Dining > Menus

Try a bit of everything...

An entire menu of entrée-sized dishes is designed especially for the non-decider, who wants to try a little bit of everything. Abandoning the constraints of conventional three course dining, our new menu format allows much more flexibility for wine matching, sharing and tasting. You can settle in for the afternoon and design your own dégustation menu; or choose one dish and a glass of wine for a quick snack on your way to the airport.

Fresh seasonal produce is our catch cry, so our menu changes very regularly, but this sample menu is a good indication of our prices and the style of food you can expect at Meadowbank. If you would like a copy of today's menu, or if you have any dietary requirements, please contact us.

Business lunches are back! It's surprising what can be acheived over good food and a glass of wine..
  • Norfolk Bay oysters with beetroot vinigarette7
  • Demi tasse of Cauliflower soup with chorizo and smoked paprika 6
  • Marinated sardine, raisins, pine nuts 7
  • 'Pissaladiere' - sweet onion tart with olives and anchovies16
  • Mushrooms 'en papilotte' toasted brioche, aged pecorino 14
  • Spaghetti tossed with scallops, garlic, rosemary and lemon 19
  • Terrine of chicken and pistachio, soft herbs and cornichons 16
  • Smoked eel, potato pancakes, crispy bacon and horseradish cream 17
  • Ocean trout, fennel puree, grapes, capers, pine nuts and white anchovie20
  • Rolled loin of pork, du puy lentils, honey roasted pear19
  • Potato gnocchi, ox cheek ragout, fresh peas18
  • Soft centered chocolate pudding, vanilla bean ice cream14
  • Chestnut terrine, caramelised chestnuts14
  • Warm treacle tart, passionfruit sorbet14
  • Grandvewe "Blue by Ewe" (TAS, sheeps milk) with leatherwood honey16
  • Bruny Island "Tom" (TAS, cows milk), with oatmeal biscuits16
  • Tongola "Bloom" (Tas, goats milk) pinot poached pear 16
  • Olive tapenade 3
  • Additional bread 2.5
  • Young cos hearts with sherry vinaigrette 8
  • Roasted baby potatoes with garlic and rosemary 7
  • Glazed brussells sprouts with butter and bacon 8