Sample Menu Items from 2019 and 2020

Monday 22nd July

Entrée: Carrot, Ginger and Coconut Soup

Main:  Beef Brisket with Ricotta Gnocchi, Zucchini, Broccolini, Almonds and Chimmichurri.

Dessert: Chocolate Cake with Hot Chocolate Sauce and Custard

Children: Meatballs with Mash and Veg

 

Tuesday 23rd July

Entrée: Broccoli and Pea Soup

Main: Confit Duck with Roast Pumpkin, Asparagus, Cabbage and Speck and a Plum Sriracha Sauce

Dessert: Sticky Date Pudding with Butterscotch Sauce and Ice Cream

Children: Honey Soy Chicken Wings with Rice and Vegetables

 

Wednesday 24th July

Entrée: Potato and Leek Soup

Main: Lamb Shanks with Polenta, Beans and Roasted Tomatoes

Dessert: Spiced Apple Cake with Whipped Cream and Apple Syrup

Children: Same as Above

 

Thursday 25th July

Entrée:  Pumpkin Soup

Main: Pork Belly with Mixed Mushroom and Thyme Risotto and a Apple Jus

Dessert: Panacotta with Caramelised White Chocolate Nut Crumb

Children: Chicken Schnitzel with Chips and Vegetables.

 

Friday 26th July

Entrée: Smoked Ham Hock Soup

Main: Chicken Wellington with Mash Potato, Broccolini, Peas and Gravy.

Dessert: Poached Pears, Pistachio Crumb and Ice Cream

Children: Same as Above.

 

Saturday 27th July

Entrée: Sweet Corn Soup

Main: Barramundi in a Curry Sauce with Asian Greens and Roasted Tomatoes.(bowl of rice for table)

Dessert:  Choc Cheesecake with a Nut Crumble and a Berry Compote.

Children:  Battered Whiting with Chips and Vegetables.

 

Sunday 28th July

Entrée: Tomato and Zucchini Soup

Main: Roast Beef with Pumpkin, Potatoes, Cauliflower Bake and Peas and Gravy.

Dessert: Apple and Peach Crumble with Custard.

Children: Same as Above.

Monday 13th August

  •  Soup

  • Lamb Shanks with Polenta, Green Beans, Peas and Balsamic Tomatoes

  • Chocolate Cake with Fresh Cream, Honeycomb and Berry Compote

 

Tuesday 14th August

  • Soup

  • Barramundi with Twice Cooked Potatoes, Salad and Homemade Tartare

  • Apple and Peach Crumble

 

Wednesday 15th August

  • Soup

  • Pork and Fennel Sausages with Mash Potato, Medley of Veg and Gravy.

  • Sticky Date Pudding with Butterscotch Sauce and Ice Cream

 

Thursday 16th August

  •  Soup

  • Calamari with Zesty Lime Mayo and a Roasted Fennel, Beet and Snow Pea Salad.

  • Steamed Vanilla Pudding with Lime Curd, Macadamia Praline and Ice Cream.

 

Friday 17th August

  • Presentation Dinner

 

Saturday 18th August

  • Soup

  • Chicken Breast with Romesco Sauce and a Green Vegetable and Lentil Salad.

  • Chocolate Cheesecake Tarts with Fresh Strawberries, Beet and Berry Gel and Fresh Cream.

 

Saturday 19th August

  • Pea and Ham Soup

  • Roast Beef

  • Hokey Pokey Ice Cream Puddings with Custard

Monday 17th June

Entrée: Cauliflower Soup

Main: Lamb Shanks with Polenta, Green Vegetables, Blistered Tomatoes and Gravy.

Dessert: Chocolate Self Saucing Pudding with Strawberries and Hokey Pokey Ice Cream.

Children: N/A

 

Tuesday 18th June

Entrée: Moroccan Tomato, Zucchini and Chickpea Soup

Main: Beef Short Rib with Braised Witloff, Green Beans, Baby Onions and Red Wine Jus.

Dessert: Donuts with Hot Chocolate Sauce, Strawberry Gel and Pistachio Crumb.

Children: N/A

 

Wednesday 19th June

Entrée: Chicken and Sweet Corn Soup

Main: Pork Cutlet with Carrot Puree, Brocolini, Roasted Fennel and Apple Sauce.

Dessert: Waffles with Spiced Pears, Caramel Sauce and Ice Cream.

Children: Pork with Vegetables and Tomato Sauce.

 

Thursday 20th June

Entrée: Red Curry and Carrot Soup

Main: Roasted Duck and Mixed Mushroom Pie with Sour Cream Pastry, Mash Potato and Peas.

Dessert: Apple and Cinnamon Scrolls with Custard.

Children: Chicken Pie with Vegetables

 

Friday 21st June

Entrée: Potato and Leek Soup

Main: Beef Cheeks with Parsnip Two Ways, Carrots tossed in a Pistachio Pesto, Spinach and Paprika Shallots.

Dessert: Vanilla Panna Cotta with Maple Crumble and Mixed Berries.

Children: Spaghetti and Meatballs

 

Saturday 22nd June

Entrée: Pea and Ham Soup

Main: Grilled Barramundi with Handcut Chips, Salad and Chunky Tartare.

Dessert: Stickydate Pudding, Butterscotch Sauce, Custard and IceCream.

Children: Battered Whitting with Chips and Salad

 

Sunday 23rd June

Entrée: Pumpkin Soup

Main: Roast Pork with Roasted Pumpkin, Carrots, Potatoes and Peas.

Dessert: Apple and Peach Crumble with Custard.

Children: Roast Dinner

MATTERHORN LODGE 11 Wheatley Road PERISHER VALLEY | Kosciuszko National Park NSW 2624 | AUSTRALIA |  bookings@matterhornlodge.com.au | 02 6457 5299