The Empyre Boutique Hotel
Glassware  

Spring Menu

ENTREE

Zucchini Blossom stuffed with fromage frais chevre and tapenade with tomato vierge salad and housemade grissini


$ 17.00

 

Gravlax of salmon, cos lettuce, panko crumbed egg, parmesan crisp


$ 17.00

 

Pan seared Scallops, braised pork belly, jacqueline sauce, balck bean vinaigrette


$ 19.00

 

Empyre Charcuterie Plate. A selection of handmade delicacies from the kitchen


$ 20.00

 

MAIN

Steamed baby snapper fillet with mussels, tiger prawn, braised fennel and brandade croquette and sauce bourride


$ 36.00

 

Butter poached free range chicken breast with polenta cake, shiitake mushrooms, confit of chicken leg wrapped in brik pastry, sweet corn puree


$ 35.00

 

Kyneton black angus eye fillet beef, pithivier of braised beef cheek and swiss browns, sauteed spinach and madeira jus


$ 37.00

 

Roasted rump of lamb with sauce paloise, a sheppards pie croquette on braised lamb and potato, sauteed lettuce and peas


$ 37.00

 

Carrot, orange and chevre custard, spring herb tortellini, baby vegetables


$ 32.00

 

SIDES

Steamed seasonal greens with butter and toasted almonds


$ 9.00

 

New season baby nicola potatoes with confit garlic and thyme


$ 9.00

 

Salad greens with lemon and olive oil dressing


$ 9.00

 

 

The Empyre wishes to advise customers, we are unable to splitĀ  accounts, thank you.

 

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