Pipeclay Pumphouse
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  • Dine In 2018

    • Pistachio dukkah with Karrabool olive oil and house made bread 10
    • Orange & rosemary marinated olives 10
    • Cumin & coriander hummus 10
    • Pipeclay Produce charcuterie- salami, pork rillette, duck liver parfait & pork terrine 26
    • Prosciutto, grilled chorizo, glazed figs, pear, High Valley brie, quince paste & house made bread 26
    • Pork rillette with orange & hazelnut salt 16
    • Pork, ham & pistachio terrine with apple & radish remoulade 16
    • Duck liver parfait with fig jam & cornichon 16
    • Heirloom tomato tart with caramelised onion & goats cheese 20
    • Cured ocean trout with cucumber & fennel 20
    • Confit chicken with paprika & tomato 20
    • Octopus and corn risotto with chorizo chips 24
    • 
Mussels Marinière with house made bread 24
    • Sautéed gnocchi with lamb & mushroom ragu 24
    • Swordfish with lemon & caper beurre noisette 28
    • Duck breast with cherry & parsnip 28
    • Slow roasted pork belly with fennel & olive 28
    • Ash crusted beef fillet with beetroot & onion 28
    Sides
    • Roasted sweet potato with paprika mayonnaise & sunflower seeds 10
    • Fricassee Mudgee mushroom with garlic & herb butter 10
    • Fondant garden potatoes with truffled salt 10
    • Garden leaf with lemon dressing 10
    Dessert
    • Strawberry tart with lemon balm ice cream 18
    • Lemon & cream cheese mousse 18
    • White chocolate parfait with macadamia and raspberry 18
    • Dark chocolate delice with peanut brittle, peanut fudge, mascarpone & banana 18
    • High Valley cheese plate, quince paste, macerated figs, pear & house made lavosh + 7

    • All groups 8 people and over must be degustation only
    • No split bills
    • Please advise of any dietary requirements
    • Lunch – a la carte & degustation menus available
    • Dinner – degustation menu only
    Thursday 1st January 1970
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