6825 Great Eastern Highway, Mundaring
Telephone (08) 9295 1787
Distance calculated from Perth
Average of 3 reviews
$135 per person
Chickpea crepe, roasted eggplant, garlic, rosemarie and parmesan tuile.
Fresh Exmouth Tiger prawn, basil leaf, pate de brick, cured pineapple and passion fruit sauce.
Chidlow yabby tails, served with a salsa of tomato, cucumber and zucchini. Dressed with a light curried emulsion.
Tiger prawn flesh, cut paper thin, cured with lemon juice, brushed with walnut oil, framed with spiced egg and fresh herb crumble, topped with basil leaves and wild rocket
Paper thin cured beef fillet, basil, parmesan, celeriac, apples, horseradish, sea salt,
black pepper and olive oil
Fresh Goat cheese, served with slow cooked tomatoes, Bonbon black olives, herb salad and garlic croutons.
Snail fritters served golden on a warm ratatouille with a rosemarie infusion.
Fully boned pigs trotter, wrapped in toasted breadcrumbs, roasted and served with the trotter juices.
Shark Bay scallops cured and roasted, served on a bed of buttered fennel bulb with a coriander and thyme emulsion.
New Norcia Grass and milk fed Fillet of beef grilled to your liking, served with a parsnip soufflé, fresh horseradish cream and roasted garlic
Margaret River venison, grilled (rare/medium rare) served on bed of red cabbage and beetroot from our garden with a juniper berry glaze and caramelised pear.
White farmed rabbit, "jamón de serrano", roasted with porcini, served with prunes marinated in calvados. Rabbit and calvados sauce
Oven roasted Narrogin spring lamb rack (served pink) set on sweet potato mash with ginger, chives and garlic. Finished with an aromatic Caribbean sauce, black beans, coconut and lime
Plump pigeon from the Snowy Mountains. The breast is roasted (pink), the leg is confit. Served with a Moroccan flavoured sauce, garnished with baby turnip, chickpeas and raisins.
Loosebox speciality! Beef cheek, slow cooked with Shiraz and fresh herbs. Served with a rich red wine sauce, baby carrots and potato.
Homemade crepes filled with frangipani crème, rolled and baked, served with chocolate sauce and home made vanilla ice-cream.
Raspberry pudding 'clafoutis' layered with crème anglaise, raspberry and French meringue. Served with homemade vanilla ice cream.
French traditional nougat, served frozen with a strawberry coulis and caramel strands
The perfect lemon tart from my friend Denis Ruffel. made with fresh lemons from our garden, 'Mirrored', served with a lemon sauce and a home made apple sorbet.
Gorgonzola DOP, Italy
Soft mild blue cheese with aromatic flavours, made with cows milk.
Swiss Gruyere AOC
Hard cheese with hazelnut flavours. Made from cows milk, with a smooth texture.
French Brie from Lorraine
Soft ripened cheese. Thin white top layer with subtle cream and nut flavours.