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THE GRAND WINTER 2010 MENU
House baked bread (2 pieces) with chilli and black olive butter or roasted garlic butter 5.00
Entrees
Indian vegetable samosa with hari and tamarind chutneys |
16.00 |
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Skewered herb crumbed prawns on Greek salad with a basil aioli dressing |
18.00 |
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Dukkah crusted lamb brains with a cucumber, preserved lemon and caper salad |
17.00 |
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Small Cow Farm feta, roasted capsicum and chive arancini with a tomato coulis |
15.50 |
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Fennel, cottechino and chive risotto with a parmesan wafer |
18.00 |
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Panfried haloumi on dressed salad leaves with a fig and ouzo sauce |
16.90 |
Mains
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Goanese pork curry with basmati rice, minted yoghurt, fried onions and kulcha |
26.90 |
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Cassoulet – rich slow cooked casserole of duck, pork sausage and haricot beans |
31.00 |
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House smoked duck breast, double smoked bacon lyonnaise potatoes, baby spinach and soubise sauce |
29.00 |
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Camembert and shallot filled chicken breast on roasted garlic mash with charred red capsicum and black olive salsa |
27.00 |
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Beer battered or Cajun crumbed fillet of fish with chips and a mild sweet chilli mayonnaise |
27.50 |
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Char grilled beef sirloin on potato gratin, green beans, roasted eschalotts and creamy Dijon sauce |
28.50 |
Extras
| 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
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