THE GRAND Summer 2011- 2012 MENU
Entrees:
Polenta crumbed lambs brains on a mixed leaf salad with tomato & olive salsa 16.90
Pork & vegetable spring rolls with a sambal dipping sauce 16.50
Mittagong Tunnel mushroom & pork dumplings in a tom yum broth 15.50
Salad of crab, lime and sesame with dill mayo & crispy leek* 17.00
KFQ – Kentucky Fried Quail on a Vietnamese salad with chilli sauce* 16.90
Grilled king prawns on a gazpacho, avocado & almond salad* 17.50
Roasted beetroot, wild rocket & horseradish risotto* 15.50
Main Courses:
Confit duck Maryland on sweet potato rosti, baby spinach, green beans
& mushroom ragout* 26.00
Chermoula roasted kangaroo loin with giant cous cous, wilted spinach
& tahini chive yoghurt 27.00
Panfried jewfish on mildly spiced fire roasted red capsicum, chorizo &
black olive salad & smoked eggplant tapenade* 25.50
Chargrilled 200g Scotch fillet ($28.00) or
200g bacon wrapped beef tenderloin ($32.00)
with mash or chips, salad or vegetables & your choice of green peppercorn, mushroom
or Dianne sauce*
Chicken chasseur on creamy parmesan mash, baby spinach & tomato & herb salsa* 26.50
Beer battered or Cajun crumbed fillet of fish & chips with salad & tartare sauce* 27.50
Chargrilled calamari stuffed with green olives, parmesan & tomato on angel hair
pasta with roasted red capsicum coulis 25.90 *Gluten free option available
Extras
House baked bread with chilli and black olive butter or roasted garlic
butter
Or with olive oil and balsamic syrup |
(1 piece)
(2 pieces)
(2 pieces) |
3.00
5.00
6.00 |
Green salad with house dressing |
6.50 |
Fries tossed with salt flakes and rosemary |
6.50 |
Mixed vegetables with garlic herb butter |
6.50 |
Rosemary chat potatoes with mild chilli |
6.50 |
Please speak to your waiter for vegetarian alternatives
See today’s blackboard for New Flavours and Fresh Seafood
(WE REGRET SEPARATE ACCOUNTS CANNOT BE PREPARED FOR GROUP BOOKINGS)
No Sunday or Public Holiday Surcharge
The Grand Lunch Menu | Outdoor and Bar Menu
| Dessert Menu | Group Menu Back to The Menus
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