cellar door
the cellar door experience
We love to spend a day with friends and family, eating good food and drinking wine. At TreAnd, we wanted to create a place that you will make you feel at home when you arrive.
So whether you are stopping by for a wine tasting, browsing the gift ware or you are sampling Palle’s wonderful cooking – we can’t wait to share this wonderful place with you!
from the kitchen
Our menu is designed to give you the opportunity to match your lunch with our wines or simply to enjoy however takes your fancy. Dine inside the cellar door, take a seat outside in the shade of the fig tree or perhaps take your glass of wine & a cheese platter and find spot by the dam on a sunny day.
sample menu
Our menu is built around what is available from our own vegie patch and fruit trees as well as excellent produce from the neighbouring farms. We use the fish monger’s freshest catch and the local butcher’s best cuts to create a menu that is fresh, local and always changing.
Crusty bread, estate olives & olive oil 5
Baked fetta, local honey, lavender, thyme 8
______
Gin cured salmon, celery, cucumber 16
Butterflied quail, pepper caramel, charred greens 20
Asparagus, labneh, rye, olive oil 12
Daily selection of cured charcuterie, pickles, preserves, sourdough bread 24
______
Grilled brisket, celeriac remoulade 26
Confit duck, pumpkin, pumpkin, pumpkin, pickled cherries, jus 26
Triple cooked duck fat potato, crème fraiche, chives 8
Rocket, pear, parmesan, balsamic walnuts 8
______
Annabelle’s tart 12
Cheese & accompaniments 18
15% Surcharge Applies on Public Holidays
the cellar door experience
We love to spend a day with friends and family, eating good food and drinking wine so we wanted to create a place that you will make you feel at home when you arrive.
from the kitchen
Our menu is designed to give you the opportunity to match your lunch with our wines or simply to enjoy however takes your fancy. Dine inside the cellar door, take a seat outside in the shade of the fig tree or perhaps take your glass of wine & a cheese platter and find spot by the dam on a sunny day.
sample menu
Crusty bread, estate olives & olive oil 5
Baked fetta, local honey, lavender, thyme 8
______
Gin cured salmon, celery, cucumber 16
Butterflied quail, pepper caramel, charred greens 20
Asparagus, labneh, rye, olive oil 12
Daily selection of cured charcuterie, pickles, preserves, sourdough bread 24
______
Grilled brisket, celeriac remoulade 26
Confit duck, pumpkin, pumpkin, pumpkin, pickled cherries, jus 26
Triple cooked duck fat potato, crème fraiche, chives 8
Rocket, pear, parmesan, balsamic walnuts 8
______
Annabelle’s tart 12
Cheese & accompaniments 18
15% Surcharge Applies on Public Holidays
