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Spring Menu 2017

Entree

Rare Seared Lamb Backstrap

Potatao gnocchi, mint, vegetables medley $18.50

Soupe du jour

Soup of the Day, Cheese croutons $14.00

Angus Beef Tartare

Terrine of Foie Gras, mebla toast, fig chutney, salsa verde $24.50

Vodka and Beetroot Cured Kingfish

Cucumber, fennel, citrus junos $20.50

Parmasen crumbed chicken tenderloin

Aioli, romaine and manadarin salad $18.00

Escargots 

Butter stew greens, courgette, sauce vin blanc $19.50

Japanese Scallops

Pork belly, pistachio, carrot puree $23.00

Homemade Flat bread

Rosemary, Grana Pradano $15.00

Mains

Porcini Risotto

Braised leek, goat curd, baby radish $31.50

Chicken Farci Brie

Ratatouille, potato fondant, roasted chicken jus $33.50

Marinated Pork Cutlet

Gratin dauphinoise, sauce Robert, green apple salsa $34.50

Chef’s selection of fresh Fish $Market Price

Duo of Duck

Breast and confit, orange glaze, julienne vegetable $37.50

Veal Scallopine 

Sweet corn croquette, creamy mushroom sauce, caramelised onion $34.00

Bouillabasisse 

Prawns, calamari, fresh fish pieces, mussel, tomato confit, baguette $39.50

Four Cheese Ravioli 

Champagne cream, parsley oil, cheese wafer $29.00

Steak Frites

Black Angus Scotch fillet 300gm $41.00

Black Angus Porterhouse 300gm $39.00

Premium YG Grass fed Eye Fillet 200gm $39.00

All steaks served with thick cut chips or garden salad

Choices of Sauce

Red Wine Jus, Green Peppercorn Sauce, Wild Mushroom Sauce

Sides

Salade verte

Salad of mixed leaves with French vinaigrette $8.00

Rustic Thick Cut chips  $8.00

Seasonal Vegetables

with toasted almond $9.50

Oven baked potatoes

with herbs and garlic $9.00

Dessert

Lemon and Lime Tart $14.00

Homemade Ice-Cream with fruit $14.00

Chocolate Mousse Gateau $14.00

Crème Brûlée $14.00

Chef’s Selection of 2 Cheeses,

Quince Paste, Dried fruit 95gm $19.00 / 180gm $32.00