|
CREAM OF LEEK AND MUSHROOM SOUP with spicy wantons
|
$ 9.50
|
|
CREAMY SEAFOOD CHOWDER
|
$12.50
|
|
OYSTERS on the HALF SHELL from Ceduna, South Australia
natural or kilpatrick (half dozen minimum)
|
$ 2.70
EACH
|
|
CHEF'S SPECIAL OYSTERS
Served warm in their shells on a sesame and spinach sauté
|
$ 2.70
EACH
|
|
SASHIMI
Selection of fresh raw West Australian seafood with wasabi
|
$17.00
|
|
SMOKED CHICKEN & AVOCADO SALAD
With crumbed Persian fetta and baby spinach
salad
|
$16.50
|
|
MANDURAH WHITEBAIT
crisp fried with Szechuan pepper, pickled mussel & cucumber salad
and rocket aioli
|
$16.80
|
|
FIELD MUSHROOM, AUBERGINE & FOCCACIA BAKE
Topped with Teleggio cheese and pimento sauce
|
$16.00
|
|
TIGER PRAWN CUTLETS
Sesame crumbed with a wakame and sour noodle salad
|
$17.00
$26.70
|
|
BLACK LIP MUSSELS, from Garden Island
Steamed in their shells with a spicy vegetable goulash and garlic
baguette
|
$16.50
|
|
SPAGHETTI MARINARA
a selection of fresh Western Australian seafood with a rich tomato and
basil sauce
|
$22.50
|
|
RABBIT AND VEAL SAUSAGE
On leek and cheddar mash, with a citrus and onion marmalade
|
$16.80
|
|
DUO OF RIGATONI, tossed with tomatoes, sugar snap peas and a pinenut
pesto, topped with fresh shredded mozzarella
|
$16.00
|
|
DUO OF KANGAROO & EMU
Pan fried medallions, with spicy dahl and rosella relish
|
$17.95
$26.70
|
|
WEST AUSTRALIAN MARRON
Steamed with a green papaya salad, scallop dumplings and a mussel &
cumin broth
|
$27.00
$46.00
|
|
DHUFISH
Grilled with soft shell crab and a spring onion rissole topped with
mango and yam bean salsa
|
$33.00
|
|
FISH & CHIPS
Red Throat Emperor fillets crispy fried in a beer batter and served with
chips
|
$25.00
|
|
SWORDFISH FILLETS
Char grilled, smeared with hot sour baste, fried brown quinoa and
grilled king prawn
|
$27.00
|
|
TASMANIAN SALMON
Served medium rare with a sticky date and wild rice sauté and pickled
spaghetti cucumber
|
$28.00
|
|
TUNA
Set on bacon and scallion mash with a chestnut and garlic flavoured veal
jus
|
$25.00
|
|
CRUSTACEAN PLATE – Crayfish Tail, Moreton Bay bug, scampi, king
prawns grilled with black pepper and lime
|
$58.00
|
|
OVEN ROASTED CHICKEN served with ham hock cabbage and potato ragoût,
bound with a basil cream
|
$25.00
|
|
RACK OF LAMB
Oven roasted rack of Amelia Park Lamb served with apple & rosemary
dumpling, fresh beans and pan juices
|
$25.00
|
|
Double roasted duck
Asian style duck à l'orange with mirin jus and orange confit
|
$27.50
|
|
SIRLOIN OF BEEF crusted with black pepper, served with sautéed
potato,
Roma tomato, and field mushroom, napped with a shiraz jus.
|
$27.00
|
|
AGED HARVEY BEEF FILLET
Capped with a mustard herbed crumble, served on leek and bacon roulade
with provençal sauce
|
$21.00
$29.50
|
|
SALADS & SUCH
|
|
|
GARDEN SALAD
|
$ 7.05
|
|
CAESAR SALAD with crispy bacon
|
$12.50
|
|
ENDIVE AND WITLOF SALAD with smoked chicken and roasted pear
|
$14.70
|
|
PANACHE OF VEGETABLES with dukka spices
|
$ 5.45
|
|
FRESHLY CUT CHIPS
|
$ 7.05
|
|
CHAR-GRILLED FIELD MUSHROOMS
|
$ 9.25
|
|
BAKER'S BASKET – Selection of flavoured fresh breads
|
$ 3.80
|
