The Menu at Solair                 sample cocktail menu       light lunch menu Served on weekends

Our chefs will orchestrate a menu with emphasis on complementing the wines surroundings and season. We are happy to incorporate your ideas to tailor a menu to meet your exact requirements.

Sample Menu (menu changes seasonally)
 

SPRING 2008
 

Hors D'oeuvres
selection of hot and cold finger food

ENTREE
 

Soup of the day - ask your waiter for the soup of the day

Calamari served on a nicoise style salad with caper dressing

Grilled kangaroo fillet with wilted spinach upon a roast beetroot and potato fondant, dressed with morello cherry balsamic reduction

Vegetarian - fresh selection of Mediterranean style vegetables, slowly roasted served with semi dried tomato vinaigrette and a bocconcini and basil salad

House cured trout, thinly sliced, served with a cream cheese filo cone and a herb salad

Partially boned quail marinated in capers and anchovies served with shaved zucchini and a red hill estate saffron chardonnay reduction

Caramelised Onion, Pear and Goats Cheese Tart with Honeyed Walnuts


MAIN COURSE
Roasted duck breast accompanied by celeriac puree napped with a morello cherry glaze

Fish of the day - ask your waiter for the fish of the day

Prime king island beef cooked medium rare, served with creamy potato gratin, topped with shaved parmesan, rosemary and red hill estate shiraz pan jus

Tender free range chicken breast stuffed with cottage cheese and chives, served with roasted baby beetroots, artichokes and napped in a lemon thyme sauce

Succulent baked Tuscan pork, rolled with garlic and rosemary accompanied by roasted kipfler potatoes and basil crisps

Home made vegetarian spinach, roast capsicum and parmesan potato gnocchi tossed in a blue, tasty and parmesan cheese sauce

DESSERT
 

Warm orange chocolate pudding served with white chocolate and pistachio ice cream 

Soft centred meringue served with double cream and red hill fruits poached in muscat

Baked frangipani tart with red hill pears, accompanied by local berries and vanilla anglaise

Homemade parfait with layered puff pastry twirls

Victorian cheese selection served with muscat poached fruits

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