The Racecourse Inn

DAYS OF BUSINESS

Mon - Sat:	7:30am to 9:30am 6:00pm to 10:00pm
Sun:	7:30am to 9:30am 12:00pm to 3:00pm 6:00pm to 10:00pm

Enjoy superb dining in our licensed a la carte restaurant.

This gracious elegant room is a perfect venue for a romantic dinner for two, a get together with friends or a special family celebration.

Fresh local produce is featured, with many of the vegetables, fruits and herbs grown in the Racecourse inn garden.

Latest User Reviews

"advised management i would return not only for the food but also utilize their accomodation facilities....excellent night" more reviews

Chef	Xavier mouche
Price Guide	Entrée $14 - $20, Main $20 - $31, Dessert $12 - $14
Payment Options	Cash, Amex, Visa, Mastercard, Diners, Eftpos
Features	BYO, Licensed, Wheelchair access
Ambience	Relaxed, Romantic

Menu

First Flavours

Silky Green Pea Soup With Rabbit Confit: frothy green pea soup infused with mint, slow-cooked rabbit and triple blanched garlic, a subtle combination of flavours

14.00

Warm Quail Terrine & Mustard Vinaigrette: quail breasts and forcemeat wiht apple and cabbage cooked in a savoy cabbage leaf, served with a light mustard vinaigrette, this dish was inspired by a similar entree cooked at alain ducasse's spoon restaurant in Paris

18.00

Lobster and Scallops Raviolis in a Light Crustacean Sauce: freshly made raviolis filled with light scallop mousseline and chuky lobster meat, the sauce is completed with diced tomoto, shaved chives and laced with French brandy

20.00/ 29.00

Local Pacific Oysters with Japanese Flavours: five oysters served just warm on wakame seaweed with light soy, umeboshi, sesame and mirin, topped with shredded nori and coriander ($3.00 per extra oyster)

16.00

Steamed East Coast Mussels with Thyme, Garlic and White Wine: also called mussels "poulette", they are simply cooked to order and very quickly over high heat, a light white wine and herb sauce is made from the stock, lemon water is also served for finger bowl

16.00

Spinach, Basil and Ricotta Agnolotti: filled fresh pasta with wilted english spinach, basil and ricotta, cooked to order, then baked with cream and gratinated with parmesan

14.00/ 22.00

The Mains

Seared Trevalla Fillet with Parsley Crust and Asparagus: seared in hot butter and coated with a fresh flat parsley crust, the trevalla is then served on a risotto combined with riso pasta, vine tomato, shaved fennel and parmesan, the riso pasta adds a lighted touch to the risotto

28.00

Red Thai Prawn Curry with Coconut, Lime and Basil: whole shelled prawns seared over a hot plate and served with an authentic fragrant red thai curry sauce, jasmine/ cardamon rice and steamed bok choy leaves

30.00

Wallaby Tenderloin with "Sweet and Sour" CHerry Sauce: pan-seared and slow cooked this tender fillet is served with fresh herb dumplings fried in hot butter and steamed snowpeas, this sauce is made from reduced sour cherry puree combined with wallaby/ red wine jus

29.00

Provencal Style Chicken with Vine Tomato, Lemon Preserve, Olives and Rosemary Oil: typically mediterranean, this chicken "sauce" dish is served with grilled polenta and wilted rocket leaves

25.00

Twice Cooked Asian Spiced Duck Breast: oriental-spiced duck breast, twice cooked and served on wok fried soft "udon" noodles, shiitake mushrooms, scallions and Asian greens, accompanied with fresh chilli jam

31.00

Aged Beef Scotch Fillet Simply Grilled with our "Maitre D' Hotel" Butter: marinated beef scotch fillet, well rested and served with deep-fried "Pont-Neuf" Potatoes, vinaigrette tossed fine beans with lettuce hearts, pan juices reduced with red wine

29.00

Vegetarian Choices: wok fried Asian greens, shiitake mushrooms, scallions with soft "udon" noodles and yellow bean soy OR risotto combined with riso pasta, vine tomato, shaved fennel and parmesan, served with green zucchini ribbons and parsley oil OR spinach and ricotta agnolotti, cooked to order, then baked with cream and gratinated with parmesan

14.00/ 22.00

To Conclude

Chocolate Souffle with Poached Pear "Belle Helene": traditional dark belgium hot chocolatee souffle, unmoulded and placed over poached pear slivered with cardamon syrup, served with chocolate sauce, vanilla ice cream with chopped praline

14.00

Caramelized Orange Custard with Crrus Salad: also referred as a "creme brulee" this classic dessert offers an interesting texture and is pleasantly contrasted with a tangy and refreshing citrus salad

12.00

Thin and Crisp Apple Flan Glazed with Quince Jelly: baked to order this french dessert is served with vanilla bean ice cream, learned while cooking for guy savoy in paris, it became one of my favourite dessert

12.00

Home Marinated Cherry Bread and Butter Pudding: the marinated cherries are baked in fresh custard and served warm, topped with crunchy brioche glazed with apricot jam, this dessert is also served with vanilla ice cream

12.00

Banana and Lime Mousse with Coconut and Passionfruit: set in a tall galss, this refreshing Asian inspired dessert comes in three layers; ligh coconut and sago jelly, banana and lime mousse, and an ice passionfruit granite, garnished wiht roasted banana and coconut chips

12.00

Tasmanian Farmhouse Cheese: this week's selection local cheese toasted fruit bread

14.00

Coffee, Tea with Petits Fours: served with paul & beatrice's chocolates

5.00

All efforts have been made by www.menulog.com.au to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Australian Dollars (AUD$) unless otherwise specified.

This menu was last updated on 5/1/07.

User rating

(1 review)

Overall		8.5
Food		9
Ambience		8
Service		9
Value		8

Previous user experiences

Overall 8.5 - Food 9, Ambience 8, Value 8, Service 9

advised management i would return not only for the food but also utilize their accomodation facilities....excellent night (January, 2009)

"Under an imposing vaulted ceiling, the rather formal dining room is set with well-spaced tables and comfortable chairs in this circa-1838 coach inn. Aside from inhouse guests, the restaurant attracts local foodies and tourists alike."

Anthea Loucas, Gourmet Traveller 2007 Australian Restaurant Guide - October 2006

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The Racecourse Inn

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