MENU AUGUST 2008 (subject to daily changes) |
ENTREE |
Six Freshly Shucked Sydney Rock Oysters – Natural or Mignonette Dressing 18 |
Asparagus, Potato, Cress & Truffle Oil Soup 18 |
Glazed Fresh Figs, Goats Cheese, Serrano Jamon & Aged Balsamic19 |
Smoked Trout, Bintje Potato, Soft Egg & Rye Croute 19 |
Salt & Pepper Calamari, Chick Pea, Cucumber, Oregano, Tomato, & Aioli 19 |
Crisp Pork Belly, Pickled Tomatoes, Pear & Ginger Relish 19 |
MAINS |
Orecchette Pasta, Zucchini, Ricotta, Cherry Tomatoes, Olive, Chilli & Preserved Lemon 24 |
Beer Battered Fish &Chips with House Made Tar Tare 26 |
Rib Eye Steak, Roasted Field Mushroom, Red Wine & Eschallot Butter, Fries 30 |
Grilled Kingfish with Gnocchi, Sweet corn, Chorizo, Shimeiji Mushroom & basil 32 |
Pan Roasted Herb Chicken Breast, Cannellini Beans, Fennel, Olive & Peppronata 29 |
King Salmon with Fennel Crust, Kipfler Discs, Pink Grape Fruit, Shaved Fennel & Mint 29 |
SIDES 8 |
Rocket & Parmesan Salad, Vine Ripened Tomato Salad with Olives & Onions |
Steamed Green Beans, Lemon & Olive Oil , Chips |
DESSERTS |
Coconut Pannacotta, Green & Ripe Mango, Palm Sugar & Lime Syrup 12 |
Lavender and Honey Brulee, Glazed Figs & Pistachio Biscotti 12 |
Passion fruit Parfait, Charred Pineapple, Lychee & Strawberry Salad 12 |
Selection of Fine Cheese, Lavosh, Walnut Bread & Muscatels 16 |
GELATO Choice of Three Flavours |
Mango, Pistachio, Strawberry, Passion Fruit, Chocolate, Hazelnut and lemon sorbet 8 |
CAKES & PASTERIES |
A range of cakes are available All 8 |
Brownies 4 :Friands 3.50 ; House Baked Muffins 4 |
|
TEA & COFFEE |
Coffee, Loose Leaf Tea 3.8 |
Iced Chocolate/Coffee 6 |
Affogato 5.5 |
Soft Drinks 3.5 |
