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, 5 days (excluding Sundays, Mondays and Public Holidays). General public welcome to dine for breakfast and dinner.
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.
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.
