Winter calls for heartier, warming foods. A menu with slow cooked meats and lots of vegetables and sizzling seafood which is exactly what’s captured here at The Golden Ox. This rich, sustaining winter menu was created by Peter Tzimas, Head Chef and below are six dishes that are an absolute this winter.
For starters, there’s nothing better than fresh housemade bread and this golden cheese and macadamia nut bread is a winter winner. Made with cheddar cheese to compliment the crumbly rich taste ofmacadamia nuts – it will impress with its soft and chewy inside.
Oysters Kilpatrick is a golden favourite. This luxurious appetiser is dressed with finely chopped bacon and served with a sauce made by mixing tomato and tabasco sauce with some Worcestershire which is then spooned over the oysters like a warm blanket.
Winter and rabbit go hand in hand. Rabbit is the perfect companion to beat the winter chill and it’s proudly Macleay Valley Rabbit which is slow roasted with sede, leek and seasoned with soffritto.
Escape the cold and head for the warmth & wonders of morocco with this main of morrocan influenced beef cheeks which have been slow roasted with mirepoix vegetables, spices and of course… creamy mash
A masterpiece of gastronomy is the infamous Duck Renoir with a sous vide breast and confit leg this dish is perfect for winter. Rested on a bed of pureed sweet potato and snow peas this dish has strong sweet flavours of fig orange marmalade and star anise.
At last but not least is a warm hearty meal for a perfect cold winter’snight is osso bucco – slow braised veal shank and macedoine winter vegetables. In this menu, our osso bucco is paired with its classic accompaniment of mash potato and gremolata.