Dinner
Menu — what is on the plate this season
A short seasonal list, drawn from the Southern Highlands around Bowral.
What is served
Starters, mains and something sweet
You will find the board changes with the season, drawn from growers around Bowral and the wider Southern Highlands district.
There is no bar attached to the dining room; you are offered tea, coffee, lemonade or cold water with your meal instead.
You are asked to book dinner separately from a seat at the felt, as the kitchen closes earlier than the card room most evenings.
- Starters
- Robertson potato soup, a small board of scones with jam and cream
- Mains
- Southern Highlands lamb, chestnut and mushroom pie
- Sweets
- Chestnut tart, pavlova, sticky date pudding
Booking dinner
How you may book a table
- You are asked to book dinner a day or two ahead, particularly toward the end of the week.
- A dinner booking with you does not carry over into the card room; the two are kept apart.
- You will find the kitchen takes its last orders well before the card room's last hand.
- You are asked to settle dinner at the table on the night, rather than with chips from the card room.