sumer 2012/13.indd

Share Plates
monk fish slider, tartare, lettuce, shoestring fries, aioli, chilli jam — 12
duck spring rolls, iceberg lettuce, vietnamese mint, nuoc nam — 12
scallop, chorizo & red pepper skewers, quinoa salad, chilli coulis* — 14
chilli & lemongrass prawns, herb rice, snow pea shoots, sticky soy* — 14
half shell mussels, tomato concaise, garlic butter* — 10
pulled lamb flat bread, rocket, chilli, tomato, spanish onion, tzatziki — 13
falafel flat bread, rocket, spanish onion, cucumber, capsicum, mint yoghurt (v) — 13
tuna nicoise, crouton, egg, olives, cos lettuce, cherry tomatoes, anchovy mayo* — 18
smoked salmon, kipfler salad, capers, onion, semi dried tomatoes, fried eschallots, citrus dressing* — 12
chorizo, broad bean & manchego on melba toast, basil, red wine reduction — 12
stuffed sweet roast pepper, rice, currents, pine nuts, persian fetta, rocket salad, salsa verde* (v) — 10
oysters natural, fresh lime* — 10
fat cut chips, aioli, tomato relish* — 8
shoestring fries, aioli — 7
warm bread, olive oil, balsamic — 5
Salads
calamari, wasabi leaf, chickpeas, herbs, orange, pomegranate jewels* — 14
grilled zatar quail, lebanese salad, herbs, preserved lemon dressing — 14
jamon, asparagus, goats cheese roast tomatoes, pistachios — 14
roast beetroot, walnuts, persian fetta, green beans, merlot vinaigarette* (v) — 12
hierloom tomatoes, boconcini, mini basil arancini, balsamic (v) — 12
quinoa, mix seed & nuts, currents, mint, parsley, preserved lemon dressing* (v) — 12
Share Boards
tapas — 26 / 48
salmon & dill croquettes, BBQ beef rib, lamb burger, duck spring roll, salt & pepper calamari
seafood — 36
scallop on pea & chilli puree, garlic butter mussels, oysters, school prawns, whitebait, taramasolata
mini burgers — 18
lamb pattie, tzatziki, onion jam, rocket / chicken pattie, herb aioli, tomato jam, cos lettuce
fat cut chips, tomato relish, aioli
charcuterie — 26
jamon, chorizo, bresaola, prosciutto, capicola, duck liver pate, terrine, brioche, cornichons
antipasto (v) — 22
fetta in charred vegetable ribbons, olives, sundried toatoes, garlic mushrooms, onion jam, dip, bread
* indicates a gluten free item
v indicates a vegetarian item
Mains
cocunut crumb harpuka fillet — 26
pineapple salsa, jasmine rice, snow peas
roasted half pousson* — 28
lemon thyme, baby carrots, corn, kipfler potatoes
salmon pappardelle — 25
asparagus, pine nuts, spring onion, white wine & cream sauce
scotch fillet 300g* — 30
asparagus, green beans, pomms basties
israeli cous cous tagine (v) — 24
roast vegetables, honey mint labne
Desserts
flourless chocolate brownie* — 12
vanilla cream, poached strawberries, bitter chocolate sauce
boysenberry & white chocolate semifreddo — 12
glass biscuits
passionfruit cheesecake — 12
raspberry coulis
Cheese
served with toasted walnut bread, quince paste, lavosh
one cheese — 10
two cheese — 18
brebirousse d'argental
aged 1 month, brie style, soft white, sheeps milk, soft rind, french
maffra cheddar
aged 12 months, slightly crumbly, moist, rich, sweet, nsw
* indicates a gluten free item
v indicates a vegetarian item
kitchen open times
tuesday - saturday
12pm - 10pm
sunday
2pm - 10pm