BREAKFAST 8am 11am Monday to Friday 8am 12 noon on weekends

Transcription

1 BREAKFAST 8am 11am Monday to Friday 8am 12 noon on weekends Emma & Tom s Juices 6 cloudy apple, orange, carrot top, karmarama, extreme c, green power Toast: white, fruit, wholemeal, sourdough, gluten free 6 assorted toppings Woodfrog bakery croissant, jam & butter (v, nf) 6 Woodfrog bakery assorted pastries (v, nf) 5 Seasonal chunky fresh fruits 10 shultz s timboon organic yoghurt (v, gf, nf) Traditional hot porridge (v, nf) 9 with cinnamon apple, honey glaze (v, nf) 11 with rhubarb confit, hazelnut praline (v) 11 Trifle of stewed apples, organic yoghurt, rhubarb, house made granola (v) 11 Bircher muesli, honey (v) 10 Shakshuka: baked eggs (2), roast capsicum, tomato 13 middle eastern spices, yoghurt, lemon (v, gf, nf) Poached free range eggs (2) on wholemeal toast (v, nf) 10 Crushed avocado, persian feta, confit tomato on toasted wholemeal (v, nf) 13 Omelette, baby spinach, swiss brown mushrooms (v, gf, df, nf) 14 RSY standard bacon, poached eggs, cherry tomatoes, green leaves 14 wholemeal toast (nf) Hot beverages St Ali coffee 3.8 Hot chocolate 3.9 Ceylon blend teas 3.9 english breakfast, earl grey, darjeeling, lemongrass & ginger peppermint, chai, chamomile, green

2 ALL DAY DINING Freshly shucked oysters served naturally with lemon (gf, df, nf, gar) each 3.5 Soup of the day with freshly baked bread 12.5 Chips, spiced mayonnaise & ketchup (v, gf, df, nf) 7.5 Home made roti with lentil & butternut pumpkin dhal (v, df, nf) 14.5 RSY beef burger with cheese, lettuce, mayonnaise & fries (nf, gar) 17.5 Caesar salad - cos, poached egg, pancetta, croutons, parmesan & anchovies 16.5 (with chicken) 18.5 Beer battered fish n chips, mushy peas & tartare sauce (nf, gar) 19.5 Roasted cauliflower with curry spices, dried fruits, nuts & seeds (v, gf, df, gar) 14.5 Build your own Mexican style beef rib tortillas 18.5 with a blackened sweet corn salsa (nf) San Daniele prosciutto, radicchio & reggiano salad 15.5 with aged balsamic (gf, nf, gar) Herb crumbed chicken schnitzel with cucumber, mint, macadamia & 18.5 roquette salad (df) PIZZA Prosciutto San Daniele prosciutto, Napoli, mozzarella & basil (nf, gar) 17 Seafood mixed seafood with tomatoes, confit garlic & roquette (nf, df) 17 Vegetarian roast pumpkin, eggplant, red onion, zucchini, olives & 17 fior di latte (v, nf) SANDWICHES Chicken, chive mayonnaise, avocado & baby spinach on multi grain 9.5 Bacon, tomato, avocado & lettuce in a brioche bun (nf, df) 8 Bay of Fires cheddar cheese & pickle sandwich on white (nf, v) 8.5 Roast pork or chicken bánh mi (nf) 9 Add shoestring fries 4.5 SHARING PLATES Peking duck spring rolls with hoisin sauce & pickled daikon (df) 11.5 Chicken wings in a Vietnamese caramel sauce (gf, nf, df) 12.5 Quail samosas flavoured with all spice, cinnamon & harissa yoghurt 11.5

3 ENTREE Oysters market fresh each 3.5 served naturally with lemon (gf, df, nf, gar) Tea smoked ocean trout 17.5 with Thai herbs, cashew nuts & nahm jim (gf, df) Heirloom tomato terrine 15 with Heirloom tomatoes, basil, tarragon & feta (v, gf, nf) Duck pastrami 17 with a medjool date & orange salad (nf, gf) Roasted figs 15 with Shropshire blue cheese, Peninsula honey & aged balsamic (v, gf, gar) LIGHT COURSES Poached salmon 21 with a light broth of ginger & miso with mushrooms (gf, df, nf, gar) Crumbed eggplant 18 filled with basil & mozzarella on a spiced tomato stew (v, nf) Braised beef cheek ravioli 22 with Pedro Ximenez sultanas & peas (df, nf, gar) MAIN COURSES Grilled lamb rump 28.9 with summer peas & baby gem lettuce (df, nf, gf) White fish 33.9 with a garlic mussel stew & pesto (gf) Twice cooked goats cheese soufflé 18.9 with creamed spinach (v, nf, gar) Roast chicken 28.5 with chickpeas, spinach, chorizo & a green herb salsa (gf, df, nf) Chargrilled swordfish 26.9 with capsicum, sweet potato & olives (gf, nf) Chargrilled Oakey Angus Reserve - Aged Porterhouse (300g) 33.9 Chargrilled Grainfed MS 2 - Oakey Angus Reserve Scotch Fillet (380g) 36.9 Chargrilled Black Onyx Rangers Valley - Rump (400g) 30.9 All steaks are served with a choice of: - Fondant potatoes, nicoise style tomatoes and a tomato & onion marmalade (gf) or - Chips & garden salad (gf) Red wine jus available on request

4 SIDES Roasted root vegetables (v, nf, gf) 7.5 Dressed mixed leaves (v, gf, nf) 7.5 Steamed broccolini & green beans (v, nf, gf, gar) 7.5 Mashed potatoes (v, nf, gf, gar) 7.5 Chips (v, nf, gf, gar) 7.5 RISING STARS MENU (children 12 & under) Crispy chips with spiced mayonnaise & tomato ketchup (v, gf, df, nf) 7.5 Pizza leg ham & cheddar cheese (nf) 10 Crumbed chicken fillets with salad & chips (nf, df) 11 Mini cheeseburger with fries (nf) 11 Nachos with corn, avocado & tomato salsa (v, gf, nf) 10 Mac and cheese (v, nf) 10 Beer battered fish n chips with salad & tartare sauce (nf) 11 Beef skewers with sweet peanut dipping sauce & rice (gf, df) 11 Psychedelic ice cream sundae (v, nf) 8

5 DESSERTS Chilled peach crumble 16.5 with ripe peaches, basil sorbet & prosecco jelly Chocolate parfait 16.5 with peanut ice cream & salted caramel Raspberry mousse 16.5 with white chocolate sauce Lemon delicious pudding 16.5 with Meyer lemon, caramel & pure cream CHEESE Cheese board 21 Served with eccles cake, crisp apples & truffled honey *please ask your waiter for today s selections