Our Executive Chef, David Pedro and his team are proud to present a selection of local produce within this menu and invite you to enjoy.

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1 Welcome to the Port Lincoln Hotel and Sarin s Restaurant. We hope you enjoy your dining experience. As a proud member of Brand Eyre Peninsula and part of Australia s Seafood Frontier, we prepare dishes using local produce particularly using internationally acclaimed seafood, harvested fresh from our waters. Eyre Peninsula is also known as nature s playground with the perfect mix of wildlife, landscapes, seafood, wineries and other outstanding locally produced goods. Boasting a pristine natural environment, Port Lincoln is popular for its fishing, sailing, wildlife and adventure activities shark cage diving, sand dune 4WDriving and much more. Port Lincoln is home to Australia s largest commercial fishing fleet, with Southern Bluefin Tuna, Spencer Gulf King Prawns, Southern Rock Lobster, Greenlip and Blacklip Abalone and Scale fish, as well as Mussel, Oyster and Kingfish production. Our Executive Chef, David Pedro and his team are proud to present a selection of local produce within this menu and invite you to enjoy.

2 BREADS GARLIC AND PARSLEY 9 TOMATO, HERB, MUSTARD AND CHEESE 9 WARM LOCAL TURKISH BREAD 3 EACH [FOR TWO SLICES] Served with Moonlight olive oil, balsamic vinegar and nut dukka STARTERS DUO OF DIPS 16 Duo of house made dips, olive oil, dukka, balsamic vinegar and marinated Windy Hill olives served with warm flat bread brushed with pesto, sea salt and parmesan SOUP OF THE DAY 9.5 Served with toasted Turkish bread COFFIN BAY OYSTERS NATURAL 14 [FOR SIX] 25 [FOR TWELVE] With fresh lemon KILPATRICK 16 [FOR SIX] 27 [FOR TWELVE] Bacon and Kilpatrick sauce LINCOLN 16 [FOR SIX] 27 [FOR TWELVE] Lime, tomato and quandong relish JAPANESE 16 [FOR SIX] 27 [FOR TWELVE] Topped with wakami sour cream MORNAY 16 [FOR SIX] 27 [FOR TWELVE] Rich cheesy cream sauce WEST COAST 15 [FOR SIX] 26 [FOR TWELVE] Local West Coast capers and Spanish onion ATLANTIC 16 [FOR SIX] 27 [FOR TWELVE] Salmon roe and shallot vinaigrette WASABI 15 [FOR SIX] 26 [FOR TWELVE] House made wasabi mayonnaise Ask our waiting staff about ordering oyster combinations ENTRÉES KINKAWOOKA MUSSEL POT kg of local black mussels in a garlic, spanish onion, rose and herb sauce topped with pecorino cheese and served with toasted Turkish bread (chilli optional) TUNA ROSETTES (PORT LINCOLN HOTEL SIGNATURE DISH) 12 (G) Thin slices of Blue Fin Tuna set on a wakami salad with wasabi mayonnaise and fresh spring onions KINGFISH ROSETTES 12 (G) Thin slices of Hiramasa Kingfish set on a wakami salad with wasabi mayonnaise and fresh spring onions

3 ENTRÉES CONTINUED SEAFOOD LAKSA 22 An array of local seafood in a spicy coconut broth with noodles and fresh herbs PANKO CRUMBED BABY ABALONE 20 Crumbed medallions, with a petite sprout and carrot salad and a soy and chilli dipping sauce SPINACH AND RICOTTA BAKE 16.5 (V) In a rich tomato sauce and served with parmesan bread sticks AVOCADO AND POACHED EGG NEST 16.5 (V) (G) Half an avocado topped with a soft poached egg on mushroom and seed salad with mild curry aioli OCEAN JACKET EYE CHEEK FILLETS 22 Grilled with Olsson s chilli salt, hot and sour sauce, herbs and wild rice LOCAL GARLIC KING PRAWNS Sautéed in garlic cream sauce and cherry tomatoes, served with steamed jasmine rice and fried Asian shallots SMOKED VENISON 22 Served cold with a red currant jelly glaze and roasted vegetable mirepoux EYRE PENINSULA SEAFOOD TASTING PLATE 20 [FOR ONE] 36 [FOR TWO] Natural Coffin Bay oyster, Tuna Rosette, Kingfish Rosette, charred marinated Coffin Bay baby octopus, marinated King prawn, ½ shell scallop and blue mussel with tomato wakami cream MAINS 300G SCOTCH FILLET 32 (G) 250G AGED FILLET 34 (G) 150G AGED FILLET 28 (G) 500G RIB EYE FILLET 42 (G) Served with roasted Kipfler potatoes and your choice of sauce: PORT WINE AND RED CURRANT JELLY JUS SHALLOT AND RED WINE JUS OR ONE OF OUR HOUSE CRAFTED SAUCES GRILLED KING PRAWN SKEWER 10 Cooked whole King prawn and Lincoln garlic cream sauce LOCAL THREE PEPPERED GOAT 30 Slow braised goat legs with creamy mash potato and fresh herbs SLOW ROASTED DUCK LEGS 29 With braised red cabbage, apples and smokey bacon, topped with a spiced cider glaze

4 MAINS CONTINUED SLOW ROASTED RACK OF LAMB 34 With creamy mash potato, roasted vegetable bundle, smashed garlic peas finished with a port wine and red currant jelly glaze TWICE COOKED CHICKEN FILLET 29 With green bean, eggplant and onion ragout finished with a soy and coconut aromatic sauce LINCOLN SEAFOOD PLATTER 42 [FOR ONE] 80 [FOR TWO] Coffin Bay oysters served (Kilpatrick or natural), beer battered, crumbed or grilled King George Whiting fillet, grilled local King prawns, local salt n pepper squid, marinated Kinkawooka Mussels, ½ shell scallop with garlic cream and cheese, fresh King prawns, crisp fries, tartare sauce and lemon wedges KING GEORGE WHITING FILLETS 25.5 [FOR ONE FILLET] 31.5 [FOR TWO FILLETS] Beer battered, crumbed or lightly grilled or Rolled with pesto, baked and served on smashed lemon new potatoes, roasted cherry tomatoes and olive oil with tartare sauce and fresh lemon LOCAL SALT N PEPPER SQUID 26 With zucchini and carrot pesto noodles, romesco sauce, crisp chorizo, lemon aioli and fresh rocket leaves CLEAN SEAS HIRAMASA KINGFISH FILLETS 29.5 Fried in lemon infused panko crumbs served with criss cross potato chips, fresh rocket leaves and tartare BLUE FIN TUNA STEAK 30 (G) Sesame crusted and seared, topped with West Coast capers, Spanish onion and roasted capsicum salsa, served with rice noodles and a romesco sauce EYRE PENINSULA SEAFOOD PAELLA 20/29 Sautéed Spencer Gulf King Prawns, vongole, mussels, ocean jacket, squid and chorizo sausage tossed with saffron rice, napolitana sauce, a hint of garlic cream, peas and pecorino cheese SIDES BOWL OF CRISPY FRIES 7 NEW POTATOES 7 With garlic butter, sea salt and olive oil MEDITERRANEAN GARDEN SALAD 8 PEAR, WALNUT AND ROCKET SALAD 8 VEGETABLES FOR ONE 7 SAUTÉED ASIAN GREENS 7 Served with soy and sesame dressing

5 DESSERTS BANANA PIKELETS (SIGNATURE) 14 Topped with a caramel custard sauce, vanilla ice cream and almond praline TRIO OF SORBETS 16 Served in mini brandy snap baskets with passionfruit coulis APPLE AND RHUBARB PIE 15 Served with vanilla ice cream, cinnamon anglaise and whipped cream LOCAL POPES HONEY PANNACOTTA 15 With dark chocolate ganache, pistachio crumble and a raspberry syrup CHEESE PLATE 18 Selection of Australian cheeses, dried fruits, nuts, quince paste, date and walnut bread and local chocolate coated Windy Hill olives BEVERAGES Coffee Cup Mug SHORT BLACK 3 LONG BLACK MACCHIATO 3.5 FLAT WHITE CAPPUCCINO LATTE CHAI LATTE 4.5 HOT CHOCOLATE AFFOGATO 6 AFFOGATO WITH LIQUEUR 13 Grand Marnier, Dom Benedictine, Tia Maria, Baileys, Cointreau, Butterscotch, Kahlua, Frangelico, Chambord IRISH COFFEE 12 Or with your choice of liqueur ASSORTED TEAS 3.5 Earl Grey, English breakfast, peppermint, Lipton black, chamomile, green MILKSHAKES 7 Chocolate, caramel, strawberry, banana or vanilla ICED COFFEE 7.5 ICED CHOCOLATE 7.5

6 KING OYSTERS KING OYSTERS $100 PER OYSTER With its strong aroma of the rugged Southern Ocean, this Goliath from the sea has to be seen to be believed. With a firm texture, this grand old oyster is the steak oyster of the ocean. It has an incredible array of complex aromatic flavours and a strong oceanic aftertaste that only comes with age. We have limited availability so please ask our friendly staff if available for you to enjoy. For your next visit, please feel free to pre order. Looking for a gift idea? Gift vouchers available, see staff for details. LINCOLN HIGHWAY, PORT LINCOLN PORTLINCOLNHOTEL.COM.AU /PTLINCOLNHOTEL #PORTLINCOLNHOTEL #RESTAURANTAUSTRALIA

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