S U M M E R M E N U

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1 S U M M E R M E N U Please inform your waiter of any food allergies or special dietary requirements Jonah s frutti di mare for two: $240 A selection of the finest fresh seafood available Accompanied by an assortment of condiments and a selection of sides Share your pics with us! #jonahswhalebeach Facebook.com/JonahsRestaurantAndHotel

2 C H E F S T A S T I N G M E N U Six Course Degustation $155 Six Course Sommelier s Selection Wine Match $99 Six Course Sommelier s Prestige Wine Match $155 to be enjoyed by the whole table Snacks Black Angus Beef Battuta black garlic, wattle seeds, brick pastry Cured Cobia green apple, muntries, mustard Linguine ocean perch, bottarga, squid ink Wild Caught Fish zucchini flowers, tomato and mussel reduction Roasted Lamb Rump baby peppers, desert lime, toasted linseed Pre-Dessert Burnt Butter and Sage white chocolate and sage gelato, native plum, burnt butter Petit Fours Jonah s frutti di mare for two: $240 A Two selection Courses of the $80 finest Matched fresh seafood Wines available $40 Accompanied Three Courses by an $105 assortment Matched of condiments Wines $60 and a selection of sides

3 A L A C A R T E M E N U Two courses $88 - Matched Wines $45 Three courses $115 - Matched Wines $68 Four courses $130 - Matched Wines $90 O N E Half Dozen Sydney Rock Oysters, NSW served with cucumber and juniper gin optional add on of Shark Bay Scampi Caviar ($25 upgrade) 2009 Mt Pleasant Elizabeth Semillon, Hunter Valley, NSW Goat Cheese Royale smoked macadamia, zucchini, mugolio 2013 Kienzler Pinot Gris, Alsace, France Cured Cobia green apple, muntries, mustard 2015 Schloss Johannisberg Gelblack off-dry Riesling, Rheingau, Germany Black Angus Beef Battuta black garlic, wattle seeds, brick pastry 2016 Kilikanoon The Fiddle Grenache Rosé, Clare Valley, South Australia T W O Seaweed Grown Potato s scarlet prawn, squid emulsion 2016 Hutton Vale Farm, dry Riesling, Eden Valley, South Australia Potato Gnocchi ricotta salata, golden beetroot, smoked egg yolk 2012 Vesevo, Greco di Tufo, Campania, Italy Linguine ocean perch, bottarga, squid ink 2016 Seghesio, Roero, Arneis, Piedmont, Italy Ravioli mortadella, pistachio, vegetable jus 2016 Stefano Lubiana Primavera Pinot Noir, Derwent Valley, Tasmania

4 T H R E E Wild Caught Fish zucchini flowers, tomato and mussel reduction Sommelier s selection Murray Cod chicory, colatura butter, chili emulsion, carasau 2016 Aubusières Cuvée de Silex Chenin Blanc, Vouvray, Loire Valley, France Pork Neck black barley, pearl onion, smoked eggplant 2010 Lopez de Haro 'Reserva' Tempranillo, Rioja, Spain Roasted Lamb baby peppers, desert lime, toasted linseed 2014 Terre A Terre Crayères, Cabernet Sauvignon, Wrattonbully, SA Wagyu Rump Cap parsley, organic garlic, burnt hay butter 2015 Henschke Henry s Seven G-S-M, Barossa Valley, SA S I D E S $ 1 4 mixed leaf salad with a white balsamic dressing hand cut fried potatoes in smoky paprika heirloom tomatoes, aged balsamic, basil garden peas, pancetta, mint butter

5 F O U R Sheep Yoghurt mango, almonds, cucumber granita 2016 Centennial Vineyards 'Finale' Sauvignon Blanc, Southern Highlands, NSW Raspberry Semifreddo panacotta, lychee cream, beetroot sponge 2016 Bologna Braida Brachetto d Acqui, Piemonte, Italy Burnt Butter And Sage white chocolate and sage gelato, native plum, burnt butter 2011 Patina Estate, Sticky Tea Riesling, Orange, NSW Coconut Mousse pineapple, milk chocolate, fairy floss 2017 Glenguin 'Botrytis' Semillon, Hunter Valley, NSW Selection of Local and Imported Cheeses (80g) 2013 Domaine Rotier, Botrytis Loin de L oeil, Gaillac, France or 2006 Coates V.P. Fortified Shiraz, McLaren Vale, South Australia (60ml) all table wines by the glass are 150ml pours unless otherwise noted all dessert wines are 75ml pours unless otherwise noted We proudly serve Vittoria Coffee Executive Chef : Matteo Zamboni Head Sommelier : Niels Sluiman