Weekly Specials
MONDAY NIGHT / THURSDAY LUNCH – $15 PARMA & POT
Vote #1 Best Chicken Parma in Town
TUESDAY NIGHT – $14 STEAK DINNER
250gm Porterhouse with chips & salad
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Bar Snacks
Warm edamame * $5
Marinated olives * $5
Fried Piquillo peppers with cayenne salt * $6
Lemon grass and chilli chicken skewers * $6
Crispy pork belly with chilli lime caramel * $6
Mushroom and cognac Pâté $7
Zucchini and mint fritters with beetroot relish * $7
Lamb ‘Gyros’ with fried green tomatoes and spiced lemon yoghurt $8
Wholegrain pizza with red peppers, charred zucchini and fetta $9
Little Angus cheese burgers $9
Crumbed lamb cutlets with roast pepper aioli and lemon $10
Szechuan calamari with ginger and spring onion aioli * $12
Mini prawn chimichangas with avocado and sweet corn salsa $12
Oven Baked ‘fondue’ of Clarence cheese served with toast, lavosh and fruit preserve- to share 2-4 people $24
* Gluten free
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Dining Room
Beer battered local rock flathead with hand cut chips and tartare sauce $16
Warm buffalo mozzarella salad, baked figs and beetroot crisps $14
Pumpkin gnocchi with grey ghost mushrooms,
seasonal vegetables and pecorino $14/$23
Spanner crab tagliatelle with flowering zucchini,
pine nuts and liquorice $16/$25
Ocean Trout with garden peas, king prawns,
wild mushrooms and saffron emulsion * $28
Eggplant Parmigiana, napoli sauce,
gruyere & mozzarella served with chips & salad $20
Carlton Hotel free range chicken parma of ham, napoli sauce, gruyere & mozzarella cheeses, served with chips & salad $23
Smoked duck breast salad with amaretto peaches and crispy shallots * $23
Western Plains free range Pork Scotch with smoky eggplant yoghurt, Panzanella style salad and green tomato chutney $24
Rack of lamb with baby peppers, roast eggplants and Romesco sauce $28
300g grain fed sirloin steak with kipfler potato, spinach, and jus * $28
500g Dry aged Greenham organic ribeye steak with red wine shallots, bone marrow and onion rings * $39
* Gluten free
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Sides
Crinkle cut chips $7.50
Aioli $2
Garden salad $6
Steamed broccoli $6
Roast kipfler potatoes $6
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Dessert
Berry parfait, vanilla cherries and biscuit crumble $10
Three layered chocolate tart with chantilly cream $10
Oven baked ‘fondue’ of Clarence cheese served with toast, lavosh and fruit preserve, to share between 2 to 4 people $24
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Cheese Selection
Two Plate $18 / Three Plate $24 /Four Plate $30/ Five Plate $35
Alpage Beaufort, France. (Hard-Cooked)
Known as ‘The Prince of Gruyere’, it is hard-cooked and made from raw cow’s milk from the Savoie Region. It captures the rich diversity of herbage found growing in these remote alpine valleys.
Tarago River Strzelecki, Gippsland Victoria. (Goat)
Only the highest quality milk is sourced for this unique cheese due to the volatile nature of goats milk. The rind is rather rustic with orange yeasts and mould becoming evident as the cheese matures. One of Australia greatest blues.
Munster, France. (Washed-Rind)
This pungent number is made in the traditional way of the Munster Valley Monks. It has a sticky orange rind with a smooth, smokey and mildly piquant flavour.
Brique D’Affinois, France. (White-Mould)
This unusual brick shaped cheese from the Rhone-Alpesis region has an elegant, slightly pungent flavour with a mild silky texture.
Cabecou Woodside, South Australia. (Goat)
This “Little Goat” is made by hand from local goat’s milk, it is tender and delicate with a creamy balanced texture.
Clarence Fondue.
Oven baked ‘fondue’ of Clarence cheese served with toast, lavosh and fruit preserve, to share between 2 to 4 people $24
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please note credit cards attract a 3% surcharge, there is however an ATM located on the staircase