S illwa WHATS ON EASTER 2014 Come join us over the Easter weekend for seafood, fine food, wines, music and fun Good Friday Open for lunch and dinner- Featuring our full menu plus our signature seafood plater of chargrilled bugs, crab and whole prawns, flash fried calamari, oysters, As always, mussels and more- For Stillwater has a 2 to share it s the perfect beautiful gift for way to spend Good all the mums.
Take For those of you who didn t see Friday lunch or dinner some time out and this pic on facebook, check out this spoil mum with a ginormous tomahawk rib eye on Easter Saturday- Open lunch to remember at the bone, it feeds up to 4 people for lunch and dinner Stillwater this mothers and melts in the mouth- no steakEaster Sunday- Open day.
BOOKINGS knife required Giant tomahawk for lunch Both the dining ESSENTIAL 85 pp beef from the charcoal at Stillwater Kids at the Stillwater Annual Easter Sunday Egg Hunt room and the deck will be full with our 3 course a la carte offering- 80pp.
Or keep it casual with share plates and snacks on the terrace.
Live musicfrom 12 noon and a magic fairy face painter will beentertaining the young ones from 1-4pm.
Our Stillwater Easter egg hunt has become one ofthe most talked about on the Peninsula and kids of all ages are welcome to join in.
The hunt begins at 3pm so meet on the terrace to organise ages and goodie bags.
Easter Monday- Open for lunchNOTE bookings are essential to avoiddisappointment Happy Easter everyone MOTHERS DAY A mothers day at Stillwater is a lovely way to spoil your mum.
Our special 3 course al carte mothers daylunch features the best of seasons produce and ofcourse, there is a full childrens menu for our little guests, complete with free actovoty packs, coloringand plenty of wide open space to run around outsideafter lunch.
35pp kids PRIVATE DINING Got a special occasion to celebrate coming up Our private dining room may be just the thing withseating for up to 50 guest, uninterrupted views overthe lake and vineyards, a dedicated team of staff to serve you, and of course our renowned cuisine.
The private dining room is also a great place to holdmeetings, conferences, sales training, and more.
Contact us on 59819555 KITCHEN NEWS Our newest piece of kitchen kit- the Jospercharcoal oven, has settled in nicely and we arehaving lots of fun trying out new things with it.
Did you know the Josper oven can reachtemperature s of 350 degrees Celsius and runs only as charcoal as the fuel Zac haslikened it to driving a steam train at times, ittakes lots of practice and precision to keep itrunning at temp at times but the results aremouth wateringly good.
We have been serving whole king prawns from Mooloolaba, split down the back andcharcoal grilled, drizzled with garlic and butter.
Again, amazing flavour imparted by the charcoal.
Meat and fish cook simply and beautifullywith the josper.
Food s natural flavour, local ingredients, sustainable practices is what we are all about at Stillwater.
SNAPSHOT OF THEAUTUMN MENU- Entrees -Pan-fried smoked ocean trout and potato croquette witha slow cooked egg, gribiche sauce and crispy pancettaTataki of eye fillet, mizuna and seaweed salad, ponzu dressing, wasabi mayoTwice cooked pork belly, kipfler, radish, eel and apple salad, horseradish.- Mains -Grilled duck on puy lentils, braised leg, oyster andking mushrooms, sticky date jus.
image stillwater sautumn Duck dishGippsland eye fillet, grilled bay leeks, pinkpeppercorns, roasted cherry tomato sFlinders island saltbush lamb rack, sumac, spicedpumpkin puree, and Persian fetta.- D erts -Assiette of chocolate featuring dark chocolate torte, white choc marquise, choc-orange ice cream, popping pistachio soilVanilla cr me brulee with free-range eggs, compressedrhubarb, apple mint salad, hazelnut tuille 088.indd 1 30 03 14 10 07 PM