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taste
Canowindra
Lunch Menus
Meat of the day on a Turkish
roll
Roast Pork seasoned with soy & honey, Roasted beef
seasoned with seeded mustard, chicken roasted with soy garlic and
honey (all served cold or toasted as required) slow baked tomato
& capsicum, avocado, snow pea sprouts, boutique lettuce dressed
with caramelized capsicum or onion sauce.
Meet of the Day Regional
salad
Meats available Roast Pork seasoned with Star anise honey
& garlic, Roasted beef seasoned with seeded mustard, chicken
roasted with soy & honey (all served cold) Salad includes: slow
baked tomato & capsicum, avocado, cucumber snow pea sprouts,
boutique lettuce & organic olives, Jannei goats cheese or Fetta
cheese - dressed with caramelised capsicum or caramelised onion
sauce. Served with Turkish bread, Balsamic vinegar,Dukkha &
Olive Oil dipping plate.
Tapas Tasting Plate
Includes: Italian sausage, marinated meats, Organic Olives,
slow roasted Tomatoes, avocado, Marinated Jannei Goats cheese
served w Turkish Bread, Balsamic Vinegar, Dukkha and Olive Oil
dipping Plate.
Slow cooked beef
Beef & mushroom slow cooked hot-pot served with pastry
strip with potato, candied carrots & greens in season
Cake w ice
cream & cream
Typical Daily
Specials
Pan fried prawns Marinated
in Ginger, garlic & sweet Chilli sauce served with mint infused
cous cous, savoury greens, pine nuts,seasonal greens & candied
carrot
Pan fried chicken
strips Marinated in Grapefruit juice, ginger, garlic &
golden syrup served with mint infused cous cous sorrel & pine
nuts – seasonal greens & candied carrot. Chunks of eye fillet marinated in
rosemary & garlic seared & served with Jerusalem artichoke
tart, mash, baked beetroot & seasonal greens.
Dessert
specials
Sticky Date Pudding
Crème brulee
Some typical evening dinning
experiences...
Entree:
Garlic ginger & sweet chilli prawns 
Mains:
Roast Eye Fillet of beef seasoned with seeded Mustard with Mash,
baked beetroot plus seasonal greens.
Dessert:
Sticky date pudding
Entree:
Asparagus & goats cheese tart
Main:
Seared Ocean trout seasoned with, garlic, lime and ginger served
on a bed of citrus pilaf rice with baked sweet potato plus seasonal
greens.
Dessert:
Creme brulee
Entree:
Baked tomato stuffed with calamata olives, anchovies, onions
& parsley
Main:
Roasted skin on Chicken breast seasoned with herb de provence
served with Dutch cream potatoes dressed with olive oil and caraway
seeds plus seasonal greens.
Dessert:
Poached apples with chunky strawberries in cinamon sauce
sprinkled with mint served with ice cream
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