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For dinner, we have a 3 course set menu, utilising seasonal local produce. A pre-dinner drink and canapés are included. Special diets can be catered for. Please tell us your requirements. We are licensed and have a small wine list including wine from some local wineries. Sample Winter Menus Gougère Cheese puffs, a speciality of Burgundy Wild mushroom phyllo 'snails' served with sautéed mushrooms in beurre blanc Assorted wild mushrooms sautéed in butter & a touch of garlic, wrapped in phyllo & twisted into a 'snail' Salt and pepper duck breast with spiced plums, pommes sarladaise and wilted spinach Tangelo marmalade sponge pudding, orange compote, candied orange slices ***** Anchovy Puffs Twice baked goats cheese soufflés with pear & walnut salad prepared with Tarago chevre Venison Wellington featuring Gippsland Hartdale Park venison Trio of desserts Pears Alicia, orange crème caramel, chocolate tartlet |
