Our mouth watering meals are available: Dinner Monday Saturday from 6pm Group Bookings for Lunch Sunday by appointment

Transcription

1 Our mouth watering meals are available: Dinner Monday Saturday from 6pm Group Bookings for Lunch Sunday by appointment SHEER INDULGENCE RELAX, UNWIND & ENJOY YOUR DINING EXPERIENCE letterboxrest.com.au

2 Welcome Established in 1996 in the heritage listed Old Terrigal Post Office, The Letterbox Restaurant is a licensed boutique restaurant offering modern Australian cuisine in a casual and relaxed old charm atmosphere. We offer meals that are rustic, fresh and simple but stylish with unique flavour combinations that blend in with the ambience of our historic building. Our starters, breads, entrées, mains & desserts are designed to satisfy all tastes and can be modified to suit special dietary needs. Our innovative tight-knit team of qualified & apprentice chefs are passionate about providing consistency and quality food. The Letterbox Restaurant prides itself on the continuous training and management of our team to ensure compliance with our regulatory obligations. Our ingredients have been sourced from our approved suppliers to ensure we continue to provide high quality meals to you. In recognition of the importance of food safety, the Letterbox Restaurant has implemented a wide range of HACCP principles aimed at risk prevention & quality improvement. Specifically, these principles have been adopted to ensure that our risk clients (allergen & dietary, low immune system, children & elderly) are supported and their potential risks are addressed and monitored. Kind regards and enjoy, Management - The Letterbox Restaurant, Terrigal

3 DEGUSTATION MENU 6 Courses 95 w wine 135 First course Salmon & scallop tortellini w pan fried prawns, confit baby onions, fennel, chervil & veloute` Second course Peppered beef carpaccio w radish, heirloom tomatoes, aged parmesan, confit garlic & horseradish aioli THIRD course Butternut pumpkin, chicken & spinach risotto w wild mushrooms, asparagus, hazelnuts & truffle oil Recommended wine: Sauvignon Blanc, Secret Stone, Marlborough, NZ 2012 GF GF FOURTH course Arborio, saffron & date stuffed squid w spiced red pepper puree & finished w basil oil Recommended wine: Pinot Grigio, T Gallant Juliet, Mornington Peninsula VIC 2011 FIFTH course Confit of aromatic pork belly, seared scallop & red cabbage braised w pear, bacon & balsamic Sorbet of the day Seasonal cheese of selected aged cheddar & blue w lavosh, quince paste, crushed coffee beans, honey, fruits & walnuts Recommended wine: Rufus Stone, Shiraz, Heathcote VIC 2010 Tarago River Cheese Co. Shadows of Blue, Gippsland VIC This rich double cream blue vein cheese has a creamy flavour, similar to Blue Castello. The cultures grow quickly in the rich milk, producing a firm chalky pâté initially, as the cheese ages this chalky pâté is broken down by the Roqueforti mould cultures to create a soft pliable texture and a well balanced creamy, full flavour. The wax coating should is removed before eating; it is there to help retain moisture as the cheese ages. Tarago Shadows of Blue is often described as a brie eater s blue. Ashgrove: Traditional Cloth Matured Cheddar, Elizabeth Town, TAS This artisan cloth matured cheddar is matured for a minimum of 15 months, and is made using traditional cheddaring techniques. Cheese made in this way usually has a distinctive crumbly structure and Ashgrove Traditional Clothbound Cheddar is no exception. It is slightly dry and flaky with a nutty, salty and somewhat spicy flavour profile. Each cheese is wrapped in traditional cheese cloth and the surface is rubbed and turned weekly during affinage, developing the cheeses natural rustic looking rind and musty-earthy aroma.

4 BREADS All breads hand rolled on premise. 2 slices per serve Toasted gluten free bread w aged balsamic & Tuscan olive oil GF V $8.00 Seasoned garlic & herb bread V $8.00 Char grilled olive & rosemary bread w V $8.00 aged balsamic & Tuscan olive oil Bruschetta of ripe Roma tomato, basil, garlic & Binnorie dairy feta V $15.00 Bread board for two or more mixed plate GF/V option $26 of our handmade breads & tomato brushcetta Regional ROCK Oysters: when available GF 3.50 ea Natural Kilpatrick dressing Mango pearls & wasabi infused roe Chilli, coriander & lime Recommended wine: Yellowglen, Sparkling ENTRÉE S Confit of aromatic pork belly, seared scallop & red cabbage GF $23 braised w pear, bacon & balsamic Salmon & scallop tortellini w pan fried prawns, $23 confit baby onions, fennel, chervil & veloute` Arborio, saffron & date stuffed squid w spiced red pepper GF $23 puree & finished w basil oil Recommended wine: Pinot Grigio, T Gallant Juliet, Mornington Peninsula VIC 2011 Peppered beef carpaccio w radish, heirloom tomatoes, GF $20 aged parmesan, confit garlic & horseradish aioli Butternut pumpkin, chicken & spinach risotto w wild mushrooms, GF $21 asparagus, hazelnuts & truffle oil Recommended wine: Sauvignon Blanc, Secret Stone, Marlborough, NZ 2012 Large Tapas platter w GF / V option $38 Chefs selected dips accompanied by Antipasto vegetables & toasted bread Chicken liver parfait & peppered beef carpaccio

5 MAINs Huon River salmon on orange & walnut polenta w a warm salad GF $37 of fennel, cress, marinated olives, lemon labna & balsamic caviar Roasted chicken supreme w truffle, potato & wild mushroom torte GF $37 prosciutto, spinach & hollandaise Char-grilled MSA beef fillet w a warm salad of roasted baby beetroot, GF $40 parsnip, eshallots, cress & chicken liver parfait Recommended wine: Shiraz, Rufus Stone, Heathcote VIC 2010 lamb loin crusted w rosemary & cashew salted praline on pumpkin GF $38 mash, oven dried tomatoes, goats cheese & seeded mustard jus Recommended wine: Merlot, Travertine, Hunter Valley NSW 2009 Slow confit of aromatic duck breast drizzled w Chinese BBQ GF option $38 glaze on a nest of potato noodles & Asian slaw all mains can be adapted to your dietary requirements SIDES Shoe-string fries w sea-salt pearls V $7 Seasonal vegetables GF V $9 Crunchy fried chat potatoes w seven spices GF V $9 Rocket, pear and parmesan w mustard vinaigrette GF V $12 Greek salad w a balsamic vinaigrette GF V $13

6 VEGETARIAN MENU BREADS All breads hand rolled on premise. 2 slices per serve Toasted gluten free bread w aged balsamic & Tuscan olive oil GF V $8.00 Seasoned garlic & herb bread V $8.00 Char grilled olive & rosemary bread w aged balsamic & Tuscan olive oil V $8.00 Bruschetta of ripe Roma tomato, basil, garlic & Binnorie dairy feta V $15.00 Bread board for two or more mixed plate GF/V option $26 of our handmade breads & tomato brushcetta ENTRÉE S & MAINS Truffle, potato & wild mushroom torte w Rocket, pear GF $20 $32 parmesan salad & seeded mustard vinaigrette Warm Autumn salad of roasted baby beetroot, parsnip, radish, GF $20 $32 eshallots, feta & cress Butternut pumpkin & spinach risotto w wild mushrooms, GF $20 $30 asparagus, hazelnuts & truffle oil Recommended wine: Sauvignon Blanc, Secret Stone, Marlborough, NZ 2012 Tian of Mediterranean vegetables, basil pesto, GF $20 $30 marinated olives, Binorie dairy feta & watercress Orange & walnut polenta w asparagus & warm salad of fennel, GF $20 $30 cress, marinated olives, lemon labna & balsamic caviar Recommended wine: Pinot Grigio, T Gallant Juliet, Mornington Peninsula VIC 2011 SIDES Seasonal vegetables GF V $9 Crunchy fried chat potatoes w seven spices GF V $9 Shoe-string fries w sea-salt pearls V $7 Rocket, pear and parmesan w mustard vinaigrette GF V $12 Greek salad w a balsamic vinaigrette GF V $13

7 DESSERTS Our signature dessert - Hazelnut & chocolate roulade w GF $16 frangelico praline ice-cream & chocolate ganache Recommended wine: Peter Van Gent, Pipe Clay White Port, Mudgee NSW Deconstructed passionfruit cheesecake w honeycomb, GF $15 pomegranates & salted caramel swirl ice cream Recommended wine: Hollick Nector, Coonawarra SA 2011 Warm dark chocolate & Valencia orange fondant w $15 biscotti & grand jaffa ice cream Recommended wine: Contreau on ice Knickerbocker glory; a funky combination of sorbet, GF $13 meringue, crushed nuts, fruits, cream & syrup Recommended wine: Exotic Wild Child Affogato - A scoop of frangelico ice cream, short black $15 & chefs own Irish creme liqueur Chef s selection of 3 - Tasting plate for 2 or more GF $35 Recommended wine: Hollick Nector, Coonawarra SA 2011 CHEESE Seasonal cheese of selected aged cheddar & blue w lavosh, $20 quince paste, crushed coffee beans, honey, fruits & walnuts Recommended wine: Rufus Stone, Shiraz, Heathcote VIC 2010 Tarago River Cheese Co. Shadows of Blue, Gippsland VIC This rich double cream blue vein cheese has a creamy flavour, similar to Blue Castello. The cultures grow quickly in the rich milk, producing a firm chalky pâté initially, as the cheese ages this chalky pâté is broken down by the Roqueforti mould cultures to create a soft pliable texture and a well balanced creamy, full flavour. The wax coating is removed before eating, it is there to help retain moisture as the cheese ages. Tarago Shadows of Blue is often described as a brie eater s blue. Ashgrove: Traditional Cloth Matured Cheddar, Elizabeth Town, TAS This artisan cloth matured cheddar is matured for a minimum of 15 months, and is made using traditional cheddaring techniques. Cheese made in this way usually has a distinctive crumbly structure and Ashgrove Traditional Clothbound Cheddar is no exception. It is slightly dry and flaky with a nutty, salty and somewhat spicy flavour profile. Each cheese is wrapped in traditional cheese cloth and the surface is rubbed and turned weekly during affinage, developing the cheeses natural rustic looking rind and musty-earthy aroma.