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dinner at saltwater
| Ciabatta Bread with Garlic & Herb Oil /aged Balsamic |
6 |
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ENTREE
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Oysters
Natural, Eschallot & Forum Cabernet dressing
Red Nahm Jim
or
Steamed, Chinese Shallot Dressing
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17 / 32
19 / 36
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| Crispy Pork Terrine, Lobster Tail Medalions, caramelised Quince, Aged Balsamic |
19 |
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Crisp Potato rosti, Sage Semolina, Pumpkin puree, Beetroot grissini
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18
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| Queensland half Shell Scallops, Almond Crust, Sauce Nantua |
19 |
| Spanner Crab & Prawn Tortellini, Cauliflower puree, crispy Pancetta |
20 |
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| MAINS |
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| Moroccan spiced Yoghurt marinated Lamb Rump, Artichoke Skordalia, Harissa jus |
34
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| Grass fed Dorrigo Eye Fillet, Desiree mash, Kassler Butter, Shiraz jus |
37
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| Royal Thai Yellow Curry, Bug tails, Prawns, Banana Blossom, steamed Jasmine Rice |
36
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| Cannelloni of roast Pumpkin, Spinach & Pine Nuts, Eggplant caponata |
29
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| Confit Duck Leg, Master stock Pork Belly, baby Bok Choy, Kaffir Lime jus |
36
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| SIDES |
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| Rocket and Parmesan Salad, Soy Balsamic Dressing |
6 pp
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| French Beans, toasted Almonds |
6 pp
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| Roast Garlic & Rosemary Potatoes, Chorizo |
6 pp |
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One Bill per Table Please
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| Corkage $8.50 per Bottle |
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