|
entrée |
main |
|
terrace oyster plate (8 per serve)
|
29.9 |
|
|
natural oysters
|
each 3.0 |
dozen 36.0 |
tempura fried yamba prawn
with a shot of laksa, rice noodles and shoot salad
|
21.9 |
35.9 |
crisp muscovy duck fillet
with shiitake mushroom in a peking style consommé and black truffle oil
|
21.9 |
34.9 |
local picked blue swimmer crab linguini
tossed in saffron, ripe roma tomatoes, chilli and aged parmesan
|
20.9 |
34.9 |
sumac roasted byron bay berkshire pork
roasted in sumac and soy, rolled in a chinese omlette with garlic chives in a ginger and palm sugar broth
|
20.9 |
31.9 |
salt and spice crusted hervey bay calamari
on pickled green papaya, vietnamese mint, crisp fried chilli and sweet mirin sauce
|
19.9 |
29.9 |
brioche crusted ocean trout
on vanilla pmme puree, fennel, picked wild roquette and safron sauce
|
|
31.9 |
porcini crusted rack of baby lamb
with black truffle scented risotto, roasted sweet eschallot, shimeji mushrooms and sangiovese lamb glaze
|
|
36.9 |
lightly beer battered fillets of baby snapper
served with pomme frites, caramalised red onion tomato jam, sauce remoulade and fresh lime
|
|
29.9 |
slow roasted suckling pork
infused with garlic and rosemary with caramalised apples, pomme anna and marsala jus
|
|
35.9 |
twice cooked myeilla farm spring chicken
on sauté radiccio, hazelnut pesto, sage stuffing and jus gras
|
|
33.9 |
