LUNCH MENU
APPETIZERS C l a s s i c & M o d e r n, t o s t a r t a n d t o s h a r e Chicken & Lamb Satay (three pieces each) 95 With Balinese pickle & crackers Prawns & Garden Vegetable Cocktail 95 Fresh steamed prawns and vegetables, served on the rocks, with a trio of mayonnaise; yellow mango, capers, beetroot and fresh herbs Our Signature Special Warm Grilled Seafood Salad 145 (Main Course portion 195) Fresh grilled seafood and fish on a bed of citrus cous cous with minted cucumber yoghurt dressing, micro greens and crisp wafer bread Carpaccio 140 Beef tenderloin Carpaccio served with sun dried tomatoes, parmesan cream, balsamic vinegar and extra virgin olive oil Crispy Temptation 75 Vegetarian selection of crispy fried bites: Arancini, samosa, tiropita and potato croquette, served with sun-dried tomato sauce SALADS C l a s s i c & C r e a t i v e Salad Nicoise 95 Mesclun salad, potatoes, tomatoes, green beans, boiled egg, anchovies, onion, black olives and capers with a light vinaigrette dressing Pineapple & Tofu Salad 75 Pineapple, papaya, mesclun, Asian pear, raison, tofu, poppy seed, fresh mint, beetroot and strawberry dressing Lobster tail Salad 270 Poached baby lobster tail on a sun dried tomato & guacamole relish, topped with a lemon garlic aioli sauce and served with fresh rocket leaves and micro herbs Tamarind Caesar Salad 75 Romaine lettuce, croutons, parmesan cheese flakes, avocado, winter melon, mango, Caesar dressing and sesame seeds Caesar Salad Variations Grilled Chicken 85 Smoked Salmon 105 Grilled King Prawns 115
SOUPS Purée of Roasted Leak & Cauliflower 70 Served with crisp polenta crouton and toasted nuts Lobster Bisque 85 Classic lobster bisque served with poached shrimps BURGERS & SANDWICHES Beef or Cheese Burger 145 180g Australian grass fed beef burger on a sesame bun, salad and French fries Chicken Tikka Burger 125 Marinated chicken breast, roasted yellow peppers, served with salad and French fries Tamarind Weekly Special Chefs Burger Celebration 130 Ask your service associates for this week s original creation Lamb Souvlaky Brochette 140 Greek marinated lamb loin, tomatoes, onion, tzatziki sauce, served with mixed salad and French fries Vegetarian Burger 125 White beans, chickpeas and herbs, tomato, mushroom with thyme and garlic, cheese cream, classic burger vegetable a side, mesclun salad with homemade sun-dried tomato Salmon Croissant 90 House cured salmon, wasabi cream cheese, cucumbers served in a fresh croissant with mesclun salad with homemade sun dried tomato Parmigiana Sandwiches 95 Marinated and grilled eggplant, mozzarella, tomato sauce, oregano, fresh basil, parmesan, sun-dried tomatoes, pesto sauce & mesclun salad with home-made sun-dried tomato
RICE & PASTA Wild Mushroom Tagliatelle 135 Fresh pasta tossed in a melody of mushrooms and a cream reduction Seafood Risotto 170 Carnaroli rice, fresh mixed seafood of the day, fresh tomato, lobster bisque, herbs Roasted Tuna Linguine 130 Typical summer Italian spaghetti salad with lightly roasted tuna, tomatoes, spicy fresh local chili, rocket, capers, lime zest & citronette dressing Penne Aubergine 130 With tomato sauce, fried aubergine cubes, buffalo mozzarella, tomato concasse, parmesan flakes & fresh basil Fusilli Baby Squid & Broccoli 130 Broccoli velvet sauce, sautéed baby squid, fresh sweet chili, garlic, cherry tomatoes, fennel seed INDONESIAN FLAVOURS Beef Rendang 165 Traditional Indonesian slow cooked coconut beef curry served with jasmine rice and traditional condiments Gulai Kambing 155 Tender lamb simmered in coconut curry served with jasmine rice Tamarind Special Fried Rice 110 Indonesian fried rice with vegetables, chicken and lamb satay served with fried egg Tamarind Satay 145 Indonesian chicken and lamb satay served with rice cake LIGHT LUNCH Grilled Tuna Steak 120 On a bed of cucumbers, cherry tomatoes, dill and yoghurt salad with sautéed new potatoes
MAIN COURSES P r o v e n c a l S t y l e w i t h w o o d o v e n r o a s t e d g a r d e n v e g e t a b l e s s e l e c t e d t o c o m p l i m e n t o u r m e a t a n d f i s h MEAT paired with: Sauces: Chimichurri and Romesco Vegetable Provencal Style: potatoes, tomatoes, zucchini, sundried tomatoes, eggplant, thyme rosemary, garlic Meat Topping: Café De Paris Butter Australian Beef Tenderloin (250g) 425 Australian Beef Sirloin (250g) 290 Australian Beef Rib Eye (250g) 320 Half Semi Deboned Chicken 175 Australian Lamb Cutlets 225 FISH paired with: Sauces: Saffron Aioli and Guacamole Vegetable Provencal Style: potatoes, asparagus, zucchini, sundried tomatoes, yellow pepper, thyme rosemary, garlic Black Cod Gindara Filet (140g) 175 Mahi Mahi Filet (140g) 165 Whole Lobster (320-350g) 475 Jumbo Prawns (Four pieces) 175 Tasmanian Salmon Filet (140g) 195
SWEET ENDING Chocolate Brownie 70 Hot chocolate brownie slabs, vanilla ice cream with a rich chocolate sauce and orange segments Choco Passion 70 Creamy velvet milk chocolate with mango coulis pulp and crispy tuile Mediterranean Crème Brûlée 65 Scented with local rosemary Sunset on the Beach 70 Mandarin and white chocolate parfait with fresh diced papaya and berry coulis Island Breeze 60 Balinese peanut mousse with mini banana and lime sauce, topped with milk chocolate flakes Exotic Palette 70 Assorted Indonesian fruits in season ICE CREAM CREATION Toblerone 60 Toblerone hazelnut ice cream, vanilla ice cream, whipped cream, dark chocolate topping, caramelized pecan nuts Strawberry & Vanilla 60 Vanilla ice cream, whipped cream, fresh local juicy strawberries, pistachio flakes and berries topping Tamarillo & Spicy Fruit 65 Tamarillo sorbet on a fresh and spicy Balinese tropical fruit cut into small cubes and seasoned with mango, ginger sauce Tiramisu 65 Mascarpone ice cream, coffee ice cream, whipped cream, one shot of espresso ristretto, cacao powder, Sablé