Smokehouse Restaurant
Brunch Sat & Sun 9:30 – 11:00am
A la Carte Lunch Thu – Sun 11:30 – 3:00pm

Dinner Fri & Sat 6.30pm til late
Platters available
Mon – Wed 11:30 – 3:00pm
No BYO

Cellar Door and Farm Shop
Open Seven Days 9:30 – 5:00pm

 

Canberra Day Monday 9 March
A la carte lunch 11:30 – 3:00pm

Cellar Door and Farm Shop open 9.30 – 5pm

 

02 6230 2487
431 Nanima Road
Springrange NSW 2618
See map >

Pizza with bresaola

Serves 2
Serve it with a drop of our finest Wily Trout Merlot

Ingredients

1 pkt Poachers Pantry bresaola (100g)
1 pizza base
4 tbsp caramelised onion
3 labna balls
6 handpicked rosemary tips

Method

Preheat oven to 200°C. On top of pizza base, place caramelised onion, labna, rosemary tips and bresaola.
Cook in preheated oven for 15 minutes or until crisp.

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