Menu

QUEEN’S BIRTHDAY LONG WEEKEND SPRING DINNER

Saturday 28th September | $90pp BYO | 7pm | Long Table Seating

Zucchini, Feta & Spring Onion Fritters

Salt-baked Beetroot, Sugar Snap Pea, Labna, Seeded Crispbread, Mint, Coriander & Basil Oil

Foragers Sourdough Bread & Salted Butter

Smoked Beef Oyster Blade, Roasted Pumpkin Puree, Crispy Kale & Toasted Pine nuts

Baked Savoy Cabbage & Mustard Salad Cream

Honey & Strawberry Semifreddo with Cinnamon & Oat Crumble

Southern Roasting Coffee and Teas

To reserve a place:
Phone: (+61 8) 9776 1580 or
Email: discover@foragers.com.au


SEASONAL SPRING DINNER

Saturday 5th October | $80pp BYO | 7pm | Long Table Seating

Cauliflower Fritters with Hot Jam & Yoghurt

Air-dried Beef, Avocado, Apple, Radish, Kohlrabi Salad with Mustard Cider Vinaigrette

Foragers Sourdough Bread & Salted Butter

Rosemary & Olive Slow-roasted Lamb Shoulder, Salt-baked Beetroot & Horseradish Cream

Spring Salad Greens with Lemon Vinaigrette

Strawberry & Buckwheat Shortcake with Honey Double Cream

Southern Roasting Coffee and Teas

To reserve a place:
Phone: (+61 8) 9776 1580 or
Email: discover@foragers.com.au

Previous Seasonal Dinner Menus

Due to our focus on the best of seasonal produce, our Field Kitchen dining room menus change weekly, based on what is best and fresh locally. The sample menus below give an indication of the type of food you can expect to enjoy in our dining room.

Autumn

Potted Marron & Oat Cakes

Buckwheat Pasta Rags, Kale, House-made Mascapone & Mushrooms

Braised Capretto, Roasted Beetroot, Chard & Spaetzli Poached Pear, Muscatels, Fromage Blanc, Karri Blossom Honey & Pain d’Epice

Winter

Black Truffle & Fontina Toasted Sandwich Fingers

Celeriac Soup with Walnut Bread

Beef Daube, Creamed Parsnip, Baked Onions & Purple-sprouting Broccoli

Chocolate & Whisky Raisin Mousse Cake

Spring

Coddled Egg with Celery Salt & Asparagus

Lettuce & Pea Soup with Lovage

Pot-roasted Lamb, Pearl Barley, Broad Beans & Watercress

Seville Orange & Rhubarb Trifle

Summer

Rainbow Trout Gravlax

Zucchini & Corn Fritters with Mint & Yoghurt

Roast Chicken & Bread Salad with Heritage Tomato, Basil & Preserved Lemon

Cherry & Almond Tart