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A-La-Carte Menu
APPETISERS
Oysters, freshly shucked Natural 17/29 Kilpatrick 20/32 Garlic Bread 9.00
House Dips with Grilled Turkish Bread 15.00
Goats Cheese Gratin, Roasted Beetroot, Witlof, Slow Roasted Tomatoes, 14.00 Hazelnuts, Dressed with Sherry Vinegar
Saganaki Cheese with Figs in Syrup 18.00 Fried Calamari in Five Spices, with a side of Lemon Aioli 18/29
Duck Terrine with Zucchini & Tomato Relish Served with Brioche 21.00
Sizzling Tiger Prawns Romesco on Baby Spinach 23.00
Spring Bay Mussels poached in a Tomato, Leek & Thyme Broth 19.00
Tuna Tartare, Poppy Seed Grissini, Radish & Herb Salad 23.00
Grilled Scallops in the Shell, topped with Cafe de Paris Butter & 24.00 Served with Witlof & Parmesan Side Salad
SALADS
Cos lettuce, pancetta, croutons, anchovy, egg & parmesan 18.00 with chicken 24.00
Rocquette & Beetroot Salad with Slow Roasted Tomatoes, 17.00 Hazelnuts, Baked Ricotta with Sherry Vinegar
Greek salad, tomato, cucumber, red onion, persian feta, kalamata olives, 15/19 lemon & oregano dressing
Mixed green salad with balsamic dressing 12.00
SIDES
Sautéed spinach with lemon & parmesan 9.00
Fennel, Radish & Red Cabbage Slaw 9.00
Warm Chat Salad 9.00
Fries 9.00
MAIN
Chicken breast, with preserved lemon & basil butter, asparagus, crushed pea 32.00 & pancetta risotto
Pork Cutlet Milanese, gruyere & herb crust, fennel radish & red cabbage slaw 32.00
Spaghetti marinara, medley of seafood with crab, chilli, herbs & olive oil 34.00
Tagliatelle, basil scented tomatoes, eggplant & baked ricotta 28.00 parmesan shavings
Risotto with duck & porcini mushroom, drizzled with truffle oil 30.00 Confit Duck Leg, warm chat potatoes, chorizo sausage & pink peppercorn jus 28.00
Rib Eye Steak 350g chargrilled, sautéed french beans in tomato & garlic 36.00
Yellow Fin Tuna Nicoise 32.00 Pelicans seafood plate, a selection of hot & cold seafood 55.00
Barramundi Fillet with celeriac puree, sage, lemon & caper beurre noisette 32.00 Battered whiting fillets, fries, tartare sauce 30.00
DESSERT
Vanilla bean creme brulee, almond biscotti 13.00
Individual pcan & chocolate warm tart, king island double cream 13.00
Chocolate marquise rouade, rich mousse, sponge, coffee anglaise, 13.00 white tiramisu ice-cream Strawberry bavarois, fresh strawberries & coulis 13.00
Cheese plate, australian cheeses, brioche, fresh & dried fruits, 22/36 lavosh bread & quince paste.
Please Note: A wide selection of our dishes can be adjusted to make them Gluten Free ***Please see our specials list or wait staff for our daily
specials. ***Children’s Menu available on request.
SET MENUS - 10 People Or More Requires 48hours notice
$60 Set-Menu 2-Courses
Bread – To Share Assorted dips with warm crusty turkish bread
Entrée Fried calamari in five spices, lemon aioli
Sagnaki with Figs in Syrup
Duck Terrine, Zucchini & Tomato Relish & Brioche
Main Rib-Eye Staek 350g cooked Medium, chargrilled, Sauteed French Beans in Tomato & Garlic with French Fries
Tagliatelle with baby tomato, eggplant, spinach & melted bocconcini
Battered whiting fillets, fries, tartare sauce
$75 Set-Menu 3-Courses
Bread – To Share Assorted dips with warm crusty turkish bread
Entrée Sizzling tiger prawns romesco sitting on a bed of sauteed spinach
Saganaki with figs in syrup
Tuna tartare, poppy seed grissini, radish & herb salad
Main Rib eye steak 350g Chargrilled, (served medium) sautéed french beans in tomato & garlic, steak fries
Chicken breast, with preserved lemon & basil butter, asparagus, crushed pea & pancetta risotto
Baked Barramundi Fillet with celeriac puree, sage, lemon & caper beurre noisette
Dessert Chocolate marquise roulade with coffe anglaise
Strawberry bavarios, fresh strawberries & coulis
Vanilla crème brulee, almond biscotti
PLEASE NOTE: We are more then happy to cater any dietary requirements, please inform us prior to the event CAKEAGE: Should you require to bring in a cake yourself for that special occasion and use that for your dessert we have $4.00 per person cakeage, which includes cake to be cut & plated, served with cream & berry coulis
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RESTAURANT MANAGERS Daniel McCluskey Ronnald Saldana
Head Chef Clive Kirby |
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OPENING HOURS - Lunch & Dinner Only |
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