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|Soup| |Oyster| |Entrée| |Main Course| |Dessert| |Food Affairs|

Chef's Home Made Bread
Selection of freshly baked breads served with lightly salted butters
Seven Dollars Fifty

Soup
Soup of the Day
Prepared from the freshest market ingredients
Twelve Dollars Fifty

Shellfish and Lemongrass Consommé
Garnished with seafood roulade and vegetable julienne
Thirteen Dollars Fifty

Fresh Oyster Selection
Natural
Served on crushed ice with mango, lime and spring onion dressing
(Minimum of Six) Three Dollars Eighty Each

Crab and Bacon
Grilled to perfection with crab and bacon
(Minimum of Six) Three Dollars Eighty Each

Tempura
Crispy fried with Chef’s own sweet chilli sauce
(Minimum of Six) Three Dollars Eighty Each

Entrée
Baby Beetroot and Persian Feta Salad
Served with toasted pumpkin seeds, green beans, wild rocket, beetroot and basil oil
Sixteen Dollars Fifty

Pork and Chicken Liver Terrine
Served with Cumberland sauce, baby leaves and ciabatta toast
Nineteen Dollars Fifty

Jasmine Tea Smoked Tasmanian Salmon
Served on shaved fennel and orange salad with sweet potato crisps
Twenty One Dollars Fifty

Sumac Roasted Quail
Accompanied with house made native pepper tagliatelle and olive oil braised cherry tomatoes
Twenty One Dollars Fifty

Sashimi of Barramundi
Dressed with a pomegranate - soya ponzu and coriander leaves
Twenty One Dollars Fifty

Poached Yabby Tails
Served on wakame and pickled ginger salad with wasabi Tobikko dressing
Twenty One Dollars Fifty

Crispy Tiger Prawns
In chickpea batter, served with curried lentils, green mango chutney and sheep’s yogurt raita
Twenty Six Dollars Fifty

Main Course
Pink Snapper
Pan fried on roasted eggplant with bok choi, crispy potato straw and sweet miso sauce
Thirty Three Dollars Fifty

Barramundi
Crispy skinned fillet with shellfish risotto, green asparagus and foamed bisque sauce
Thirty Three Dollars Fifty

Swordfish
Seared, and served on soya roasted brocolli with red curry, steamed jasmine rice and coriander paw paw salad
Thirty Three Dollars Fifty

Kangaroo Loin
Served on sautéed brussel sprouts with vanilla roast sweet potato and caramelized tamarillo
Thirty Two Dollars Fifty

Veal Rack
Filled with exotic mushrooms on white wine braised silver beet with soft marscapone polenta and port reduction
Thirty Seven Dollars Fifty

Lamb Loin
Olive crusted, served on preserved lemon cous cous with tomato, green bean fondue and thyme jus
Thirty Seven Dollars Fifty

Beef Fillet
Pan roast, accompanied with cauliflower puree, sherry vinegar braised red onion and water cress
Thirty Seven Dollars Fifty

Duck Breast
Roasted and served on potato roesti, with olive oil dressed sugar snaps and orange grand marniere jus
Thirty Seven Dollars Fifty

Buffalo Mozzarella and Semi-Dried Tomato Cannelloni
Served on wilted rocket with pesto sauce and reduced balsamic
Thirty Nine Dollars Fifty

Gourmet Accompaniments
Potato puree with olives and rocket
Six Dollars Fifty

Wok braised asian greens with ginger and soya sauce
Seven Dollars

Green aspagarus dressed with extra virgin oil, venison proscuitto and shaved parmesan
Twelve Dollars

Garden Salad, fresh crispy salad leaves of the season
Eleven Dollars Fifty

Dessert
Brandy Snap Basket – with a assembly of fresh fruits and served with our house churned vanilla bean ice cream
Thirteen Dollars
Sandalford Element Late Harvest Riesling $6.50 (100ml)

Coconut Panna Cotta – with paw paw, lime and passion fruit salad and chocolate glass biscuits
Thirteen Dollars
Talijancich “Julian James” Liqueur Red $7.50 (45ml)

Calvados Créme Brulee with apple sorbet and baked apple chips
Thirteen Dollars
Brown Brothers Orange Muscat and Flora $8.50 (100ml)

Chilled Lychee Cheese Cake – with pistachio crust, green tea ice cream and raspberry coulies
Thirteen Dollars
Talijancich “Julian James” Liqueur White $7.50 (45ml)

Caramelised Pineapple Crepes with muscavado sauce and date vanilla ice cream
Thirteen Dollars
Cointreau on Ice $9.00 (30ml)

Baked to order Warm Chocolate Pudding with mint chop chip ice cream and créam fraîche
Fifteen Dollars Fifty
Brown Brothers Orange Muscat and Flora $8.50 (100ml)

Selection of house churned refreshing sorbets and ice creams resting on chocolate and vanilla meringue and fruits coulies
Thirteen Dollars

Cheese Platter – Australian farm house cheeses served with quince paste, fresh pear and house made almond and lavender bread
One Serve - Fifteen Dollars Fifty
Two Serves - Twenty Six Dollars Fifty

Coffee
Short or Long Black Espresso, Short Macchiato, Flat White
Three Dollars Fifty

Cappuccino, Café Latte, Long Macchiato
Four Dollars

Café Afaghetto, Mochaccino
Five Dollars Fifty

Liqueur Coffee
Highland - Whiskey and Drambuie
Creamed Butterscotch - Baileys and Butterscotch Schnapps
Eleven Dollars Fifty

Tea
English Breakfast, Camomile, Irish Breakfast, Green, Earl Grey, Peppermint
Five Dollars

One Hundred and Fourty Eight Dollars
Food Only $98.00

Amuse Bouche
River Gum Brut Reserve (100ml)

Sashimi of barramundi dressed with pomegranate- soya tozasu and coriander leaves
Sittella Chenin Blanc (100ml)

Crispy prawn and scallop spring roll with piquant peanut sauce and pickled green papaya
Kosovich Unwooded Chardonnay (100ml)

Honey sesame glazed roasted quail with baby leaf salad and orange blossom dressing
Barking Owl Cabernet Merlot (100ml)

Sorbet ChampagneRose water sorbet

Roasted fillet of beef served with roast parsnip puree, french beans wrapped in panchette and a porcini, olive oil and thyme emulsion
Sittella Shiraz (100ml)

Baked warm chocolate pudding with coconut ice cream and créme fraîche
Brown Brothers Orange Muscat & Flora (100ml)

Australian vintage farmhouse cheddar served with quince paste, house made almond and lavender bread

Espresso and chocolate
Cuisine by Hugh Vadim Alderson
(Not valid with entertainment cards, vouchers or special offers)