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lunch at saltwater
| Ciabatta Bread with Roast Garlic or Balsamic & Olive Oil |
4 |
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Mezze Plate - Dips and Olives, Toasted Flatbread
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15
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Freshly Made Market Produce Soup
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12
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Saltwater Fish & Chips with Seasonal Accompaniments
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20
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Slow Cooked Duck Leg Mild Jungle Curry, Fragrant Rice & Pineapple Salsa
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22
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| Chargrilled Pork Ribeye, Roast Winter Vegetables, Caramelized Pear & Maple Jus |
22
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| Chicken Breast Pocket with Pancetta, Mozarella and Sage, crumbed, served on Caponata |
20
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| Braised Lamb, Almond & Muscatel Cous Cous, Herb Labneh |
21
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| Gado Gado - Warm Salad of Seasonal Vegetables, Crispy Noodles & Cashew Macadamia Dressing |
18
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| Warm Salad of Squid, Lemon, Fennel & Dorrigo Fetta with Verjuice Dressing |
19 |
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| DESSERTS |
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Warm Chocolate Pudding, Raspberry Coulis & Cream
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12
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| Ginger Pannacotta, Rhubarb Compote |
12
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| Lemon Curd Tart, Marscapone |
12
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| Cheese plate - 3 Cheeses with accompaniments |
20
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| Cheese by the piece, with accompaniments |
10
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| Tobys Estate Coffee |
4 |
| Tobys Estate Teas and Herbal Infusions |
4 |
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| Corkage - $7 per Bottle |
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| One Bill per Table Please |
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| Sunday and Public Holiday Surcharge - 10% |
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