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31/07/2008
Eat
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OYSTERS
Freshly shucked on ice with eschallot and caramelised cabernet vinegar
Sydney rock 1/2 doz | 21.5 1 doz | 39
Pacific 1/2 doz | 21.5 1 doz | 39
CRUSTACEAN
Served chilled in the shell with mayonnaise and lemon
Prawns 27 | 44
Crab 29 | 44
W.A yabbies 27 | 44
Moreton Bay bugs 27 | 44
SEAFOOD PLATTER
Oysters, crab, Moreton Bay bugs, scampi, prawns and marron on ice with mayonnaise and cocktail sauce | 135
APPETISERS
Jerusalem artichoke and chestnut soup with duck confit | 24
Baby beetroot and goats cheese tart with caramelised onion, walnut, watercress and cabernet vinegar | 26
Grilled baby octopus, with crispy pancetta, shaved zucchini, red pepper, tomato vinaigrette | 26
Warm game and foie gras terrine with speck, caramelised apple, cherry and crisp spelt bread | 26
Peppered wagyu carpaccio with celeriac remoulade, parsley and lemon dressing | 27
Grilled scallops with white anchovy, shaved fennel, cabbage, ruby grapefruit and pine nuts | 27
Crumbed crab cake with grilled prawn, cornichon, fennel and sauce gribiche | 27
Moreton Bay Bugs with avocado, beetroot, mint, hazelnut, baby leaves, citrus dressing and ocean trout roe | 27
Peppered seared tuna and poached veal carpaccio with caper and parsley mayonnaise | 26
SALADS
Tomato with buffalo mozzarella, pesto, aged balsamic and extra virgin olive oil | 25
Pear, roquefort, radicchio, walnut and watercress salad with caramelised chardonnay vinegar | 26
MAIN COURSES
Spinach gnocchi with zucchini flower, truss tomato, chilli and Persian fetta | 32
Twice cooked pork belly with pork fillet, proscuitto, caramelised apple, pistachio and jus | 38
Confit duck leg with duck neck and foie gras sausage, pickled cherry, savoy cabbage, speck and jus | 39
S.A Jewfish with goats cheese ravioli , butternut pumkin, pine nut, raisin and sage brown butter | 39
Peppered beef tenderloin with porcini, roasted root vegetables and jus | 39
Tandoori roasted freshwater salmon with green lentils, buffalo yoghurt raita and spiced coconut salad | 39
Grilled swordfish with tomato braised octopus, chorizo, borlotti bean, fennel cream and lemon | 37
De - boned spatchcock with chestnut mushrooms, cavalo nero, goats cheese polenta and jus | 39
Grilled Queensland prawns with vongole, zucchini, broad beans, peas, tomato, pasta bows and lemon butter | 37
BREADS
Sourdough roll | 2.5
Plain naan | 2.5
Garlic naan | 2.5
Spiced caramelised onion naan | 3
Goats cheese and spinach naan | 3.5
SIDES
Mashed potatoes | 8
Chips | 8
Rocket and parmesan salad | 8.5
Mixed young salad leaves | 8.5
Steamed vegetables | 9.5
Image:
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