ENTRÉES Yellow Fin Tuna Poke (df, n) 22 Shallot, cashew nuts, chilli, soy sauce, sesame oil, yuzu, furikake
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1 FOR THE TABLE gf=gluten free, v=vegetarian, vg=vegan, df=dairy free, n=contain nuts Sourdough 3.8 Extra virgin olive oil (vg) Olives 6.8 Marinated with rosemary, chilli and thyme (v, gf) Sydney Rock Oysters (df) Eschalot and red wine vinegar (gf) OR Asian style dressing 4 each Crisp Zucchini Flowers (3) (v) 17 Ricotta, coconut, lime, mint, coriander, Jamaican curry spice Charcuterie Platter 32 Prosciutto, bresaola, salami, duck liver parfait, red onion jam, grilled brioche ENTRÉES Yellow Fin Tuna Poke (df, n) 22 Shallot, cashew nuts, chilli, soy sauce, sesame oil, yuzu, furikake Confit Calamari (df, gf) 22 White pudding, corns, yellow peach, saffron aioli Seared Canadian Scallops 24 Parsnip, pancetta, red currant, chinese five spice Crisp Truffled Polenta (gf, v) 20 Sheep curd, carrots, cucumber, cauliflower, baby king brown mushroom Smoked David Blackmore Full Blood Wagyu Steak Tartare 24 Cherry, mushrooms, gherkins, garlic, vodka, smoked herring caviar
2 Wood Fire Grill Tasting Menu Minimum 4 people, 80 per person Smoked David Blackmore Full Blood Wagyu Steak Tartare Cherry, mushrooms, gherkins, garlic, vodka, smoked herring caviar Charcuterie plate Prosciutto, bresaola, salumi, duck liver parfait, red onion jam, grilled brioche Tey's Pasture Fed YG Eye-Fillet (200g) Oakey Reserve Black Angus Sirloin (250g) O'Connor Premium Scotch Fillet (250g) Mixed leaf salad Sauteed wild mushrooms Rangers Valley Wagyu Hanger (250g) Rangers Valley Wagyu Sirloin (200g) Hand cut chips Green beans, gai lan, broccolini All grilled meats come with accompanying sauces and mustards. The recommended cooking temperature is medium rare. Cheese A selection of local and imported cheeses Served with house made lavosh and accompaniments
3 WOOD FIRE GRILL To add a unique flavour to our grilled products, we fire them over Australian ironbark timber in our custom style Argentinean grill Oakey Reserve Black Angus Sirloin (250g) 37 Grain fed, MBS 2+, Whyalla, QLD Rangers Valley Black Angus Rump (320g) days Grain fed, MBS 3+, Glen Innes NSW O'Connor Premium Black Angus Scotch Fillet (250g) 42 Pasture fed, MBS 2-4+, Gippsland, VIC Teys YG Eye Fillet (200g) 43 Angus pasture fed, Wagga Wagga, NSW Rangers Valley F1 Wagyu Hanger (250g) days grain fed, MBS 7+, Glen Innes, NSW Rangers Valley F1 Wagyu Sirloin (200g) days grain fed, MBS 7+, Glen Innes, NSW All grilled meats are accompanied by a choice of sauce: Red Wine Jus (gf, df) Peppercorn (gf) Caramelised Onion and Gruyere butter (gf) Chimichurri (gf, df) Selection of Mustards (gf, df)
4 MAINS Home Made Linguine 28 Crab meats, mascarpone, chives, grape tomatoes Black Sesame Risotto (gf, vg) 28 Black sesame, apple, parmesan, radicchio, zucchini flowers Pan Roasted Whole Fish (gf, d) 34 Salsa verde, olive salsa, lemon cheeks Pan Roasted Tasmanian Salmon (gf) 37 Watercress, mustard gel, potato, baby onion, witlof Wood Fire Grilled Duck Breast (gf) 41 Garlic, asparagus, passionfruit, blood orange Pan Roasted Corn Fed Chicken Breast (gf, df) 37 Zucchini, herb salad, salsa verde, orange SIDES Select salad leaves, grape tomatoes, lemon dressing (vg, gf, df) 8 Smoked beetroot salad, Binnorie feta, quinoa, watercress, lemon dressing (v, gf) 11 Broccolini, gai lan, green beans, oyster sauce, crisp eschallot (df) 9.5 Heirloom tomatoes, buffalo mozzarella, black garlic, balsamic (gf, v) 15 Hand cut chips, truffle oil, parmesan (gf, v) 10 Shoestring fries, sea salt, aioli (v, d) 8.5 Sauteed mixed wild mushrooms (vg, gf, df) 13
5 SWEET Pavlova (gf, df, v) 16 Passionfruit, citrus, mango, pineapple, coconut, baby coriander Frozen Parfait (gf, v, n) 16 Honey, nashi pear, pine nuts, oats, lavender, white chocolate Panna Cotta (v) 16 Chocolate, violet, pistachio, dew drops Incognito (v, n) 16 Chiffon cake, peanuts, raspberry, vanilla, crème chantilly, dark chocolate Affogato 14.5 Espresso, vanilla bean ice-cream, biscotti and choice of liqueur: Frangelico, Baileys, Amaretto, Kahlua, Cointreau, Tia Maria, Jameson, Grand Marnier, Drambuie A Selection of Local and Imported Cheeses Served with house made lavosh and accompaniments (v, gf upon request) Chef's Selection of Petit Fours Two 18 Three 23 Four 27 5pp Chef's Selection of Popsicles Non-alcoholic 5 Alcoholic 6 WINE & FORTIFIED Scarborough Late Harvest Semillon, Hunter Valley, NSW 14 Torbreck "The Bothie" Muscat Blanc, Barossa Valley, SA 14 Old Codger Tawny Port, Langhorne Creek, SA 11 Pfeiffer Muscat, Rutherglen, VIC 12 All Saints Muscadelle, Rutherglen, VIC 12 Quinta do Vallado 10 Year Old Tawny Port, Portugal Niepoort Vintage Port, Portugal (750ml) 445 Gabriel Coffee Reg 4 Lge 4.5 Leaf Tea by Teadrop 4 English Breakfast, Earl Grey, Peppermint, Chamomile, Spring Green, Honeydew Green, Lemongrass and Ginger Credit card payments incur a 1% surcharge, split payments with up to 3 cards welcome, we do not accept Diners.
To Share. Entree. [gf] - gluten free [gfo]- gluten free option [v]- vegetarian
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More informationBREADS. Non Member. Member
BREADS Rustic Swiss Multigrain and Seeded Roll (v) 1 1 Toasted Garlic Bread (v) 5 6 Two pieces, covered with fresh herbs and parmesan cheese. Can be made without parmesan cheese on request. ENTRÉES & SHARING
More informationGrilled sourdough bread, dukkah, olive oil, balsamic (v) 9. Five Cheese Arancini 12 Spicy tomato chutney (v, n/f)
Entrée Grilled sourdough bread, dukkah, olive oil, balsamic (v) 9 Five Cheese Arancini 12 Spicy tomato chutney (v, n/f) Pork and Sprouts Spring Rolls 14 Radish pickles, sweet and sour soy (n/f, d/f) Savoury
More informationdegustation lunch 80 / 110 with wines 100ml per glass
welcome OUR NEW MENU HAS BEEN CREATED TO ENABLE YOU TO EXPERIENCE EVERY FACET OF THE VERVE MENU. SELECT FROM AN ENTRÉE OR MAIN DISHES TO SATISFY YOUR PALATE AND APPETITE. our mission THROUGH ELEGANT AMBIENCE,
More informationFUNCTION PACKAGES. A SUPERB SETTING For Events, Private Parties & Group Bookings
FUNCTION PACKAGES A SUPERB SETTING For Events, Private Parties & Group Bookings Exceptional Dining At Sydney s Woolloomooloo Wharf LOCATED on Sydney s premier dining strip the Woolloomooloo Wharf, Manta
More informationOwner, Rob Rubis Executive Chef, Daniel Hughes Head Chef, Steve Hetherington
Manta works with local farmers and artisans to ensure the finest Australia produce is sourced for our customers. From 100% grass fed beef grown on the Rubis farm in Qld to the sustainable caught local
More informationBreads and Appetizers. South Australian Coffin Bay Oysters: Garlic & chive cob loaf 6.0 (v) Schiacciata with camembert, rosemary & garlic 12.
Breads and Appetizers Garlic & chive cob loaf 6.0 (v) Schiacciata with camembert, rosemary & garlic 12.0 (v) Olive pull apart bread with balsamic & olive oil 9.0 (v) Soup of the day served with dinner
More informationRaw & Share. Oysters NATURAL WITH LEMON. Freshly shucked Rock Oyster. 4.5 each (GF)(DF) Or. Pacific Oysters, Coffin Bay, South Australia.
Raw & Share Oysters NATURAL WITH LEMON Freshly shucked Rock Oyster 4.5 each (GF)(DF) Or LIGHTLY POACHED, FINGER LIMES & DILL Pacific Oysters, Coffin Bay, South Australia 4.5 each (GF)(DF) Scampi CARPACCIO,
More informationEntrees PIZZA BREADS Garlic & fresh herbs /sweet onion & mozzarella/red herb pesto & parmesan 5.5
Entrees PIZZA BREADS Garlic & fresh herbs /sweet onion & mozzarella/red herb pesto & parmesan 5.5 WOOD FIRED CIABATTA 9.5 New Zealand Mahana extra virgin olive oil SOUP OF THE DAY (Waiter will advise)
More informationFreshly Shucked Oysters (GF) Served natural or Kilpatrick (each) 4.5. Clarence River King Prawns * (GF) Harissa, Lemon, petit herbs 20
GRAZING LIGHT MEALS Freshly Shucked Oysters (GF) Served natural or Kilpatrick (each) 4.5 Clarence River King Prawns * (GF) Harissa, Lemon, petit herbs 20 Confit King Salmon (GF) Oyster mushroom, leek ash
More informationzimzala on the beach at cronull a
zimzala on the beach at cronull a bread crusty ciabatta loaf w balsamic, olive oil dip & dukkah 10 grilled sourdough w garlic & rosemary oil, sprinkled w sea salt 9 oysters sydney rock oysters, natural
More informationDinner Menu. Opening Hours:- Buffet Breakfast 6.00am 10.00am Monday to Friday. Saturday, Sunday & Public holidays. Lunch
Dinner Menu Opening Hours:- Buffet Breakfast 6.00am 10.00am Monday to Friday 6.30am 11.00am Lunch 11.30am 3.00pm Saturday, Sunday & Public holidays Monday to Friday Dinner 5.30pm 10.00pm Monday to Sunday
More informationBaccala crocchette, lemon and parsley emulsion 16. Mushroom arancini 16. Marinated olives 12
Baccala crocchette, lemon and parsley emulsion 16 Mushroom arancini 16 Marinated olives 12 Olive all'ascolana sundried tomato, mascarpone puree, rocket leaves 18 Prosciutto di Parma 30-month, grissini,
More informationDinner open from 6pm to 9pm daily
Dinner open from 6pm to 9pm daily Our ingredients are sourced from the best suppliers both local and aboard! Where fresh flavours and handmade products come together to create a memorable experience. High
More informationSour Dough, Caramelised Onion Butter (2) 8. Bruschetta - Ciabatta, Tomato, Basil, Spanish Onion, Balsamic Glaze (2) D,V 8
Bread Sour Dough, Caramelised Onion Butter (2) 8 Bruschetta - Ciabatta, Tomato, Basil, Spanish Onion, Balsamic laze (2) D,V 8 Oysters Natural Oysters, Fresh Lemon (1/2 Doz),D 22 Wine Match: randin Brut
More informationBREAKFAST 8am 11am Monday to Friday 8am 12 noon on weekends
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
More informationWELCOME. Throughout winter, spring, summer and autumn you will see our menus change to reflect seasonally available produce.
WELCOME Throughout winter, spring, summer and autumn you will see our menus change to reflect seasonally available produce. We love to use quality ingredients sourced locally, ethically and sustainably
More informationCANAPÉS (minimum 30 guests)
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.
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 informationRaw & Share. Oysters NATURAL WITH LEMON. Freshly shucked Sydney Rock, Merimbula, NSW. 4. each (GF)(DF) LIGHTLY POACHED, FINGER LIMES & DILL
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)
More informationOUR FOOD & BEVERAGE STORY
OUR FOOD & BEVERAGE STORY Our Food & Beverage Story From gourmet cocktail canapés to extravagant seated banquets, bask in the aroma of a truly unique five-star dining scene inside iconic InterContinental
More informationOUR PHILOSOPHY. Saskia Beer 2018 OUR LOCAL PARTNERS
WINTER A season in which we burn the old, breathe in the rolling fog over our vineyards and taste the bubbling stew of a productive harvest. The sun may shine fleetingly on our lush green rolling hills,
More informationWe are committed to using the very best local produce to ensure our menu stays modern and uniquely Australian.
menu We are committed to using the very best local produce to ensure our menu stays modern and uniquely Australian. My food philosophy has always been to use the best seasonally available ingredients,
More informationPlease note on Public holidays a 15% Surcharge is applied
Welcome to Noosa Beach House, where fabulous food is simply prepared and cooked to perfection, served in an inspirational destination welcome to my style of place. Please note on Public holidays a 15%
More informationSHARE PLATE. This dish goes well with: NV Sparkling Chandon Brut, Villa Maria Two Valleys Sauvignon Blanc, Lana Pinot Grigio
SHARE PLATE HOT AND COLD SEAFOOD PLATTER Ocean prawns, rock oysters, bay bugs, spanner crabs, tempura prawns, beer battered barramundi, salt and pepper squid served with fries and condiments 80 This dish
More informationto share Goat s curd with crusty bread & mixed olives (v) 13 Fried Ascolana olives with terra cotta aioli (v) 13
Condividere to share Goat s curd with crusty bread & mixed olives (v) 13 Fried Ascolana olives with terra cotta aioli (v) 13 Eggplant Involtini with prosciutto, buffalo mozzarella & green basil (v) 14
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