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