A la carte menu at Journeyman Restaurant

A la carte

Lunchtime and Dinnertime

Entrée-sized dishes (E) $18.50 to $22.50
Main-sized Dishes (M) $34.00 to $39.50
On weekdays the whole bill is discounted 10%.

Oysters

Freshly shucked oysters: natural or with a shallot and sherry vinaigrette

Regular Dishes

Sautéed calamari (E)

with chorizo, chilli, green olive, tomato, rouille and herbed breadcrumbs.

Black pudding (E)

with slow cooked egg, fennel, green tea and lime.

Seared duck liver (E)

with crisp prosciutto, Madeira jelly, grated macadamia and a blueberry sauce.

Cured Atlantic salmon (E)

with a scallop mousse and nori beignet and warm sweet corn vinaigrette.

Crisp master stock pork belly (E)

with goat's cheese, silken tofu, avocado cream, hazelnut, mandarin and thyme.

Rare seared venison millefeuille (E)

with celeriac, chocolate and sour cherries.

Roast Southern Highlands goat (E&M)

with sautéed chick peas, capsicum, broad beans and a turmeric and coconut sauce.

Pan-roasted jewfish fillet (E&M)

with roast beetroot, savoy cabbage and a raspberry vinegar and beetroot sauce.

De-boned free range chicken (E&M)

with potato, cauliflower, currants and a cauliflower and cumin purée.

Twice cooked Thirlmere free range duck leg (E&M)

with poached pear, asparagus, kumera and a master stock and sesame sauce.

Slow cooked lamb rump (E&M)

with roast cherry tomato, sautéed Brussels sprouts and a roast garlic and coffee aioli.

24 hour cooked beef cheek (E&M)

with exotic mushrooms from the Mittagong train tunnel, spinach purée and saffron potato chips.

Vegetarian Options

Slow cooked egg (E)

with green peas, sautéed mushroom and shaved parmesan.

Silken tofu (E&M)

with tomato, shallot, almond and chilli.

Potato gnocchi (E&M)

with truffled mushroom, fresh herbs and parmesan.

Crumbed goat's cheese (E&M)

with Brussels sprouts, corn, pine nuts and basil.

Fresh asparagus (E&M)

with slow roast tomato, house made ricotta, puff pastry and a herb vinaigrette.

Side Dishes $9.00

Cumin-spiced carrot with yoghurt and sunflower seeds

Broccoli with toasted almonds

Creamy potato mash

A salad of mixed leaves is served with main size and with second entrée size dishes

Dessert $16.00

Millefeuille of pate de quince and rhubarb

with star anise cream and sweet walnuts

Free form elder flower poached pear tart

with rose jelly and a vanilla anglaise

Banana custard crème

with chocolate ganache, roasted hazelnutand raspberry coulis

Rich chocolate tart

with caramel sauce, buttered popcorn icecream and passionfruit coulis

Pan-fried apple & date bread & butter pudding

with port ripple ice cream

Cheese

$6.60 per 40gm piece

Piano Hill Ironstone vintage gouda Gippsland Victoria

Healey's Pyengana vintage cheddar Tasmania

Tarago River triple cream Gippsland Victoria

Mauri Talegio washed rind Italy

Fourme D'Ambert blue France