|
Our in-house restaurant, vida, offers a superb dining experience.
Guests can enjoy pre dinner drinks in front of the open fire
during winter, or relax in the garden courtyard during summer.
Feast upon the best of regional produce accompanied by wines
from some of Australia’s most outstanding wineries. Daily specials are also available featuring seasonal produce.
vida is open for dinner from Wednesday to Saturday from 6.30 pm. Bookings are advisable. Please call 4861 1977.
Delicious hot breakfasts are also served in our dining rooms
or perhaps you would prefer a continental breakfast in your room.
Restaurant Dinner Menu
Winter 2008 |
|
» View Wine List
Please note that Links House is a licensed venue. Only food and drinks purchased from the hotel and restaurant can be consumed in public areas.
c- suitable for coeliacs, v- suitable for vegetarians, ve- vegans, []- dishes can be altered to suit
|
|
entree
|
|
| barley, winter vegetable & almond pesto soup c, v |
12 |
vida grazing selection soup, gnocchi, salt & pepper squid, griddle cake
|
|
hand made skordalia gnocchi marinated fetta & flat leaf parsley c, v
|
15/23 |
smoky salt & pepper squid, red wine vinegar, caremelised garlic & local e.v olive oil dipping sauce |
16 |
grilled Toulouse sausage, puys lentil, spec & bay leaf ragout |
16 |
swordfish carpaccio, marinated baby fennel & lemon salad, sour dough crisps c
|
|
| warm rabbit, pork & veal terrine encroute, sauterne & quince jelly, fine leaf salad |
15 |
| sweet corn & coriander griddle cakes, eggplant, capsicum, coriander & creme fraiche salad c, v, ve |
15/24 |
grilled Mittagong tunnel mushroom terrine, hollandaise sauce v
|
16 |
|
|
main |
|
Angus beef daube with winter vegetables, fresh wasabi & mushroom soy |
26 |
slow braised Cowra lamb shank with harissa, chickpea, lemon, tomato & parsley c
|
24 |
chicken breast, leek and chestnut gratin
|
25 |
soft shell crab crispy fried, two sauces + orange & ginger salt c |
27 |
| spaghettini with sugar cured Atlantic salmon, leek, dill & salmon roe,sauvignon blanc cream sauce |
21 |
thrice cooked crispy pork belly, Mittagong shimeji, cucumber & lemon grass nam jim salad c |
24 |
vida's signature duck confit Mittagong mushroom terrine pomegranate & pinot noir glaze [c] |
25 |
side Dishes |
|
| fries with cracked black pepper & truffle salt |
8 |
| steamed vegetables with local olive oil & Murray river salt |
8 |
| truffle & potato mash |
7 |
| puys lentil, spec & bay leaf ragout |
7 |
| hand made skordalia gnocchi |
6 |
| rocket, pear & honey salad, Robertson small cow blue cheese dressing |
6 |
| green leaf salad with Dijon vinaigrette |
6 |
sweet |
|
steamed ginger & lemon verbena pudding with ginger ice cream
|
12 |
Valrhona chocolate souffle, butterscotch sauce, double cream |
14 |
warm citrus & lemon grass syrup cake, vanilla bean ice cream |
13 |
three textures of rose: Valrhona painted rose meringue, rose petal ice cream, rose & strawberry jelly [c] |
14 |
Careme puff pastry tart with spiced slow roasted quince & petit-suisse [c]
|
13 |
| passionfruit curd brulee tartlet with passionfruit & sauterne jelly |
13 |
| goat cheese & quince paste mille feuille |
11 |
petit four selection platter for two
|
14 |
cheese |
|
| Gippsland blue orchid, fresh pear & Berry sourdough |
10 |
| Woodside Charleston Jersey milk brie, Duchy oaten biscuit & quince paste |
10 |
| Swiss appenzeller, dried organic green apple, poppy seed lavosh |
10 |
| selection of two cheeses |
18 |
Tea and Coffee |
|
| Crave espresso coffee |
3.5 |
Tea
|
3.5 |
| English Breakfast; Rose Grey; China Jasmine Green; China White; Peppermint; Fruit Melangé; Punjabi Chai; Cammomile |
|
|
|
