Hunter Food

Charmers Restaurant AT
Over looking the entrance to Lake Macquarie, the magnificent setting above the
water generates tranquil ambience to compliment the award-winning restaurant.
Charmers restaurant has embodied it’s location with uninterrupted view to the
ocean and the unique backdrop of Swansea Bridge on the other. The menu is a
food lover’s delight, created by Chef David Gregor and his team.
6 x 200g veal cutlet
300g semi-dried tomatoes
1/2 bunch sage
1 red onion, finely diced
1 punnet shitake mushrooms
1 punnet of enoki mushrooms
300ml beef jus
10 large desiree potatoes
2 cloves garlic
100ml cream
50g butter
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SWANSEA RSL
VEAL RIB EYE WITH SEMI-DRIED TOMATOES AND SAGE SALSA AND
WILD MUSHROOM JUS, SERVED ON GARLIC MASH
Peel potatoes, place in pot with salted water, bring to the boil, cook till
soft, strain, mash potato with garlic, butter and cream added.
Finely dice all semi-dried tomatoes, add onion and chopped sage.
Heat pan, oil veal lightly and place veal into heated pan cook on each
side for about seven minutes, or to desired stage. When there is about
two minutes of cooking time left, add mushrooms and beef jus, reduce
until thickened.
Place mash on serving plate, place veal onto mash, add salsa on veal
then place sauce over the dish.
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