STARTERS

Soup of the Day served with fresh sour dough 13

Dux Bread Plate served with Chef’s dips of the day 11

Marinated Feta and Olives 9

Fresh Bread 5

ENTRÉE

Braised Beef Cheeks on hand made pappardelle (wide ribbon egg pasta) in a rich meat sauce finished with fresh basil, tomato and bocconcini 22

Pork Belly poached pear and Dux seeded mustard finished in a stout and molasses reduction 20

Beetroot and Goat’s Cheese Bisteeya with roquette and pine nut salad in candied grapefruit dressing 19

Dux Share Plate Fried squid on chorizo; Lamb koftas with yoghurt cheese; Poached pear fritters with candied walnuts; grilled local prawns with fennel salad 18 per person (two person minimum)

MAIN

Confit Duck Maryland with duck sausage, celeriac puree, Dux chutney and honey orange glaze 39

Rolled Mt. Barker Chicken resting on hand made gnocchi, macadamia nuts and pumpkin in ricotta and verjuice sauce 36

Slow Cooked “Amelia Park” Lamb with seasonal baby vegetables and potato dumplings 39

Fish of the Day ask your waitperson for the chef’s daily special market price

Wagyu Sirloin with Jerusalem artichokes sautéed spinach, horseradish crème fraiche and port wine jus 43

PASTA & RISOTTO

Grilled Local Prawns resting on a ricotta and spinach lasagne with orange infused capsicum essence and charred lemon wedge main 37 entree 25

Lamb Risotto with baked field mushrooms marinated in truffle oil and balsamic finished with blanched broccoli and pecorino main 37 entree 25

SIDES

Steamed Seasonal Greens with pine nuts, parmesan and verjuice 10

Dux Style Potato Tortilla with parmesan cheese and whisky sauce 10

Fennel and Dill cucumber Salad with cos lettuce tomato and lemon Dijon dressing 13

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