Sample Menu

Day 1
Lunch:
Grilled marinated chicken tenders with sautéed mushrooms, cooked barley, pine nuts and dried cranberries. Cannellini bean spread with vegetable crudites for dipping, slices of Brie.
Dinner: 
Warrigal greens gnocchi with pancetta, bush tomato and a hint of chilli with green salad
Dessert: 
Banana, rosella & chocolate jaffles dusted with cinnamon sugar

Day 2
Breakfast:
Apple & linseed porridge with macadamia milk & local honey, homemade breakfast bars, banana bread and yoghurt & berries
Lunch: 
Woodfired pizzas at Spicers Canopy
Dinner: 
Rolled pork loin with crackling glazed with apple & ginger wine layered on a carrot puree, asparagus and broccolini with crushed macadamia
Dessert:
Golden syrup dumplings with cream

Day 3
Breakfast:
Fruit loaded bircher muesli with yoghurt, buckwheat pancakes with ricotta & honey, fresh fruit platters
Lunch: 
Grilled beef on rye with horseradish & pickles, fruit salad, dried fruit & nut trail mix and grilled corn & rice salad
Dinner: 
5-course degustation dinner at Spicers Peak Lodge with paired wines

Day 4
Breakfast: 
Order from the a la carte menu at Spicers Peak Lodge

Sample Wine List 

Dourthe Beau Mayne Sauvignon Blanc
Snake and Herring Chardonnay
Vine Mind Riesling
Tyrrell’s Part and Parcel – a premium blend of Semillon, Gewurztraminer and Chardonnay
Zephyr Gewurztraminer
SC Pannell Rose
Fraser Gallop Cabernet Merlot    
Fratelli Nistri Chianti
Golden Grove Tempranillo
Torbreck GSM
Tscharke Estate Shiraz