to Start Salads * Main size served w French fries M 24.0*
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1 The Management and Staff of The Phoenix Hotel promote the responsible service of alcohol & gaming. Any form of advertising and promotions contained (but not limited to) online and print media are not implicitly or explicitly directed at minors, excluded persons or vulnerable or disadvantaged groups.
2 to Start Toasted garlic bread (v) 7.0 Trio of house made dips w grilled Turkish bread (v) Extra Turkish bread 2.5 Soup of the day served w a crusty bread roll 11.0 Freshly shucked oysters - Kilpatrick w bacon & Worcestershire sauce ½ Doz 19.0 Doz Natural w lemon wedges (gf) ½ Doz 16.0 Doz 25.0 Crumbed saganaki on a sauté of cherry tomatoes, onion, fresh garlic & chilli w Tiger prawns in Napoli sauce 16.0 Pumpkin & goats cheese arancini balls w cumin & coriander yoghurt (v) 12.0 Salt & pepper calamari tossed w citrus & rocket salad served w citrus aioli (df,gf) E 16.0 * Main size served w French fries M 24.0* Sticky BBQ chicken wings w house made smoky BBQ sauce (df) 12.0 Charcuterie plate, selection of cured meats, cheeses, pickled vegetables & grilled Turkish bread 25.0 Salads Salad of cannellini beans, porchetta & ruby grapefruit segments tossed in a light extra virgin olive oil dressing, served warm w black olive croutons (df,gfo) 22.0 Roasted Moroccan spiced pumpkin served in a salad of baby spinach & cous cous w a seeded mustard & honey dressing (v,df) 20.0 Confit Atlantic salmon in a salad of shaved fennel, orange segments, tomato & black olives w dill sour cream (dfo,gf) 24.0 The Phoenix Caesar salad of baby cos, crispy bacon, shaved parmesan & garlic croutons topped w a soft poached egg & anchovies (optional) (gfo,dfo) w chicken w smoked salmon 24.0
3 Pasta & Risotto Seafood spaghettini of prawns, calamari & clams in white wine butter sauce w fresh herbs 29.0 Fettuccini tossed w semi dried tomatoes, mushrooms & rocket in a light pesto sauce (v) w chicken 22.0 Penne w broccoli, smoked salmon & garlic in white wine cream sauce 22.0 Potato gnocchi tossed w wagyu bolognaise, bacon, capsicum, fresh herbs & black olives 22.0 Risotto of roasted duck, wild mushrooms & garden peas w parmesan crisp (gf) vegetarian option of wild mushroom & garden pea risotto (v) 22.0 MAINS Pan fried Atlantic salmon fillet on horseradish mash w pickled beetroot, snake beans & salsa verde (gf) 30.0 Twice cooked pork belly w hokkien noodle stir fry & Asian Master Sauce (df) 29.0 Oven roasted chicken breast marinated in garlic & thyme w pan fried cottechino sausage, braised lentils & broccolini (gf) 26.0 Slow braised ox cheek w polenta cake, brussel sprouts & mushroom ragout (gf) 30.0 Seared Barramundi fillet served on a warm tomato, baby caper, lemon & bread crumb salsa w herb crushed chats, char grilled asparagus & lemon-thyme oil 30.0 Green chicken curry w Asian vegetables & coconut rice (gf,df) 22.0 Chicken parma, w tomato Napoli, ham & cheese served w thick cut potato chips & a petit salad 25.0 Beer battered fish fillets served w thick cut potato chips & a petit salad (df) 23.0
4 Steak Selection All steaks are certified MSA & aged for a minimum of 4 weeks Porterhouse 300g grass fed VIC 32.0 Eye Fillet 220g grass fed VIC 33.0 Scotch 300g grass fed VIC 33.0 T-Bone 500g grass fed VIC 35.0 Creamy mash potato or house seasoned thick cut chips w your choice of: red wine jus w diane butter (gf,dfo) / mushroom sauce (gf) / pepper sauce (gf) on the Side Side dishes can be added to compliment any dish & are designed to be shared between 2 Garden salad - mesculin leaves, cherry tomato, cucumber, carrot & red onion w house made dressing (vg,gf) Seasonal vegetables - steamed & tossed in butter & fresh herbs (v,gf,dfo) Rocket, parmesan & pine nut salad w balsamic dressing (v,gf) Thick cut potato chips w house seasoning (vg) French fried potato chips (vg) 7.0 ea
5 seniors Available LUNCH: Monday - Saturday & DINNER: Monday - Thursday Seniors meals are not available on Public Holidays. No venue voucher with evening meals. 1 Course Course includes $5.0 venue voucher to be used on the day Course includes $5.0 venue voucher to be used on the day 20.0 entree Soup of the day w a crusty bread roll Mains Chicken parma, w tomato Napoli, ham & cheese served w thick cut potato chips & a petit salad Beer battered fish fillets served w thick cut potato chips & a petit salad (df) Fettuccini tossed w semi dried tomatoes, mushrooms & rocket in a light pesto sauce (v) Green chicken curry w Asian vegetables & coconut rice (gf,df) The Phoenix Caesar salad of baby cos, crispy bacon, shaved parmesan & garlic croutons topped w a soft poached egg & anchovies (optional) (gfo,dfo) Desserts Chamomile panna cotta w passion fruit syrup & biscotti (gfo) Chocolate mousse w white chocolate dust (gf) Fresh fruit salad w vanilla ice cream (vg,gf,dfo) just for Kids (For children under 12 years of age & includes a main meal, soft drink & dessert) 11.5 Mains Penne bolognaise (dfo) Penne in creamy cheese sauce (v) Chicken tenders w French fries, petit salad & tomato sauce (df) Battered fish fillet w French fries, petit salad & tomato sauce (df,gfo) Salt & pepper calamari w French fries, petit salad & tomato sauce (gfo,df) Grilled sausage w creamy mash potato, petit salad & beef jus (gf) desserts Vanilla ice cream cup w your choice of topping - strawberry, chocolate, caramel or banana w sprinkles Chocolate mousse w white chocolate dust (gf) Fresh fruit salad (vg,gf)
WestWaters award winning a la carte Bistro offers full table service for food & beverages. Our Executive Chef and his team work with the freshest
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$35 Warm bread with olive oil and balsamic with herb infused sea salt Garden salad Homemade potato gnocchi tossed in a rich Napoli with fresh basil and garlic topped with shaved parmesan Rigatoni with
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to start Garlic Bread M 5.9 NM 6.5 Fresh oysters naked, mignonette dipping sauce (min 4) GF M 3.5 ea NM 3.8 ea Oyster, grilled, smoked bacon, Worcestershire sauce (min 4) M 4.0 ea NM 4.4 ea Soup of the
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More informationSMALL SHARE PLATES Trio of Dips house made dips served with Turkish bread 12.50
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MENU WEEK 1 MONDAY 26 TH SEPTEMBER FRIDAY 30 th SEPTEMBER MONDAY 24 th OCTOBER FRIDAY 28 TH OCTOBER MONDAY 21 st NOVEMBER FRIDAY 25 TH NOVEMBER MONDAY 19 TH DECEMBER FRIDAY 23 RD DECEMBER! MONDAY MEAT:
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STARTERS GARLIC BREAD V....................... 9 sourdough lepinja with garlic and herb butter TOMATO BRUSCHETTA V.............. 12.5 pesto marinated tomatoes on warm crusty bread finished with balsamic
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More informationSides To Share. Entrées. Crispy Fried Chips $7.50 Sweet Potato Chips $7.50 Potato Wedges $8.50 w Sweet Chilli Sauce & Sour Cream
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