The Wintergarden Dinner Menu

Experience the gourmet delights with dinner in the Wintergarden which showcases the fresh seasonal produce sourced from local suppliers in the Blue Mountains area.

Enjoy our chef’s selection of entrées and desserts along with our selection of mains. Our dinner menu allows the Hydro Majestic to provide you with a

unique regional dining experience.

Seared Scallops

edamame puree, hot smoked salmon belly, orange caper emulsion, caper berries (GF) Victoria Park, Pinot Noir Chardonnay, SA

Confit Quail

charred trumpet, curried cauliflower puree, 59C quail egg, wilted baby spinach, barley crisp Cooks Lot ‘Allotment 333’, Riesling, Orange NSW

Butter Poached WA Lobster Tail

lobster bisque foam, beach banana, rouille, bread wafer

Victoria Park, Chardonnay, Angaston SA

Seared Nori Crumbed Tuna

dashi and bonito broth, prawn crispy, yuzu wakame, micro wasabi

Ross Hill ‘Shed No. 8’, Sauvignon Blanc, Orange NSW

55-Degree Kangaroo Fillet

lemon myrtle crust, parsnip puree, glazed native plums, black currants, bronzed fennel (GF)

De Beaurepaire, Semillon Sauvignon Blanc, Rylstone NSW

Asparagus and Pickled Heirloom Carrots

olive soil, roast carrot purée, crisp, smoked asparagus jus (Vegan, GF)

De Beaurepaire, Cabernet Rosé, Rylstone NSW

Denotes sourced within the radius of 100 miles with 80% containing local and regional ingredients

Suggested wine pairing for each menu item

2 course menu $75.00 per person 3 course menu $95.00 per person

(GF) denotes Gluten-free (V) denotes Vegetarian

Baked Blue Eye Cod

basil butter crust, mussel, saffron risotto, charred witlof, heirloom tomato compote,

smoked mussel emulsion

Victoria Park, Chardonnay, Angaston SA

Twice cooked Corn Fed Chicken Roulade

prosciutto, goat’s cheese, duck fat potatoes, pencil leek, smoked ancho chili pepper sauce, red elk (GF)

‘Moon Child’, Aglianico, Orange NSW

Slow roasted Lamb Backstrap

pistachio crust, spinach purée, confit fennel, rutabaga, kipfler chips

Artiste, Merlot, Eden Valley SA

Riverina Angus Striploin

oxtail ragout, roast garlic celeriac puree, charred spring onion, heirloom carrot ribbon, shiraz jus (GF)

Blackbilly, Shiraz, McLaren Vale SA

Pan Seared Duck Supreme

pulled BBQ duck, puy lentil, morels, 48 hours duck skin, miso broth

De Beaurepaire ‘Le Marquis’, Cabernet Sauvignon, Rylstone NSW

Crab Congee

crab variations (poached, croquette, wanton, floss), black rice cracker

Angullong Fossil Hill Rosato, Orange NSW

Soba Noodles

fermented mushrooms, pickled daikon, charred tofu, kimchi, 58°C egg, wild mushroom velouté (V)

Logan Weemala, Pinot Noir, Orange NSW

Sides

“Pina Colada”

rum & coconut parfait, pineapple compote, pineapple water, gel, coconut jelly (GF)

Cheese Mousse Cake

strawberry and tonka bean granita, blueberry jelly, blackberry friands, anzac biscuits

Chocolate and Citrus Fruits

smoky chocolate mousse, hazelnut praline, citrus fruits ginger confit,

mandarin gel, gold speckle

Apple and Pistachio

butterscotch apple, bilpin green apple and goat cheese ice cream,

pistachio variations (candied, crumble, purée, sponge), salted caramel goat curd

Gorgonzola Semifreddo

comté ribbon, candied walnut soil, peach jam, marsala fondue (GF)

Coffee & Tea $5.5

Tea blossom $8.5

Dessert & Fortified Wine

Muscat (60 ml)

Tokay (60 ml)

Tawny (60 ml)