Pipeclay Pumphouse
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  • Dine In-2019

    • Hazelnut & Saltbush dukkah with Karrabool olive oil 12
    • Orange, fennel & rosemary marinated olives 12
    • Lemon whipped ricotta 12
    • Pipeclay Produce charcuterie- salami, pork rillette, duck liver parfait & pork terrine 28
    • Prosciutto, grilled chorizo, glazed figs, pear, High Valley brie, quince paste & house made bread 28
    • Kangaroo tartare with sweet potato and sunflower 23
    • Beetroot & onion tarte tatin with goats cheese & walnut 23
    • Scallop boudin blanc with truffled pea 23
    • Confit chicken with tomato and paprika 23
    • Prawn & squid risotto with lemon & garlic 28
    • Mussels Marinière with house made bread 28
    • Gnocchi with duck & mushroom ragu 28
    • Confit ocean trout with garden leek & fennel 31
    • 
Ash crusted beef scotch fillet with carrot & onion 31
    • Slow roasted lamb shoulder with pumpkin & yoghurt dressing 31
    • Braised pork belly with Jerusalem artichoke & pancetta jus 31
    Sides
    • Broccolini with anchovy butter 12
    • Fricassee Mudgee mushroom with garlic & herb butter 12
    • Fondant garden potatoes with truffled salt 12
    • Garden leaf with lemon dressing 12
    Dessert
    • White chocolate mousse with strawberry & rose 20
    • Caramel panacotta with coffee & popcorn 20
    • Roasted apple and raisin mille feuille with vanilla bean ice cream 20
    • Dark chocolate delice with garden citrus trio 20
    • High Valley cheese plate, quince paste, macerated figs, pear & house made lavosh +8

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