S M A L L P L A T E S

Transcription

1

2 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 rice mixed with chorizo, red bell peppers and chipotle sauce SALT & PEPPER CALAMARI calamari dusted in lemon pepper seasoning and fresh coriander RED PEPPER PORTABELLO grilled and stuffed portobello mushrooms with asparagus, char grilled red pepper puree and fetta (gf) SMOKED SALMON ROULADE garlic and chive smoked salmon roulade topped with flying fish roe and herb crostini ENTREE TASTING PLATE share plate including smoked arancini, calamari and smoked salmon roulade. **ideal to share O Y S T E R B A R NATURAL OYSTER - S.A rock salt, wakami and lemon wedges KILPATRICK OYSTER - S.A rock salt, kilpatrick sauce, crispy bacon /2 Doz Doz /2 Doz Doz S A L A D S THAI BEEF SALAD seared black angus beef with garlic, chilli and ginger dressing tossed with oriental vegetables PUMPKIN AND CHICKPEA summer inspired roast pumpkin and chick pea salad served with pistachio nut, quinoa and feta (gf)

3 L A R G E P L A T E S EMERALD VALLEY BEEF CHEEKS slow cooked and served with creamy truffle mash and honey buttered baby carrots WILD CAUGHT BARRAMUNDI (gf) grilled local barramundi served on crispy kipfler potatoes topped with wild lime aioli, pink radish and rocket. SKILLET CHICKEN BREAST chicken breast stuffed with roast garlic, spinach, sun dried tomato and ricotta cheese - served with herb roasted chat potatoes, field mushrooms and baby carrots CHICKEN PESTO TAGLIATELLE creamy pasta with chorizo, red peppers and chicken topped with fresh basil and parmesan cheese BEETROOT RISOTTO rich aborio rice mixed with parsnip, asparagus, mushroom finished with parmesan cheese and fresh cream. (gf) SPICED PORK BELLY braised pork belly accompanied with fig puree, red wine jus served with truffle mash and asparagus ASH SEASONED SPATCHCOCK whole roasted spatchcock stuffed with pistachio and couscous served with herb roasted chat potatoes, field mushrooms and baby carrots T O S H A R E Try our signature Fork and Dagger Cuts for two... each selection comes with your choice of two sides. CHATEAUBRIAND KG TOMAHAWK g eye fillet, accompanied by chateau potatoes, house made bearnaise sauce and zucchini leaves char grilled 1.2kg great Southern pinnacle tomahawk, served with a chefs selection of mustards and red wine jus g PORK BELLY - 500g pork belly, slow braised in exotic spices served with fig puree and red wine jus Please allow 35 minutes preparation time for cuts for two dishes.

4 F R O M T H E G R I L L PEPPER CRUSTED LAMB RUMP 250g Emerald Valley lamb rump SCOTCH FILLET 300g Riverina Angus, NSW ANGUS RUMP 350g Emerald Valley farm, VIC T-BONE 500g Emerald Valley farm, VIC SIGNATURE REEF AND BEEF trio of beef eye fillet tenderloin served with South Australian king prawns, duchess potatoes topped with crisp broccolini and port wine jus. All grill options served with herb roasted chat potatoes, field mushrooms and baby carrots plus your choice of red wine jus, mushroom or pepper sauce. S I D E S - $ 8 FIELD MUSHROOMS seared in garlic butter STEAK FRIES aioli sauce SEASONAL GREENS steamed with garlic butter TRUFFLE MASH truffle oil BABY CHATS - herb roasted WHOLE BABY CARROTS - honey buttered GARDEN SALAD - tangy vinaigrette

5 D E S S E R T CHAI PANNACOTTA habarana inspired chai with wild berries and raspberry coulis SIGNATURE APPLE RHUBARB CRUMBLE chocolate tart filled with apple and rhubarb, topped with creamy vanilla ice-cream and persian fairy floss. CHEESECAKE TRIO assorted selection of petite cheese cake with caramel fudge, mixed berries and edible flowers. C O F F E E AFFOGATO espresso / frangelico / vanilla ice-cream FORK AND DAGGER COFFEE latte / baileys / caramel / cream ESPRESSO MARTINI espresso / kahlua / vodka / vanilla D E S S E R T W I N E & P O R T PETER LEHMANN BOTRYTIS CHAMBERS MUSCAT/ MUSCATELLE GALWAY PIPE VALDESPINO SHERRY, SPAIN 12 00