Chardonnay Lodge is open for dinner from 6.00pm
daily, telephone 08 8736 3309 for bookings.
Dinner selections at Kitchen
ENTRÉE
GARLIC OR MUSTARD AND PARMESAN BREAD
For two
$5.50
TASTING PLATE
Pendleton pistachio dukkah, olives and olive oil, goats fetta and toasted breads with warm mini corn fritters, spicy lamb kebabs and baby calamari skewers
$28.00
CHICKEN LIVER PATE
Chicken liver pate with toasted Turkish bread and black cherry compote
$15.00
SOUP OF THE DAY
Soup of the day served with toasted croutons
$7.50
ROASTED PUMPKIN RISOTTO
Roasted pumpkin risotto served with chorizo and sage
$15.00
ROASTED FENNEL SALAD
Salad of roasted fennel, orange pieces, olives, red onion, mint and walnuts served with a vinaigrette dressing
$15.50
PAN SEARED SCALLOPS
Pan seared scallops served on parsnip puree and a pancetta wafer, drizzled with truffle oil
$19.50
PANKO CRUMBED ROBARRA BARRAMUNDI
Panko crumbed Robarra Barramundi fillet served with wasabi aioli and a petit salad
$17.50
DUKKAH ENCRUSTED CHICKEN TENDERLOINS
Dukkah encrusted chicken tenderloins served with a smokey corn salsa and lime wedges
$16.00
MAIN
CHICKPEA AND LENTIL CURRY
Chickpea and lentil curry served with pilaf rice and pappadams
$24.50
BEEF SCOTCH FILLET
Beef Scotch fillet with a peppercorn sauce accompanied by sea salt and rosemary seasoned Kipfler potatoes
$29.50
ROAST PENOLA LAMB RACK
Roast Penola Lamb rack on celeriac mash with a minted green pea puree and cabernet jus
$32.00
DUCK LEGS
Duck legs braised in red wine, finished with an orange glaze and served on cranberry risotto
$28.00
PAN FRIED PORK CUTLETS
Pan fried Pork Cutlet topped with a green apple aioli and served on braised red cabbage
$28.00
ROASTED WATTLE SEED KANGAROO
Roasted Wattle Seed encrusted Kangaroo fillet served with a petit salad of baby spinach, Illawarra plums, macadamias and parsnip chips with raspberry vinaigrette
$27.50
EYE FILLET OF BEEF
Eye fillet of beef with pancetta and shallot glaze, served with green beans and horseradish Dauphinoise potato
$38.00
ATLANTIC SALMON FILLET
Atlantic Salmon fillet served with roasted fennel mash topped with salsa verde
