Valentine s Day. A Special Day with Someone You Love. Tuesday 14 th February GPO Sydney Valentine s Day Packages from

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1 Valentine s Day Tuesday 14 th February 2012 GPO Sydney Valentine s Day Packages from 2 COURSES 3 COURSES Prime Restaurant $75p/p $85p/p Postales Restaurante $50p/p $60p/p GPO Cheese and Wine Room - $49p/p Subterranean Bar & Grill - $45p/p Postales Restaurante Tapas Intermezzo Ristorante GPO Cheese and Wine Room Cheese & Wine Flights $50p/p A la carte $30p/p Exclusive Offers: Long stem red rose additional Handmade designer fashion Jewellery from Paris From BIJOUX BOX 1 Martin Place or Scroll down for menus and further details. $15 Each 30% off A Special Day with Someone You Love

2 VALENTINE S DAY MENU An Amuse Bouche followed by 2 Courses $75.00 p/p (Your Choice of Entrée and or and Dessert) An Amuse Bouche followed by 3 Courses $85.00 p/p (Your Choice of Entrée, and Dessert) Amuse Bouche Demi-Tasse of Celeriac with Truffle Oil and Chives Entrée Half Dozen Sydney Rock Oysters served with Red Wine and Eschallot Parfait of Chicken Livers and Foie Gras with Pear and Saffron Chutney, Sauternes Caviar and Warm Brioche Double Baked Perl Las Blue Cheese Soufflé served with Candied Walnuts, Frisée Endive & Raspberry Vinaigrette Pan Roasted King Scallops with Homemade Boudin Noir and Cauliflower Puree Berkshire Ham Hock Terrine, Sweet Mustard Pickles, Served with Brioche Soldiers & Chlorophyll Prime Fillet (250g), Yearling, Angus-Hereford Cross, Days Grainfed, New England, NSW Served with Potato Puree, Red Wine Jus and Roasted Truss Tomato Scotch (300g), Rib Eye without bone, Grainfed, Black Angus Days, Warwick, QLD Served with Potato Puree, Red Wine Jus and Roasted Truss Tomato Sirloin (300g), Dry Aged, Yearling, Days, Grainfed, Angus-Hereford, Yanco, South West NSW Served with House Cut French Fries and Prime Herb and Garlic Butter Warm Salad of Speckled Cous Cous, with Confit Cherry Tomatoes, Eggplant Ribbons, Zucchini Flowers, Roasted Red Capsicum, Pickled Spring Onion and Creamy Labna Roasted Blue Eye Cod, Served with Sweetcorn Puree, Baby Leeks and Chestnut Mushrooms Dessert Rare Tanzanine Chocolate Brulee (75% Cocoa), Served with Grue Nibs and Cherry Sorbet White Chocolate and Tonka Bean Cake, Raspberry Sheet, Poached Apricots and Celery Cress Selection of Two Cheeses from the GPO Cheese Room with Fruit, Walnut Bread and Homemade Lavosh Additional Items & Accompaniments Mixed Leaf and Herb Salad $9.50 Vine Ripened Tomato, Olive, Cucumber and Red Onion Salad with Balsamic Vinaigrette $10.50 Sautéed Mixed Mushrooms with Garlic and Parsley $12.50 Sugar Snaps and Snow Peas tossed in Garlic Butter $9.50 Homemade French Fries with Rosemary Sea Salt $8.50

3 VALENTINE S DAY MENU- A LA CARTÉ To Share Sicilian Green Olives, Diced Marinated Roma Tomato with Fresh Herbs, Extra Virgin Olive Oil and Sourdough Bread 9.50 Insalata Caprese, Fior di Latte Bocconcini, Vine Ripened Roma Tomato, Basil with Extra Virgin Olive Oil Entrée Fiori di Zucchine Olive Roasted Zucchini Flowers served with Ricotta Cream and an Aged Cabernet Dressing Tortina di Melanzana Thin Slices of Eggplant with Mozzarella, Parmigiano, Basil and a Traditional Napoletana Sauce Calamari Fritti alla Napolitana Crispy Hawkesbury River Calamari Rings with Lemon and Chilli Oil Gamberetti Fritti Fried Clarence River Baby School Prawns with Shell On served with Chilli Oil Capesante con Gorgonzola Scallops wrapped in Pancetta served in a Light Gorgonzola Sauce Carpaccio di Bresaola David Blackmore Cured Wagyu Beef, Thinly Sliced with Rocket, Parmesan and Grissini Secondi Pasta All pasta dishes are freshly cooked to order Chitarra con Pomodorino, Basilico and Buffalo Chitarra with Vine Ripened Cherry Tomatoes, Basil and Buffalo Mozzarella Gnocchi con Gamberi, Zucchine e Bottarga Pasta Dumplings with Sautéed King Prawns, Zucchini and Shaved Sardinian Bottarga Casareccie al Ragú Short Tube Pasta with a Ragu of Veal and Pork, Slow Cooked with Red Wine and Tomato Linguine Scampi Linguine with Western Australian Scampi, Fresh Cherry Tomatoes and Chilli Involtini di Vitello Veal Roll Filled with Spinach, Pine Nuts, Parsley and Raisins Finished with Tomato and Parmigiano Bistecca Alla Fiorentina Dry Aged Grain Fed T-Bone (400g) served with Roasted Baby Potatoes, Endive Salad Filetto di Maiale Pork Fillet with Caramelised Apples, Grapes served with a Walnut and Baby Herb Salad Pesce Con Piselli e Funghi Crispy Skin Snapper Fillet on a Bed of Creamed Peas, Topped with Sautéed Wild Mushrooms Pesce del Giorno Please ask your waiter for the catch of the day Contorni Sautéed Garden Beans, Garlic and Lemon Oil 9.50 Broccolini with Almonds, Lemon and Chilli 9.50 Roasted Rosemary Baby Potatoes with Sicilian Sea Salt 9.50 Mixed Leaf Salad 9.50 Rocket, Pear and Parmesan Salad Head Chef: Craig Ferrier

4 VALENTINE S DAY MENU 7 Course Tapas Menu $50p/p 2 Courses with Bread & Olives $50p/p 3 Courses with Bread & Olives $60p/p Tapas Menu Pan de Miche con Aceite de Oliva y Aceitunas Miche Bread, Olive Oil & Olives Calamares Fritos Lightly Fried Calamari with a Lemon Aioli; Gambas al Ajillo Sizzling Prawns Cooked in Garlic, Chilli and Tio Pepe Sherry Chorizo con Mojo Picón (Mild or Spicy) Grilled Chorizo with Garlic Confit, Sweet Paprika & Roasted Red Capsicum Sauce Carne de Cordero Assada con Tomates Secos, Ajo Fritto, Olivas Verde y Chimmichuri Salsa Grilled Lamb Chunks served with Semi Dried Tomatoes, Confit Garlic, Green Olives and a Chimimichurri Salsa Judías Verdes Green Beans with Garlic, Butter and Sea Salt Garbanzos con Espinacas Spinach, Chickpea and Cauliflower Sautéed with Spices

5 VALENTINE S DAY MENU 7 Course Tapas Menu $50p/p 2 Courses with Bread & Olives $50p/p 3 Courses with Bread & Olives $60p/p To Start Pan de Miche con Aceite de Oliva y Aceitunas, Miche Bread, Olive Oil & Olives Entrees Esparragos a la Parilla, Chargrilled Asparagus with Poached Hens Egg and Shaved 12 month Manchego Pate de Cerdo y Pistachos, Coarse Pork and Pistachio Pate with Toasted Sourdough and Pickled Vegetables Mejillones, Steamed Local Black Mussels with White Wine, Tomato, Saffron and Eschallots Tarta de Queso de Cabra, Baked Tartlet of Spanish Goats Cheese and Caramelised Spanish Onion with Bitter Leaves and Almond Dressing Sardinas a la Plancha, Chargrilled Butterflied Sardines with Salsa Verde Pargo Asado con Ratatouille, Pan-Roasted Crispy Snapper Fillet with Eggplant, Red Capsicum and Zucchini Ratatouille Filete de Carne, Chargrilled Angus Hereford/Yearling Fillet with Sautéed Piquillo Peppers, Confit Garlic and Pedro Ximénez Reduction Ternera con Salsa de Setas, Pan-Fried Loin of Veal with a Wild Mushrooms, Cream and Dry Sherry Sauce, Marjoram, Pistachio Crumbs and Shaved 12 month Manchego Dessert Churros, Spanish Doughnuts with Rich Chocolate and Caramel Dipping Sauces Tarta de Chocolate, Dense Chocolate Cake with Toasted Hazelnuts, Salted Caramel Sauce & Vanilla Whipped Cream Sugerencia de Queso, Selection of Three Spanish Cheeses with Fruit Loaf and Lavosh Additional Items & Accompaniments Ensalada Mixta, Mixed Leaf and Herb Salad $9.50 Judías Verdes, Green Beans with Garlic, Butter and Sea Salt $9.50 Patatas Fritas, Fried Potatoes Seasoned with Sea Salt $7.00

6 VALENTINE S DAY MENU 1 3 Courses - Entrée, your choice of Course and Chocolate Fondue or Cheese Plate $49p/p Entree Antipasto Plate to Share Prosciutto, Mixed Olives, Semi-Dried Tomatoes, Marinated Goats Cheese and Ciabatta Bread Duck Confit served with Orecchiette Pasta, Cherry Tomatoes, Green Olive Petals, Fresh Herbs & Shaved Parmesan Slow Cooked Beef with Roasted Kipfler Potatoes, Speck, Green Beans & Beef Jus Crispy-Skinned Salmon with Leek Provençal, Smoked Eggplant Puree and Watercress Vegetable Galette with Curly Endive and Pumpkin Seed Salad Dessert to Share Chocolate Fondue, Served with Salty Peanut Truffles, Macarons, Citrus Marshmallows, Nougat, Coffee Financiers, Cinnamon Twists, Biscotti, Kimi White Figs, Assorted Nuts and Fresh Strawberries and Seasonal Fruit OR Cheese Plate, A Selection of 3 cheeses from our current Seasonal Cheese Menu Served with Glacé Figs and Crackers OR VALENTINE S DAY MENU 2 Cheese and Wine Flight 3 Cheeses Matched with 3 Wines $30p/p The Sparkling Flight Yarrabank 2006 Cuvee, Yarra Valley VIC with Bangalow Tintenbar Triple Cream (Cow), NSW Bouvet Rosé Excellence NV Brut, Saumur, France with La Tur (Cow/Goat/Sheep), Piedmont, Italy Veuve Clicquot Ponsardin NV Brut, Champagne, France with Munster Géromé (Cow), Alsace, France The Red Flight Tellurian 2009 Pastiche Shiraz, Heathcote, VIC with Bruny Island Tom (Cow), Bruny Island, TAS Craggy Range 2009 Te Kahu, Hawkes Bay, NZ with Grand Terroir Camembert (Cow), Normandy, France Ramos Pinto 10 year old Tawny Port, Portugal with Milawa Blue (Cow), High Country, VIC The White Flight Hugel 2008 Blanc de Blancs, Pinot Blanc, Alsace, France with Taleggio (Cow), Lombardy, Italy Castle Rock Estate 2011 Riesling, Great Southern, WA with Cave-Aged Cheddar (Cow), Dorset/Somerset, UK Clonakilla 2011 Viognier Nouveau, Canberra District, NSW with Manchego (Sheep), La Mancha, Spain

7 VALENTINE S DAY MENU 3 Courses, Entrée, and Sweets $45p/p Mixed Entree Plate to Share Feta Cheese Parcels, Lightly Fried Feta Cheese and Filo Pastry Parcels served with Honey & Toasted Sesame Seeds; Grilled Vegetables, Grilled Eggplant, Zucchini and Red Peppers; Grilled Octopus, Chargrilled Marinated Octopus with Cherry Tomato, Fresh Herbs & Lemon Olive Oil Dressing; Marinated Olives, Black Kalamata & Green Colossus Olives; Tzatziki Dip, Yoghurt, Garlic, Cucumber & Fresh Herbs; Pita Bread, Grilled with Sea Salt & Rosemary Lamb Loin, Chargrilled on the Bone, served with Traditional Greek Salad, Grilled Pita Bread & Tzatziki Chicken Spit Roast, served with Traditional Greek Salad, Grilled Pita Bread & Tzatziki Salmon Fillet, Grilled with a Cherry Tomato, Leek, Lemon-Olive Oil & Oregano Dressing, Served with Potato Wedges and a Mixed Leaf Salad Moussaka, Baked Layers of Eggplant, Zucchini, Potato & Capsicum with Tomato, Bechamel Sauce, Served with a Rocket and Walnut Salad Dessert Filo Pastry Custard Pie, Milk Custard Pie wrapped in Filo Pastry Served with Fresh Strawberries and Drizzled with a Honey Sugar Syrup Fig and Walnut Cake, Warmed and served with a Caramel Sauce and Vanilla Bean Ice Cream

8 Booking Information & Terms and Conditions Credit Card details are required to secure your booking (Full Name on the card, Type of card, Card Number, Expiry Date and CVN (3 digit number back of the card) must be provided when booking) Payment will be required on the day by cash or credit card only. The credit card details provided at time of the booking will only be used for the cancellation fee (if applicable) Cancellation is required by 5:00pm on Thursday 9 th February 2012, otherwise 50% of the total amount will be deducted from your credit card as a cancellation fee. If cancellation is made after 12pm on Tuesday 15 th February then 100% cancellation fee applies. Loyalty points are not redeemable on Valentine s Day however points can be earned on all purchases for Food and Beverage. Vegetarian meals or special requirements to be pre-ordered by Thursday 10 th February 2011 Menus are subject to change should availability or circumstances change RESERVATIONS Call mail@gposydney.com Website: JEWELLERY SPECIAL Up to 30% off on Necklaces French Fashion Designer Jewellery from Paris, New York and Athens! Please use promotional quote GPOVD when checking out to receive 30% discount on web store or retail store BIJOUX BOX Shop 9, Ground Floor, 1 Martin Place