RESTAURANT
LICENSED RESTAURANT

Ewe’n me

Renowned Ewe’n me licensed restaurant and cocktail bar lures diners to its peaceful and elegant oasis overlooking established gardens and a refreshing swimming pool all which add to the ambience of relaxed dining. Local produce, passionate staff, moreish dishes rich in flavour and technique, on a new a la carte menu complete this dining experience. The Ewe’n me opens daily for breakfast from 7.00am to 9.00am Monday to Friday, 7.30am to 9.30am Weekends and Public Holidays. Evenings from 6.00pm, 6 days (excluding Sundays and Public Holidays). General public welcome to dine for breakfast and dinner.

  • Breads
  • Entrée
  • Mains
  • Sides
  • grill
  • Desserts
  • kids

Bruschetta (v)8.5
garden fresh roma tomato, spanish onion, garlic and basil atop toasted pasta dura with sour cream, balsamic glaze and shaved parmesan

Garlic Bread(v) 8.5
toasted pasta dura smothered with confit garlic butter

Pasta Dura Loaf (v) 10.0
house baked & served with selection of flavoured butters

 Lemon Pepper Squid (gf) 13.5
pickled chilli, baby fennel, Spanish onion & harissa mayonnaise

Spiced BBQ Chicken Wings (gf) 14.0
charred sweet corn, pickled ginger, chilli, racquet

Beef Carpaccio 15.0
cumin seared eye fillet , baby capers, pickled cornichons, white Italian anchovies, golden shallot & sherry vinaigrette

Citrus Cured Ocean Trout(gf) 15.5
cucumber carpaccio, chive crème fraiche, citrus segments, ocean trout pearls

Confit Tomato & Mushroom Tian 14.5
balsamic mushroom, confit shallot, marinated fetta, balsamic glaze, pasta dura crisp

Crisp Skinned Barramundi (gf) 30         
triple cooked potato chips, sweet pea puree, lemon tartare pulse

Sous Vide Lamb Rack (served Medium)33
garlic polenta, confit tomato, sautéed greens,

Braised Beef Cheeks (gf) 30
Buttered mash, jamon flakes, sautéed greens, rich natural jus,truffle oil

Confit Pork Belly (gf) 29
gratin potato, pomme puree & thyme infused jus

                   Sous Vide Eye Fillet (served medium) (gf) 35                                            braised beef, sautéed greens, pan fried gnocchi,                                jamon lardons, onion, red wine jus

Crisp Skinned Salmon (gf) 30
dill buttered chats, tartare crème fraiche,Citrus segment,                    ocean trout pearls

Lamb Rump (served medium) (gf) 32
6hr sous vide cooked lamb rump, rustic ratatouille, sautéed greens & red wine gravy

Wild Mushroom Risotto (gf) 28
select mushroom fricassee combined thru a traditional risotto         finished with parmesan cheese and freshly picked thyme.

Sides 9.0

Wholegrain Mustard Potatoes (gf)
w/ shaved baby radish, chives,honey & wholegrain mustard vinaigrette.

Minted Sweet Pea Salad (gf)
garden fresh mint, marinated fetta, Spanish onion, snow pea tendril & dijonnaise.

                                    Pan roasted Baby Beets(gf)                                    w/marinated fetta, spanish onions

                                 Triple Cooked Potato Chips (gf)                                                                   w/roasted garlic aioli

                                         Rib Fillet 300g 35                                       Select grain fed rib fillet cooked to your liking

                                         Reef & Beef 300g 43                                       Pan seared prawns in a rich garlic cream sauce w/ lemon pepper squid,atop a grain fed rib fillet

                                           Sirlion 300gm 32                                                           Select grain fed Sirloin steak cooked to your liking

                      Lamb Cutlets (grilled / crumbed)(3) 33                                                              Junee (NSW) reared lamb cutlets

                                         Pork Loin 300g 30                                                                            Young (NSW) raised pork loin grilled

All served with your selection of sides (choice of 2)
whole grain mustard potatoes(gf), Beer battered chips
Minted sweet pea salad, Garden salad
& choice of sauce or mustard (1).

                                              Sauces 3                                                                                         (Additional sauces/ mustards)                               House Peppercorn (gf)(v) Rosemary & Red Wine Gravy                      Classic Dianne (gf)(v),reamed Sautéed Mushroom (gf)(v)
Wholegrain Seeded Mustard Cream (gf)(v)

Mustards
French Dijon
Wholegrain
Hot English

Chocolate Assiette (chocolate plate) 16
Chocolate & honey parfait cone; Milk chocolate tart; Chocolate & rosemary crème brûlée,Steamed coverture chocolate pudding.

Steamed Banana Pudding 13.0
butterscotch sauce, toffee shards, honeycomb ice-cream

                                            Cheese Plate 14                                                       Selection of cheeses & bread crisps

        Wild Berry Parfait 13
w/ bitter chocolate, its own compote & vanilla bean ice-cream

Mains 10.9

Grilled Chicken Skewers
w/ potato mash & steamed vegetables.

House Crumbed Perch
w/ beer batter chips and salad.

Italian Meat Balls
served on a bed of linguine.

Savoury Mince Cheesy Melt
hearty savoury mince on toasted ciabatta bread finished with grilled cheese.

Grilled Beef Sausages
w/ potato mash, vegetables & tomato sauce.

Desserts 3.9

Ice-cream scoops
2 scoops of ice-cream with the choice of warmed chocolate sauce or berry coulis.

Waffle cone
w/ vanilla ice-cream & chocolate.

RESERVATIONS

Phone: (02) 6226 1158

Comfortably seating approximately 80 for a la carte dining, the restaurant is divided into 2 rooms capable of hosting a small private function whilst continuing with open dining reservations. The rooms are ideal for business breakfasts, short day meetings, small wedding receptions or product launch meetings. With accompanying 4 star accommodation there is no need to leave the facility. In addition the restaurant’s outdoor silver birch grove is the perfect setting for special occasions, autumn and spring lunches such as Mothers Day or The Melbourne Cup.

TESTIMONIALS
  • Very impressed with the quality of modern fit out in Executive 2 bedroom suites and cleanliness. Excellent facilities, great showers, and fantastic restaurant.  

    Lavinia | June 2016
  • The restaurant and rooms were amazing. The desserts were stunning.

    Allison July 2016
  • The most comfortable beds and lovely bathroom. The restaurant at the motel was wonderful...with an open fire, great staff and the best food we have ever had...

    Rob August 2016