S M A L L P L A T E S
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2 S M A L L P L A T E S GARLIC AND PARMESAN BREAD crispy garlic bread topped with parmesan cheese COB LOAF served with pink sea salt and truffle infused olive oil SMOKED ARANCINI crumbed noisette of aborio rice mixed with chorizo, red bell peppers and chipotle sauce SALT & PEPPER CALAMARI calamari dusted in lemon pepper seasoning and fresh coriander RED PEPPER PORTABELLO grilled and stuffed portobello mushrooms with asparagus, char grilled red pepper puree and fetta (gf) SMOKED SALMON ROULADE garlic and chive smoked salmon roulade topped with flying fish roe and herb crostini ENTREE TASTING PLATE share plate including smoked arancini, calamari and smoked salmon roulade. **ideal to share O Y S T E R B A R NATURAL OYSTER - S.A rock salt, wakami and lemon wedges KILPATRICK OYSTER - S.A rock salt, kilpatrick sauce, crispy bacon /2 Doz Doz /2 Doz Doz S A L A D S THAI BEEF SALAD seared black angus beef with garlic, chilli and ginger dressing tossed with oriental vegetables PUMPKIN AND CHICKPEA summer inspired roast pumpkin and chick pea salad served with pistachio nut, quinoa and feta (gf)
3 L A R G E P L A T E S EMERALD VALLEY BEEF CHEEKS slow cooked and served with creamy truffle mash and honey buttered baby carrots WILD CAUGHT BARRAMUNDI (gf) grilled local barramundi served on crispy kipfler potatoes topped with wild lime aioli, pink radish and rocket. SKILLET CHICKEN BREAST chicken breast stuffed with roast garlic, spinach, sun dried tomato and ricotta cheese - served with herb roasted chat potatoes, field mushrooms and baby carrots CHICKEN PESTO TAGLIATELLE creamy pasta with chorizo, red peppers and chicken topped with fresh basil and parmesan cheese BEETROOT RISOTTO rich aborio rice mixed with parsnip, asparagus, mushroom finished with parmesan cheese and fresh cream. (gf) SPICED PORK BELLY braised pork belly accompanied with fig puree, red wine jus served with truffle mash and asparagus ASH SEASONED SPATCHCOCK whole roasted spatchcock stuffed with pistachio and couscous served with herb roasted chat potatoes, field mushrooms and baby carrots T O S H A R E Try our signature Fork and Dagger Cuts for two... each selection comes with your choice of two sides. CHATEAUBRIAND KG TOMAHAWK g eye fillet, accompanied by chateau potatoes, house made bearnaise sauce and zucchini leaves char grilled 1.2kg great Southern pinnacle tomahawk, served with a chefs selection of mustards and red wine jus g PORK BELLY - 500g pork belly, slow braised in exotic spices served with fig puree and red wine jus Please allow 35 minutes preparation time for cuts for two dishes.
4 F R O M T H E G R I L L PEPPER CRUSTED LAMB RUMP 250g Emerald Valley lamb rump SCOTCH FILLET 300g Riverina Angus, NSW ANGUS RUMP 350g Emerald Valley farm, VIC T-BONE 500g Emerald Valley farm, VIC SIGNATURE REEF AND BEEF trio of beef eye fillet tenderloin served with South Australian king prawns, duchess potatoes topped with crisp broccolini and port wine jus. All grill options served with herb roasted chat potatoes, field mushrooms and baby carrots plus your choice of red wine jus, mushroom or pepper sauce. S I D E S - $ 8 FIELD MUSHROOMS seared in garlic butter STEAK FRIES aioli sauce SEASONAL GREENS steamed with garlic butter TRUFFLE MASH truffle oil BABY CHATS - herb roasted WHOLE BABY CARROTS - honey buttered GARDEN SALAD - tangy vinaigrette
5 D E S S E R T CHAI PANNACOTTA habarana inspired chai with wild berries and raspberry coulis SIGNATURE APPLE RHUBARB CRUMBLE chocolate tart filled with apple and rhubarb, topped with creamy vanilla ice-cream and persian fairy floss. CHEESECAKE TRIO assorted selection of petite cheese cake with caramel fudge, mixed berries and edible flowers. C O F F E E AFFOGATO espresso / frangelico / vanilla ice-cream FORK AND DAGGER COFFEE latte / baileys / caramel / cream ESPRESSO MARTINI espresso / kahlua / vodka / vanilla D E S S E R T W I N E & P O R T PETER LEHMANN BOTRYTIS CHAMBERS MUSCAT/ MUSCATELLE GALWAY PIPE VALDESPINO SHERRY, SPAIN 12 00
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More informationph: fax: e: www. carindalehotel.com.au
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entree warm bread roll gf free available add $1.50 $1.50 garlic bread gf free available add $1.50 $6.50 crusty warm bread garlic butter herbs cheesy garlic bread gf free available add $1.50 $7.50 crusty
More informationENTRÉES Yellow Fin Tuna Poke (df, n) 22 Shallot, cashew nuts, chilli, soy sauce, sesame oil, yuzu, furikake
FOR THE TABLE gf=gluten free, v=vegetarian, vg=vegan, df=dairy free, n=contain nuts Sourdough 3.8 Extra virgin olive oil (vg) Olives 6.8 Marinated with rosemary, chilli and thyme (v, gf) Sydney Rock Oysters
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 informationB R E A K F A S T L U N C H D I N N E R
The Pemberton region has long been recognised for its towering Karri forests and breathtaking scenery, and it is fast gaining a reputation for being a foodie s delight. Our chefs take pride in selecting
More informationWELCOME TO 1862 WINE BAR & GRILL
WELCOME TO 1862 WINE BAR & GRILL We pride ourselves on offering our guests the chance to sample & enjoy some of the region s finest food & wine in a modern & comfortable setting. Please speak to our friendly
More informationSelection of D.O.P cheese served with honey & dried fruit 20. Served with honey & gorgonzola sauce 13
SALUMI E FORMAGGI Formaggi (GF) Selection of D.O.P cheese served with honey & dried fruit 20 Salumi E Formaggi Board* Selection of cured meats & Italian D.O.P cheese with bread small 22 large 32 FOCACCIA
More informationSoup of the day - chef s homemade soup with a ciabatta roll (gf) $7. House marinated Mount Zero olives with sliced French baquette (v,v) $7
Entrée Soup of the day - chef s homemade soup with a ciabatta roll (gf) $7 House marinated Mount Zero olives with sliced French baquette (v,v) $7 Baked garlic butter cob loaf (v) $7 Grilled Saganaki served
More informationChicken wings w sriracha, chips and chipotle aioli. Butter chicken pot pie, basmati rice, raita, puff pastry lid,
- served with garden salad, chips and your choice of rich gravy, mushroom, pepper or garlic and thyme sauce Add parmigiana 3 Add kilpatrick 4 battered or grilled hake fillets with chips, garden salad and
More informationPlated Sit Down Menu
Plated Sit Down Menu Soup, Main and Dessert Canape (choose 4 items), Main and Dessert Entrée, Main and Dessert Canape (choose 4 items), soup, main and dessert Canape (choose 4 items), entrée, main and
More information2015 Finalist Best Australian Contemporary Restaurant (Qld) 2014 Winner Best Australian Contemporary Restaurant (Informal) Queensland
2015 Finalist Best Australian Contemporary Restaurant (Qld) 2014 Winner Best Australian Contemporary Restaurant (Informal) Queensland 2012 National Finalist Best Entertainment Restaurant 2012 Winner Best
More informationBREAKFAST MAIN MEALS KIDS MENU UNDER 12. EXTRAS Gluten Free Bread (1 slice) $2.00 REGULAR. Served 9am - 11am, every Saturday, Sunday & Public Holidays
BREAKFAST Served 9am - 11am, every Saturday, Sunday & Public Holidays MAIN MEALS REGULAR Eggs on Toast Two free range local eggs poached, fried or scrambled $11.90 on toasted Turkish bread Add bacon $2.00
More informationWarm ciabatta, marinated olives, Terran Grove olive oil, aged balsamic, flavoured butter 9.50
welcome Reef Restaurant is one of the Central Coast s most exclusive locations. We pride ourselves on our market fresh produce, our dedicated team of passionate food loving staff and above all - the experience
More informationCanapé menu. (minimum 30 people)
Canapé menu (minimum 30 people) $60 each Platter Moroccan chicken skewers drizzled with aioli (25 pieces) GF Chicken spring rolls w. sweet chilli sauce (25 pieces) Salmon sushi rolls (cold) (20 pieces)
More informationdavid cassar executive chef
david cassar executive chef breads garlic and herb bread tomato, mozzarella and basil bruschetta turkish flat bread pizza with roasted red peppers, chorizo, spinach and feta serves 2 6 9 11 starters individual
More informationBREAKFAST. Served 9am - 11am, every Saturday, Sunday & Public Holidays
BREAKFAST Served 9am - 11am, every Saturday, Sunday & Public Holidays MAIN MEALS Big Breakfast Two free range eggs cooked to your liking on $20.00 toasted Turkish bread, Barossa chorizo, bacon, sautéed
More informationstarters davo classics Garlic Bread V $5.00 $6.00 Garlic Pizza Crust V $9.00 $10.50 Tomato & Basil Bruschetta with Crumbled Feta V $10.00 $11.
starters Garlic Bread V $5.00 $6.00 Garlic Pizza Crust V $9.00 $10.50 Tomato & Basil Bruschetta with Crumbled Feta V $10.00 $11.50 Bread Roll $0.80 $1.20 Wedges with Sour Cream and Sweet Chilli Sauce $10.50
More informationMegalomania Bar & Bistro. tapas
tapas Char grilled pita with a trio of house made dips v Bruschetta with sundried tomato, fresh basil & tomato, parmesan and aged balsamic v Artichokes w garlic aioli sprinkled with dukkah & crispy lavosh*
More informationNormanby Hotel. Menu
Normanby Hotel Menu SHARES Garlic Pizza Bread Homemade with roasted garlic and mozzarella cheese. 9.9 Trio of Dips Toasted Turkish bread served with homemade dips. 10.5 Oysters Natural Freshly shucked.
More informationPre-Wedding Home Guests Party
WEDDING PACKAGES Pre-Wedding Home Guests Party Minimum 30 persons, price is per person ordered and does not include delivery Menu A 6.00 per person Brie cheese filled canapés, topped with cherry tomatoes
More informationOPTION A. All Items Served with Associated Dipping Sauces. Choice of 3 items: $10pp Choice of 5 items: $15pp OPTION B.
Events Menu Finger Food OPTION A Mixed Party Pies Party Sausage Rolls Italian Meatballs Curry Samosas Vegetarian Spring Rolls Marinated Satay Chicken Skewers Capress Skewer Salt & Pepper Squid All Items
More informationRestaurant Menu. Tuesday Thursday Open from 11am-Late Lunch 11:30am 2:30pm Dinner from 6pm 8:30pm
Restaurant Menu Tuesday Thursday Open from 11am-Late Lunch 11:30am 2:30pm Dinner from 6pm 8:30pm Friday & Saturday Open from 11am-Late Lunch from 11:30am 2:30pm Dinner from 6pm 9pm Sunday Open from 9am
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