A la Carte Menu
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Entrée
Seared Scallops
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$24.50 |
| Flaked Ocean Trout
Smoked Eggplant, Pickled Cucumber, Crispy Oysters, Coastal Greens and Finger Lime Aioli |
$24.00 |
| Soup of the day | $17.50 |
|
Risotto Broad Bean, Zucchini, Baked Lemon Ricotta with Crispy Sezchuan Prawns
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$23.50 |
| Salad of Smoked Eel
Pea Hummus, Peas, White Miso Jelly (GF) |
$23.50 |
| Sydney Rock Oysters (6 or 12)
Bloody Mary Aioli
|
$24.00
$47.00 |
| Pan Fried Quail
Truffled Polenta, Buttered Popcorn, Porcini, Quail Jus San Danielle Proscuitto Shaved Parmesan, Zucchini Flower, Whipped Ricotta, Pistachio Crumbs and Olive Tapenade |
$24.00
$24.00 |
|
Gluten Free Bread Roll
Garlic Bread (4 pieces) Herb Bread (4 pieces) |
$ 2.50
$ 6.00
$ 6.00 |
Main Course |
|
|
Tenderloin of Beef Wilted Spinach, Herb and Mustard Spatzle, Red Wine Jus, Onion Jam |
$45.00 |
| Grilled Snapper
Broccolini, Pearl Mushrooms, Almonds, Haloumi and Beurre Blanc |
$44.50 |
| Lemon Myrtle Crusted Kangaroo
Warm Salad of Artichoke, Roasted Tomatoes and Asparagus with Potato Rosti |
$42.00 |
| Pan Fried Lamb Loin
Braised Peppers, Caper and Anchovy Salad with Potato Gnocchi |
$43.00 |
|
Barbequed Seafood
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$55.00 |
|
Butter Chicken Pie With Cucumber Raita, Cashew and Cardamom Scented Rice |
$41.00 |
Side Dishes |
|
|
Shoestring Fries Small/Large Garlic and Rosemary Roast Potatoes Green Beans and Pancetta |
$ 7.50 $13.50 $13.50 $13.50 |
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Paris Mash |
$13.50 |
|
Warm Olives with Rosemary, Garlic and Chili Braised Spinach with Garlic and Chili |
$11.00 $13.50 |
| Rocket, Pear and Parmesan Salad with Red Wine Vinaigrette | $15.00 |
| Roma Tomato, Buffalo Mozzarella, Basil and Aged Balsamic | $15.00 |
| Mixed Leaf Salad with Champagne Dressing | $15.00 |
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Vegetarian |
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| Roma Tomato, Buffalo Mozzarella, Basil and Aged Balsamic (GF)
|
$15.00 |
| Rocket, Pear and Parmesan Salad (GF)
with Red Wine Vinaigrette |
$15.00 |
| Mixed Leaf Salad with Champagne Dressing (GF) | $15.00 |
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House Made Potato Gnocchi Roasted Tomatoes, Artichoke, Porcini Mushrooms, Grana Padano |
|
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Barbequed Truffle Polenta Pearl Mushrooms, Broccolini, Braised Peppers and Lemon, Chili and Garlic Dressing |
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Smoked Eggplant Wilted Spinach, Almonds with Herb and Mustard Spatzle
Cashew and Cardamom Scented Rice Sweet Corn, Broad Bean and Cucumber Raita |
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Fried Zucchini Flowers Whipped Ricotta, Olive Tapenade and Pistachio Crumbs
Entree $24/ Main $35 |
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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
