Absinthe. Absinthe Ritual Instructions:

Transcription

1 Dinner menu

2 Absinthe Absinthe Ritual Instructions: A dose of absinthe is poured into your absinthe glass. Rest the special perforated spoon on the rim of the glass. Place a French A La Perruche sugar cube on your spoon. Gently open the tap of your water fountain to a slow drip. As the sugar dissolves, it drips through the spoon along with the water. This causes the absinthe to slowly begin to louche into an opalescent version of its former self. After the sugar has disappeared from your spoon, slowly stir the absinthe and add more water. Your water to absinthe ratio should be from 1:1 up to 3:1 depending on your taste and the alcoholic strength of the absinthe.

3 Some Absinthe Facts: Absinthe is a distilled herbal apéritif of high alcoholic content which before drinking should always be diluted with cold water. When the water is added the absinthe louches or changes colour. The three main herbal ingredients in absinthe are grand wormwood, also known as Artemisia absinthium, green anise and fennel. A green absinthe is called a verte and a clear absinthe is called a blanche. The word absinthe comes from the French word for wormwood, pronounced ab-sant after its botanical name. Absinthe was formally a healing herbal elixir which came to be greatly appreciated in France & Switzerland in the 18th and 19th centuries. It became an emblem of Belle Époque France, and was intimately associated with the literary and artistic activity of the era. Absinthe was prohibited for a century due to its unjustified condemnation by temperance zealots and wine producers using the argument that wormwood drove people to madness.

4 Absinthe Tasting Notes Lemercier 45% Light and easy drinking with a fruity apple influence and a medium anise content. Libertine 55% Medium to full bodied, this is a spicy and herbaceous absinthe. Duplais Blanche 68% Creamy, milky mouth feel and a hint of vanilla with peppermint, this absinthe is well balanced and well rounded with medium anise content. Un Emile 68% This elegant absinthe provides a smooth and dry palate with pleasant aromas of wormwood. 3 Glasses of Absinthe per person is the maximum we can sell

5 Duplais Verte 68% Spicy and aromatic with hints of coriander & mint. Jade Nouvelle Orléans 68% Vintage yet slightly avant-garde absinthe with mildly bitter floral notes and a lingering bittersweet finish. Homage to New Orleans... The Paris of the New World. Jade Edouard 72% Full bodied and well balanced. Strong flavours of oak, vanilla and elegant wormwood. A faithful reproduction of the most popular absinthe of the Belle Époque. Lemercier Amer 72% Dry and medium to full bodied, this spicy absinthe provides hints of nutmeg and cinnamon flavours along with dried fruits. Medium anise content. 3 Glasses of Absinthe per person is the maximum we can sell

6 Drinks Menu Cold drinks Ginger beer and mint 5 Iced lemon tea 5 Iced coffee or iced chocolate 7 Energy drinks 6 Berocca 6 Coke, coke zero, diet coke, sprite, fanta 4 Sparkling or still water 500ml 5.50 Sparkling or still water 700ml 8 Vitamin water 4.50 Bottle water 600ml 4 Wild organic range 5 Cola, apple, gingerbeer, pink grapefruit Wild range 5 Passionfruit, strawberries and cream, lemon lime and bitters, Pineapple, lime East coast fruit juices 5 Lemonade, orange, apple, pineapple, jive Coffee small large Short black, long black, cappuccino, flat white, mocha, hot chocolate, Chai latte, latte, piccolo, macchiato, espresso Tea, Tonic Tea pot English breakfast, earl grey, French earl grey, 4 Apple tree, Peppermint, Lemon grass & Ginger, Chai, Green tea, or Licorice lovers

7 Cold Drinks Hunter beers on tap 6.50 kolsch, witbeir, bock, pale ale Beers by the bottle 7 James Squires 150 Lashes, James Squires Chancer, Tooheys New, VB, Hahn Super Dry, Cascade Light Imported beers by the bottle 8 Corona, Heineken, Peroni, Stella Artois Ciders glass bottle Castaway pear or apple 7 Grandis cloudy apple 8 24 Oakvale pear cider 9 25

8 Premium Wines White glass bottle De Iuliis Sparkling Chardonnay 9 34 De Iuliis Verdelho 8 29 De Iuliis Chardonnay 8 29 De Iuliis aged release Semillon De Iuliis Semillon 8 29 De Iuliis late picked Semillon 8 29 Mistletoe Sparkling Mozcato 9 29 Oakvale Semillon Sauvignon Blanc Tyrells Traminer Riesling 9 34 Red glass bottle De Iuliis Merlot De Iuliis Shiraz De Iuliis Cabernet Sauvignon 8 29 De Iuliis Steven Vineyard Shiraz 49 Tyrells HVD & The Hill Pinot Noir 10 34

9 Alcoholic Drinks Long Island Iced Tea Margarita Mojito Midori Illusion Cube Libre Black Russian Cosmopolitan Martini Blue Lagoon Espresso Martini Spirits 8 Johnny Walker Red, Gordons Dry Gin, Brandy, Vodka, Bundaberg Rum, Jack Daniels, Jim Beam, Bacardi, Alize Blue, Midori, Malibu, Premium Spirits 10 Henricks Gin, Courvoisier Cognac, Cointreau, Glenfiddich Single Malt, American Honey Liqueurs 8 Kahlua, Tia Maria, Baileys, Frangelico

10 Food Pains Warm Ciabatta loaf with a trio of dips. 14 Humus, Spicy Capsicum and mustard rouille Homemade corn bread 12 served with a coriander and sweet chilli butter Partage des plaques Chicken Liver Pate 22 served with cornichons, onion jam and toasted bread Veal, Pork & Ham Terrine 20 with pistachio nuts, pickled vegetables and ciabatta bread French plate Hunter Belle camambelle topped with fig paste, 24 wrapped in pastry, accompanied with a roasted plum tomato and watercress salad Tartare of two salmon 24 sugar cured salmon wrapped in smoked salmon with rocket and parmesan salad Dutch plate 22 caramelised onion and cheddar croquettes with tomato chutney, caramelised onion aioli Sides rocket, onion & parmesan salad 8 garden salad with Hunterbelle cheddarbelle 13 broccolini with almond butter 8

11 Repas Principal Twice Cooked Duck Breast served on a bed of cauliflower puree, 34 roasted thyme Dutch carrots and home-made peach chutney Prawn Orecchiette pan-fried king prawns with garlic, chilli, 34 onion, baby capers and parsley with a lemon butter sauce finished with Parmesan shavings Mediterranean Chicken a chicken breast filled with pesto cheddar, 30 semi-dry tomato served with roasted eggplant, zucchini, capsicum compote and a balsamic glaze Risotto with spicy chorizo sausage, green peas, burned sage, 26 onion, topped with Binnorie Goats Feta Fish of the Day ask your wait staff for today s fresh choice market price Grilled Angus Sirloin with Café de Paris, truffle butter, 36 potato cake and broccolini Can t choose what to have, maybe one of our packages? Toulouse-Lautrec 75 one glass of absinthe with two sharing plates of your choice Moulin Rouge 166 two glasses of absinthe with two sharing plates and two mains Edith Paif 210 three glasses of absinthe with breads, two sharing plates and two mains

12 1616 Broke Road Pokolbin NSW 2320 Australia twofatblokes.com.au