Seasonal Set Menu

Served in a 1850 Heritage listed building

$52pp Three Course Set Menu

(Minimum 8pax)

Entrées (sharing)

Farmhouse Platter

Charcuterie, Cheese, Duck Liver Parfait, Marinated Olives, Seasonal Chutney, Pickles, Served With Bread

Mushroom & Smoked Provola Arancini (V)

Served With Tasmanian Black Garlic Aioli & Parmesan

Pumpkin & Ricotta Naked Dumplings (V)

Sage, Beurre Noisette, Parmesan

Main Options (Green Salad & French Fries for the table)

Seasonal Farmhouse Risotto (V-GF)

Please Ask for Details

Homemade Fresh Pappardelle With Ragout

Beef, Red Wine, Tomato & Seasonal Herbs & Spices (GF available)

Homemade Lasagna (V)

Delicate & Creamy Lasagna Featuring Beetroot Pasta Layers, Goat’s Curd Besciamel, Mint, Grilled Zucchini

Port Lincoln Mussels (DF)

Served Mariniere With White Wine, Garden Herbs & Fries (GF available)

Pasture-Fed Black Angus Sirloin (GF)

Sautéed Kale, Rosemary Mash, Herb Salt, Red Wine Butter

Crispy Skin Confit Salmon (plus $5 per portion) (DF-GF)

Regional Wild Mushrooms, Asparagus, Dehydrated Tomato Powder

Dessert (sharing)

Sugared Doughnut Holes Served With Chocolate Ganache

GF= gluten free V = Vegetarian DF= Dairy free

Important notice regarding food allergies

While The Commons Local Eating House will endeavour to accommodate requests for special meals for customers who have food allergies or intolerances, we cannot guarantee completely allergy-free meals. This is due to the potential of trace allergens in the working environment and supplied ingredients.

Items change frequently with the whims of the season.

THE COMMONS Local Eating House is inspired by rural cooking and warm hospitality.
1% surcharge applies to Visa/MasterCard payments; 3% surcharge applies to Amex payments; no fees apply to Eftpos. A max of three cards per bill are accepted.

10% service charge applies to large groups of 10 guests or more.

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