Pipeclay Pumphouse
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  • Dine In

    • Hazelnut & Saltbush dukkah with Karrabool olive oil 12
    • Orange, fennel & rosemary marinated olives 12
    • White bean & fennel dip 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 tomato, shallot & mustard 23
    • Mushroom tarte tatin with goats cheese 23
    • Tuna carpaccio with lemon, olive & caper 23
    • Pork croquette with apple & celeriac remoulade paprika 23
    • Prawn, squid and corn risotto 28
    • Mussels Marinière with house made bread 28
    • Gnocchi with duck ragu, truffled egg & hazelnut crumb 28
    • Confit ocean trout with cucumber & fennel 31
    • Ash crusted beef sirloin with parsnip & mushroom 31
    • Slow roasted lamb belly with pistachio pistou & garden asparagus 31
    • Spice crusted venison backstrap with beetroot & plum 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
    • Rhubarb mille feuille with almond praline and orange ice cream 20
    • Dark chocolate delice with honeycomb & caramelised banana 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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