Dinner Menu

DINNER MENU

STARTERS

BRUSCHETTA

fresh Roma tomato, basil, Persian feta      14.9

GRILLED TURKISH BREAD 

assorted house made dips 12.9  V

DUCK TASTING PLATE  (great to share)    29

duck liver pate w’ thyme, duck rillettes w’ cornichons & rustic baguette

TAPAS PLATE  –  14.9

SPICY SOFT SHELL CRAB PAKORAS mint & cumin yoghurt  GF

PEKING DUCK SPRING ROLLS lilly pilly dipper  DF

FRESH DATES wrapped in prosciutto, filled w’ blue cheese, pickled chilli  GF

ARANCINI washed rind & spinach w’ salsa romesco  V

PORK BELLY GUA BAO  pickled carrot, cucumber, peanuts & hoisin

MARINATED WARMED OLIVES  GF/DF/V  7.9

ENTREES  –  21.9/  MAIN  39.9

SOUP    13.9

HUON SALMON CEVICHE

walnuts, Persian semi-dried figs, dill & lime GF/DF

BUNYA PORK BELLY

seared scallops, chilli caramel, apple and Asian herb salad GF/DF

GRILLED MOOLOOLABA TIGER PRAWNS

charred corn & blue swimmer crab, banana pepper, lime & tequila sour cream  GF

ROAST FIGS

Meredith goat cheese, vanilla-fig balsamic, pistachio dressing & wild rocket V/GF     – Main  29.9

MAINS

BUNYA BBQ PORK TENDERLOIN   39

smoked kumara puree, autumn root-vegetables,  crackling, saffron-pear chutney, cider glaze GF/DF

TASMANIAN ROYAL LAMB RACK   39

glazed beetroot, cauliflower croquette, Meredith goats curd, balsamic & green herb emulsion

MASSAMAN DUCK CURRY  39

sweet potato-coriander samosa, coconut & papya som tam salad, spicy cucumber-peanut sambal

WHITE MARKET FISH OR PAN SEARED TASMANIAN SALMON   39

crab, green pea & fennel risotto cake w’ prawn stuffed zucchini flower & watercress pesto GF

BEEF EYE FILLET  by Mort & Co.              42.9

smoked mushrooms, potato & thyme gratin, dutch carrots, buttered spinach  GF

MORETON BAY BUG RAVIOLI    42.9                                        

house made ravioli, tiger prawns, bug tail, green asparagus, prosciutto, spicy vermouth cream sauce

POTATO GNOCCHI   29

onion jam, smoked mushrooms, green peas, parsnip puree, shaved parmesan  V

 SIDES  8.9

garden salad  GF

beans & broccolini, lemon oil  GF/DF/V

roast pumpkin w’ macadamia & Persian fetta  GF/V

fries, aioli  GF/V

Coeliac – we can adapt most of our menu to suit – please ask your waiter

DESSERTS   16.9

COUVETURE CHOCOLATE & HAZELNUT TART

honeycomb, raspberry gel, vanilla bean & hazelnut ice cream

PORTUGUESE APPLE FRITTERS

dulce de leche, double cream chantilly & cinnamon sugar  

LAVENDER & HONEY CRÈME BRÛLÉE

lavender ice cream & almond biscotti

BREAD & BUTTER PUDDING

figs & apricots, vanilla bean anglaise & ginger bread ice cream

AFFOGATO

a feel good treat – vanilla ice cream, shot espresso, nip of Frangelico, biscotti

CHEESE BOARD

see your waiter for today’s cheese

served w’ oatmeal biscuit, lavosh crisp bread, spiced figs

one cheese  16

two cheeses 22

three cheeses 29

Something to have with these………

11 Allandale Semillon sav blanc, hunter valley  39.5

 Chef

Craig Edser

One account per table please