Saturday Lunch in Chisolm's Restaurant

Soups
Watercress with cream and croutons (gf, v, veg opt)	$12
Tomato and ham hock soup with warm crusty roll (gf opt)	$12
Salads
Beetroot, walnut, le puy lentil, baby spinach and blue Cheese	$8
Classic caesar salad	$7
Garden salad with olives, tomato and cucumber	$6
Fennel, radichio, grilled artichoke, orange and sunflower seeds	$7
Quinoa, rocket, roast vegetables and pumpkin seeds	$6
The Meat of the Matter
Local Black Angus roast sirloin with pan juices (gf,df)	$24
Slow roast pork belly with cider sauce (gf, df)	$18
Plate of both cuts	$21
Crisp skin barramundi with geng gari sauce, bean sprouts and coriander (gf,df)	$22
Char grilled field mushrooms, filled with pea and asparagus risotto and crisp kale (v, veg opt)	$18
Sides
Italian roast vegetables (v, veg)	$6
Duck fat roast potatoes	$5
Steamed rice	$3
Steamed seasonal greens	$6
Steamed Asian greens with soy and sesame dressing	$5
Cauliflower cheese gratin	$5
To Finish
Daily selection of mini cakes and slices (2 piece plate)	$9
Daily selection of mini cakes and slices (3 piece plate)	$12.50
Cheese board of firm, white mould and blue cheese with accompliments	$14
Assiette of fruit salad with cream	$8

To get to Chisolm’s Restaurant, walk through the main foyer of Caves House hotel, up the grand staircase (or take the lift) and turn left.

Note that while Chisolm's is open, the bar will also be open.

About Chisolm’s Restaurant

Heritage-listed Caves House hotel was designed in 1897 as a retreat for the wealthy landowners of NSW. The enormous grand dining room was completed in 1924, and is now our magnificent Chisholm's Restaurant. It is one of Australia's two remaining 'grand dining rooms' from that opulent era. Dining in Chisolm’s is one of Jenolan’s many 'must do' experiences.