LUNCH & DINNER MENU |
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Bread |
B
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| Herb and pistachio bread |
5.5 |
| Home made bread with balsamic vinegar and olive oil |
5.5 |
| Traditional garlic bread |
5.5 |
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| First |
F |
| Smoked fish chowder with scallops, prawns and mussels |
18.5 |
| Trio of soups (tomato & basil, vegetable, pumpkin ginger & lemongrass) |
12.5 |
| Prawn bisque with cognac cream |
16.5 |
| Marinated salmon thinly sliced with tempura oysters and lemon sauce |
26.0 |
| Seafood tasting plate (salmon mousse, cured salmon, oyster shooter, salmon tartar, prawn, scallop salad) |
28.0 |
| Oyster natural 1/2 doz/doz |
15/30 |
| Oysters mornay/kilpatrick/chanterelle/tempura 1/2 doz/doz |
18/36 |
| Seared prawns with garlic cream sauce and rice |
27.0 |
| Local mussels (chilli tomato or white wine cream and garlic) |
19.5 |
| Prawn and avocado salad with mango dressing |
24.0 |
| Goat cheese & caramelised onion soufflé with gruyere and fresh cream |
19.5 |
| Herb risotto with curry seared scallops |
27.0 |
| Spinach and ricotta tortellini with fresh herb and tomato sauce |
19.5 |
| Tempura prawns with mango and chilli salsa |
27.0 |
| Ballotine of salmon with herbed fromage blanc and Keta caviar |
27.0 |
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| Seafood Mains |
S |
| Bbq ocean plate ( salmon, snapper, tuna, scallops, prawns, squid) saffron risotto, dill butter sauce |
40.0 |
| Hot smoked salmon, caper & soft mash, anchovy mayonnaise crispy onion salad |
38.5 |
| Char grilled peppered tuna with bok choy and ponzu sauce |
39.0 |
| King George Whiting in a crispy batter with golden fried chips and tartar sauce |
35.0 |
| W.A crayfish (mornay, thermidor or grilled with garlic butter) |
M.P. |
| Chilli salt squid with asian herb salad and palm sugar and lime dressing |
30.0 |
| Moreton bay bugs grilled in the shell, with garlic,herb crust,lemon butter sauce |
40.0 |
| Prawn & Ocean Trout brochette with pea & mint puree, prawn butter sauce, roast potatoes |
42.0 |
| Steamed paupiette of Lemon Sole & Smoked Salmon, orange & green peppercorn sauce |
42.0 |
| Bouillabaisse of W.A. fresh fish, prawns and mussels |
M.P. |
| Oven roasted whole fish from our tanks cooked to order |
M.P. |
| Steamed local marron, mango sauce with steamed vegetables |
M.P. |
| Seafood platter (2pers) |
140.0 |
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| Mains |
M |
| Grilled fillet steak with braised ox tail, red wine and shallot sauce and parsley potatoes |
40.0 |
| Grilled duck breast with chickory, caramelised apple, port wine sauce rosti potatoes |
40.0 |
| Pork fillet stuffed with prunes baked in puff pastry with green beans gratin potatoes |
40.0 |
| Roast breast of chicken with fresh herbs, braised savoy cabbage, red wine jus and fondant potatoes |
39.0 |
| Roast Loin of Venison, beetroot puree, red wine pears and kipfler potatoes |
40.0 |
| Wagyu steak tarter with french fries and and warm toast |
38.0 |
| White rocks rib of veal, béarnaise, red wine sauce and carrot gateau |
42.0 |
| De-boned lamb shanks wrapped in prosciutto with gnocchi, red wine jus, eggplant caviar, fondant potatoes |
38.0 |
| Wagyu sirloin steak with a four peppercorn sauce |
46.0 |
| Vegetarian plate of the day |
30.0 |
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| Side |
S |
| English spinach salad with croutons,bacon,parmesan cheese ,French dressing |
11.5 |
| Mediterranean salad with kalamata olives, fetta cheese, sundried tomatoes |
11.5 |
| Roquette, pear and parmesan cheese |
11.5 |
| Cauliflower gratin |
9.5 |
| Buttered snow peas almondine |
9.5 |
| Golden fried chips |
6.5 |
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| After |
A |
| Glazed passionfruit tart with king island cream |
14.0 |
| Flaming bomb alaska with chocolate ice cream |
14.0 |
| Bread and butter pudding with vanilla ice cream |
14.0 |
| Inverted pear souffle with pear sorbet |
14.0 |
| Classic Belgian chocolate mousse with fresh cream |
14.0 |
| Brandy snap basket filled with fresh fruit and sorbets |
14.0 |
| Chocolate pudding with white chocolate ice cream and chocolate sauce |
14.0 |
| Ginger crème brulee with pineapple confit |
14.0 |
| Chocolate uptopia (brulee, mousse, souffle, terrine, tart, ice cream) |
22.0 |
| Orange and grand marnier soufflé with honey ice cream |
14.0 |
| Australian cheese served with toasted fruit bread and fresh fruit |
18.5 |
| Port fed stilton with spiced pears and toasted walnut bread |
18.5 |
| Gst incl. 10% surcharge Saturday and Sunday 15 % surchcharge public holidays. Prices subject to change. |
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