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Lunch Menu

S L I D E R S

 

Classic Cheeseburger (3) – Tomato Relish, American Mustard, Monterey Jack Cheese, Beef Burger Patty, Spanish Onion and Dill Pickle

14.5

Pulled Pork (3) – Smoky BBQ Pork with Coriander, Carrot and Beetroot Slaw

14.5

Portobello Mushroom (3) – An Oven Roasted Mushroom with Vine-Ripened Tomato, Spanish Onion, Rocket and Basil-Rocket Pesto (V)

 

14.5

Add Chef’s Salad -  Mixed Leaves, Cherry Tomatoes, Spanish Onion, Marinated Capsicum,     Beetroot, Carrot and Red Cabbage Slaw

5

 

 

G O U R M E T  P I E S

 

Crisp Pastry Pie with Sweet Potato Mash, Spicy Tomato Chutney and a Pea Puree 

 

Lamb and Bush Vine Tomato – Slow Cooked Lamb, with Rich Tomato & Rosemary Gravy

21.5 

Chicken Carbonara – Chicken Breast, Bacon, Mushroom and a Creamy Garlic Sauce

21.5

 

 

M A I N S

 

Mediterranean Lamb Cutlets (GF) – Spiced Rubbed Lamb Cutlets (3) finished with a Balsamic Reduction with Chat Potatoes, Rocket, Dutch Carrots and Broccolini

34

Roasted Mushroom Salad (V, GF) - with Herb Croutons, Spanish Onion, Shaved Beetroot, Carrot, Cherry Tomatoes, with a Citrus Vinaigrette and Shaved Parmesan 

17.5

Pan Seared Snapper Fillet (GF) – Pan Seared Fillet with a Butter – Pinot Grigio Wine Sauce, Lemon, sundried Tomatoes, Red Cabbbage & Slivered Almonds, Fresh Mint served atop Mixed Leaves.   

28

Stuffed Chicken Breast (GF) – Oven-roasted Chicken Breast wrapped in Prosciutto, Stuffed with Triple Cream Brie and Tomato, finished with Basil-Rocket Pesto, served with Chat Potatoes, Baby Spinach, Dutch Carrots and Asparagus

28

Healthy Choice Vegetables (V, GF) – Oven Roasted Potatoes, Asparagus, Broccolini, Spanish Onion, Cherry Tomatoes, Eggplant and Capsicum with Rocket Leaves and pine nuts

17.5

           

 

 

 

 

 

 

D E S S E R T S

 

Eton Mess (GF) – Pavlova Shell, Crushed Brownie, Fresh Cream, Mixed Berries and Coulis with Chocolate sauce and Fresh Mint

14.5

 

 

French Crepes (GF) – Crepes filled with Botrytis Pinot Gris Caramelised Banana, Blueberries and Double Thick Cream, finished with Coulis

14.5

 

 

Assorted Cakes (please see display cabinet) – served with Cream and Coulis

9.5

 

 

 

 

 

 

D R I N K S

 

 

 

Coffee – Long Black, Cappuccino, Flat White, Latte, Espresso

Sml 4

 

(extra shot, soy, almond)

Lrg 4.5

.50

 

Chai Latte, Hot Chocolate, Moccha

Sml 5

 

Lrg 5.5

Leaf TeaEnglish Breakfast, Earl Grey, Chai, Peppermint, Sencha Green

5

 

 

Milkshakes – chocolate, caramel. Strawberry, vanilla, coffee, chai

6

 

 

Bottled soft drinks, Juice

4.5

 

 

T A S T I N G   F L I G H T S

 

Enjoy Three of our Award Winning wines, which have been paired with delicious morsels of food. Designed to highlight the wine and to entice your tastebuds

 

 

W H I T E        -       24

 

2016 Amara White Blend – Marinated Goats Cheese and White Anchovy

2016 Lake George Chardonnay - Smoked Chicken and Caperberry Relish

2016 Pinot Grigio – Crab Mousse on Toast

 

 

 

R E D      -      24

 

2016 Georgianus Red Blend – Cabicou, Tomato and Basil

2016 Lake George Pinot Noir – Oyster, Olive Tapenade and Sundried Tomato

2015 Canberra District Shiraz – Lamb and Rosemary Pate on Toast

 


 

 

B R E A D S  A N D  P L A T T E R S  

 

Truffle Bread – Sourdough Loaf Sliced and Baked with Truffle Butter

7.5

Olive Bread – Sourdough Loaf Sliced and Baked with Olive, Rocket and Parmesan

                         Tapenade                                                                                                  

7.5

 

 

 

 

Tasting Plates

 

Cheese Plate (V), includes Dried Fruits, Nuts, Seeds and Breads, featuring

24.5

            Udder Delights – Triple Cream Brie

 

            Cabicou – Goats Fetta

 

            Vega Mancha – Sheep’s Milk Manchego

 

            Valdeon – Spanish Blue wrapped in Sycamore Leaves

 

 

 

Charcuterie Plate, includes a selection of Antipasto Vegetables and Breads, featuring

29.5

            Papada de Cerdo

 

            Petit Bosque Salami

 

            Mallorquina on Bread

 

            Smoked Chicken Breast

 

            Double Smoked Ham

 

 

 

Dips Platter (V), includes Olives and Baked Panini Loaf

19.5

            Hummus

 

            Beetroot Dip

 

            Sundried Tomato Dip

 

 

 

 

 

 

 

 

K I D S  M E N U

Kids’ Ploughman’s – Smoked Ham, Babybel Cheese, Nuts, Seeds, Dried Fruits,                   14.5        
Cherry Tomatoes and Panini Bread

 

Cheese Pizza – Napoli Sauce topped with Mozzarella and Parmesan                                 8.5

 

Mini Hot Dogs (2) – Traditional Hot Dog topped with Ketchup and American Mustard       9.5

Chicken Salad – Poached Chicken atop Mixed Leaves, Tomato, and Herb Croutons,  

Served with Carrot and Beetroot Slaw                                                                                11.5