Chef’s Menu
Grazing
Pulled lamb shoulder, flat bread, yoghurt & mint jelly (2) Oysters
• Natural • Crumbed - dill & lemon mayonnaise • Mignonette Baked Turkish bread, tomato & eggplant kasundi 9
13
Vegetarian arancini (3) pumpkin relish 13
Try - Tommy’s Ale House, Verjuice Cocktail or Bong Bong Sparkling
Entrée
24
Bong Bong Sparkling
Mushroom soup with spiced enoki bhaji (V) (GF) 18
Centennial Winery Block Chardonnay
Seared scallops, bacon relish, apple & radish salad (GF) (DF) 24
Centennial Winery Block Sauvignon Blanc
Fig, blue cheese, pear & candied walnut salad, seeded mustard vinaigrette (GF) (V)
Main
3.5 ea
4 ea
4 ea
Warm aromatic olives & chorizo The Centennial tasting slate 6 daily items
20
Chimichurri marinated spatchcock quail, warm salad of chickpeas, smoked chorizo & pumpkin
Yenda Craft Beer
36
Cider braised pork belly, caramelised apples, sage & onion puree, smoked ham hock croquette,
crispy crackling
Centennial Old Block Chardonnay
38
Slow cooked duck leg, Centennial Pinot Noir sauce, crumbed beetroot gnocchi, Tuscan cabbage & bacon
Centennial House Block Pinot Noir
37
Panko crumbed dory fillets, lobster & potato crush, mild curry cream sauce, wilted spinach
Bong Bong Rosé
39
Roasted fillet of Barramundi, peperonata, fennel & endive salad (GF)
Bong Bong Quattro Bianco
38
Butchers weekly choice cut Cooked to your liking
Served with watercress, café de Paris butter & onion rings
Tommy’s Ale House
40
Centennial Riesling 1012 (Off-Dry)
Dill & lime cured salmon, poached prawn & avocado salsa, tomato & shallot vinaigrette (GF)
Dessert
30
Banoffee ice cream Sundae 16
Vanilla bean panna cotta, berry jelly, 16
strawberry & champagne essence
16
Please ask for today’s selection
Accompanied with oatcake, fig & Pinot relish
Try - Finale Autumn Sauvignon Blanc
Drinks
Fries with Dijon mustard mayonnaise 9
Rocket, pear & parmesan salad, balsamic glaze 9
Roast pumpkin, pine nut, raisins & pomegranate dressing 9
Cauliflower & cheese gratin 9
Kid’s Meals
16
Cheese Board - 3 types
2 piece 18 3 piece 24
24
The Highlands Lunchbox (For Two)
Warm apple crepe, spiced rhubarb syrup, cinnamon ice cream Trio of chocolate mousse Sides
Centennial Arneis
Scotch egg, hand raised pork pie, smoked trout paté, oatcakes, beer chutney, pickles
Try - Tommy’s Ale House Pale
75 p.p
Includes a glass of Centennial sparkling wine
Entrée - The Centennial Tasting Slate
Choice of Main
Choice of Dessert
15
FULL BEVERAGE LIST AVAILABLE
showcasing
Centennial Vineyards Premium Cool Climate Wines
James Halliday 5 Red Star Rating
Espresso martini
espresso coffee, vodka, kahlua
18
Affogato18
Ice cream, espresso coffee,
amaretto liqueur Liqueur coffee
Frangelico, baileys, kahlua,
whisky, Bundaberg rum 15
16
Risotto & Pastas
Crumbed Chicken & Chips
Crumbed Fish & Chips
Crab & prawn ravioli, sauce vierge 34
Duck meatballs, buttered peas & risoni, sundried tomato pesto
32
Baked gnocchi romaine, sautéed mushrooms, soft poached egg (V)
29
Rotolo pasta of braised lamb, feta, olives & egg plant, romesco sauce
29
Meatballs & Pasta
All served with vegetables, fresh fruit & soft drink or juice
Centennial Vineyards Restaurant is perfect for
all of your families occasions
Licensed outside catering available
Contact: [email protected] Ph 4861 8701
www.centennialrestaurant.com.au
(V) Vegetarian (GF) Gluten Free (DF) Dairy Free
Dietary requirements can be catered for on request.
Public Holiday Surcharge 15%
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