Main
“red” roast barramundi with sweet lime noodles, 34.00 asparagus and tea tomato consommé
braised duck leg cassoulet with white beans, 34.00 speck, Italian sausage,with crusty bread
asian style braised beef cheek with shichan style 34.00 eggplant rice noodle, lotus root and herb salad
mushroom leek and lemon thyme ragout with twice 33.00 baked goat cheese souffle topped with shaved parmesan v
philipino style “adobo” braised goat with creamy 33.00 polenta and sweet banana lime relish
tempura whiting fillets with ginger prawn mousse, 33.00
asian vegetable salad and wasabi mayonnaise. gf
grilled eye fillet steak with roast field mushrooms, 36.00 onion jam and truffle scented mash gf
gf- gluten free v- vegetarian
Menu
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beginnings
toasted ciabatta and dips v 8.00
entrée
blacklip mussels with sardines in coconut, chilli, 19.00
thai basil and saffron broth with crispy proscuitto gf
crispy fried soft shell crab with asian herbs, 19.00 glass noodles, pomelo and wakame salad gf
Sugar cured beef with foie gras, roast beetroot 19.00 and nashi salad and burnt orange vinaigrette gf
Lambs brains with parmesan and almond crust, 19.00 green beans and basil cream
Braised venison pie with juniper, quince and 19.00 pecans
tempura whiting fillets with ginger prawn 19.00 mousse, asian vegetable salad and wasabi mayonnaise gf
grilled haloumi and broccolini with toasted 19.00 hazelnut and salsa gf verde v
brazzo Mercedes gf 14.00
caramelised lemon tart with coconut sorbet 14.00
soft centred chocolate pudding with poached quince vanilla mascarpone 14.00
sticky banana pudding with caramel sauce and ginger icecream 14.00
lemon myrtle crème brulee with vanilla poached pear and pepper tuille 14.00
cheese plate and accompaniments 14.00
gf- gluten free v- vegetarian