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Zen to the CORE – Chef DuaneEnjoy some of Chef Duane Miller’s new creations – perfect accompaniments to our artisan ciders and BioDynamic wines, all Born, Bred & Bottled on our 74 year old, 4th generation family-owned property |
MOTHER’s DAY May 12th – sorry – all booked out!
Autumn menu
FOR THE TABLE
Ciderman’s platter (GF option) 29.5 Ciderman John’s favourite: Goats cheese & tomato puree, poached pear, red onion/mixed chilli pickle, parmesan crisps, campagnola, brescola, toasted Turkish bread, EVO, cracked salt & pepper
Orchardist’s platter (V, GF) 26 Sweet potato blue cheese puree, poached pear, basil pesto, parmesan crisp, candied beetroot, rosemary salt, toasted turkish bread, EVO, cracked salt & pepper
‘The CORE’ (for 2) 55 Chef Duane’s selections of the day
Rabbit & fig pate (GF) 22 Creamy rabbit pate, CORE fig jam, carrot & cranberry pickle, crusty baguette, EVO, salt & pepper
Warm Brie (gf) 20 Thyme & basil infused brie, red wine soaked sultanas, candied walnuts, toasted turkish bread, EVO, cracked salt & pepper
Mixed nuts (gf) 10 Pistachio, hazelnuts, cashews, peanuts roasted in house spices
Marinated feta & olives (gf) 15 w house marinade, chilli, garlic & parsley
Cheese platter (gf) 32 Four cheeses: Heyman’s Blue, Dutch smoked, creamy brie & Vintage Cheddar w candied walnuts, CORE fruit chutney, crackers & parmesan grissini
MAINS
‘The Core’ Platter (gf option)- 55 (serves 2) Chef Duane’s superb selections of the day
Potato omelette (gf) 18.5 Spiced mushroom, tomato chutney, wilted spinach, confit potato omelette
Lamb Wellington 33 Braised lamb shoulder, Dijon potato puree, puff pastry crisp, roast field mushroom, bacon, spinach, CORE cab sauv gravy
Chicken Maryland (gf) 28 Confit chicken Maryland w mushroom butter, cannellini bean w toasted pine nuts & roast golden beetroot salad
Barramundi & chips (gf) 26.5 Grilled lemon pepper Barra w garden salad, chips & CORE apricot amaretto aioli
SIDES/SALADS
‘CORE Classic’ salad (V) (gf) 12: Concasse of tomato, crumbled feta salsa, baby spinach, CORE apple cider vinigarette 12
‘Perfect pear’ salad (v) (gf) 12: poached pear, rosemary salt, toasted pine nuts. shaved parmesan, red onion, cracked pepper, balsamic, EVO
Prawn salad (gf) 15: Exmouth prawns, salted cucumber, red onion, chilli pickle, baby spinach, baby spinach
Wedges 10 with Sour cream and chilli sauce
Chips 10 with Aioli
Core kids Ham & cheese ‘toastie’ w chips & salad 10, House-made chicken nuggets 15, fruit salad 10
DESSERTS 8.5 House-made cakes/Tarts: Chocolate mudcake, baked lemon & apple cheesecake, Pear & Polenta, Plum & Almond. All garnished w berry compote & double cream. Add ice-cream $1. Top these off with a Fiori coffee or Mighty Leaf Organic tea
Ice creams/Sorbets: Check out our ice cream and sorbet selections from the ice cream cart!
Bus and Group bookings Platter menu (must be booked two weeks in advance):
‘Nibble me this’ $160: Enough nibbles for approximately 10 adults
Starts with our own mix of spiced and candied nuts, warm marinated olives, pan fried chorizo tossed through freshly parsley and a squeeze of lemon. Add Turkish breads cooked in garlic oil, parmesan crostinis, fresh baked croutons and crackers. Include large pieces of Blue Tarago cheese, soft brie, creamy 18 months old vintage cheddar, Dutch Edam , marinated dips including: beetroot relish, semi sundried tomato and goat cheese puree. Add accompaniments: pickled cucumber, poached apple, olive oil and balsamic and you have a delicious gourmet platter!
‘Bite Me’ – gourmet baguette platter: $80: enough nibbles for 8 adults
Includes eight beautiful fresh baked baguettes: Roast pork, tomato relish, CORE chutney, braised beef, beetroot chutney, grilled chicken, basil pesto, roast zucchini, caramelised onion, all served with crispy lettuce, sliced shallots, cracked sea salt and pepper and finished with a drizzle of EVO oil.
Baked not fried $60: enough nibbles for around 8 adults
2.5 x 1.5ft pizza; braised lamb, caramelized onion, parmesan and garlic oil, roast pork, tomato chutney and three types of toppings merging into one mammoth pizza finished with grilled zucchini and tomato salsa, cracked pepper and sea salt. Truly spectacular with ice cold cider!
Order all three for the perfect platter experience for your group!
DRINKS MENU – All our juices, ciders & wines are produced on the property
Our ciders (‘Best in Show & ‘Most Successful Exhibitor’ – Perth Royal Show 2012)
Sparkling Lemon - ’PITH’D’ (4.5% a/v) Sparkling Pear - Peace CORE (3.5% a/v) Sparkling Apple - CORE Meltdown (5% a/v) Traditional Apple & Pear - CORE Reactor (6.5% a/v) Traditional Apple - Hard CORE (7.4% a/v)
Wine Menu (all BioDynamically grown on the property)
’Day’s End’ – Cabernet Sauvignon ’03, ‘Day’s End – Cabernet Sauvignon Merlot -’04,CORE Origin – Cabernet Sauvignon Merlot Petit Verdot ’11, CORE Verdehlo ’12 (due in a few weeks!)