Food

DINING VOUCHERS are now available online.

LOLLI REDINI RESTAURANT
EXAMPLE MENU FROM 9TH NOVEMBER 2011 

Two courses    65-
Three courses 80-

ENTRÉE

SIX MOONLIGHT FLAT CLAIRE DE LUNE BOUTON ROCK OYSTERS, SPARKLING ROSE JELLY, CUCUMBER BRUNOISE & AVRUGA BLACK CAVIAR

NV JOSEF CHROMY PEPIK, SPARKLING ROSE, RELBIA, TASMANIA

 
OUR SIGNATURE TWICE BAKED HEIDI GRUYERE CHEESE SOUFFLÉ, SPINACH, PEAR & TOASTED HAZELNUT SALAD, CHARDONNAY DRESSING

NV DAL ZOTTO PROSECCO, KING VALLEY, VIC

CARPACCIO OF HOUSE CURED OCEAN TROUT FILLET, FENNEL, BLOOD ORANGE, WATERCRESS SALAD, SESAME TUILLES & HORSERADISH AIOLI

2009 PHILIP SHAW PINK BILLY ROSE, ORANGE, NSW

KING PRAWN, SPANNER CRAB, ASPARAGUS, WHITE WINE & DILL RISOTTO WITH MEYER LEMON INFUSED OLIVE OIL

2011 SHAW & SMITH SAUVIGNON BLANC, ADELAIDE HILLS, SA

HOUSE MADE PAPARDELLE PASTA RIBBONS WITH A RAGU OF BRAISED RABBIT, ROASTED TOMATO & BASIL, SHAVINGS OF TRUFFLE PECORINO CHEESE

2010 ANSON FARM E2 TEMPRANILLO, ORANGE, NSW

ROASTED PUMPKIN, PERSIAN FETA, & AMARETTI ROTOLO WITH A SAGE & LEMON FOAMED BUTTER, GLOBE ARTICHOKE & SHAVINGS OF PARMESAN CHEESE

2010 STICKS PINOT GRIGIO, YARRA VALLEY, VIC

MAIN COURSE

ROASTED KUROBUTA BERKSHIRE PORK LOIN & CRACKLNG, DESIREE POTATO PUREE, PRUNE & CARAMELISED APPLE SAUCE, BRAISED RED CABBAGE

2009 MARGAN BARBERA, HUNTER VALLEY

MANDADGERY CREEK VENISON LOIN ROASTED IN PROSCUITTO, SILKY PARSNIP PUREE, SPECKLED LENTIL SAUCE, CARAMELISED ESCHALOTS

2010 ANSON FARM E2 TEMPRANILLO, ORANGE, NSW

PAN ROASTED GOLD BAND SNAPPER FILLET, NAGE OF BROAD BEANS, PEAS & GRILLED ASPARAGUS, SAUTEED KIPFLER POTATOES & SALSA VERDE

2009 MERIDIES GARGANEGA, VENETO, ITALY

ROASTED LOIN OF COWRA LAMB & BRAISED ROLLED BREAST, EGGPLANT GRATIN, SICILIAN VEGETABLE CAPONATA, OLIVE TAPENADE

2010 DOMAINE TRACOT BEAUJOLAIS VILLAGES BURGUNDY, FRANCE

VEAL TENDERLOIN ‘SALTIMBOCCA’, SAUTEED MUSHROOMS, GRILLED PARMESAN POLENTA, BUTTERED SPINACH & PORCINI MUSHROOM SAUCE

 2009 ICELY RD SANGIOVESE, ORANGE, NSW

SIDE DISHES

PARIS MASH 8.50-

STEAMED GREEN VEGETABLES WITH ABILENE OLIVE OIL & LEMON 8.50-

‘WARU’ ORGANIC ROCKET & GREEN LEAF SALAD WITH BEURRE BOSC PEAR & PARMESAN CHEESE10-

DESSERT & CHEESES

‘CHOCOLATE BON VIVANT’

-ZOKOKO ALTO BENI DARK CHOCOLATE & VANILLA MOUSSE, HAZELNUT GENOISE, AMARETTI CREAM & FRANGELICO ANGLAISE

CAMPBELLS LIQUID GOLD TOPAQUE, RUTHERGLEN VIC

 BAKED LEMON CURD TARTLET WITH CARAMELISED MANGO, COCONUT CREAM & PASSION FRUIT ICE CREAM

2010 LERIDA ESTATE BOTRYTIS PINOT GRIS, LAKE GEORGE, ACT

STRAWBERRY PARFAIT ‘MILLE FUILLE’ WITH CHANTILLY CREAM & STRAWBERRY SORBET

NV JOSEPH CHROMY PEPIK, SPARKLING ROSE, RELIBA TAS

HONEY & TRUFFLE BAVAROIS WITH SABLE BISCUITS, ROASTED RHUBARB & VANILLA CREAM

2010 LERIDA ESTATE BOTRYTIS PINOT GRIS, LAKE GEORGE, ACT

HOUSE CHURNED ICE CREAM & SORBET SELECTION- CHANGES DAILY

A SELECTION OF CHEESE SERVED WITH OUR TOASTED WALNUT LOAF & FLAT BREAD, MUSCATELS & PEARS

GORGONZOLA PICCANTE - lombardy, italy

One of the worlds most distinctive cheeses from Lombardy in the north of italy. A mould is introduced into the cheese and its growth is enhanced through a method of piercing the cheese with copper or stainless steel needles to produce fissures or air passages. This enables oxygen to enter and nourish the mould. Bacteria are mixed into the curd earlier in the cheesemaking process and the piercing speeds up the blueing process. A healthy Gorgonzola is a vivid, glistening ivory-to-straw colour, set against liberal striations of greenish-blue mould. It should be moist and not too crumbly. The flavour gets stronger as the cheese matures.

MAFFRA AGED RINDED CHEDDAR- Gippsland, Victoria                 

The award-winning Maffra Aged Rinded Cheddar exhibits the classic cheddar flavour profile: sweet and rich up front notes with complex after tones. The texture is moist, and slightly crumbly. Each cheese is ripened under cloth to allow a thin rind to form and carefully matured to its optimal age. The average age of Maffra Aged Rinded Cheddar is 18 months to two years.

BUCHE D’AFFINOISE- Rhône-Alpes, France 

This French white mould cheese has an unusual brick shape and is produced near the City of Lyon. The milk is ultra-filtrated giving an extremely fine, silky texture. The flavour develops as the cheese matures but being a double crème with minimum fat content of 60%, it remains creamy and subtle, with a well rounded finish that leaves a lingering rich buttery flavour on the palate. A decadent rich creamy cheese matched by no other.