Champagne & Sparkling Wines
The strength of this golden-yellow wine is immediately pleasing to the nose while it’s complexity explodes on the palate.
McLaren Vale, SA
Light and crips on the palate with green apple, spearmint and mandarin.
Philip Shaw No.11 Chardonnay
The aroma is very youthful with citrus and white peach characters and some subltel oak. The crisp flavours from the vibrant varietal characters, give way to a wine with great mid-palate softness.
Sandalford Mr Semillon Sauvignon Blanc
Margaret River, WA
Lovely, elegant, perfumed bouquet of fresh gooseberry and mange tout. There is a real minerality to the palate and those flavours seen on the nose translate beautifully to the palate.
Wither Hills Sauvignon Blanc
Classic Marlborough Sauvignon Blance with a focus on freshness and varietal flavour intensity. The palate is extraordinarily balanced with bright concentration of brambly, grapefruit flavours and a long supple finish.
St Hallett Garden of Eden Shiraz
Barossa Valley, SA
Vibrant and aromatic with dark cherry, white pepper and a hint of menthol. Blood plum and dark red fruits seamlessly build to pepper and spice with fine grain tannins providing a persistent finish.
Stonier Pinot Noir
Mornington Peninsula, VIC
Lifted perfume of fraises des bois, with a hint of spicy and toasty oak. The palate is remarkably bouyant, with a firm struture and well defined red fruits.
Johnnie Walker Red Label Scotch Whiskey
Maker's Mark Kentucky Straight Bourbon
Tanqueray London Dry Gin
Ketel One Vodka
Kosciuszko Pale Ale
Snowy Mountains, NSW
Soft Drinks and Mixers
Coke / Diet Coke
Sparkling Mineral Water
Tea & Coffee
Selection of T-Bar’s finest teas
Coffee by Nespresso
Crushed pea, goat curd, shimeji mushroom tostada
Rock oyster with a cloud of tequila, lemon, lime soda, chilli, coriander
Rare seared tuna, white miso curd, soy dashi jelly, cucumber
lobster slider, fennel tarragon mayo, radish slaw
Seared scallop, morcilla, pickled apples
Wagu sausage rolls with sour cherry ketchup
Heirloom tomato salad, wild olives, roasted eshallots, woodside goats curd, basil, smoked paprika dressing
Fremantle octopus carpaccio, congo potatoes, orange gel, chilli, olive oil
Chopped cos salad, pickled red onion, radish, pancetta, truffled pecorino Sashimi
King yamba prawns, basil tartare emulsion
Panfried lamb cutlets with harissa sauce
Grainfed eyefillet saltimbocca, tallegio, caramalised onions and red wine jus
Mixed leaf green salad with house dressing
Vegan grilled portobello mushrooms with cauliflower, spinach, pumpkin, pine nuts and a basil dressin
Beef Lasagne with saffron Béchamel
Steamed petuna salmon, tamarin, lemongrass, chilli, coriander
Oven baked snapper, saffron, lemon, oregano, cherry tomato, paprika
Roasted kiffler potatoes, garlic, thyme
Quinoa salad with Spiced cauliflower and pomegranate
Chocolate panna cotta, hazelnut ice cream, milk chocolate foam
Individual lemon meringue pie, blue berries
Chefs selection of individual laming tons and pavlovas with Chantilly cream and fruit melod
Coconut panacotta with lime jelly lychee and baby coriander – is dairy free, made from coconut milk
Waygu beef slider, aged cheddar, tomato relish, pickles
Chilli prawn steamed bun
Wild mushroom croquettes
Mushroom crepes with black bean sauce
Potato and rosemary parmesancroquette – just potato and rosemary