Dinner Menu
STARTERSSoup 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 ENTRÉEBraised 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) MAINConfit 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 & RISOTTOGrilled 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 SIDESSteamed 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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