Sample Lunch Menus:

Winter mushroom soup with lemon thyme & house baked bread

winter mushroom soup with lemon thyme & house baked bread

cauliflower & leek soup with house baked bread

spanish omelette of smoked springs salmon with buttered spinach & tarragon butter

rotollo of pasta, ricotta & spinach in tomato parmesan & basil sauce

"bella rabbit' white rabbit braised in apple cider, onion, pancetta & grained mustard with double cream served simply over mashed nicola

trotter baked in a bag with mushroom tomato & garlic & filled with chicken & chestnut served with pommegranit salad

country style chicken & vegetable soup with ginger & house baked breads

ricotta gnocchi blanched then pan-fried with basil, tomato & parmesan with a little salad

ricotta gnocchi bolognaise made from pork & veal mince our own rich tomatoes & finished with rocket

rabbit parmigiana crumbed in fresh sourdough with rosemary pan-fried in butter topped with fontina served over creamed parsnip with apple walnut & celery salad

braised calamari cooked in maple syrup with tomato garlic & onion served over yellow polenta with curly endive from the garden

duck leg cooked in duck fat & garlic until falling from the bone served with crispy prosciutto over braised organic victorian lentils & a little sour cream

rainbow trout caught this morning pan-fried in butter with almond current & white wine served over mashed potato with green beans

pork cutlet crumbed in sourdough & pan-fried served with stewed sweet plums, over rocket & parmesan salad with lime dressing

jerusalem artichoke & chestnut soup with house baked bread

pear, blue cheese (gorgonzola picante) & walnut strudle baked in brioche with honey & rosemary served over rocket with lemon butter

spanish smoked salmon omelette with cumin butter & salad from the garden

white rabbit cooked two ways, braised in apple cider with mustard & bacon boned filled with citrus mousse wrapped in prosciutto

shepherd's pie made from lamb shoulder with creamy mashed potato & oven baked served with heritage tomato salad

pork & artichoke meatballs braised in tomato sauce & served with spaetzle & parmesan

garlic studded murramong lamb cooked until falling from the bone torn & served over garlic mashed potato with rich lamb stock & sweet peas red wine braised four quarter of murramong beef with beornaise potato & broccoli in its own sauce

maccesfield rainbow trout pan-fried & deglazed with white wine, chardonnay grape, finger lime pearls & parsley served over beans with a little mashed potato

sides:
bella salad
oak leaf cos & egg salad

potato & leek soup with fried sage

ricotta gnocchi pan-fried with sweetcorn, tomato, basil cracked mixed pepper & parmesan

veal saltimbocca with sage & prosciutto pan-fried and deglazed in white wine & butter served over milanaise risotto

"a bella favourite" white rabbit braised with bacon and seeded mustard in apple cider served over creamy mashed potato

chicken liver pan-fried with garlic & ginger, parsley & onion served over braised cabbage salad

whiskey cured tarragon salmon quickly seared & served over mashed nicola & roasted parsnips

continental pork & fennel sausage pan-fried over rosemary & served on mashed potato with sweet pea & parmesan brown onion & braised beans

sides:
bella salad with hard boiled egg
braised beans & bacon
cucumber salad

tuscan bread & tomato soup with yogurt & basil

ricotta, spinach & tomato tart oven baked with parmesan served hot over tomato hollandaise with a little rocket

spanish smoked salmon omelette with nutty brown sage butter, lemon & salad

pork & jerusalem artichoke meatballs braised in tomato & served with garo falo spaghetti parsley & parmesan

maccasfield rainbow trout boned & simply pan-fried with butter white wine, a sprinkle of toasted pinenuts, creamy mashed potato & beans

veal scalloppini with almond & prune deglazed in fino sherry served over mashed nicola potato with sweet pea

oven roasted rack of lamb cut into cutlets & served over sweetcorn, tomato, basil salsa with potato & minted yogurt

sides:
beans & almonds with garlic butter
garden lettuce with lime dressing & parmesan
pickled cucumber with chilli & mint

tuscan bread & tomato soup with house baked breads

black pepper fig risotto made from ferron rice, mission figs, cleron brie & parmesan

spanish smoked salmon omelette with heritage tomato salad, springs smoked salmon & lemon

lamb rack oven baked then cut into cutlets served over garlic mashed potato with minted sweet peas & asparagus

veal scalloppini with almond & prune deglazed in fino sherry served over mashed nicola potato with rocket

braised banjo of beef torn from the bone served in its own red wine juices & vegetable with oven baked polenta cake

lambs tongue cooked long & slow then sliced over mashed potato with sweetcorn, string beans, dijon mustard sauce crisp prosciutto

sides:
cucumber salad
bella tomato & basil salad
garden lettuce salad with parmesan

tuscan bread soup with tomato & basil

black pepper & mission fig risotto with parmesan

ricotta & spinach brioche pie served over lemon butter sauce with garden lettuce

banjo rib of murramong beef braised in red wine served with polenta cake

lambs tongue braised with pepper & chicken stock served over mashed nicola potato with crispy prosciutto in dijon mustard sauce

caught this morning maccesfield rainbow trout boned & simply pan-fried with white wine butter parsley & almond served over beans with a little mash

baby octopus salad with rocket, heritage tomato lime dressing cornichons & olives, toasted corn bread

ragout of veal shoulder & mushrooms with spiral pasta & a little salad

sides:
bella's salad from the garden
beans & almonds

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