To download our current menu please click here.
For the autumn season our chefs have directed the menu towards fresh WA seafood,
hearty beef & pork dishes and using herbs grown from Black Swan’s estate gardens.
We sincerely hope you enjoy your dining experience and welcome all constructive feedback.
Starters, Entrees or to Share
Garlic bread, parmesan, herbs - $10
Bread Box –Turkish bread ώ olive oil & dukkah, Roti & tomato relish, Baguette & Insigny Butter - $14
Bruschetta, Heirloom tomatoes, goats cheese, pesto swirl - $14
Seafood chowder, crusty bread - $16
Cider braised chorizo, haloumi tart - $14
Chicken & champagne pate, balsamic onions, brioche’ - $16
Chicken and prawn san choi bow - $16
Pork fillet, ώ farce of pine nuts, sage, baby spinach, encased in puff pastry, port wine essence - $18
Steamed white asparagus on bed of buttered rissotto, quail eggs, hollandaise glaze - $16
Scallops wrapped in prosciutto, rocket, lemon salad - $19
Wagyu & herb meatballs, melted Manchego, tomato fondue, basil oil - $18
Oven baked tarragon chicken breast on a bed of pearl barley, roasted root vegetables - $36
Pappardelle tossed ώ braised goat, semi roasted tomatoes, basil pesto, black olive crumb - $34
Paella of saffron, herbs, mussels, squid, fish, chorizo, baby peas - $37
Premium fish of the day- See specials M/P
Eggplant lasagne, tomato fondue, basil oil - $32
Lamb shank Wellington, mushroom duxelle, Paris mash, Shiraz jus’ - $36
Free range Berkshire pork chop, slow roasted fennel, dauphinoise potatoes, Calvados sauce - $38
Beef Rendang, coconut cream, steamed saffron rice, chilli bean shoot salad - $34
Char grilled scotch fillet, slow roasted tomatoes, prosciutto wrapped beans, mustard jus’ - $40
Wagyu tenderloin, marble score 7/8, baked herb mushroom, dauphinoise potato, Shiraz jus’ - $56
Salads and Sides
Winter greens, truffle butter - $12
Caesar salad, parmesan, & garlic croutons, maple bacon, anchovies - $15
3 cheese macaroni (mac & cheese) - $12
Garden Salad - $12
Creamy garlic mash potato - $10
Beer battered fries, aioli - $10
“Seize the moment”!
Remember all those women on the Titanic who waved off the dessert cart. - `Erma Bombeck`
Sticky date and cream roulade, warm butterscotch sauce - $14
Vanilla crème brûlée, maple cherries, house made shortbread – $14
Self-saucing chocolate fondant, almond praline, double cream – $14
Strudel of apple, rhubarb, sultana ώ brandy custard, dollop of cream - $14
Affagatto Extreme - $14
Expresso coffee, ice cream, served with 30mls choice of
Frangelico, Baileys, Amaretto or Galliano
All served ώ condiments and crispbreads
Individual Selection -$14 All 3 cheeses - $35
Buche D’Affinois – Washed rind, triple cream from Lyon, France
Cow’s milk triple cream, with a buttery texture and lingering flavour.
Queso Valdeon – Mixed milk blue cheese from Spain
A rich creamy blue made from 90% cow’s milk and 10% goat’s milk,
wrapped in sycamore leaves to hold freshness and flavour.
Cave Aged Cheddar – Slightly sweet flavour with a tangy bite
Made in the traditional way using milk from Dorset farms, aged in caves in the Mendip Hills
near Somerset, this cheddar is full and creamy with a tangy bite.
Please note: This Menu was current of the time posting. However being an a la carte restaurant our menu change often. Sometimes, even, on a weekly basis. If you require our most updated menu please contact us online.