Entrée | |
| Warm tomato tart with mascarpone, basil and balsamic vinegar | 16 |
| Citrus cured salmon with waldorf salad and sour cream | 17 |
| Scallop raviolo with shellfish vinagarette | 18 |
| Chicken and hazelnut terrine with duck liver parfait & parmesan biscuit | 17 |
Mains | |
| Saffron gnocchi with asparagus, peas, sage & pecorino | 27 |
| Roasted pork loin with caramelized witlof, apple puree & apple cider sauce | 29 |
| Pan fried fillet of snapper on roasted eggplant with tarragon, tomato & olives | 28 |
| Eye Fillet of beef on truffled mash with candied bacon and port & shallot jus | 31 |
Mains | |
| Nougat parfait with Turkish delight & chocolate sauce | 13 |
| Pavalova with passionfruit curd & fresh mango | 13 |
| Steamed fruit pudding with brandy custard | 13 |
| White chocolate tart with raspberries and raspberry ice-cream | 13 |
Bookings of 10 or more will require a deposit of $10 per head a month prior to the booking to confirm their spot.
Tables of 10 or more can enjoy a set menu, two or three course for $45 and $55 respectively.
Call us on (03) 9428 5841 or email kingstonhotel@bigpond.com to make a booking.