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The Menu
Executive Chef: Paul McMahon
Entrees
Freshly Shucked Sydney Rock Oysters –
Natural, with Eschallot & Red Wine Vinegar (Minimum order six)
$3.30 each
Natural, with Tomato Jelly, Cucumber Granita and Basil (Minimum order six)
$3.60 each
Grilled, with Potato, Garlic and Chilli (Minimum order six)
$3.80 each
Shot of Iced Vodka O $9.00
Catalina House Smoked Salmon with Caramelised Shallots and Saffron Crepe
$27.00
White Truffle Infused Egg and Pancetta Tartlet with Confit Tomatoes
$26.00
Warm Salad of Squid, Morcilla, Pear & Garlic Crumbs $25.00
Seared Scallops with Rice Noodles, Minced Duck Leg & Szechwan Pepper
$29.00
Seafood Consommé with Pan-Fried Rouget, Yabbies & Aioli
$28.00
Braised Beef Cheek with Black Olive Pappardelle, Shiitake Mushrooms &
Gremolata $26.00
Chicken and Tarragon Terrine with Pickles, Endive & Toasted Sourdough
$25.00
Vegetarian Entree Warm Salad of Winter Vegetables and Basil Pesto
$25.00
Main Courses
Vegetarian Main Course: Vegetarian Risotto of the Day (See Daily
List) $33.00
Roasted Snapper Fillet with Potato & Garlic Purée; Lemon Caper Butter
$40.00
Grilled John Dory Fillet with Fish Boudin, Mussels and Saffron
$40.00
Steamed Blue Eye Cod with Red Lentils, Confit Fennel & Harissa
$39.00
Seared Hiramasa Kingfish Fillet with Globe Artichoke, Kipfler Potatoes and
Pistou $39.00
Golden Plains Organic Pork Cooked Four Ways $40.00
Roasted Snake River Wagyu Sirloin with Bone Marrow, Spinach Purée & Brioche
(per 100 gms) $33.00
Double Roasted Duck with Roast Fennel, Cannellini Beans and Onion Jam
$40.00
More dishes are available on the 'Daily List'.
Side Dishes
Potato & Garlic Mash $7.00
Chips $6.00
Baby Beans with Pancetta & Almonds $8.00
Mixed Leaf Salad $7.00
Bok Choy with Ginger, Soy & Chilli $7.00
Tomato, Fetta & Rocket Salad $14.00
The Dessert Menu
Passionfruit Soufflé with Passionfruit Ice Cream (20 Minutes)
$18.00
A Sweet Dégustation for Two $25.00
Baked Corella Pears with Almond Cigar & Pomegranate $16.00
Trio of Apple $16.00
Flourless Chocolate Cake with Mascarpone $16.00
Butterscotch Panna Cotta with Caramelised Figs $16.00
Classic Lemon Tart $16.00
Cheese & Fruit:
Quickes Cheddar (Devon, UK) $17.00
Made from selected summer or autumn milk and matured for 18-24 months.
It has distinctive grassy flavours on the cloth with a creamy texture.
The ageing process has developed a lingering full-rounded flavour that is
not too acidic.
Fromage d’Affinois (Lyon, France) $17.00
A very special washed rind, white mould, rich double cream cheese, with a
60% butterfat content,
made in the region of Lyon. The pate is soft and sweet, dissipating quickly
and leaving the elegance of the satiny, buttery texture to linger with a
sweet lactic aftertaste.
Saint-Agur (Auvergne, France) $15.00
A cow’s milk, pasteurised cheese made in the Roquefort style.
This cheese has a firm creamy pate with a silky texture.
Far milder than most other French blues, but exquisite, and a famous French
export.
Full Cheese Selection to share $30.00
Desserts, Bread and Pastry by Berny Osorio
Vittoria Espresso Coffee $4.50
Tea $4.50
Petits Fours (6 pieces) $10.00
Dessert wines by the glass
2003 Plantagenet Off The Rack Chenin Blanc $14.00
2002 Chateau Roumieu Lacoste Sauternes $25.00
Executive Chef: Paul McMahon
10% Surcharge on Sundays and Public Holidays
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