VALENTINES DAY LUNCH
2010 - $40PP
Freshly Baked bread
W’ Lescure butter
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Free range chicken breast wellington
W’ wild mushroom duxelle, thyme, confit leg & Savoy cabbage,
Sauce soubise, jus & béarnaise
South Australian terrarossa beef fillet
W’ braised brisket, rosti potato, buttered spinach,
Roasted shallots, bordelaise & cafe du Paris
Fillet of south coast john dory
W’ warm salad of baby vegetables, shaved Serrano ham,
Fennel consommé, green olives & salsa Verde
Tasmanian ocean trout w’ steamed yabbies
W’ potato gnocchi, asparagus seafood butter,
Gremolata, reggiano parmesan, baby herbs
½ W.A lobster Mornay ($6 surcharge)
Served w’ hand cut chips, mixed garden salad & lemon
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Tasting Plate of Desserts for Two
Passion fruit brulee w’ passion fruit melting moment
Buttermilk pannacota w’ fresh berries
Date, walnut & maple syrup tart w’ vanilla anglaise
White chocolate marshmallow w, meringue & dark chocolate gelato
Mango & lime granita
VALENTINES DAY DINNER MENU
2010 - $75PP
Freshly Baked bread
W’ Lescure butter
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Pré Entrée
King prawn sushi
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Seared Wagyu minute steak marble score 5/6
W’ crisp Szechwan calamari, Asian style broth,
Black beans, coriander, mint, Dakin radish & bean sprouts
Green tea smoked breast of duck (m)
W’ sweet corn fritter, beetroot puree, avocado, candied red chilli,
Dried roman tomato, aged balsamic
South coast selected Sydney rock oyster sample plate
Kilpatrick w’ bacon, worstershire & quail egg, mornay w’ racqulette cheese & chives,
Smoked salmon, picked cucumber & horseradish, Asian vegetables & nam Jim,
Pink ginger, wakame & ponzu, beer battered pea puree & tartare,
Pan fried Queensland scallops
W’ gratin of braised leek, parsley, chorizo & goats fetta,
Crushed broad beans & Evoo
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Free range chicken breast wellington
W’ wild mushroom duxelle, thyme, confit leg & Savoy cabbage,
Sauce soubise, jus & béarnaise
South Australian terrarossa beef fillet
W’ braised brisket, rosti potato, buttered spinach,
Roasted shallots, bordelaise & cafe du Paris
Fillet of south coast john dory
W’ warm salad of baby vegetables, shaved Serrano ham,
Fennel consommé, green olives & salsa Verde
Tasmanian ocean trout w’ steamed yabbies
W’ potato gnocchi, asparagus seafood butter,
Gremolata, reggiano parmesan, baby herbs
½ W.A lobster Mornay ($8 surcharge)
Served w’ hand cut chips, mixed garden salad & lemon
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Tasting Plate of Desserts for Two
Passion fruit brulee w’ passion fruit melting moment
Buttermilk pannacota w’ fresh berries
Date, walnut & maple syrup tart w’ vanilla anglaise
White chocolate marshmallow w, meringue & dark chocolate gelato
Mango & lime granita
MOTHERS DAY LUNCH
$65pp after 5pm $55pp
Sunday 8th May 2011
Italian Style Bread With Garlic & Sea Salt
Olive oil & aged balsamic
ENTREE
4 Taste Of the Sea
Prawn & blue swimmer crab cocktail: avocado puree.
House smoked salmon brioche: pickled cucumber.
Rock oyster: pink ginger, wakame & rice wine.
Ceviche of baby calamari: coriander, chilli & lime.
Seared Queensland Scallops
Pressed pork belly, cauliflower cheese, baby capers & parsley, crisp pancetta bacon
Wagyu Porterhouse Minute Steak (marble score 6/7)
Parsnip, leek & wild mushroom tart, glazed Eshallots, light port jus
Pan Fried Mooloolaba King Prawns
Warm bollotti bean salad, chabi sausage, green olives, goat’s curd & salsa verde
MAINS
300 Day Grain Fed Prime Granige Black Angus Sirloin Steak (300g)
Hand cut chips, salad leaves,
selection of condiments: béarnaise, Chimichurri, mustards or horseradish
Noisettes of Victorian White Pyrenees Lamb
Braised shank, rosemary & root vegetables, red cabbage, roasted beetroot, confit potato
Tasmanian Petunia Ocean Trout Fillet
Kipfler potato salad, chives, shallots & green beans, prawn, tomato & saffron dressing
Northern Territory Fillet of Wild Barramundi
Serrano, caramelised witlof, char grilled egg plant, olive oil mash potato, romesco sauce
Roasted Free Range Chicken
Pan fried butternut pumpkin gnocchi, sage, chestnuts, brussel sprout leaves, chicken jus
DESSERTS
Braised Apple & Rhubarb Pie
Cinnamon cream, vanilla bean gelato & calvados custard
3 Belgium Chocolates 3 Textures
Dark chocolate delice, white chocolate marquise, milk chocolate mousse: garnishes & gnash
Warm Stick Date Pudding
Rich butterscotch sauce, caramel ice cream, candied pecans
Baileys’ Irish Cream Crème Brulee
Orange sorbet, pistachio & orange biscotti
MOTHER'S DAY FAMILY BUFFET
Function Lounge Upstairs
ADULTS $39pp
CHILDREN $15pc
Lunch Only from noon to 2.00pm
On The Table
Italian style bread with garlic & sea salt: Olive oil & aged balsamic
Seafood
Iced Queensland king prawns: Lemon & cocktail sauce
Fillet of Tasmanian ocean trout: hollandaise & asparagus
Roasts
- Carved By the Chef -
Roast loin of Berkshire pork: Sage & onion stuffing, warm apple sauce
Roast sirloin of Angus beef: Creamed horseradish & mustards
Roasted leg of Victorian lamb: Honey, rosemary, garlic & mint sauce
Salad
Deconstructed Greek salad: Verjuice dressing
Vegetables
Crunchy roasted potatoes
Caramelised roasted pumpkin,
Steamed broccoli with almonds
Minted green peas
Glazed carrots with parsley
Desserts
Sticky date pudding: Butterscotch sauce
Apple & rhubarb crumble: Calvados custard
Strawberry Pavlova: Chantilly & passion fruit
White chocolate cheese cake: Raspberry compote
Chocolate delice: Shavings & Turkish delight
Fathers Day Lunch Menu
2-course $39pp 3-course $45
Sunday 5th September 2010
BREADS
garlic baked turkish bread $6
mediterranean bruschetta $11
baked turkish bread w’ condiments $12
ENTREES
sea salt & szechuan pepper calamari
char siu pork, asian beansprout salad, pink ginger, mint & coriander,
sweet chilli, coriander & ginger jam
wagyu minute steak (score 6/7)
field mushrooms, bone marrow potato gnocchi,
baby spinach, bordelaise, horseradish crème friache
fromage de chevre goats cheese
brioche crouton, baby beetroot, witlof, roasted eshallots,
blood orange segments, 10 year old balsamic, crushed walnuts, walnut oil
Queensland hervey bay scallops
cauliflower & mature aged cheddar cheese & chive tart,
cacciatore sausage, endive & salsa verde
MAINS
free range chicken breast
spinach, fetta & sage stuffing, serrano ham, leek, butternut pumpkin & parsley risotto,
reggiano & watercress salad,
hiramasa king fish
gratinated fish pie, dill, fennel & fish cream, lemon,
house smoked salmon, crushed peas
victorian white pyrenees lamb noisette
12 hour braised shoulder, rosemary, garlic & baby carrots, parsnip & hazelnut croquette,
home- made mint jelly
tasmanian petunia ocean trout
crisp zucchini blossom filled with blue swimmer crab,
confit of heirloom tomato & white onion, sauce vierge, baby herbs
grainge black angus porterhouse steak
mooloolaba king prawns, béarnaise,
dauphinoise potato, new season asparagus, red wine jus
DESSERT
passion fruit crème brûlée
passion fruit curd, passion fruit sorbet, passion fruit shortbread
vanilla bean & buttermilk panna cota
strawberry nectar, strawberry & mint salad, macadamia nut biscotti, strawberry gelato
sticky date pudding
muscovado butterscotch sauce, caramel ice cream
belgium milk chocolate mousse
shaved milk chocolate, sliced banana, toasted banana bread, banana gelato
slowly stewed rhubarb oat crumble tartlet
rhubarb fool, king island cream, vanilla bean ice cream
Melbourne Cup Lunch
1st Nov 2011
Entree /Main $39
Entrée
Four Tastes of the Sea
Classic prawn cocktail, melon salsa, House smoked salmon w’ brioche & cucumber,
Sydney rock oyster w’ nam Jim & oriental veggies Bundaberg Morton bay bug tail
Blue Swimmer Crab Cake W’ Mooloolaba King Prawn
Avocado salsa, shredded shallot, Wild roquette, lemon aioli
Seared Queensland Sea Scallops
Pressed crispy skinned Bangalow pork,
Cauliflower cheese puree, baby capers & parsley
Szechuan Pepper Calamari
Pineapple, ginger & coriander sweet chilli, Asian salad rice paper roll, nam Jim
French Goats Cheese Tart
Caramelised onion, baby beetroot, grilled fig Watercress, salsa verde 10 year old balsamic
Mains
Tasmanian Salmon
Pan fried Queensland baby prawns, potato gnocchi, spinach, gremolata & reggiano parmesan
Roasted Free Range Chicken with Serrano
Soft polenta, Sicilian olives, cherry tomatoes, capsicum, basil, zucchini ribbons & pine nuts
Roasted Hunter Valley Game Farm Duck Breast
Confit potato & leg, cherries & cassis, braised red cabbage, caramelised pear
Pan Fried Fillet of Local Mirror Dory
Champagne & lobster beaure Blanc, Baby vegetables, crushed Kipfler, chives & lemon
250g 150 Day Grain Fed Grainge Porterhouse Steak
Sauté wild mushrooms, creamed potato, Roasted glazed Eshallots, jus & pancetta bacon
Half Local Lobster Mornay ( Surcharge $10 )
Served w’ hand cut chips & salad
Desserts + $10
Belgium Caramel Chocolate Trifle
Brownie, Turkish delight, chocolate shards
Bailey’s Irish Cream Crème Brûlée
Cookies & cream ice cream, orange pistachio biscotti
Apple & Rhubarb Tart, Spiced Nutty Crumble
Crème anglaise, Chantilly cream, vanilla ice cream
Sticky Date Pudding
Butterscotch, peanut brittle, snikers ice cream
Lemon Sponge Pudding
Lemon Syrup,Citrus salad, raspberry nectar, raspberry gelato
*LIVE MUSIC CHRIS PARKES * SWEPTS * LUCKY DOOR PRIZES * WIDE TV
* GREAT FOOD *COCKTAIL $12
CHRISTMAS DAY MENU 11
$110PP
TO START
House Baked Italian Style Bread, Rosemary & Garlic
Warm Sicilian olives, semi dried tomatoes & extra virgin olive oil
ENTREES
½ Dozen Sample Plate N.S.W Premier Sydney Rock Oysters
Kilpatrick: smoked bacon & Worcestershire sauce. Mornay: aged cheddar cheese & parmesan,
Bloody Mary: tomato, chilli, horseradish. Japanese: tempura, ponzu, wakame, pink ginger.
Asian style: nam Jim, sesame seeds, peanuts. French: eshallot & aged red wine vinegar.
Taste of the Sea
Gravlax of ocean trout: mustard dressing. King prawn ceviche: guacamole
Blue swimmer crab cake: tomato salsa, lobster bisque: lobster tortellini
Duck Assiette (m)
Confit Leg Rillettes: fennel, orange salad, cardamom syrup. Parfait: brioche, fig relish
Warm Smoked Breast: spiced cherry & cassis compote. Soft egg: seared Foie gras
MAIN
Fillet of Local King Snapper
Butter poached W.A. scampi tails, steamed vongole, asparagus, fresh peas, dill leaves
Purple gem potatoes, scampi champagne Beurre Blanc
Byron Bay Roasted Loin of Pork W’ Sea Salted Crackling
Sage, onion & apricot sausage, slow roasted pork belly, ham hock terrine, caramelised pear,
Pumpkin puree, pear chutney Confit potato, Cider Jus, steamed green vegetables
Black Angus Grainge 200+ Days Grain Fed Prime Eye Fillet of Beef Wellington
Field mushroom, thyme & garlic duxelle, puff pastry, wilted baby spinach,
Roasted Eshallots & bone marrow, red wine jus, horseradish cream.
DESSERTS
Three Berries Three Ways
Raspberries: Mousse: Rose water meringue.
Strawberry Vanilla Bean Crème Brûlée: Grand Mainer
Boysen Berry Roulade: Boysen berry jelly
Chocolate Bounty Tartlet
Coconut Malibu marquise, chocolate ganache, Bounty ice cream,
Toasted coconut
Calvados Crème Caramel
Caramelised apple, apple chips,
Green apple sorbet
CHRISTMAS DAY LUNCH FAMILY BUFFET 2011
Function Lounge Upstairs
ADULTS $95pp, CHILDREN $40pc (5 to 16 yrs old)
INCLUDES BEVERAGES HOUSE WINE LOCAL BEERS & SOFT DRINKS
For The Table
House Baked Italian Style Bread, Rosemary & Garlic:
Warm Sicilian olives, semi dried tomatoes & extra virgin olive oil
Seafood
Iced Queensland King Prawns:Lemon & cocktail sauce
Fillet of Tasmanian Salmon: Hollandaise & asparagus
Fresh Sydney Rock Oysters: Various dressings
Roasts
-Carved By the Chef-
Roast loin of Berkshire pork: Sage & onion stuffing, warm apple sauce
Roast Sirloin Of Angus Beef: Creamed horseradish & mustards
Salad
Deconstructed Greek Salad: Verjuice dressing
Vegetables
Lemon & cocktail sauce
Crunchy roasted potatoes
Caramelised roasted pumpkin,
Steamed broccoli with almonds
Minted green peas
Glazed carrots with parsley
Dessert Assiette Platter
(For the table)
Sticky Date Pudding: Butterscotch sauce
Boysen Berry Roulade: Chantilly cream
Strawberry Pavlova: Passion fruit syrup
Belgium Chocolate Tart: Chocolate shavings
