Autumn. We pride ourselves on serving free-range ethically sourced Meat, Poultry and Seafood from family owned Australian suppliers

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1 Autumn We pride ourselves on serving free-range ethically sourced Meat, Poultry and Seafood from family owned Australian suppliers Our free-range Burd hen eggs come in fresh and will be less than 24 hours young before arrival! Flinders Island Meat provide our free range Lamb, Beef, Poultry and Pork Sourced only from ethical Australian farms producing top notch quality from paddock to plate! Red Coral Seafood brings the ocean to our doorstep delivering the freshest deep sea treasures, caught facebook.com/blondiebarsouthbank

2 Our menu is designed for sharing Plates will be served as they are prepared. Menu Key Level of chilli: + very mild ++ medium +++ hot Dietary requirements: GF gluten free DF dairy free V vegetarian Vegan vegan OG onion/garlic free Please inform your server of any dietary requirements. We take pride in catering for every palate. We are happy to adjust most dishes when requested. Menu items subject to availability.

3 Sustainable Seafood Japanese Seaweed Salad 6 Pickled seaweed with soy, mirin and garlic (vegan) Prawn Dumplings (6) 14 Hiramasa Kingfish Sashimi 16 Soy mirin and miso dressing with wasabi gelato Pickled ginger petals and red shiso (gf, df) Panko Prawns (8) 18 Crumbed tiger prawns with umami plum mayo and lemon Snapper Ceviche 18 Lemon and lime cured snapper with coconut gelato, fresh sea grass, cucumber, tomato and Ora king salmon pearls (gf) Crab Rock 18 Steamed crab leg in sweet and spicy citrus vinaigrette, melted leeks, spiced rum raisins and vanilla and fennel bisque (gf) Sesame Nori Tuna 20 Mooloolaba tuna loin seared in a nori seaweed sesame crust, Hakushu Japanese whiskey yoghurt and Yuzu lemon curd (gf) Middle-Eastern Market Fish 38 Daily caught, freshly prepared, local or imported ocean treasures. Spiced sujuk, pickled tomatoes and walnut salsa, feta and spinach hummus, pomegranate chilli vinegar (+)

4 Free Ranged Meat Masterstock Beef Short-Rib 17/32 Tasmanian Beef slow braised and finished on the grill. Blondie s own signature aged masterstock sauce, born autumn of Freshly sliced ginger, coriander and pickled green chillies (++) (df) Korean Pork Belly 18/34 Cinnamon and orange salt-bathed pork belly steamed to order. Sesame leaves, ssaamjang sauce, pickled onions and daikon (+) (gf, df) YumYum Korean Chicken 30 Boneless buttermilk marinated Maryland crispy fried chicken bites Yangnyeom Korean sauce, fresh sprouts and spring onion garnish (+) Kecap Manis Lamb Shoulder (350g) 38 Flinders island saltgrass lamb roasted in garlic, ginger and sweet soy, Coconut cashew crumble, fresh herb and sprout lemon salad (+) Chai Salt Roasted Duck 44 Masala chai cured breast served with smoked yoghurt, cardamom orange braised gold baby beetroots and spiced fig (+) (gf)

5 Local Lands Steamed Rice 4 Steamed Rice for the table 2pp Roasted Sweetcorn 5 Habanero and lime butter roasted sweetcorn with fresh lime Haloumi Bao (v) 6 Golden fried salty haloumi with spiced pineapple chutney (+) Dragon s KimChi 6 Traditional Korean fermented spicy and sour wombok cabbage green apple, nashi pear, pickled radish and spring onion (++) (gf, df) Aromatic Thai Leaf Salad 7 Smokey Chipotle Salted Fries 7.5 Dijon mayo kissed with Sriracha chilli sauce (+) (v, df) Steamed Greens 9 Chinese broccoli with oyster sauce and crispy shallots Vegetarian Dumplings (6) (vegan) 10 Thai Green Curry Soup (vegan) 20 House blended Thai spices finished with coconut milk, Eastern greens, lime, fresh herb and sprout bouquet (+) (gf, df)

6 Something Sweet Spiced Dragon Fruit 10 Roasted star-anise pineapple, pistachio praline, kiwifruit lime gelato Birds-eye poached dragon fruit and fresh blackberries (vegan, gf, df) Mango Lassi Latte 14 Honey and mango frozen yoghurt, saffron and rose water strawberries Chamomile sugar roasted cashew nuts and masala chai tea foam (v) (gf) Blondie s Signature Flower Pot 17 Peanut butter parfait, salted caramel, banana, chocolate mousse, cocoa crumble and edible flowers (gf on request) The Pollinator 18 Spearmint and thyme infused cheesecake with almond biscuit base Fresh honeycomb and bee pollen honeycomb toffee Lavender marshmallow and black cherry jelly jubes