Our new chef Jenna Chamberlain has designed a new winter
fine-dining menu to add to your dining pleasure at the
Skotel.
.: To Start :. |
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| Bread and Dips |
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$8.50 |
| A selection of home-made breads and
accompaniments |
| Soup of the Day |
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$8.50 |
| Your waiter will advise you of the soup
of the day |
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.: Entrees :. |
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| Crispy Calamari |
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$9.50 |
| With an apple sultana salad and aioli |
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| Country Game Pot Pie |
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$11.50 |
| Hearty game meat and vegetable filling
topped with a golden pastry crust |
| 3 Cheese Tart |
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$10.50 |
| New Zealand blue, feta and camembert
cheese tart with salad greens and fruit chutney |
| Duck Liver Parfait |
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$10.50 |
| With farmhouse toast and fig chutney |
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| Chicken Cabonara |
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$10.50 |
| Home made pasta with a creamy chicken,
bacon and mushroom cheese sauce |
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.: Mains :. |
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| Each of our main dishes comes with your
choice of seasonal vegetables or salad |
| Roast Pork |
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$24.50 |
| On top of potato apple puree, glazed
carrots and brandy jus |
| Scotch Fillet |
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$28.50 |
| Served with roast kumara, mushrooms,
caramelised onions and a red wine jus |
| Lamb Duo |
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$26.90 |
| Lamb backstrap with a lamb and kiwifruit
medallion. Served with a minted potato croquet and
jus |
| Fish of the Day |
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$26.90 |
| Your waiter will advise you of the fish of the day |
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| Venison |
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$29.50 |
| Denver leg, baked medium rare served
on a pumpkin rosti with creamed spinach and blackberries |
| Coconut Pumpkin Curry |
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$21.50 |
| Served with rice and pita bread |
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| Roasted Lamb Shanks |
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$26.50 |
| Served on a garlic potato mash |
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.: Salads / Pasta :. |
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| Spanish Vegetable Pasta |
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$14.50 |
| Sun-dried tomatoes, capsicum and black
olives in a provencale sauce with parmesan cheese |
| Smoked Salmon Tagliatelle |
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$17.50 |
| With tomato and basil in a white wine cream sauce |
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| Roast Mediterranean Salad |
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$14.50 |
| Warmed roast potato, kumara, carrot
and onion with sun-dried tomatoes, olives and a light
dressing |
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| Side Orders |
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$5.00 |
- Truffle Potato Mash
- Beans with crispy Bacon
- Fries or Wedges
- Leaf Salad
- Seasonal Vegetables
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.: Desserts :. |
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| Fruit Crumble |
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$8.50 |
| With a crunchy topping, served with
vanilla ice-cream |
| Chocolate Fondant |
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$10.50 |
| Rich and decadent, served with after-dinner
mint ice-cream |
| Ice-Cream Sundae |
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$8.50 |
Served with your choice of sauces –
Berry Harvest, Chocolate Tennessee or Maple Caramel |
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| Crème Brulee |
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$11.00 |
| Served with Langues de Chat |
All prices are GST inclusive Chef de Cuisine –
Jenna Chamberlain
