WestWaters award winning a la carte Bistro offers full table service for food & beverages. Our Executive Chef and his team work with the freshest ingredients and have a created a modern menu that will tantalise your tastebuds. Our onsite Pastry Chef creates delectable, mouth-watering desserts that can be shared or enjoyed on your own. Open 7 days a week for lunch and dinner, the WestWaters a la carte Bistro caters for the whole family with Children s & Senior s menus, house made soups and daily specials.
bistro menu Hours of Operation Lunch daily: 12 midday - 2:30pm Dinner nightly: 6pm- 9pm $42 Chef s selected 3 Course menu starter to share Wild mushroom arancini with tomato tapenade and basil pesto and Semolina dusted calamari with dill yoghurt dressing and cucumber main Course - Choose one Pot roasted free range chicken breast on creamed cauliflower, roasted baby leeks, tomato salsa and crisp bacon Penne with slow braised pork and vegetable ragu, broad beans and crisp parmesan wafer Goat s cheese filled gnocchi with bacon, garden peas and pine nuts in oregano butter sauce Prosciutto wrapped salmon fillet on saffron mashed potato, caponatta and salsa verde dessert to share Signature tasting plate: Choc fudge brownie with pistachio ice cream Traditional vanilla bean crème brulee with Irish shortbread Italian blood orange tartlette with torched meringue peaks Warm banana pudding with caramel sauce and double cream Chocolate mousse tower with honey comb ice cream Should there be any specific dietary requirements, please advise one of our staff and our Chef and his team would be more than happy to make any necessary change to accommodate. V Vegetarian etaria VG Vegan GF - Gluten Free DF - Dairy Free
westwaters favourites Toasted garlic Panini (V) 8.0 Warm Turkish bread with trio of homemade dips (V) 10.0 Soup of the day, served with crusty ciabatta roll 10.0 Freshly shucked oysters served natural 1/2 dozen 18.0 with fresh lemon (GF/DF) 1 dozen 28.0 Oysters Kilpatrick, grilled with bacon and 1/2 dozen 20.0 Worcestershire sauce (GF/DF) 1 dozen 30.0 small share plates Seared scallops wrapped in pancetta with parsnip puree and blood orange glaze (GF) 14.0 Wild mushroom arancini with tomato tapenade and basil pesto (V) 9.0 Semolina dusted calamari with dill yoghurt dressing and cucumber 10.0 Chorizo and Serrano ham with romesco sauce and grilled sour dough (DF) 11.0 Pan fried saganaki with flat bread crisps and a tangy lemon lime aioli (V) 9.0 Crispy fried beef in Japanese crumb with a chilli lime mayonnaise 11.5 Chicken and pork terrine with toasted baguette chips and onion marmalade 9.0 salads WestWaters Caesar salad of baby cos, with bacon, shaved parmesan and poached egg 18.0 - With Chicken 20.0 Slow cooked lamb cigar on a crunchy salad of pomegranate, pistachio and cucumber with toasted Lebanese bread, mint and a lemon dressing (DF) 21.0 Warm beef salad with oven dried tomato, green beans, black olives, creamy blue cheese dressing (GF) 19.0 Roasted beetroot and pumpkin salad with capsicum, wild rocket, Persian feta, toasted pine nuts and a balsamic dressing (V) 18.0 - Without feta (VG) Sesame roasted duck breast on udon noodle salad with daikon radish and ponzu dressing (DF) 21.0 Should there be any specific dietary requirements, please advise one of our staff and our Chef and his team would be more than happy to make any necessary change to accommodate. V Vegetarian etaria VG Vegan GF - Gluten Free DF - Dairy Free
pasta and risotto Goat s cheese filled gnocchi with bacon, garden peas and pine nuts in oregano butter sauce 22.0 Shredded duck risotto with wild mushrooms, caramelised onion and chive mascarpone (GF) 25.0 Grilled lamb fillets on cherry tomato and green olive risotto with, rocket and red wine jus (GF) 24.0 Penne with slow braised pork and vegetable ragu, broad beans and crisp parmesan wafer 23.0 Trofie twist with chicken, roast pumpkin and baby spinach in pesto cream and crumbled feta 22.0 Spaghettini of prawns, mussels and calamari with chilli, tomato and fresh herbs 29.0 Please note; risottos, gnocchi and the trofie can have the meat component removed to become a vegetarian dish mains WestWaters Chicken parmigiana, topped with Napoli, ham and mozzarella, with petit side salad and fat chips 23.5 Beer battered fish and chips served with lemon, caper dill mayo and petit side salad (DF) 23.5 Pan fried barramundi fillet on spiced sweet corn crush, roasted kipfler potato, snake beans and tomato dressing (GF) 30.0 Twice cooked pork belly on celeriac mash with grilled black pudding, baby carrots, pork crackle and apple cider jus (GF) 28.0 Marinated veal cutlet on white bean and pancetta cassoulet, roasted Portobello mushroom, truffle jus and sweet potato decor (GF/DF) 32.0 Pot roasted free range chicken breast on creamed cauliflower, roasted baby leeks, tomato salsa and crisp bacon (GF) 26.0 Prosciutto wrapped salmon fillet on saffron mashed potato, caponatta and salsa verde (GF) 29.0 Should there be any specific dietary requirements, please advise one of our staff and our Chef and his team would be more than happy to make any necessary change to accommodate. V Vegetarian etaria VG Vegan GF - Gluten Free DF - Dairy Free
Grills All steaks are served with slow roasted garlic mashed potatoes, and your choice of either; - Red wine jus and café de Paris butter -Crushed green peppercorn jus Darling Downs Young Steer, grain fed, aged for 6 weeks (QLD) Porterhouse (300g) (GF) 30.0 Western districts Yearling, grass fed, aged for 5 weeks (VIC) Eye Fillet (250g) (GF) 32.0 Mt Leura Prime Steer, grain fed, aged for 4 weeks (VIC) Rib Eye (350g) (GF) 35.0 T-Bone (500g) (GF) 36.0 to share 100 day grain fed Angus Rib eye (1,000gm) with gratin potatoes, glazed baby carrots, blistered cherry tomatoes and your choice of jus 92.0 *note that due to the size of this steak, please allow up to 45 minutes cooking time for medium, and an additional 10 minutes for every degree over* sides Golden fat chips tossed in herb sea salt (VG) 7.5 Fresh garden salad with tomato, cucumber, carrot and red onion (V/GF) 7.5 Steamed market fresh vegetable medley with herb butter (V/GF) 7.5 Rocket and blue cheese salad, with pecans and balsamic (V/GF) 7.5 Should there be any specific dietary requirements, please advise one of our staff and our Chef and his team would be more than happy to make any necessary change to accommodate. V Vegetarian etaria VG Vegan GF - Gluten Free DF - Dairy Free
dessert Choc fudge brownie and double fudge sauce with pistachio ice cream (V) 11.0 Traditional vanilla bean crème brulee with Irish shortbread and fresh strawberries (V) 11.0 Italian blood orange tartlette with torched meringue peaks and ricotta chantilly (V) 10.0 Warm banana pudding with caramel sauce, double cream and brandy snap wafer (V) 10.0 Chocolate mousse tower with honey comb ice cream and spiced honey syrup (V/GF) 12.0 Signature tasting plate, a miniature version of all the above desserts to share, for two (V) 25.0 kids Club (up to 12 years of age) Battered fish and chips with garden salad and caper dill mayo (DF) 10.5 Spaghettini with tomato and braised beef bolognaise sauce 10.5 Penne pasta in creamy cheese and herb sauce (V) 10.5 Chicken parmigiana, topped with Napoli, ham and mozzarella, with salad and fat chips 12.5 All WestWaters Kids meals come with your choice of: - Fluffy chocolate mousse with white chocolate shavings, or - Individual ice cream cup with choice of chocolate, strawberry, caramel or banana topping Should there be any specific dietary requirements, please advise one of our staff and our Chef and his team would be more than happy to make any necessary change to accommodate. V Vegetarian etaria VG Vegan GF - Gluten Free DF - Dairy Free
seniors menu Available Monday Saturday, lunch only (Not available Sunday or Public Holidays) option 1 Soup of the day and a main course option 2 Main course and dessert $16 per head includes a bonus $5 venue voucher to be used on the day option 3 3 Courses $20 per head includes a bonus $5 venue voucher to be used on the day main Course WestWaters Caesar salad of baby cos, with bacon, shaved parmesan and poached egg Grilled beef sausages on creamy mash potato and green peas with caramelised onion jus Chicken parmigiana, topped with Napoli, ham and cheese, side salad and fat chips Cottage pie of slow cooked beef topped with mash potato and served with steamed vegetables Traditional battered fish and chips served with salad, lemon and caper dill mayo (DF) dessert Warm banana pudding with caramel sauce and double cream (V) Apple and rhubarb crumble served warm with vanilla ice cream (V) Should there be any specific dietary requirements, please advise one of our staff and our Chef and his team would be more than happy to make any necessary change to accommodate. V Vegetarian etaria VG Vegan GF - Gluten Free DF - Dairy Free