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Peppergreen Estate 2023 Menu

- The document appears to be a menu from a restaurant showcasing breakfast, starter, entree, main, share board, kids menu, cheese board, side, and dessert options. Dishes range in price from $9 to $61. - Breakfast options include French crepes, potato rosti with eggs and bacon, and omelette. Mains include lobster bisque, duck confit, beef tenderloin, and chicken salad. - Desserts include double chocolate marquise, apple tarte tatin, and lemon syrup cake. Cheese boards and ice cream/sorbet also available.

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Prashanth G.P.
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213 views5 pages

Peppergreen Estate 2023 Menu

- The document appears to be a menu from a restaurant showcasing breakfast, starter, entree, main, share board, kids menu, cheese board, side, and dessert options. Dishes range in price from $9 to $61. - Breakfast options include French crepes, potato rosti with eggs and bacon, and omelette. Mains include lobster bisque, duck confit, beef tenderloin, and chicken salad. - Desserts include double chocolate marquise, apple tarte tatin, and lemon syrup cake. Cheese boards and ice cream/sorbet also available.

Uploaded by

Prashanth G.P.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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––––––––––– Breakfast –––––––––––

Served daily until 11am

French crépes with dates, cinnamon, ricotta


and orange with cardamom syrup 19

Crisp potato rösti, bacon, tomatoes and poached eggs 21.5

Gruyère and herb omelette, rocket and sourdough toast 23

Spanish eggs, capsicum, chilli jam, chorizo and sourdough toast 24

Salmon, scrambled eggs, avocado, lemon and sourdough toast 24

Twice baked gruyère souffle, roast tomatoes, 24


celery and sourdough toast (V)

Eggs, your way on sourdough toast 14


*Fried, scrambled or soft poached
Add Extra
Salmon 6.5
Eggs, bacon, chorizo, potato rösti,
mushrooms, roast tomato, avocado 4.5
Toast 3.5
*All savoury breakfast is served with
PepperGreen Estate Extra Virgin Olive Oil emulsion
*10% surcharge applies on Sundays and public holidays
*Menu selection subject to change without notice
––––––––––– Starters –––––––––––
PepperGreen Estate Extra Virgin Olive Oil and sourdough 10
add olives 9
GF on request

––––––––––– Entrees –––––––––––


Flash fried squid, yoghurt dressing, chorizo, preserved lemon 26/37
and curry leaves
Sommelier pairing 2019 Chardonnay Single Vineyard

Duck liver parfait, pear chutney, cornichons, 22


lavosh and EVOO toast (GF on request)
Sommelier pairing 2021 Pinot Noir Single Vineyard

Gravlax of salmon, fresh asparagus, broad beans, 27


horseradish cream and poached egg (GF)
Sommelier pairing 2019 Riesling Single Vineyard

Pan fried local tunnel mushrooms, sage, beurre noisette 23


and potato gnocchi (V)
Sommelier pairing 2019 Merlot Single Vineyard

Seared scallops, cauliflower purée, fried shallots 28/39


with spiced vinaigrette (GF)
Sommelier pairing 2019 Pinot Gris Single Vineyard

Twice baked gruyère souffle, roast tomatoes, 24


croutons and celery (V)
Sommelier pairing 2017 Shiraz RC

*EVOO - PepperGreen Estate Extra Virgin Olive Oil


*Sorry, no split bills
––––––––– Mains –––––––––
Lobster bisque, poached select shellfish, mash potato, 42
croutons and rouille (GF on request)
Sommelier pairing NV Sparkling

Pan fried prawn gnocchi, tomato, lemon, chilli, basil and soybeans 38
Sommelier pairing 2021 Berrima Blush

Crispy duck confit, red wine poached pears, 38


walnuts and cabernet vinaigrette (GF, DF)
Sommelier pairing 2019 Pinot Noir Single Vineyard

Grilled 200g beef tenderloin, crisp potato galette, 44


wilted spinach with green pepper sauce (GF)
(Served medium–rare only)
Sommelier pairing 2016 Shiraz CCRC

Fried cauliflower and halloumi, crispy quinoa, greens, 28


shallots and chilli (V, GF, Vg on request)
Sommelier pairing 2018 Tempranillo

Brined and roasted chicken salad, frisée, lardons, celeriac 37


and buttermilk dressing (GF, DF)
Sommelier pairing 2019 Chardonnay Single Vineyard

GF - Gluten Free V - Vegetarian


DF - Dairy Free Vg- Vegan

Please note:
*10% surcharge applies on Sundays and public holidays
*Menu selection subject to change without notice
*Sorry, no split bills
––––––––– Shared Main –––––––––
Please refer to daily specials board
––––––––––– Share Board –––––––––––
Chef’s Tasting Board 61

Chef’s selection of entrées and salads with sourdough


showcasing the current menu

––––––––– Kids’ Menu Package –––––––––


Included: one meal + one kid’s serve of ice cream + one juice or soft drink
Kids’ menu available for children under 12 years

Southern fried chicken tenderloin and chips 25


Prawn cutlets and chips 25
Spaghetti with creamy cheese sauce 25

––––––––––– Cheese Boards –––––––––––


Available after 2:30pm

2 piece cheese with lavosh and sourdough 26

3 piece cheese with lavosh and sourdough 31

*Sommelier pairing 2018 Brut Méthode Traditionelle


Please note:
10% surcharge applies on Sundays and public holidays
Menu selection subject to change without notice
––––––––– Sides –––––––––
Steamed greens 9
Garden salad 9
Potato rösti 9

––––––––– Desserts –––––––––


Double chocolate marquise, hazelnut crust, vincotto 15
and freeze-dried cherries
Sommelier pairing 2019 Merlot Single Vineyard
Hot rhubarb and coconut crumble with EVOO burnt honey ice cream (GF) 15
Sommelier pairing 2019 Sparkling Rosé
Apple tarte tatin with salted caramel EVOO ice cream 15
Sommelier pairing 2021 Gamay Single Vineyard 12 glass/45 bottle
Lemon syrup cake, vanilla crème patissière, passionfruit crumb 15
and EVOO orange cardamom ice cream
Sommelier pairing NV Sparkling
PepperGreen Estate EVOO ice cream or sorbet (GF, DF on request) 9
Cheese board (selection of 2 or 3 cheeses) 26/31
Sommelier pairing 2018 Brut Méthode Traditionelle
*EVOO - PepperGreen Estate Extra Virgin Olive Oil
*Please ask the staff for the flavour of the day

Please note:
Cake service of $6.50pp applies if supplying own cake

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