Autumn festival ‘Fancy Friday’ Long Lunches, celebrating Passing Clouds. April 12, 19 & 26.
Join us for a series of special events as we celebrate 50 years of Passing Clouds Wines with our ‘Fancy Friday’ lunches.
Enjoy a 2 or 3-course set menu from Chef Tim Austin designed to complement a wonderful wine list from Passing Clouds.
To guarantee a great experience we are pleased to have Passing Clouds' account manager, Kim Cash, leading our front of house team for these events. Kim not only brings expert wine advice, but also impeccable service thanks to her background working in some of Melbourne's finest restaurants.
Fancy Friday’s will run for three weeks during the Macedon Ranges Autumn festival beginning Friday the 12th of April and concluding Friday 26th April.
Bookings are essential and will require a non-refundable payment at the time of booking (at the discretion of The Kyneton Hotel).
First available seating time 12:15, last available seating time 1:30pm.
To book email hello@thekynetonhotel.com.au with your preferred date, party size and contact information.
Menu:
Two course menu will comprise of shared entrees and a choice of main course for $69pp, or a three-course menu including dessert for $89pp. Drinks upon consumption.
Shared Entrees:
Fiore Ripieni: Crispy fried zucchini flowers stuffed with ricotta, chilli and anchovy.
Baba Ghanoush: Smokey eggplant dip with pickled turnips.
Poireaux vinaigrette: Tender leeks in a truffled champagne dressing.
Gnocchi di Zucca: Marrow dumplings in a fennel and pecorino sauce.
Mains: Choice of;
Poisson en Papillote Barramundi fillet baked in paper with wild fennel on pink fir potato crushed with green olives and Sauce Vierge.
Risotto all’ Anatra Gisborne duck breast lightly smoked with blackcurrant leaves on a rich parmesan risotto with braised celery.
Lamb Backstrap grilled over wattle on a beetroot mole with broccoli and sesame salad and pear escabèche.
Served with a salad of coral lettuce with radish, chives and mustard dressing.
Dessert
Tarte aux Poires: Pear and crème fraiche tart with honey anglaise.
Please note that some elements of this menu may be subject to change.
While we strive to accommodate other dietary needs, we may not be able to fulfill all requests. We offer gluten-free and vegetarian options, which must be identified at the time of booking. Please note that we are unable to cater to dairy-free or vegan diets. Additionally, our menu is nut-free and shellfish-free.
