cakes + tarts 8.5roast nut tart with pure cream lemon ricotta cake with lemon ice cream chocolate + hazelnut meringue with frangelico cream upside down pear + ginger torte with vanilla bean ice cream apple + blackberry shortcake with blackberry ripple ice cream
fun stuff
cones with homemade ice cream – vanilla bean, chocolate, blackcurrant 4 oatmeal + raisin cookies 3 double chocolate chip cookies 3 all daysoup served with toasted ciabatta 14 canapé platter of Riverstone Kitchen favourites (to share) 28 free-range scrambled eggs with Havoc bacon or cold smoked salmon, toasted ciabatta + truffle oil 16 corned beef with chow chow pickle + wholegrain mustard mayo on sourdough 15 Riverstone fish + chips/fish + salad 20 with tartare sauce + lemon, or with both 24 Mt Harris venison pie with mash, creamed greens + gravy 20 bruschetta of roast figs + goats curd with honey, hazelnuts + vincotto 20 smoked eggplant ravioli with tomato, basil + rocket 20 zucchini risotto with goats curd + lemon 22 Havoc pork + fennel sausages, cabbage salad, red wine vinegar + sourdough 22
gluten free bread +1.5
sidesmixed leaf salad with lemon mustard dressing 6 hand-cut chips with mayo 6 roast zucchini, pinenuts + harissa 6 shaved cabbage salad with roasted hazelnuts, balsamic + parmesan 8
desserts
tiramisu with pure cream 12 blackcurrant jelly with vanilla bean ice cream 12 banana tarte tatin with honeycomb ice cream 12 chocolate + ginger tart with gingerbread ice cream 12 affogato with vanilla bean ice cream + Lustau px sherry 12 cheeseWhitestone cheeses with quince paste + oat biscuits Windsor blue 1 cheese 14 Lindis Pass brie 2 cheeses 17 Totara cheddar 3 cheeses 20 all menus subject to seasonal availability riverstone kitchen all day menu March 2013 | 