Spring Summer Menu 2009
entrées
Crisp Szechwan Duck, w' Glass Noodles, Cucumber & Asian Herb Salad, Master Stock Dressing, $19
Smoked Salmon Lasagna w' Picked Spanner Crab, Avocado, Chervil & Sweet Corn Aioli, $19
Half a Dozen Sydney Rock Oysters, Mignonette Dressing, $19
Quail Breast & Mushroom Duxelles Ravioli, Artichoke Veloute & Jusrette Vinaigrette, $19
Crisp Polenta & Goat Cheese Cake w' Grilled Eggplant, Fresh Tomato Caponata, $17
Mezze Stack for 2 (Available at the Bar), $45
Szechwan Duck,Assorted Dips, Olives & Flat Breads, Cheese & Biscuits
mains
Twice Cooked Lamb Fillet w' Chick Pea & Spinach Provencal With Cumin Crusted Dutch Carrots, $31
Slow Cooked Chicken Breast with Lemon, Saffron, Honey & Ginger, Candied Orange, Toasted Almond & Chili Cous Cous, $31
Pan Roast Ocean Trout w' Kipfler Potato, Fennel, Pink Grapefruit & Cherry Tomato Salad, Lemon Curd Dressing, $31
Roasted Eye Fillet of Beef, Fondant Potato, Hot Buttered English Spinach, Crisp Eschallot Rings & Madeira Jus, $34
Spring Green Pea & Mint Risotto w, Ricotta Cheese & Lemon Oil, $27
desserts
Valrhona Chocolate & Raspberry Parfait Delice, $12
Lemon Tart & Crème Fraiche, $12
Ginger Cake w' Spiced Poached Pear & Vanilla Ice Cream, $12
Selection of Ice Creams, $9
Cheese and Fruit Plate, $14
**Pre Order Dessert & Coffee to have at interval, ask your waiter
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