A la Carte Menu
|
Entrée
Seared Scallops
|
$23.50 |
| Smoked Rainbow Trout
Nepalese Pickled Daikon, Silken Tofu and Green Bean Salad (GF) |
$22.50 |
| Soup of the day | $16.50 |
|
Fennel and Pea Risotto (GF) Zartar Spiced Charred Lamb Tenderloin |
$22.50
|
| Quail Terrine
Asparagus, Beetroot Puree, Grissini and Feta Paste |
$23.50 |
| Sydney Rock Oysters (1/2 doz)
Cabbage and Caper Aioli
|
$23.00 |
| House Made Gnocchi
Rabbit and Chicken Ragout, Grana Padano and Gremolata |
$21.50 |
|
Roasted Pork Fillet (GF) Shaved Spiced Beef on Polenta Cake and Sauce Soubise Gluten Free Bread Roll Garlic Bread Herb Bread |
$21.50 $ 2.50 $ 4.50 $ 4.50 |
Main Course |
|
| Beef and Guinness Pie
Mushrooms, Black Pepper and Paris Mash |
$40.00 |
| Seared Lamb Loin (GF)
Smoked Eggplant, Chickpea and Wilted Spinch |
$40.50 |
| Char Grilled Kangaroo (GF)
Pasnip and Potato Puree, Grilled Artichoke, Rosemary red Wine Jus and Artichoke Chips |
$39.50 |
| Tenderloin of Beef (GF)
On Pancetta, Mushroom and Lentil Stew |
$43.00 |
|
Grilled Snapper (GF) With Almond Broccolini, Bonito Veloute and Crispy Prawns |
$42.50 |
| Barbequed Seafood (GF)
King Prawn and South Australian Calamari with Confit of Tomato Shaved Bottarga |
$49.50 |
|
Sesame Crusted Yellow Fin Tuna (GF) Tobiko, Pickled Cauliflower and Avocado |
$41.00 |
|
Prosciutto Wrapped Corn Fed Chicken Breast (GF) Asparagus, White Anchovies, Zucchini Stems, Corn and Chicken Grits |
$39.5 |
Side Dishes |
|
| Shoestring Fries |
$6.50 Small $12.00 Large |
|
Garlic and Rosemary Roast Potatoes Honey Glazed Pumpkin with Sesame Seeds |
$12.50 $12.50 |
| Brussel Sprouts with Peppered Pancetta and Grana Padano | $12.50 |
| Rocket, Pear and Parmesan Salad with Red Wine Vinaigrette | $14.80 |
| Roma Tomato, Buffalo Mozzarella, Basil and Aged Balsamic | $14.80 |
| Chicken Chorizo and Chicory Salad with Anchovy Dressing | $14.80 |
|
Herb Bread Garlic Bread |
$ 4.50 $ 4.50 |
Vegetarian |
|
| Roma Tomato, Buffalo Mozzarella, Basil and Aged Balsamic
with citrus dressing |
$14.80 |
| Rocket, Pear and Parmesan Salad
with Red Wine Vinaigrette |
$14.80 |
|
Gnocchi with Mediteranean Salsa and Grana Padano
|
$23.00 $31.50 |
|
Polenta Cake with Beetroot Puree, Broccolini and Artichoke Chips (GF) |
$23.00 $31.50 |
|
Fennel, Zucchini and Pea Risotto (GF)
|
$23.00 $31.50 |
|
Terrine of Chickpeas, Spinach, Corn and Asparagus on Sauce Soubise |
$23.00 $31.50 |
|
Mushroom and Lentil Stew on Paris Mash
|
$23.00 $31.50 |
|
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"Roses ruddy and roses white, What are the joys that my heart discloses?"
"Sitting alone in the fading light Memories come to me here to-night With the wonderful scent of the big red roses."
A Bunch of Roses
Our Team
Restaurant Manager
Robert Lemonjian
Executive Chef
Marco Bonanni
Functions & Events
Beverley Hollas-Clayton
