|
Marinated Olives
Eggplant Dip w Toasted Turkish
Chickpea Dip w/ Toasted Turkish
Beetroot, Honey and Lemon Thyme Dip w/ Toasted Turkish
Oven–Roasted Oyster in Shell w/ Miso, Tomato Concasse and Baby Coriander
Toasted Turkish Seasoned w/ Sesame Oil and Pepper
Garlic/Herb Bread
Fries
Mixed Leaf Salad
Schezchuan Pepper Spiced Calamari
Chilli and Pistachio Spiced Roasted Pumpkin
Crisp Pork Belly w/ Mint, Green Apple and Orange Salad
Grilled Squid w/ Spanish Onion and Pineapple Jam and a Coriander Chilli Salad
Twice Cooked and Shredded Lamb Shank w/ Caponata and Chickpeas
Prawns w/ Sweet and Sour Ginger and Capsicum Sauce
Sautéed Green Beans w/ Macadamia and Sesame
Seared Kangaroo Fillet w/ Charred Red Chillis
Ravioli of Roasted Pumpkin and Hazelnuts
Morrocan–Spiced Chicken Breast w/ Caramelized Onion and Saffron Mash
Sardine Fillets w/ Lemon Bockchoy, Pickled Ginger, Blood Orange and Soy Mirin Vinaigrette
Roasted King Prawns Seasoned w/ Pistachio and Black Sesame w/ Jasmine Rice Fish Cakes
Black Pudding and Chorizo w/ Roasted Capsicum, Crushed Macadamia, Shaved Fennel and Verez vinaigrette
Char–Grilled Baby Octopus w/ Watercress, Dried Apricots, Beetroot, Pistachio and Goat’s Cheese Salad
Crispy Skin Atlantic Salmon w/ Pine Nuts, Capsicum, Kalamata Olives and Aubergine Puree
Seared Grain–Fed Sirloin w/ Shitake Mushrooms, Chats Potato and Red Wine Jus
Blackened-Skin Barramundi w/ Sauteed Eggplant, Baby Capers and Kaffir Lime Leaf
Duck Breast Fillet w/ Chorizo, Beetroot Puree and Wilted Spinach
Ceviche of Atlantic Salmon Wakame and Shiso Salad
Roasted Vegetables w/ Chilli and Garlic Oil
10% Surcharge on Public Holidays
|
