Raw & Share. Oysters NATURAL WITH LEMON. Freshly shucked Sydney Rock, Merimbula, NSW. 4. each (GF)(DF) Pacific Oysters, Coffin Bay, South Australia
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1 Raw & Share Oysters NATURAL WITH LEMON Freshly shucked Sydney Rock, Merimbula, NSW 4. each (GF)(DF) Or LIGHTLY POACHED, FINGER LIMES, DILL & MAYONNAISE Pacific Oysters, Coffin Bay, South Australia 4.5 each (GF)(DF) Salmon TARTARE, PERE LABAT 50 MOJITO JELLY FENNEL Ora King Salmon, Marlborough Sounds, New Zealand 27. (GF)(DF) Snapper CARPACCIO WITH CUCUMBER YOGHURT, OSCIETRA CAVIAR Goldband Snapper, line caught, Queensland Russian Sturgeon Oscietra Caviar, Italy 29. (GF) Tuna CARPACCIO & TARTARE SESAME OIL & PETIT HERBS A grade tuna, line caught following the warm ocean current up & down the continental shelf, East Coast of Australia 29. (GF)(DF) Beef TARTARE, QUAIL EGG, SHALLOT LEMON & MUSTARD DRESSING Rangers Valley, Black Angus, NSW, Purebred MB3+, 270 Grain Fed 30. (CN)(DF) Tongue 24 HOUR 75 TONGUE CHAR-GRILLED AVOCADO WHITE BALSAMIC GEL 25. (GF)(DF)
2 Entrée Chips SMOKED BURRATA, EGGPLANT CHILLED TOMATO 22. (V)(GF) Beetroot TEXTURES OF BEETROOT GOATS CURD, CRISPY AMARANTH SPICED BEETROOT VINEGAR 27. (V) Crab AVOCADO, BASIL PESTO Fraser Island, Queensland 26. (GF) Octopus GRILLED, WASABI, CAULIFLOWER PURÉE Fremantle, Western Australia 29. Gnocchi SQUID INK FISH GNOCCHI CANNELLINI, MUSSELS, CALAMARI 30. (GF) Duck RAVIOLI, CARROT, CONSOMMÉ Free range, hormone free duck raised in the Hawkesbury Region, NSW 32. Foie Gras SMOKED POTATO, 30 YEAR OLD BALSAMIC, SEASONAL VEGETABLES Mulard duck finished on milk soaked maize marinated in sugar, salt, spices, Armagnac, pasteurised imported from South West France 34. (GF)
3 Main Course Risotto HERBS, FENNEL, CHEVRE BLOOD ORANGE DUST Using the finest Vialone Nano imported from Italy 30. (V)(GF) Ravioli COWS MILK RICOTTA, MARJORAM RICH TOMATO, BASIL 32. (V) Salmon BLACK TURTLE BEAN, PARSLEY GEL GREEN BEANS, PUFF RICE Served medium rare Ora King Salmon, Marlborough Sounds, New Zealand 49. (GF) Chicken GRILLED BREAST, CROQUETTE MUSHROOM Hand reared chicken from Ayton Farm Scenic Rim, Queensland 47. Lamb SELECT CUTS HERB SALAD, BURNED LEEK, BLACK GARLIC Award winning prime quality Milly Hill Lamb, raised on pastures of the New England Tablelands, NSW 52. Kangaroo STRIP LOIN, CELERIAC LEMONGRASS, BRUSSEL SPROUT & HORSERADISH Male wild game Kangaroo, sourced from Paroo premium farm Paroo Darling Region, NSW 42.
4 From the Grill Kingfish GRILLED CORN, SOUR CREAM QUINOA & LIME Cleanseas Hiramasa Yellow Tail Kingfish Eyre Peninsula, South Australia 49. (GF) Moreton Bay Bug GRILLED, TEXTURES OF PEA Moreton Bay, Queensland 54. (GF) Hanger Steak 170g RANGERS VALLEY, NSW FULL BLOOD BLACK ANGUS, MB3+ Australian premium marbled beef, 100% Pure Black Onyx 39. (GF) Tri Tip 200g DAVID BLACKMORE, VIC FULL BLOOD WAGYU, MB9+, 600 DAY RATION FED Australia s finest full blood Wagyu, bred & raised by the master Wagyu producer David Blackmore & his family at Alexandra, VIC 60. (GF) Scotch Fillet 350g RANGERS VALLEY, NSW FULL BLOOD BLACK ANGUS, MB3+ Australian premium marbled beef, 100% Pure Black Onyx 69. (GF) ALL STEAKS ARE SERVED WITH YOUR SELECTION OF ONE SIDE FROM THE BELOW WITH A CHOICE OF RED WINE JUS, POMMERY MUSTARD OR CHIMICHURRI Sides Mixed Salad AVOCADO VINE TOMATO, LEMON 10. (V)(GF)(DF) Rocket AGED BALSAMIC VINEGAR, PARMESAN 10. (V)(GF) Pumpkin ROASTED, PEPITA SAGE 12. (V)(GF)(DF) Eggplant GRILLED, BACCHUS EVOO, FETA 12. (V)(GF) Chips THICK CUT SEBAGO SEA SALT 12. (V)(GF)(DF) Broccolini TOASTED ALMONDS 10. (V)(CN)(GF)(DF)
5 Dessert Banana EGG CUSTARD, MALT GOLDEN RAISIN 18. (V) Chocolate GIANDUJA PARFAIT, COFFEE TEXTURES OF CHOCOLATE 22. (CN)(GF) Mandarin WHITE CHOCOLATE PAVE, MILK CRUMB MANDARIN SORBET 19. Apple COMPRESSED, CARAMELISED, GRANNY SMITH MOUSSE MARSHMALLOW, POPCORN FOAM 19. (CN) Coconut CHEESECAKE, LIME BUTTERSCOTCH 20. Chef s Private Cheese Selection From the Trolley SERVED WITH HOUSE MADE BREAD, LAVOSH & CONDIMENTS PLEASE ASK YOUR WAITER FOR OUR SELECTION 40g individual 16. Three 40g varieties 30.
Raw & Share. Oysters NATURAL WITH LEMON. Freshly shucked Rock Oyster, Moreton Bay, QLD. 4.5 each (GF)(DF)
Raw & Share Oysters NATURAL WITH LEMON Freshly shucked Rock Oyster, Moreton Bay, QLD 4.5 each (GF)(DF) Or LIGHTLY POACHED, FINGER LIMES, DILL & MAYONNAISE Pacific Oysters, Coffin Bay, South Australia 4.5
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 informationRaw & Share. Oysters NATURAL WITH LEMON. Freshly shucked Rock Oyster. 4.5 each (GF)(DF) Pacific Oysters, Coffin Bay, South Australia.
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More informationRaw & Share. Oysters NATURAL WITH LEMON. Freshly shucked Rock Oyster. 4.5 each (GF)(DF) Or. Pacific Oysters, Coffin Bay, South Australia.
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MENU Entrees Page 1 Mains Non-Steak Page 1 Yearling Page 2 Black Angus Page 3 Wagyu Page 4 Tasting Plate, Tomahawk & Chateaubriand Page 5 Sides Page 6 Bread & Olives Sourdough Bread (per person) 3.50 Mixed
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R E S T A U R A N T S E T M E N U W E L C O M E Thank you f considering Fraser s Restaurant f your group dining experience. Enclosed are our set menus f bookings of 12 me guests. These can been enjoyed
More informationFUNCTION CENTRE THE MENU
Appetisers A selection of 8 hot and cold appetisers with pre-dinner drinks Entrée Options Starters at the table Antipasto platters $5.00pp Meze platters $5.00pp Second Entrees Platter of Salt and Pepper
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 informationGARLIC BREAD focaccia bread (2) smothered in garlic butter, toasted in our
2017/18 SUMMER MENU The Largs Pier Hotel maintains its original grandeur and old-world character, revitalising the hotel s heyday of the 1920s. You ll be transported back to a time when life was fast,
More informationFreshly Baked Damper, salted butter 5.90 Mixed Marinated Olives 7.90 Pan-Fried Chorizo, mint & basil in a hot pan Prawn Cocktail Roll
DINING Small Dishes Freshly Baked Damper, salted butter 5.90 Mixed Marinated Olives 7.90 Pan-Fried Chorizo, mint & basil in a hot pan 11.90 Prawn Cocktail Roll 12.50 each Sydney Rock Oysters Oysters grow
More informationGoat s curd with olive oil bread & mixed olives (v) 13. Arancini pumpkin & smoked cheese with pepe verde (v/gf) 15
To Start Goat s curd with olive oil bread & mixed olives (v) 13 Arancini pumpkin & smoked cheese with pepe verde (v/gf) 15 Eggplant Involtini - prosciutto, buffalo mozzarella & green basil (gf) 14 Salt
More informationBrisbane Street Bistro. Our Menu.
Brisbane Street Bistro Our Menu. Welcome to my Restaurant. This bistro reflects thirty-odd years of cooking lighter, more simply prepared dishes in a relaxed atmosphere. From live oysters split to order
More informationMonday nights. Tuesday nights. Wednesday nights. Thursday nights
Monday nights Italian Night Go Italian! All pizzas $20. All pastas $30. Tuesday nights 300g Cape Grim Rump Steak $24 (gf, no fries) 300gm Cape Grim aged rump with your choice of mushroom sauce, pepper
More informationWelcome to Wollongong s Premier Seafood Restaurant
Welcome to Wollongong s Premier Seafood Restaurant Winner of Restaurant Awards since 1986 and now in the Hall of Fame Lifestyle Channel I Love Food Awards State & National Winner 2009 Australia s Favourite
More informationSPRING/SUMMER MENU 2018/2019
SPRING/SUMMER MENU 2018/2019 LUNCH Monday to Sunday 11:30am 2:30pm DINNER Monday to Thursday 5:30pm 9pm DINNER Friday + Saturday 5:30pm 9:30pm DINNER Sunday + Public Holidays 5:30pm 8:30pm v = vegetarian
More informationExecutive Chef, Marcus G. Lindner
The art of cooking is to enhance traditional, organic ingredients with modern technique for a harmonious effect. The union of hearty, humble flavour with subtle zest, spice, and aroma results in a nourishing
More informationGrilled King Prawns with tamarind and chilli served on a crisp Vietnamese salad drizzled with a mango, pineapple and melon salsa (gf)
Set Menu Two Courses -$37.00 per person Three Courses- $44.00 per person Minimum 50 people Choice of two options, served alternatively Includes bread roll and butter and freshly brewed tea and coffee Entrees
More informationTO SHARE. 15 each. * Please inform our Ambassadors if you have any dietary requirements. Cold Cuts 28 with pickles & wood fired bread
TO SHARE Cold Cuts 28 with pickles & wood fired bread Prosciutto di San Daniele Dry-cured ham from Venice Finocchiona Tuscan salami Jamón Serrano Spanish dry-cured ham Chorizo Spanish pork sausage with
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 informationDear Guest, Made to combine together and absolutely great for it s all about creating experiences that make you want to come back!
Dear Guest, Welcome to OPIA OPIA is not merely a word but it is also an emotion. It is the ambiguous intensity of looking someone in the eye, which can feel simultaneously invasive and vulnerable. Following
More informationSOUP. Fire Roasted Red Pepper, Aerated Goat Cheese Mousse with Chives $ 17. Cognac Flamed Lobster Bisque $ 24 from the Guéridon
SOUP Fire Roasted Red Pepper, Aerated Goat Cheese Mousse with Chives $ 17 Cognac Flamed Lobster Bisque $ 24 from the Guéridon Seared Tasmanian Salmon, Scallop and Tiger Prawn, Pacific Oyster and Fennel
More informationChristmas Function PACKAGES. Celebrate in style. Set Menus Canape Menu Sample Degustation Menu Drinks Packages
Christmas Function PACKAGES Celebrate in style Set Menus Canape Menu Sample Degustation Menu Drinks Packages Book now at events@nkb.com.au or call 3252 5100 Ground level, 757 Ann St, Fortitude Valley Q
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 informationENTRÉE MAIN DESSERTS extra $15 per person
ENTRÉE Mushroom pansotti, wild mushrooms, and saffron broth Spanner crab, salted cream, and roe Veal, tuna, and leaves Lamb cutlet, roasted garlic, saltbush, and truss tomato Gravlax, pink grapefruit,
More informationBREADS. Non Member. Member
BREADS Sourdough Dinner 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 PLATTERS Oysters
More informationTO SHARE. 15 each. * Please inform our Ambassadors if you have any dietary requirements. with pickles & wood fired bread
TO SHARE Cold Cuts 28 with pickles & wood fired bread Prosciutto di San Daniele Dry-cured ham from Venice Finocchiona Tuscan salami Jamón Serrano Spanish dry-cured ham Wagyu Bresaola Air-dried salted beef
More information