Torched Maffra brie cheese, strawberry balsamic, mixed seed crackers, rosemary fetta 16 V GF
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- Ralf Freeman
- 5 years ago
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2 Sharing Warmed marinated Tarago olives 8 GF DF V Freshly Shucked Oysters ea 3.5 natural or baked Aussie style Rockefeller GF DF Haloumi, char grilled lemon, honey, thyme, hummus, olive dust 15 V GF Char grilled damper, native dukkah, confit garlic oil, herb salsa 13 V, DF Torched Maffra brie cheese, strawberry balsamic, mixed seed crackers, rosemary fetta 16 V GF Country style terrine, porky bits, veg, green olive jam, caper berries, pickled veg 14 GF DF Platter of cured and preserved meats, relish, pate, flat bread and pickles 26 cb-gf Entree Butterfly pea cured Salmon, grains and seeds masala, pickled white onion, creme tartare 18 GF Spaghetti with lamb bacon, macadamia pesto, parmesan cheese, egg e18 m 25 Cheese arancini, basil and tomato sorbet, parmesan crisp, dukkah, tomato creme 19 cb-gf Steamed Portarlington mussels in cider, chives and cream 20 GF Lemon myrtle cracker, pulled pork, spiced corn, smoked paprika saffron couli 18 GF Sides 9 Classic chopped salad; fresh leaves garden style, balsamic dressing VG GF DF Rustic cut chips, Grata-fried chip seasoning, aioli V GF DF cb-vg Roasted vegetable medley V GF cb-df Seasonal vegetables tossed in burnt butter V GF cb-df Glazed carrots in honey, thyme, wattle and cumin seed V GF cb-df
3 Mains Charred Pumpkin, coconut chickpea curry, hummus, dukkah, saltbush 28 VG GF Native mint lamb, cutlet and shoulder, honey carrot, lamb bacon and greens salad 35 GF cb-df Todays fish fillet pan seared, served over ratatouille, caper gremolata 32 GF cb-df Lemon myrtle chicken breast, barley tabouli, native mint yoghurt 33 Cider pork belly, ham hock gnocchi, broth, chorizo, potato, pea, sprouts 33 GF DF Blue swimmer crab and select seafood, sea greens, herb salsa, rissoni pasta e 22 m 30 cb-df Maffra sage derby cheese risotto, sautéd greens e 20 m 28 V Twice cooked duck leg, kipfler potato coconut curry, Thai cucumber, river mint salsa 34 GF DF Grill Bushy Park Grass Fed Angus beef Farmed on the pristine flats of the Avon river, paddock to plate, from Shaw s Quality Meats. The butcher that grows his beef, knows his beef. 400g Porterhouse, peppercorn sauce, fried kipflers, jus 38 DF, GF 150g/300g Eye fillet medallion, basted in native herbs, potato rosti, asparagus 30 / 40 GF cb-df 550g T-bone, rustic cut chips, butter roasted carrots, Dianne sauce 38 GF, cb-df 300g Rump, seafood sauce, native spiced potato crisps 42 GF 500g Rib eye on the bone, Sailors Grave IPA butter, potato grain mustard salad 40 cb-gf cb-df
4 Special Order Try out one of special pre-order sharing mains served as a banquet. A $50 deposit is required on booking. Must be arranged at least one week in advanced Up to 1.5 kg Dino Steak (a steak to share up to four people) $150 GF, DF This steak is huge, on the bone, slow cooked. Served with roasted vegetables and a rich traditional style bordelaise sauce. The Beef Shank for 4 $120, 15 per person extra GF, cb-df Big 1.5kg beef shank, cooked over 14 hours, served with big bowl mash, Dutch carrots, seasonal greens and all the braising sauce. Sugar Baked Ham $200 GF, cb-df Serves up to 10 people, let us know on ordering Glazed ham cooked slow, served with potato salad, pasta salad, chopped salad Dessert 14 Chocolate Chocolate fudge brownie, budhino mousse, spiced dukkah chocolate, raspberry Strawberries and Cream GF Vanilla panna cotta, strawberry sorbet, cream and strawberry gels, strawberry meringue Raspberry & Chocolate VG GF Vegan dessert of raspberry semifreddo, air, couli and fresh. Chocolate crumbs and vegan meringue Gelato GF House made, choose 3 scoops of current varieties, spiced dukkah Pudding Banana and date, maple caramel cream, honey labna Affogato GF Vanilla bean ice cream, wattleseed hazelnut praline, espresso shot, Frangelico liquor, almond crisp Cheese 22 Gippsland cheese board, macerated fruits, quince jelly, poached pear
5 Dessert 14 Chocolate Chocolate fudge brownie, budhino mousse, spiced dukkah chocolate, raspberry Strawberries and Cream GF Vanilla panna cotta, strawberry sorbet, cream and strawberry gels, strawberry gum meringue Raspberry & Chocolate VG GF Vegan dessert of raspberry semifreddo, air, couli and fresh. Chocolate crumbs and vegan meringue Gelato GF House made, choose 3 scoops of current varieties, spiced dukkah Pudding Banana and date, maple caramel cream, honey labna Affogato GF Vanilla bean ice cream, wattleseed hazelnut praline, espresso shot, Frangelico liquor, almond crisp Cheese 22 Gippsland cheese board, macerated fruits, quince jelly, poached pear
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Set Menu 2 course- $59 3 course- $72 Mains accompanied with your choice of side-mash/chips/salad/veg Entrée Spicy Italian Sausage Farfelle Ragu w/ Baby Peas & Parmesan Confit Pork Belly & Seared Scallop
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Banqueting Menu 2018 Starters Whittlebury Soups Your choice of; Mushroom & truffle with sour cream (D,V) Chunky leek & potato with chives (V) Roast Tomato & Basil with pesto cream (D,N,V) Sweet potato
More informations i d e s e n t r e e s
L U N C H s i d e s Mixed Leaf Salad w- Butterfactory Salad Dressing & Shaved Grana Padano 5 Butterfactory Special Fries 7 Lightly Grilled Pane Di Casa w- Olive Oil & Dukkah 7 Lightly Grilled Pane Di Casa
More informationGARLIC BREAD focaccia bread (2) smothered in garlic butter, toasted in our wood oven
2018/19 SUMMER MENU The Largs Pier Hotel maintains its original grandeur and old-world character, revitalising the hotel s heyday of the 1920s. You ll be transported back to a time when life was fast,
More informationBacon & Eggs $13.50 Eggs to your liking served with crispy bacon, slow roasted tomatoes on a crunchy ciabatta.
BREAKFAST All Day Big Breakfast $17.50 Eggs to your liking, crispy bacon, roasted flat mushrooms & baby spinach. Slow roasted Roma tomato, thick chicken sausage & hash browns, served on toasted Turkish
More informationInnovations Catering will help make your wedding day beautiful, exquisite and unique.
Innovations Catering will help make your wedding day beautiful, exquisite and unique. Wedding preparations should be as stress-free and enjoyable as the day itself. Whether you are holding your reception
More informationWelcome to. Bistro 121
Welcome to Bistro 121 AVAILABLE FROM 7am until 10pm 2468 16.5 Two free range eggs, two rashers of bacon, two chipolata sausages, grilled tomato, sauteed mushrooms and two hash browns served on thick cut
More informationMini beef Wellingtons wrapped in Parma ham and served with horseradish Hollandaise
Canapés Hot Canapés Mini beef Wellingtons wrapped in Parma ham and served with horseradish Hollandaise Vegetarian spring rolls with sweet chilli dipping sauce (DF, V, Vg) Chicken katsu lollipop with curry
More informationNever eat more than you can lift"
Never eat more than you can lift" Miss Piggy Please note We endeavour to serve sustainably grown or ethically caught seafood DF = Dairy Free GF = Gluten Free V = Suitable for Vegetarians While you re thinking
More informationSTARTERS VEGGIE EATS & LIGHTER TREATS GARLIC BREAD V... 9 sourdough lepinja with garlic and herb butter
STARTERS GARLIC BREAD V....................... 9 sourdough lepinja with garlic and herb butter TOMATO BRUSCHETTA V.............. 12.5 pesto marinated tomatoes on warm crusty bread finished with balsamic
More informationTo Start. Soup of the Day (V* GF ) see Specials Board for details standard serve $6.9 large serve $9.9
To Start Garlic Bread (V) $6.9 Add cheese (V) $1.0 Add bacon & cheese $2.0 T 9879 8733 W www.clubringwood.com.au E enquiries@clubringwood.com.au Soup of the Day (V* GF ) see Specials Board for details
More informationCONTINUOUS DINING MENU
CONTINUOUS DINING MENU CANAPES (RECOMMEND 6) FROM THE LAND Merino lamb koftas w/ tzatziki dressing (gf) (hot) Fiordland wild venison & plum crostini (cold) Angus rare beef yorkshire puddings w/ horseradish
More informationEntrée. Main. All prices are ex GST
Sit Down Entrée wagyu beef carpaccio, horseradish crème fraiche, parmesan shard GF House cured salmon, kipfler potato and caper salad saffron rouille Pressed lamb belly, crushed peas, mint, burnt onion
More informationS M A L L P L A T E S
S M A L L P L A T E S GARLIC AND PARMESAN BREAD crispy garlic bread topped with parmesan cheese COB LOAF served with pink sea salt and truffle infused olive oil SMOKED ARANCINI crumbed noisette of aborio
More informationGarlic and Parmesan Damper - confit garlic and herb butter. $8.50
Breads Garlic and Parmesan Damper - confit garlic and herb butter. $8.50 Mixed Bread Plate - char grilled Turkish, ciabatta and herb loaf, drizzled with olive oil, hazelnut dukkha, balsamic oil and pesto.
More informationS A L A D S. Blue Crab & Citrus Avocado, salmon caviar, coconut, citrus, soft shell crab & micro salad
S T A R T E R S & S O U P S Blackened Hokkaido Scallops Green onion vinaigrette, squid spaghetti, smokey tomato relish Duck Confit Ravioli Orange scented lobster bisque, sautéed greens & truffle foam Harissa
More informationUpon Arrival. Canapé Selection. Nibbles. Ask us about pimping your Prosecco with sorbet or raspberries! 2.70 each or 13.50pp for a choice of six
Upon Arrival Nibbles 3.50 per person Must be taken for 100% of guests A selection of crisps, nuts and olives Ask us about pimping your Prosecco with sorbet or raspberries! Canapé Selection 2.70 each or
More informationSUDBURY MENUS.
SUDBURY MENUS We understand the difference good food makes to an event. That s why we have partnered with a boutique caterer, passionate about delivering fabulous and creative cuisine. Enjoy the experience
More informationPublic Holidays 15% surcharge applies Amex 1.5% surcharge
Our namesake is a region in south-west France, a region steeped in culinary tradition, and we have taken the time to distil, update and translate to our climate in Brisbane. We ve adapted time-tested recipes,
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Share Plates Oven baked garlic bread, fresh herbs, parmesan cheese 6.95 Olive bruschetta bread, tomato salsa, torn basil 7.95 Bread & dips: sundried tomato cashew & parmesan, basil pesto, hummus 9.95 Salt
More informationSoup of the Day Ask a member of our wait staff for today's soup of the day, served with toasted Turkish bread. Garlic Bread 9.
Entrée Menu Soup of the Day 12.00 Ask a member of our wait staff for today's soup of the day, served with toasted Turkish bread. Garlic Bread 9.00 A baguette style garlic bread (serves 2-4 people). Cheesy
More informationSpring & Summer Seasonal Menu
Spring & Summer Seasonal Menu canapés COLD CANAPÉ Pacific oyster, yuzu kosho, pickled cucumber, bonito flakes Confit salmon, falafel crisp, smoked yoghurt, dill cucumber, sour cherry Salmon and spring
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