Middle Park Hotel's new weekend roast is shear genius: Spring Lamb, Summer Long - every weekend for lunch and dinner.
Enjoy hot smoked Alpine salmon and pot roasted Spring lamb w. a flageolet bean & rainbow chard ragout, Boulangére potatoes & salsa verde.
All that's left to say is thank ewe for coming (or I pity the wool who misses out!).
$45 for 2 courses (sheep thrills)
$55 for 3 courses (money for lamb)
Hot smoked saikou salmon w tomato a la grecque, beetroot, parsley & dill
Pot roast spring lamb w etuvee of rainbow chard, flageolet beans & pomme Boulangere
Meyer Lemon posset w clotted cream & lavender sable
Book via (03) 9690 1958 or on email@example.com