Raw & Share. Oysters NATURAL WITH LEMON. Freshly shucked Sydney Rock, Merimbula, NSW. 4. each (GF)(DF) LIGHTLY POACHED, FINGER LIMES & DILL
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1 Raw & Share Oysters NATURAL WITH LEMON Freshly shucked Sydney Rock, Merimbula, NSW 4. each (GF)(DF) Or LIGHTLY POACHED, FINGER LIMES & DILL Pacific Oysters, Coffin Bay, South Australia 4.5 each (GF)(DF) Snapper CARPACCIO WITH CUCUMBER YOGHURT, OSETRA CAVIAR Goldband Snapper line caught above the rocky ocean bottom of 1770, Queensland 29. (GF) Tuna CARPACCIO & TARTARE SESAME OIL & PETIT HERBS A grade tuna, line caught following the warm ocean current up & down the continental shelf, East Coast of Australia 29. (GF)(DF) Crab AVOCADO, BASIL PESTO Fraser Island, Queensland 22. (GF) Beef TARTARE, QUAIL EGG, SHALLOT LEMON & MUSTARD DRESSING Rangers Valley, Black Angus, NSW, Purebred MB3+, 270 Grain Fed 30. (CN)(DF) Tongue 24 HOUR 75 TONGUE CHAR-GRILLED AVOCADO WHITE BALSAMIC GEL 25. (GF)(DF)
2 Entrée Beetroot TEXTURES OF BEETROOT GOATS CURD, CRISPY AMARANTH SPICED BEETROOT VINEGAR 28. (V) Egg FREE RANGE 64 EGG, JERUSALEM ARTICHOKE BLACK TRUFFLE Black Perigord truffle Manjimup, WA 30. (V)(GF) Scallop CHAMPAGNE & OYSTER SAUCE Premium scallops from the pristine North Atlantic Canadian waters 29. Gnocchi SQUID INK FISH GNOCCHI CANNELLINI, MUSSELS, CALAMARI 32. (GF) Duck RAVIOLI, CARROT, CONSOMMÉ Free range, hormone free, raised in the Hawkesbury Region, NSW 34. Foie Gras SMOKED POTATO, 30 YEAR OLD BALSAMIC SEASONAL VEGETABLES Mulard duck finished on milk soaked maize marinated in sugar, salt, spices, Armagnac, pasteurised imported from South West France 34. (GF)
3 Main Course Risotto ASPARAGUS, GOATS CHEESE MARJORAM Using the finest Vialone Nano imported from Italy 30. (V) Kingfish GRILLED CORN, SOUR CREAM QUINOA & LIME Cleanseas Hiramasa Yellow Tail Kingfish Eyre Peninsula, South Australia 46. (GF) Chicken GRILLED BREAST, CROQUETTE MUSHROOM, THYME JUS Hand reared chicken from Ayton Farm Scenic Rim, Queensland 44. Lamb SELECT CUTS CIME DI RAPA, PAPRIKA Award winning prime quality Milly Hill Lamb, raised on pastures of the New England Tablelands, N.S.W 49. Oyster Blade BRAISED, HORMONE FREE, CELERIAC FONDANT POTATO, BLACK GARLIC JUS Paddock raised Green Oak, Phoenix Beef South East Queensland 42. (CN) Venison LOIN, PARSNIP PURÉE HORSERADISH, COFFEE POWDER Pasture raised Red Deer from The Silver Fern Farms, 760 meters above sea level on the east coast hills of New Zealand s Hawke s Bay 54. (CN)
4 From the Grill Salmon YELLOW CAPSICUM, CUMIN, BLACK TURTLE BEAN PUFFED RICE, PURPLE POTATO Ora King Salmon Marlborough Sounds, New Zealand 46. (GF)(DF) Octopus GRILLED, WASABI CAULIFLOWER PURÉE Fremantle, Western Australia 39. (GF) Scotch Fillet 350g GRANDCHESTER, SOUTH EAST QUEENSLAND ANGUS, MB4-5, 200 DAY GRAIN FED The Mort Family were the first settlers in Grandchester, south east Queensland. In 1849 established a cattle run of over 60,000 hectares. The Grandchester property remains in the family today. Grandchester beef is grain fed up to 200 days on an exclusive Mort & Co, slow cooked, 100% hormone free cereal ration 69. (GF) Tri Tip 200g DAVID BLACKMORE, VIC FULL BLOOD WAGYU, MB9+, 600 DAY RATION FED Australia s finest full blood Wagyu, bred & raised by the master Wagyu producer David Blackmore & his family at Alexandra, VIC 60. (GF) Rib Eye on the Bone 500g LACHLAN RIVER FARMS, COWRA, NSW ANGUS / EUROPEAN CROSS, PASTURE FED, DRY AGED 42 DAYS Hand selected, family farmed, prime yearling cattle from the lush pastures of the Lachlan River region, NSW 82. (GF) ALL STEAKS ARE SERVED WITH YOUR SELECTION OF ONE SIDE FROM THE BELOW WITH A CHOICE OF RED WINE JUS, POMMERY MUSTARD OR CHIMICHURRI Sides Mixed Salad AVOCADO VINE TOMATO, LEMON 10. (V)(GF)(DF) Rocket AGED BALSAMIC VINEGAR, PARMESAN 10. (V)(GF) Pumpkin ROASTED, PEPITA SAGE 12. (V)(GF)(DF) Eggplant GRILLED, BACCHUS EVOO, FETA 12. (V)(GF) Chips THICK CUT SEBAGO SEA SALT 12. (V)(GF)(DF) Broccolini TOASTED ALMONDS 10. (V)(CN)(GF)(DF)
5 Dessert Banana EGG CUSTARD, MALT GOLDEN RAISIN 18. (V) Chocolate FONDANT TART VANILLA BEAN, BLOOD ORANGE 22. (V) Mandarin WHITE CHOCOLATE PAVE, MILK CRUMB MANDARIN SORBET 19. Apple COMPRESSED, CARAMELISED, GRANNY SMITH MOUSSE MARSHMALLOW, POPCORN FOAM 19. (CN) Coconut CHEESECAKE, LIME BUTTERSCOTCH 20. Chef s Private Cheese Selection From the Trolley SERVED WITH HOUSE MADE BREAD, LAVOSH & CONDIMENTS PLEASE ASK YOUR WAITER FOR OUR SELECTION 40g individual 16. Three 40g varieties 30.
Raw & Share. Oysters NATURAL WITH LEMON. Freshly shucked Sydney Rock, Merimbula, NSW. 4. each (GF)(DF) Pacific Oysters, Coffin Bay, South Australia
Raw & Share Oysters NATURAL WITH LEMON Freshly shucked Sydney Rock, Merimbula, NSW 4. each (GF)(DF) Or LIGHTLY POACHED, FINGER LIMES, DILL & MAYONNAISE Pacific Oysters, Coffin Bay, South Australia 4.5
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More informationRaw & Share. Oysters NATURAL WITH LEMON. Freshly shucked Rock Oyster. 4.5 each (GF)(DF) Pacific Oysters, Coffin Bay, South Australia.
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More informationRaw & Share. Oysters NATURAL WITH LEMON. Freshly shucked Rock Oyster. 4.5 each (GF)(DF) Or. Pacific Oysters, Coffin Bay, South Australia.
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More informationPLATED DINNER MENU CLASSIC YOUR GUESTS WILL BE IMPRESSED BY OUR SERVICE & the fact that they need not lift a finger.. SET MENU OR ALTERNATE DROP
PLATED DINNER MENU CLASSIC YOUR GUESTS WILL BE IMPRESSED BY OUR SERVICE & the fact that they need not lift a finger.. SET MENU OR ALTERNATE DROP Two Course Three Course $60.00 per person $70.00 per person
More informationEntrees. Seafood. Burgers
M E N U Entrees Garlic Bread (3pcs) (V) $4.60 $5.10 Bacon & Cheese Bread (3pcs) $7.80 $8.60 Vegetable Spring Rolls (6pcs) (V) $8.50 $9.35 Served with Thai sweet chilli sauce Porcini Mushroom & Truffle
More informationwelcome to 360 bar and dining
welcome to 360 bar and dining 360 dining cuisine is modern australian with a refined local influence our menu is designed to make your dining experience as memorable as possible. you have a choice of 1,
More informationAvailable from 12 to 2 pm and 6 to 9 pm
Garlic Bread $7.00 Garlic & Cheese Bread $7.50 Herb & Cheese Bread $8.00 Wedges Sweet & Sour Served with sour cream and sweet chilli sauce Chef s Soup of the Day Please see menu board for our Chef s Soup
More informationTO SHARE. 15 each. * Please inform our Ambassadors if you have any dietary requirements. Cold Cuts 28 with pickles & wood fired bread
TO SHARE Cold Cuts 28 with pickles & wood fired bread Prosciutto di San Daniele Dry-cured ham from Venice Finocchiona Tuscan salami Jamón Serrano Spanish dry-cured ham Chorizo Spanish pork sausage with
More informationSet Menu. 2 course- $59 3 course- $72. Mains accompanied with your choice of side-mash/chips/salad/veg. Entrée
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
More informationWagyu-caviar Smoked beef carpaccio, black pepper, horseradish chantilly, caviar oscietra, original carpaccio sauce, melba toast.
To Start Oyster fine de claire 1/2 dozen 72 1 dozen 140 Seared sea scallops Cauliflower purée, poached egg, coral butter sauce. 78 Norwegian smoked salmon Beetroot and onion salad, avocado purée citrus
More informationGuests with dietary requirements can be accommodated with prior notice.
Canapé Packages 7 options of canapés - $38.00 per person / 9 items per person 5 options of canapés - $28.00 per person / 6 items per person 3 options of canapés - $18.00 per person / 4 items per person
More informationTwo Course Dinner. Three Course Dinner. PER PERSON Choose either one entrée and one main, or one main and one dessert.
P L AT E D Two Course Dinner Choose either one entrée and one main, or one main and one dessert. Three Course Dinner Choose one entrée, one main and one dessert. Ingredients in some dishes may be substituted
More informationBreakfast Menu. Continental Buffet Breakfast. Stand Up Breakfast BREAKFAST MORNING & AFTERNOON TEA LUNCH DINNER CANAPÉS BEVERAGES
CONFERENCE & EVENTS MENUS 2014 Breakfast Menu Continental Buffet Breakfast Stand Up Breakfast Hot Buffet Breakfast Formal Plate Breakfast Continental Buffet Breakfast Minimum 20 guests Selection of Cereals
More informationWelcome to Emeralds Restaurant
Welcome to Emeralds Restaurant Our talented multi-national kitchen team is proud to offer local and Australian produce, inspired by International cooking techniques. This menu is based on fresh and local
More informationSTARTERS ANTIPASTI ENTREÉ
STARTERS GARLIC BREAD - (V) $6 BRUSCHETTA BREAD - Diced Tomato Marinated in Basil, Garlic & Olive Oil (V) $8 WOOD FIRED GRISSINI - with Sea Salt, Chilli & Extra Virgin Olive Oil (V) $10 PIZZETTA AGLIO
More informationEntrée. SEARED ATLANTIC SCALLOPS green pea puree, spiced apple gel, dried prosciutto leaves, salmon caviar $29
Entrée SEARED ATLANTIC SCALLOPS green pea puree, spiced apple gel, dried prosciutto leaves, salmon caviar $29 WARM DUCK RILLETTE onion compote, toasted sour dough crisps, beetroot preserve and pickled
More informationFreshly Shucked Oysters (gf) Served natural or kilpatrick (each) 4.5. Local Calamari* Lemon yoghurt, chili salt 16
GRAZING LIGHT MEALS Freshly Shucked Oysters (gf) Served natural or kilpatrick (each) 4.5 Local Calamari* Lemon yoghurt, chili salt 16 Sticky Lamb Ribs with Chili Vinegar Wild clover lamb ribs, honey, soy,
More informationWhen thinking about your next birthday party or family event why not think us...
Dinner 6pm 9pm Coral Hedge Brasserie also has a private dining area available for up to 80 guests for dinner When thinking about your next birthday party or family event why not think us... The CHB team
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
More informationWelcome to Wollongong s Premier Seafood Restaurant
Welcome to Wollongong s Premier Seafood Restaurant Winner of Restaurant Awards since 1986 and now in the Hall of Fame Lifestyle Channel I Love Food Awards State & National Winner 2009 Australia s Favourite
More information2017 FESTIVE EVENT PACKAGES
2017 FESTIVE EVENT PACKAGES CHRISTMAS PACKAGES Buffet Dinner Package $115pp Christmas buffet menu including hot, cold and sweet selections 3 hour standard beverage package Tea lights and Christmas table
More informationWild Mushroom Soup RM Black truffle oil, mushroom ragout. Lobster Bisque Soup RM Lobster meat, pearl onion, edamame.
1st Course Wild Mushroom Soup RM 29.90 Black truffle oil, mushroom ragout. Lobster Bisque Soup RM 39.90 Lobster meat, pearl onion, edamame. Clam Chowder Soup RM 29.90 Clam meat and salmon roe. Garden Green
More informationCANAPÉS. (minimum 30 guests) COLD
CANAPÉS (minimum 30 guests) COLD Vegetarian rice paper rolls V, LG, DF Freshly shucked oysters, lemon, tabasco LG, DF Steak tartare, sourdough Beetroot cured kingfish, smoked yoghurt LG Prosciutto, buffalo
More information. DINNER MENU. Welcome to Helix Bar & Dining. Helix Bar & Dining is a modern Restaurant and Bar
. DINNER MENU. Welcome to Helix Bar & Dining. Helix Bar & Dining is a modern Restaurant and Bar With a delectable menu, prepared in an open Kitchen, with a Focus on Australian produce and shared dishes,
More informationCOCKTAIL MENU Winter 2017
MENU Winter 2017 For all queries please email: experiences@collectivehospitality.co.nz (09) 520 0006 All prices exclude GST canapés COLD ITEMS - shiitake mushroom panna cotta with parmesan crisp and basil
More informationVEGETARIAN CONTAINS PORK SPICY CONTAINS ALCOHOL
NON-VEGETARIAN STARTERS Fresh Oyster (Coffin Bay Sa Clay Pipe Variety) Choose one of the three following options: Natural, Fried with Garlic Parsley Butter or Kirkpatrick $6.59 each Seasonal Vegetables,
More informationThe lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with spiced punch and ginger biscuits Sautéed scallop with braised chicory and orange-cardamom sauce Breton turbot with fondue of nuts Jerusalem artichoke
More informationEnjoy A Range Of Culinary Delights Locally Caught + Farmed Seafood Fresh Gourmet Produce
Cafe+Restaurant Enjoy A Range Of Culinary Delights Locally Caught + Farmed Seafood Fresh Gourmet Produce Monday - Saturday 7.30Am To Late Sunday & Public Holidays 8Am To Late 80 Tasman Terrace, Port Lincoln
More informationlunch menu prices dinner menu prices chef's tasting menu
360 dining cuisine is modern australian with a refined local influence. our menu is designed to make your dining experience as memorable as possible. you have a choice of 1, 2 or 3 courses and we would
More information