Menu
The bill of fare
Eight short lists, written by Heather Blake each Monday from whatever the district has sent in. Prices are given at the table, and everything can be made smaller for children or plainer for anyone who prefers it that way.
This week's lists
Soup to pudding, with cheese in between
Soups and bread
Hand-cut chipsThick-cut golden chips served in a small bucket with a side of chunky avocado dip.- Potato and leek soupSmooth and creamy, finished with chives and a spoon of local cream.
- Cheddar and chive sconesTwo warm scones split and filled with salted butter, just out of the oven.
- Crusty bread and butterA basket of sourdough with cultured butter, enough for the whole table to share.
- Pumpkin and thyme soupRoasted pumpkin blended with thyme and a splash of cream, ladled over a slice of toasted sourdough.
Small plates
Grilled salmonA seasoned salmon fillet with roasted potatoes, grilled vegetables, tomato and a lemon wedge.- Mushroom and thyme tartField mushrooms in a short pastry shell with thyme, garlic and a little cream.
- Sausage rollPork and fennel in flaky pastry, baked until golden and served with tomato relish.
- Baked camembertWarm, gooey and scattered with rosemary, served with crisp toast.
- Potato and chive frittersCrisp little cakes of grated potato and chives, served with sour cream and a squeeze of lemon.
From the coast
Mini pavlovaA crisp meringue nest topped with swirls of whipped cream, raspberries and crushed pistachios.- Grilled King George whitingSweet, delicate fillets with lemon butter, new potatoes and a green salad.
- Seafood chowderChunks of fish, prawns and mussels in a creamy broth with sweet corn.
- Salmon with dill potatoesPan-seared fillet over buttery potatoes with dill, peas and a squeeze of lemon.
- Prawn and leek piePlump prawns and sweet leeks in a cream sauce under a flaky pastry lid, with a small salad.
From the roasting tin
Grilled chicken breastSliced grilled chicken breast served with extra charred pieces and a side of tomato sauce.- Lamb shoulderPulled from the bone with garlic and rosemary, served with roast vegetables and mint sauce.
- Roast chicken with leeksA whole half-chicken roasted over sweet leeks, with pan juices poured over the top.
- Roast pork bellyCrisp crackling over tender meat, with apple sauce and a pile of buttered cabbage.
- Vegetable and bean trayRoast pumpkin, carrot and white beans with garlic and thyme, finished with a spoon of ricotta.
Pies and bakes
Warm vegetable bowlDiced roasted vegetables in a light sauce, finished with fresh nasturtium leaves and a sprinkle of seasoning.- Cauliflower cheeseTender cauliflower in a thick cheddar sauce, grilled until bubbling and brown on top.
- Macaroni cheeseBaked with three cheeses and a crumb topping, a favourite with the children and the grown-ups.
- Potato and cheddar gratinThin slices of potato layered with cream and cheddar, baked until the top is crisp.
Sides
Berry pavlovaA crisp meringue topped with whipped cream, blueberries, blackberries, grapes and a drizzle of berry sauce.- Roast potatoesGolden and crisp, roasted with garlic, rosemary and plenty of salt.
- Honey carrotsRoasted whole with local honey and thyme until they caramelise at the edges.
- Garden saladCrisp leaves, cucumber, tomato and shaved radish with a mustard dressing.
Puddings
Grilled fish filletA seasoned fish fillet on creamy mash with green beans, roasted tomatoes, lemon and a smooth sauce.- Rice puddingCreamy and baked slowly with nutmeg, with a spoonful of raspberry jam in the middle.
- Berry pavlovaCrisp meringue with a soft middle, whipped cream and a heap of fresh berries.
- Butterscotch tartRich, sticky and served warm with vanilla ice cream and a pinch of sea salt.
- Lemon curd tartA thin, sweet crust holding a tart lemon curd, topped with a swirl of cream and a little zest.
The tea counter
Long black coffeeFreshly brewed black coffee served hot in a cup and saucer for a simple finish.- Flat white or long blackGood coffee served in a thick white cup, with a biscuit on the saucer.
- Thick milkshakeChocolate, vanilla or strawberry, made with local milk and served in a tall glass.
- Fresh lemonadeSqueezed lemons, sugar and sparkling water over ice, with a sprig of mint.
Behind the pass
Heather Blake's kitchen
Heather's day starts with the cheese. She picks up the week's order herself on the way in, because she likes to see what the district has made, and she'll often take a wedge of something straight to the bench to taste. Whatever's best goes on the board, whatever's second best goes into the gratin, and nothing is wasted.
She learned to cook in a family of cheesemakers, where everything was weighed twice and tasted three times. It shows in the kitchen. Stock is made from scratch, pastry is rolled by hand, and the sauces are tasted at the pass every few minutes in case they've gone off the rails.
Heather writes the list on Monday and changes it as the week goes on. If the leeks are sweet, they appear on three plates. If the beef is particularly good, the pie is made twice. The only fixed points are the puddings, which are the same all year because nobody would forgive her if they weren't.
Heather is also the reason the puddings never change. She says a menu is a promise, and some promises are meant to be kept for years. People travel from out of town for the apple pie, and she isn't about to disappoint them with a clever new idea about rhubarb.
Everything is cooked for sharing. Platters arrive at the table, vegetables come in bowls, and children's portions are smaller helpings of the same meal. If you've got an allergy or a dietary requirement, tell Vanessa when you book and Heather will plan the plate around it.
- Weighed twice
- Everything measured carefully, then tasted three times
- From the district
- Cheese, beef, lamb, leeks and apples from nearby farms
- Baked each day
- Bread, pastry, scones and puddings, never bought in
- Drinks
- Tea, coffee, milkshakes, lemonade and sparkling water