Mt Buller News

On top of the menu with fresh ideas

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ANDY Luks of the Paperbark Restaurant at the Mansfield Golf Club is catering for the likes and foodies of not only the locals, but visitors as well.

Bringing a fresh and new menu to the restaurant, Andy uses local products and suppliers where and when possible.

“I wanted to give Mansfield people and visitors a new and varied menu but I have found that some of the old favourites are best,” he said.

“We have re-introduced the parmas which people always go for, but I have also introduced a carvery night every Wednesday.

“Each week we rotate the meats we are offering from beef, lamb and pork – and there are always plenty of freshly roasted vegetables straight from the oven.

“We have also introduced what is becoming very popular our ‘burger and beer’ nights where a gourmet burger served with a side of chips is available for $20 plus the bonus of a schooner of beer for only $5 to complement the meal.”

Andy said venison is also very popular at present which also helps to showcase the region and gives visitors the chance to experience what the high country has to offer.

“We do a slow cooked Venison Ragu with added mushrooms, bacon, spinach and chilli, served on a bed of taggliattl­e pasta – it’s a real treat and something to be tried, Andy said.

“We have also created our venison pie – again something different for people to experience.”

“Our freshly made pastas are from Yarra Valley, in particular our ravioli is also becoming a favourite and we add the flavours of Millawa cheeses to these.”

Andy said his busiest night is now the Wednesday night carvery –“it’s a standout” he added.

Of course every lunch time and evening the restaurant’s full menu is available with the added bonus of wraps and foccacia being offered for a lighter lunch.

“We use High Country Bakery foccacia and focaccia garlic breads – again supporting our local producers,” he said.

The restaurant is open for lunches between 12 noon and 2pm and again for dinner from 5pm to around 8.30pm.

“We can serve a little later for those coming off the mountain,” Andy said.

“But overall we are offering ‘quality restaurant food’ - a touch above pub meals.”

 ??  ?? CHEF’S LIKES: Andy Luks of the Paperbark Restaurant at the Mansfield Golf Club has introduced some new and wonderful dishes to an already favourites menu.
CHEF’S LIKES: Andy Luks of the Paperbark Restaurant at the Mansfield Golf Club has introduced some new and wonderful dishes to an already favourites menu.

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