mains page 1 - latitude 321 3 & . * 6 . $ 6 5 4 300g 1 0 3 , 3 * # & : & 300g / : 4 5 3...
TRANSCRIPT
A L L P R E M I U M C U T S S E R V E D W I T H P A R S N I P P U R E E , G R E E N S A N D C H O I C E O F S A U C E
F R O M T H E G R I L L
L 3 2 G A R L I C P R A W N S 1 3
L O B S T E R T A I L 4 8300g West Austral ian
B R O C C O L I N I 9almonds, buerre noisette
H O N E Y G L A Z E D C A R R O T S 9dukkah
S A U T E E D M U S H R O O M S 9herb butter
D U C K F A T P O T A T O E S 1 0
B E E R B A T T E R E D C H I P S 9aiol i
C A U L I F L O W E R G R A T I N 1 4
M A C N ' C H E E S E 1 2
H O U S E S A L A D 7pear vinaigrette
N E W O R L E A N S C o l e S L A W 7
a d d - o n S
S I D E S
P R E M I U M C U T S
300g P O R K R I B E Y E 3 1
300g N Y S T R I P L O I N 3 8
200g E Y E F I L L E T 4 0
GF
GF
GF
400g B E E F R I B E Y E 4 6
GF
garl ic cream
bearnaise
S A U C E S
red wine jus
mushroom GF
VGF
VGF
VGF
VGF
VGF
VGF
V
GF
V
GF
GF
S P E C I A L I T Y C U T S
hand carved, slow roasted to medium-rare, duck fat potatoes, honey glazed carrots, greens,creamed horseradish, red wine jus
P R I M E R I BGF
S T E A K & P R A W N SGF
NY str iploin, L32 garl ic prawns, duck fat potatoes honey glazed carrots, greens
4 9300g
NY str iploin, 300g West Austral ian lobster tai lduck fat potatoes, honey glazed carrots, greens
S T E A K & L O B S T E R 8 3300g GF
prawns, squid, f ish, mussels, greens, bearnaise
O S C A R S T R I P L I O N 4 8300g GF
shiraz poached pear, parsnip puree, greens, red wine jus
B L U E C H E E S E S T R I P L I O N 4 5300g GF
parsnip puree, greens, L32 spiced beef jus
B R A I S E D B E E F B R I S K E T 3 6350g GF
250g 3 8 350g 4 8
GF
GF
GF
S E A F O O D
GF
GF
mussels, prawns, f ish, squid, chorizo, chicken, capsicum, cajun tomato arborio r ice
S E A F O O D J A M B A L A Y A 3 9
C O N E B A Y B A R R A M U N D I
pea puree, roasted almonds, shallot & herb salad, pear dressing
T A S M A N I A N S A L M O N 3 6
mediterranean panzanella salad
3 5
300g West Austral ian lobster tai l , garl ic butter , lemon & di l l r isotto
L O B S T E R T A I L D I N N E R 6 8
GF
GF
A D D W E S T A U S T R A L I A N L O B S T E R 4 8
1 5 9
N A T U R A L O Y S T E R S , S M O K E D S A L M O N , P R A W N C O C K T A I l
C H I L L I M U S S E L S , O L D B A Y S E A S O N E D F I S H W I N G S
D I L L M A R I N A T E D S Q U I D , G A R L I C P R A W N S , G R I L L E D M A R K E T F I S H
S E A F O O D P L A T T E Rfor two
C H I C K E N & R I B S
ful l rack of pork r ibs, New Orleans coleslaw, chips
F U L L R A C K R I B S 4 7
bacon wrapped chicken breast , apricot cream cheese, duck fat potatoes, greens
C H I C K E N M I G N O N 3 3GF
bbq chicken breast , half rack of r ibs, New Orleans coleslaw, chips
C H I C K E N a n d R I B S 4 5
P A S T A
creamy chicken pesto l inguine
C H I C K E N P E S T O 2 9
M U S H R O O M G N O C C H IV
sauteed mushrooms, wi lted spinach, peas, cream sauce
2 9
pan fr ied mussels, prawns, f ish, squid, confit tomatoes, sugo
S E A F O O D L I N G U I N E 3 3
spinach & r icotta, cherry tomato, black ol ive, capsicum, rose sauce
R A V I O L I 2 7
V