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chalk board menu (food and wine to relax with)

(availability of the chalk board menu is very much dependant on the mood and artistic temperment of the chef (Janie) on the day and equally as important, if the moons have aligned this quarter - signed the management (Peter!))

wine by the glass:
‘laneway’ chardonnay - 6
‘wash house’ shiraz - 6
‘bird in the bush’ cabernet rosé - 6

something soft:

crow's nest soft drinks and san pelligrino mixers and sparkling water. - 3

to begin with:

light tapas: warmed smoked olives, tahini and fetta cheese dip, pan seared local bread and evoo. - 12

the grove platter for two: warm smoked olives, tapenade, selection of four cheeses including award winning Kingaroy triple cream brie, delectable handmade crisp ‘pane croccante’ flat bread, prosciutto, cheddar cheese, home made spiced pickles, home grown rocket and seasonal extras to fill. - 25

seasonal soup of the day: this is the business! home grown spiced pumpkin with chickpeas accompanied by locally made and pan seared breads. how does she do it? - 9

nibbles: nutty, spicy dukkah served with evoo and fresh pan seared wholemeal dipping bread. - 5

the middle bit:

chefs specials: Morrocan lamb on a bed of cous cous. hearty pork and olive stew presented on a bed of spicy jasmin rice. sweet bush beef curry with rice and popadoms. - failing the above consult the daily chalk board menu or call for more details. - about 15

the ending:

three mini lemon curd tartlets: you bet, home grown lemons and served with fresh double cream. - 4

chocolate cake: believe it or not this desert is gluten free and served with a sprinkling of sugar and cream for those that must. - 6

fruit and nut loaf served with cheese:

date and pecan with cheddar (try with a glass of  shiraz)
cranberry and pistachio with brie (try with a glass of chardonnay)
pear and pecan with blue (try with a glass of rosé) - all 6

slices of fruit and nut loaf (any three of the above slices) - 4

finale:

chipironi mountain coffee
nerada organic black leaf tea
earl grey blue flower black leaf tea
japanese green tea with daisies, lemon and lime peel - all 3.5

moroccan lamb