Atelier is for the adorers, the savourers, the true, unapologetic lovers of food. Or, as we like to call them, Les Gourmands.
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1 Lunch ÉPICERIE The only way to Marseille. Entrées inspired straight from the Mediterranean. DESSERT Petit fours, mon amour HOMEMADE PATÉ EN CROÛTE Duck, foie gras, pork minced meat, romaine heart $22 ITAKUJA FLOATING ISLAND Valrhona passionfruit chocolate, meringue and croustillant SOCCA NIÇOISE SALAD Parmesan chickpea crêpe, butterhead lettuce, sardinas Espinaler, olive tapenade, baby heirloom tomato, fennel, lemon dressing CRAB TIMBALE Ginger, coriander, shallot, kikoman mayonnaise, diced mangotomato, micro herbs salad $27 FOR LES GOURMANDS Atelier takes its name from the French word for an artist s workshop. Our chefs are masters and food is their craft. Atelier s menu was designed with Marseille and the Mediterranean style in mind. LEMON MYRTLE CRÈME BRÛLÉE Baked lemon brûlée with lemon myrtle infused mascarpone gelato VANILLA PINEAPPLE MANGO Pineapple chiboust, pain de gêne, mango gel, pineapple ginger sorbet BABY BEETROOT GARDEN (V) Spinach purée, fermented radishes, goat cheese marshmallow Atelier is for the adorers, the savourers, the true, unapologetic lovers of food. SOUP DU JOUR Or, as we like to call them, Les Gourmands. ATELIER ROUGE Rendez-vous by the sea FRENCH CLASSICS French fare made with amour SIDES DAILY MARKET SPECIAL Chef s inspiration, ask our friendly team for today s special GOAT CHEESE GNOCCHI (V) Sautéed spinach, morels, green peas, tomato BARRAMUNDI AIOLI Wasabi crust, green aioli, baby carrot, leek, lemon oil CLUB SANDWICH Fried egg, crispy speck, chicken, gruyère, potato fries $30 $36 $32 ATELIER BURGER Char-grilled signature dry aged Angus beef patty, lettuce, balsamic onion compote, pancetta, potato fries SHORT RIB POT-AU-FEU Simmered beef rib, steamed kipfler potatoes, fresh herb salad FREE RANGE ROASTED CHICKEN Cress salad, mash potato purée, brown jus $32 $39 $30 MASHED POTATO PURÉE POTATO FRIES KIPFLER WARM POTATO SALAD BROCCOLINI Olive oil, fried shallots, lemon WILD ROCKET Comtè cheese, champagne vinaigrette BOUILLABAISSE Marseille rock fish casserole, seabream, scallops, squid rings, mussels, baby capsicum confit and fennel SALAD DU JOUR Chef s inspiration, ask our friendly team for today s special $28 Signature dishes Please inform us of any dietary requirements and our chefs will do their best to accommodate.com
2 Dinner ÉPICERIE The only way to Marseille. Entrées inspired straight from the Mediterranean. SHUCKED ROCK OYSTERS ½ DOZEN $28 Diced cucumber, yuzu sorbet HOMEMADE PÂTÉ EN CROÛTE Duck, foie gras, pork minced meat, romaine heart SOCCA NIÇOISE SALAD Parmesan chickpea crêpe, butterhead lettuce, sardinas Espinaler, olive tapenade, baby heirloom tomato, fennel, lemon dressing CRAB TIMBALE Ginger, coriander, shallot, kikoman mayonnaise, diced mangotomato, micro herb salad TASMANIAN HUON SMOKED SALMON Caviar, blinis, avocado, beach banana karkalla PRAWN PROVENÇALE Pastis flamed prawns, fresh tomato, garlic, fresh herbs BABY BEETROOT GARDEN (V) Spinach purée, fermented radishes, goat cheese marshmallow CHARCUTERIE PLATTER Homemade duck rillettes, assorted cured meat, bread basket, ATELIER ROUGE Rendez-vous by the sea BARRAMUNDI AIOLI Wasabi crust, green aioli, baby carrot, leek, lemon oil BOUILLABAISSE Marseille rock fish casserole, seabream, scallops, squid rings, mussels, baby capsicum confit and fennel GOAT CHEESE GNOCCHI (V) Sautéed spinach, morels, green peas, tomato RED SNAPPER Garbure of sautéed potatoes, kale, chorizo, truffle light broth MEDITERRANEAN BAKED FISH $130 Market availability, fennel, kipfler potatoes, virgin olive oil, lemon, thyme, white wine broth $22 $27 $26 $38 $45 $36 $38 Please inform us of any dietary requirements and our chefs will do their best to accommodate FOR LES GOURMANDS Atelier takes its name from the French word for an artist s workshop. Our chefs are masters and food is their craft. Atelier s menu was designed with Marseille and the Mediterranean style in mind. Atelier is for the adorers, the savourers, the true, unapologetic lovers of food. Signature dishes Or, as we like to call them, Les Gourmands. FRENCH CLASSICS French fare made with amour ATELIER BURGER Char-grilled signature dry aged Angus beef patty, lettuce, balsamic onion compote, pancetta, potato fries Rossini Style, topped with foie gras terrine slice, additional $17 SHORT RIB POT-AU-FEU Simmered beef rib, steamed kipfler potatoes, fresh herb salad FREE RANGE ROASTED WHOLE CHICKEN Cress salad, brown jus $32 $39 $70.com MIBRASA GRILL A different dimension to your steak. Mibrasa Grill is designed to crescendo in flavours and textures. ANGUS RIB EYE CAPE GRIM GRASS FED 400G $53 Grilled to your liking, charred lemon garlic confit RIB EYE RIVERINE (MBS2+) 500G Grilled to your liking, charred lemon garlic confit TBONE BROOKLYN VALLEY (MBS3) 600G Grilled to your liking, charred lemon garlic confit ½ LAMB RACK SALTED GRASS FED 400G Recommended medium, charred lemon garlic confit BLACK ANGUS TOMAHAWK 1.6KG Grilled to your liking, charred lemon garlic confit, All the above are served with peppercorn brandy sauce and your choice of a homemade butter. VINEYARD HOMEMADE BUTTER Shallots red wine peppermill compote, chives, tarragon mustard ANCHOVY HOMEMADE BUTTER Anchovy, capers, ginger, garlic, parsley, wakame, yuzu mustard TOMATO HOMEMADE BUTTER Sun-dried tomato, basil, kalamata olives, Pastis, provençal mustard MASHED POTATO PURÉE POTATO FRIES SIDES KIPFLER WARM POTATO SALAD MIXED MUSHROOM FORESTIÈRE Porcini, black trumpet, morel, Portobello Italian parsley and garlic BROCCOLINI Olive oil, fried shallots, lemon KAILAN Olive oil, garlic, ginger, soy sauce WILD ROCKET Comté cheese, champagne vinaigrette $59 $69 $55 $130
3 DESSERT MENU CHEESE DISCOVERY PLATE Soft flowery, washed rind, hard, blue, goat, paired with condiments, bread and crackers 3pc 22 5pc 28 ITAKUJA FLOATING ISLAND Valrhona passionfruit chocolate, meringue and croustillant 18 ICED NOUGAT Frozen caramelised nut parfait, berries 18 LEMON MYRTLE CRÈME BRÛLÉE Baked lemon brûlée with lemon myrtle infused mascarpone gelato 18 VANILLA PINEAPPLE MANGO Pineapple chiboust, pain de gêne, mango gel, pineapple ginger sorbet 18 VALRHONA CHOCOLATE RASPBERRY (GF) Fresh red berries and raspberry gel 18 PETITS FOURS, MON AMOUR Small sweet treats to tantalise your taste buds Grand Marnier Canelé - 2pcs - $6 Apple Cinnamon Madeleine - 2pcs - $6 Guanaja Coated Cassis Guimauve - 2pcs- $6 DIGESTIFS Cointreau 10 Frangelico 10 Bailey s Irish Cream 10 Drambuie 10 Pierre Ferrand 1840 Grande Champagne 13 Grandfather sport 15 Hennessey VSOP 15 Delord 1985 Bas 17 Henessey XO 40 ESPRESSO COCKTAIL Espresso Martini 18 Affogato 16 Irish coffee 16 DESSERT WINE 2016 De Beaurepaire Wines Coeur Dór Botrytis Semillon, Rylstone, NSW Cullen Late Harvest Chenin Blanc, Margaret River, WA 84
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More informationTO START. Sous vide Mediterranean deep-sea prawns, garlic puree, chorizo (P) 1,000. Pan-fried Hokkaido scallops, foie gras, green peas, XO sauce 900
TO START Caesar salad, romaine lettuce, anchovies, Reggiano shavings, crispy Parma ham, garlic croutons (P) 480 Sous vide Mediterranean deep-sea prawns, garlic puree, chorizo (P) 1,000 Pan-fried Hokkaido
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dinner entrees and soups cured foie gras on toasted brioche, paired with confit of black mission figs, micro leaves and balsamic caviar, perfumed with truffle oil dukkah seared tuna in rice paper with
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GREY OWL 2018 APPETIZERS CHARCUTERIE AND CHEESE BOARD 14 Selection of hand crafted in-house cured and smoked meat Selection of fine cheese In house preserve, conserve, chutney and pickled vegetable Artisan
More informationEntrees. We are happy to cater for any dietary requirements, please inform your wait staff. Public holiday surcharge $2.50 pp
Entrees House marinated olives and bread (V) $11.95 Toasted sourdough bread and butter French soupe a L oignon (V) $15.95 French onion soup with Gruyere and brioche croutons Soupe de Poisson $18.95 Lobster,
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More informationF r i t t o D i M i s t o Lightly fried soft shell crab, squid, scallops and tiger prawns with charred lime and garlic aioli - df
P a n e, O l i o E B a l s a m i c o Selection of breads sourdough, baguette, brioche served with butter, aged balsamic reduction and extra virgin olive oil v 10 P a n D i P i z z a Italian herbs & extra
More informationTorched Maffra brie cheese, strawberry balsamic, mixed seed crackers, rosemary fetta 16 V GF
Sharing Warmed marinated Tarago olives 8 GF DF V Freshly Shucked Oysters ea 3.5 natural or baked Aussie style Rockefeller GF DF Haloumi, char grilled lemon, honey, thyme, hummus, olive dust 15 V GF Char
More informationFUNCTION MENUS. 1 Coast Hospital Road, Little Bay NSW 2036 (02) facebook / instagram
1 Coast Hospital Road, Little Bay NSW 2036 facebook / instagram @henrysatthecoast FUNCTION MENUS (02) 9311 3085 hi@henrysatthecoast.com.au www.henrysatthecoast.com.au CANAPÉ PACKAGES Minimum 40 people,
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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, buffalo
More informationMenu MONDAY - SATURDAY 11:30AM - 9:30PM PIZZA SERVED UNTIL 10PM. SUNDAY 11:30AM - 8:30PM PIZZA SERVED UNTIL 9PM.
Menu MONDAY - SATURDAY 11:30AM - 9:30PM PIZZA SERVED UNTIL 10PM. SUNDAY 11:30AM - 8:30PM PIZZA SERVED UNTIL 9PM. FOOD OFFERS MONDAY STEAK OR FISH $15 Choose from either a 300g sirloin steak served with
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TO START ORGANIC SOUR DOUGH LOAF Extra virgin olive oil, balsamic vinegar, butter 8 MARINATED OLIVES Kalamata, ligurian, green sicilian, manzanella 8 A glossary for our menu items can be found on the last
More informationMains. Grill. All grill items come with a side of cornslaw salad & your choice of baked potato w/ garlic cream cheese or shoestring fries
Entrees Sourdough roll w/ house made butter 4 Mixed marinated olives.5 Oysters (your choice) 3.ea w/ rice wine vinegar & shallot dressing w/ grated ginger and chilli in soy & sesame vinegar Garlic bread
More informationPrivate Boardroom available for bookings.
Private Boardroom available for bookings. THE BAKERY FRESHLY BAKED HOUSE BREAD with our house butter 6.0 with candied balsamic, Adelaide Hills olive oil and Chef s own dukkah.0 FRESH SOUTH AUSTRALIAN
More informationBAR BITES. BAGUETTE R 45 Farm butter & sea salt. OLIVES (V)(VG) R 70 Spanish green olives, kalamata, confit garlic, orange & olive oil
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Le Diner Entrée Crevettes à la Nantua Prawns with crustacean sauce, thyme and white wine Soupe à L'oignon Traditional French onion soup gratinated with Gruyère and sourdough Croutons Escargots Escargots
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At BOCA, we continue to build on the success of our award-winning Mediterranean menu with persistent focus on creativity, value, locally sourced ingredients, and hearty and healthy dishes. This season
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
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A la carte Welcomes you Located in the historic County Hotel, the Hudson takes its name from the Railway King, George Hudson, a pioneering figure of the 19th century Northern Railway scene. At The Hudson
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DINNER MENU At la tabella our team of chefs focus on authenticity and quality of our dishes without being confined by tradition, allowing modern interpretation and versatility. We showcase stellar freshest
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More informationBrunch. Banana Pancakes B 240 Homemade banana pancakes, topped with whipping cream and salted butter caramel sauce. Served with fresh banana pieces
Brunch Banana Pancakes B 240 Homemade banana pancakes, topped with whipping cream and salted butter caramel sauce. Served with fresh banana pieces Original Pancakes B 220 Homemade pancakes topped with
More informationBeverages. Drinks Selection per person. Reception Two glasses of house sparkling wine Freshly squeezed orange juice Sparkling mineral water
Sample wedding menus Beverages Drinks Selection 1 16.75 per person Reception Two glasses of house sparkling wine Freshly squeezed orange juice Sparkling mineral water Wedding Breakfast Half a bottle of
More informationwith shallot puree chanterelle mushroom, onion ring, shiso cress and edible flowers
Raakani APPETIZER PAN FRIED HOKKAIDO SCALLOP with shallot puree chanterelle mushroom, onion ring, shiso cress and edible flowers SALMON AND TUNA TARTARE with avocado black caviar, capers, fresh dill, shallot,
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Located on level 2 Open Daily Dial 8202 to order between 6:00pm 9:00pm Welcome to Océano Panorama Restaurant at Rutherford Hotel Nelson. With so much exceptional produce available in our region, and from
More informationWe take our menu seriously and it s seriously good. We refuse to compromise on quality and we don t expect you to either.
Welcome to Clifford s Grill & Lounge, where the naked flame of the ten-burner grill dances on almost every dish, from simple yet sensational premium quality beef, lamb and poultry to the freshest local
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Lilys is happy to announce that Antonio Rotondo, Head Chef at Candelori s, and his Talented Team, have joined Lilys Restaurant Bar & Function Centre. Antonio is a Renowned Chef who has been Awarded 3 Hats
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More information15% surcharge on Public Holidays 1.3% surcharge on all credit cards
Degustation 6pm 8pm $109 per person, or $159 with matched wines Minimum 2 people Amuse Bouche NV DeBortoli Legacy Brut Australia Sea Scallops & Twice Cooked Pork Belly Pineapple & candied ginger jam Crabtree
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More information10% surcharge applies on public holidays
TASTING MENU Amuse Bouche Sydney rock oyster yuzu & mango seaweed Albacore tuna crudo Sesame & olives ponzu vinaigrette coriander 2015 Josef Chromy Riesling, Tamar Valley, Tasmania Butternut squash & chestnut
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