and Pistachio Tart with Turkish Delight Ice Cream & Barberries
                         Cheese Plate $20/$28 with a Glass of Botrytis Semillon
             Stuart River Triple Cream Brie, Tarrago River Blue and Wine Glass Cheddar with
                                   Toasted Walnut Bread and Fig Chutney
                                                   
                Fixed Price Menu
   $45 for 3 courses or $35 for 2 courses per person
         (Not available Saturday evenings)




Baked Gnocchi with Pear, Blue Cheese and Walnut Salad

                          or

     Chermoula Roasted Squid with a Chickpea and
         Coriander Salad and Cucumber Raita

                         

 Moroccan Chicken Fillets with Chargrilled Eggplant,
 Labna and Pistachio Salad, Lemon and Mint Dressing

                          or

Pan Fried Salmon with Saffron Potatoes, Roast Capsicum,
               Italian Parsley and Pistou

                         

   Classic Chocolate Marquis with Strawberry Syrup

                          or

    Wine Glass Cheddar with Dates & Walnut Bread

                         
                          Degustation Menu
                            Minimum 2 people
                        $130 per person with wine
                       $85 per person without wine

   Beetroot, Binnorie Fetta & Orange Tart with Poached Free Range Egg and
                              Hollandaise Sauce
                          Glass of Brokenwood Semillon

                                      

              Seared Scallops with Leek & Ham Hock Tortellinis,
                      Smoked Tomato and Butter Sauce
                        Glass of Scarborough Chardonnay

                                      

Duck and Shitake Pie with Sautéed Balmain Bug and a Ginger and Shallot Relish
                       Glass of Monredon Cotes du Rhone

                                      

       Smoked Lamb Rump with Galette Potato, Roast Garlic Eggplant,
                      Tomato and Sage Compote
                    Glass of Tullochs Pokolbin Dry Red Shiraz

                                      

                                Tasting Plate of:
 Warm Rhubarb and Brioche Sandwich with Quince Paste & Double Cream,
 Chocolate & Hazelnut “Cigar” with Plum Compote & Baileys Ice Cream and
Medjool Date and Pistachio Tart with Turkish Delight Ice Cream and Barberries
                       Glass of Petersons Botrytis Semillon

                                      

								
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