Menu from Balhannah Hotel
Menu highlights
Chef's Recommendations
Lamb’s Fry with Bacon
Pan fried with red onion, garlic, parsley, white wine and gravy; served with mashed potato, grilled bacon and steamed greens
Free Range Chicken & Prosciutto Roulade
Chicken breast fillet wrapped with prosciutto with a filling of roast pumpkin and sage farce; Served with quinoa tossed through with baby spinach, cashew nut, roasted capsicum, parsley & spring onion with citrus mayonnaise; and a salad of apple & baby herbs with a blue cheese dressing
Chef Jeff's Signature Paella
Kinkawooka black mussels, king prawns, calamari, fish pieces, Goolwa pipi's and Barossa chorizo tossed with calaspara rice with smoked paprika, garlic and ginger; finished with fresh watercress
Tempura Battered Zucchini Flowers
Tempura batter zucchini flowers filled with spicy eggplant, served with Black Byronlentil andzucchini salad, smoked paprika broad bean falafel and romansco sauce
Homestyle Gnocchi with Spicy King Prawns, Calamari & Pipi’s
Gnocchi with saute King prawns, Australian calamari & Goowa pipi’s with chef’s spice paste; finished with Woodside goats curd and Echunga baby herbs
200g Black Angus Fillet Mignon
200g Premium Black Angus tenderloin wrapped in Balhannah double smoked bacon, grilled to your liking and served with romanesco puree, potato gratin, a salad of Echunga baby herbs, heirloom tomatoes and asparagus; finished with red wine jus
Desserts
Wicked Dark Chocolate Fudge Finger with Orange & Almond Finger
Rich Belgium chocolate and almond fudge cake served with dark cherry gel, orange and almond cake finger served with orange gel and cointreau syrup
Gaint Ben Hur
Vanilla icecream, mixed berry icecream, strawberries, crispy meringues & chocolate fudge finished with toffee shard and chocolate sauce
Petite four plate (11 pieces)
Mini rum balls, Mini blueberry cheesecake tarlet, Mini chocolate fudge squares, Mini meringues with mascarpone cream