Dinner Menu Opening Hours:- Buffet Breakfast 6.00am 10.00am Monday to Friday 6.30am 11.00am Lunch 11.30am 3.00pm Saturday, Sunday & Public holidays Monday to Friday Dinner 5.30pm 10.00pm Monday to Sunday Telephone 0732221128 Email tsckgsb_bistroallure@accorpacific.net Web www.accorpacific.net
Oyster Bar Freshly shucked oysters served with your choice of accompaniments Natural Blood orange and lime salt Warm bisque sabayon and salami powder Kilpatrick Trio ½ Dozen Dozen Pacific Oysters (GF) 12 24 48 Sydney Rock (GF) 10.50 21 42 Wood Fired Bakery Selected artisan loaves baked in our wood fired oven 12 Sourdough Loaf, smoked olive tapenade, handmade butter Ciabatta Loaf, confit tomatoes, herbed ricotta cheese
Deli Appetisers Choice of one 15 Choice of two 24 Tasting plate for two 34 All our deli meats are served at 50g per portion with wood fired bread Prosciutto di Parma aged 14 months (Italy) Air dried mountain ham, red wine poached pears, fresh basil Black Pig Sopressa (Barossa valley) Italian fennel and black pepper salami, warm olives Duck and Cognac Parfait Truffle butter and salt, warm poached quince, brioche toast Wagyu Bresaola Air dried wagyu beef fillet, beetroot relish, horseradish crème
Appetisers Soup of the Day 12 Served with baby baguette Seared Scallops 18 Spiced pumpkin butter, pulled pork croquettes, Carolina BBQ sauce Veal Tenderloin (GF) 18 Saltbush, pickled shallot, black lentil and lemon thyme, sunflower seed soil ginger and carrot extract Zucchini Flower (V) 18 Herbed ricotta, tomato and saffron confit, linguini House Smoked Rainbow Trout (GF) 18 Shaved fennel, asparagus, blood orange, watercress Compressed Ham Hock (GF) 18 Pea and ham broth, fresh peas, pumpkinseed powder Allure Salads entrée 18 main 27 Warm Roast Pumpkin (GF/V) Green beans, Persian fetta, rocket, baby spinach, toasted walnuts Grilled Chorizo Heirloom tomato, roasted capsicum, almonds, fresh herbs, crisp bread Caesar salad Baby cos, white anchovies, crisp streaky bacon, sea salt croutons, soft poached free range egg
Allure Grill 250g Berkshire Pork Cutlet (GF) 37 Potato colcannon, red cabbage braise, candied apple, farmhouse seeds Wood Roasted Half Chicken 35 Buttermilk mash, chipotle gravy, sweet pea whip 300g Black Angus Strip Loin 38 Hand cut chips, tempura onion rings, Memphis steak sauce 350g Duck River Rib Eye 41 Corned beef hash, wood fired Dutch carrots, spinach puree, pan jus, horseradish cream Our steaks are served on wooden boards. If you would prefer a plate, please advise our waitstaff Sides French fries with aioli (V) 8 Mixed salad leaves with verjus dressing (V/GF) 8 Truffled mash potato (V) 8 Heirloom beans with tarragon vinaigrette (V) 8 Cauliflower and gruyere cheese gratin (V) 8
Main Courses Market Fish (GF) 32 Cauliflower puree, beignets, baby vegetables a la grecque Free Range Chicken Breast 32 Sweet pea tortelli, fresh peas, buttered salsify, roast chicken veloute Grass Fed Beef Tenderloin 36 Cabernet braised cheek, parsnip whip, porcini, rosemary Roast Lamb 34 Two point rack, white bean and lamb braise, winter greens, smoked marrow, truffle scented remoulade Forest Mushroom Risotto (V) 29 Black truffle, enoki, reggianno parmesan, pangratatto Food Glossary Saltbush a salty spinach like vegetable Potato Colcannon traditional Irish mash with cabbage and bacon Corned Beef Hash long potato cake with onion and corned beef Beignets delicate deep fried cauliflower florets a la grecque traditional Greek style off slow cooking in olive oil Salsify delicate root vegetable Veloute a master sauce that has been thickened with butter and flour Remoulade finely chopped mix of zesty herbs
Desserts Rhubarb 12 Compote and sorbet, creamed rice foam, hibiscus doughnuts Lindt Chocolate (GF) 12 Trufflecake, earl grey parfait, macaroon, milk chocolate mousse Golden Apple 12 Tarte tatin, warm calvados anglaise, vanilla bean ice cream Carrot Cake 12 Sugar and spice, candied walnuts, cream cheese whip, golden raisin paste, mascarpone sorbet Trio of handmade ice creams 12 wafers and tuilles Farmhouse Cheeses 15 each Selected Australian and international farmhouse cheeses served as 50g portions with muscatels, walnut bread, fat rascals and truffle honey Pyengana traditional cloth wrapped cheddar (Tasmania) Bleu D Avergne (France) Couronne double brie (France) Milawa ash coated chevre (Victoria)