Food & Wine

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Food & Wine

As an example of colonial opulence, fine food with unlimited beer, wines and beverages are offered in elegant surroundings and are included in the tariff.

Dinner parties are held every night in the Dining Room and are an occasion for relaxed enjoyment of good company, conversation, food and wines. The 18-seater Irish Georgian table has witnessed plenty of good jokes and laughter, robust debate, and new friendships.

Dinners prepared by Marianne are one of the major attractions for guests. The focus is on local and regional ingredients including our own beef, vegetables, honey and olive oil, as well as saltbush lamb, KI free-range chicken, Barossa duck, Spencer Gulf seafood and Coffin Bay oysters. Depending on the season, the menu each night may include some of the following dishes:

Canapes

  • Chicken liver parfait and quince paste filo tarts
  • Smoked fish with horseradish cream on toast
  • Goats cheese with onion marmalade tartlets
  • Deep Fried stuffed olives
  • Three cheese tartlets

Appetizer

  • Oysters with ginger and shallot dressing
  • Dates stuffed with gorgonzola and wrapped with prosciutto
  • Wild Nettle Soup
  • Broad bean soup with black olive oil and goats cheese
  • Celeriac Soup

Entree

  • Grilled Scampi with Basil Mayonnaise
  • Seared Beef Carpaccio with Asparagus, Reggiano Cheese and Truffled Oil
  • Baked local peaches with Prosciutto, Gorgonzola and truffled honey
  • Twice cooked leek & stilton cheese soufflés
  • Pork Belly Confit with Scallops, Champagne Sabayon and Apple and Walnut Salad

Main

  • Confit of duck breast with Puy lentils, Kipfler potatoes, roasted garlic and a cranberry jus
  • Chicken Scaloppine with herbs, baby garden potatoes and peas
  • Filet Steak wrapped in Prosciutto with potato tarts and a red wine jus
  • Beef Cheek Confit with Caramelized Turnips
  • Roast stuffed saddle of lamb with bubble and squeak

Desserts

  • Treacle Tarts with homemade Lemon & Cardamom ice cream
  • Chocolate Soufflés
  • Apple Tart Tatin with Cinnamon Ice Cream
  • Frangipane Tart with pears poached in red wine
  • Strawberry Eton Mess

Although a fixed menu is offered, whenever possible we are happy to indulge your food preferences and, when booking, we will ask you if there is anything you cannot, or prefer not to eat.

Weather permitting, ‘sundowners’ can be enjoyed on Maslin’s Lookout, which enjoys panoramic views of the surrounding countryside and forest, as well as our kangaroo mobs, our beef cattle herds, native birds, etc.

Our standard tariff includes afternoon teas, pre-dinner drinks with canapés, four-course dinners with Clare Valley wines and cooked breakfasts. The Butler’s Pantry, stocked with wines, beers, spirits, soft drinks, biscuits, tea and espresso coffee machine is always available to guests.

Food Reviews

… Dinners have a regional flavour – saltbush lamb, organic beef. Home-grown pork or Spencer Gulf seafood – set around an 18-seat Irish Georgian dinner table…

… Dinners here are a show produced nightly in the magnificent formal dining room. Fine china, silverware and glassware show off Marianne’s French and Italian-inspired four-course dinners. Goat’s cheese crostini may be followed by duck confit, Puy lentils and caramelised calvados apples, with dessert returning to Italy via zabaglione and strawberries…

…guests are treated to saltbush lamb, organic beef, pheasant or guinea fowl. The menu includes local organic vegetables, crayfish, oysters and whiting arrive fresh from the Spencer Gulf. All meals are prepared on the Aga stove. As a special treat, Marianne will prepare a movable feast to be enjoyed al fresco on a hill overlooking the property – the ultimate Outback culinary experience…

…Food is one of the night attractions for guests, Marianne prepares the dinner on request. Her menu includes oysters with a lime and coriander dressing or twice-cooked goat’s cheese tart. Bundaleer saltbush lamb and local organic beef and venison are among her specialities. The dessert list features lime crème with a passionfruit sauce or crème brûlée and rhubarb compote. Says Marianne simply: “I just enjoy cooking.”…

… We start with a duck confit with wild rice and baby spinach, followed by Clare Valley beef fillet with suet pudding, sauce bordelaise and white asparagus, all with Clare Valley wines. Then comes a delicious rhubarb pudding with mille-feuille…


Food & Wine
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COMMENTS FROM OUR GUESTBOOK

The food, wine and laughter will be missed. You make it very easy to fall in love with Australia.
Sharon, Clemson USA

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