Welcome to the Whitebull Hotel

Transcription

1 Welcome to the Whitebull Hotel Whitebull is an exercise in transforming the local country pub into a hospitality venue to meet the needs of the community as we move into the 21 st century. People want space where they can relax and socialise in an area that reflects their lifestyle and aspirations. Hotel design needs to be the whole package. There is a broad array of food with a bistro style menu for lunch designed so that your lunch hour is something special. Then at night it is a more relaxed offering with full service in the Steakhouse. There is an emphasis on freshness and quality of ingredients and where possible there is a local flavour. The philosophy is to showcase the produce of The New England. The food menu is designed with a wide appeal that is matched with an extensive range of tapped beers and fine local and national wines. Whitebull reflects the changing face of hotels designed to deliver the whole package from the bar, to the food and of course, the décor. There is nothing which has been contrived by man, by which so much happiness is produced, as by a good Tavern Samuel Johnson (March 1776) Book ahead for that special service Whitebull Hotel 117 Marsh Street, Armidale Phone: Fax: info@whitebullhotel.com

2 Breads ~Servings are for two~ Garlic Bread 5.00 Grilled turkish pide topped with garlic butter Whitebull Steakhouse Bread 6.50 Topped with a mixture of bacon, onion, cheese and coriander Whitebull Cob Loaf 8.00 Served with chef s selection of dips & oils Entrees Oysters (6) (12) Oysters Natural Oysters Kilpatrick Oysters ½ Natural and ½ Kilpatrick *We suggest a light and refreshing glass of sparkling such as Seppelt Fleur de Lys or a crisp, dry white such as Squealing Pig Sauvignon Blanc

3 Entrées Sizzling Garlic Prawns Entree Cooked in butter, olive oil and fresh garlic, served Main in a cast iron sizzling pot (G.F) *We suggest a crisp dry white such as Annies Lane SSB Three Cheese and Mushroom Tart Mushroom, bacon & 3 cheese tart topped with deep fried leek *We suggest a pinot noir such as Squealing Pig Cajun Marinated Scallops Served on warm Mediterranean vegetables with aioli *We suggest Juliet Pinot Grigio Baked Capsicum Capsicum stuffed with cous cous and vegetables with a red capsicum and chilli sauce *We suggest Tamburlaine Verdelho Soup D jour Ask your waitperson for details of the daily housemade soup 12.00

4 Main Tasmanian Salmon Prosciutto wrapped salmon, resting on a garlic & parmesan mash, accompanied by baby spinach and finished with a balsamic glaze *We suggest a fruit focused chardonnay such as Coldstream Hills Chicken Supreme Sun dried tomatoes, olive and fetta stuffed chicken breast with paprika roasted chat potatoes, finished with pesto oil *We suggest a cold-climate Chardonnay like Whyworry Surf & Turf Scotch fillet cooked to your liking, topped with king prawns and drizzled with our traditional béarnaise sauce (G.F) *We suggest Pepperjack Shiraz or Coldstream Hills Chardonnay Fillet Mignon Eye fillet wrapped in bacon, oven baked and served atop a potato Rosti, accompanied by a beurre rouge sauce *Traditionally paired with merlot or pinot noir, we can also suggest Tamburlaine Organic Cabernet Sauvignon Lamb Rack Oven baked lamb rack served on a bed of kumera and blue cheese mash, with broccolini and topped with a creamy mustard sauce *We suggest Merilba Chardonnay

5 From Our Chargrill Petite Scotch 240 grams Scotch Fillet 350 grams Eye Fillet 280 grams THE BULL - Hereford Prime Scotch Fillet on the Bone min 500 grams *We suggest a full bodied premium red such as Penfolds, Wynns, Saltram and Rosemount. Ask our staff for a recommendation. When ordering a well done steak please allow a minimum of 30 minutes Meals served with a jacket potato and include a choice of sauces Bernaise, Mushroom, Pepper or Diane House Made Butters: Sundried Tomato or Herb & Garlic 1.00 Mustards: Hot English, Wholegrain or French Mustard 1.00 Sides Rocket, Pumpkin, Pinenut & Feta Salad 6.00 Greek Salad 6.00 Garden Salad 5.00 Seasonal Vegetables 5.00 Bowl of Chips 5.00 SIDES AS MAINS 21.00

6 Desserts * We offer a range of Stickies, Ports & Muscat to accompany your dessert. Ask our staff for a recommendation. Cheesecake house made 9.00 Ask our wait staff for today s flavour Raspberry Brulee 9.00 White chocolate and raspberry brulee served with raspberry cream and white chocolate filigree Pistachio and Espresso Brownie 9.00 Mouthwatering house made brownie served with ganache and ice cream Sticky Date Pudding A favourite served with butterscotch sauce & ice cream 9.00 Poached Pear Pear poached in port wine syrup and served with cream 9.00 Liqueur Affogato An Italian dessert of vanilla ice cream drowned in a shot of Espresso coffee with liquor and topped with grated chocolate Tia Maria Liquor Grand Marnier or Frangelico Liqueur 13.00

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