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A LA CARTE MENU - April

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A LA CARTE MENU - April Powered By Docstoc
					                                                                                            Freshly shucked oysters with                                                 John Dory with beurre noisette,
                                                                                            shallot and red wine vinegar ...................3.50 each                    capers and lemon............................................... 36
                                                                                            Soup of the day .................................................. 18        Chargrilled King salmon with
                                                                                                                                                                         heirloom tomatoes, green asparagus and basil.. 34                                                   MONDAY
                                                                                            Onion soup ........................................................ 16
                                  CHAMPAGNE                                                                                                                              Barramundi with carrot and ginger purée,                                     Braised rabbit in white wine and
                                                                 GlAss / BottlE             Country-style terrine .......................................... 20                                                                                       mustard seed .......................................... 36
                                                                                                                                                                         coriander butter and pommes allumettes ........... 35
Mumm Cordon Rouge Brut Non Vintage ........................20 / 120                         Charcuterie plate................................................ 22
                                                                                                                                                                         Leg of duck confit with fresh peas,
Mumm Rose Cordon Rouge Non Vintage .............................25 / 150                    In-house smoked salmon with                                                  lardons and shallot butter .................................. 34                                    TUESDAY
                                                                                            dill cream and toasted brioche ........................... 25                                                                                             Rack of pork with celeriac rémoulade ..... 34
                                                                                                                                                                         Berkshire Pork belly served with
                               sPARKlING WINE                                                                                                                            lentils and tarragon vinaigrette .......................... 32
                                                                                            Steak tartare with pommes gaufrettes ................ 24
2007 Yarrabank Cuvée Guillaume ................................. 17 / 85                                                                                                 Half a roasted chicken with                                                                       WEDNESDAY
                                                                                                                                                                         Paris mash and chicken jus................................. 38               Duck Parmentier ..................................... 34
                                  WHItE WINE                                                                                                                             Steak frites with béarnaise sauce ....................... 38
2011 Crawford River Riesling VIC ................................... 17 / 85                                                                                                                                                                                                THURSDAY
2011 Quealy Pinot Gris VIC ............................................ 12 / 60                                                                                                                                                                       Whole organic chicken
2010 Coombe Farm Chardonnay VIC .............................. 12 / 60
                                                                                                                                                                                                                                                      with salsa verde ...................................... 38
2009 Gembrook Hill Sauvignon Blanc VIC ...................... 12 / 60
2008 Elgee Park Viognier VIC ........................................ 13 / 65
2010 Domaine de la Grenaudiere Muscadet ................... 10 / 50                                                                                                                                                                                                            FRIDAY
2009 Domaine Bruno Sorg Riesling ............................... 17 / 85
2010 Gerard Boulay Sancerre ........................................ 18 / 90                                                                                                                                                                          Whole baby snapper with capers,
2009 Domaine Bourillon-Dorléans Vouvray.................... 15 / 75                         Beetroot and green asparagus                                                 Mixed leaves ........................................................ 8      lemon and herb dressing ........................ 36
2010 Domaine Patrick Piuze “Terroir de Courgis”                                             with fresh goat cheese........................................ 18
                                                                                                                                                                         French fries .......................................................... 9
Chablis.......................................................................... 17 / 85   Watercress salad with endive,                                                                                                                                                   SATURDAY
                                                                                                                                                                         Broccolini with almond butter ............................... 9
                                                                                            Roquefort and walnut vinaigrette ....................... 20
                                        RosÉ                                                                                                                             Ratatouille ............................................................ 9
                                                                                                                                                                                                                                                      Beef daube ............................................. 34
                                                                                            King prawn with avocado cream,
                                                                                            tomato, croutons and cos lettuce ........................ 24                 Paris mash ............................................................ 9
2010 Rimauresq Cotês-de-Provence Rosé ........................ 13 / 65                                                                                                                                                                                                        SUNDAY
                                                                                            Salad Nicoise with rare Yellow Fin tuna.............. 24                     Spinach with extra virgin olive oil and garlic ........ 9
                                    RED WINE                                                                                                                                                                                                          Rack of lamb on a bed of ratatouille,
                                                                                            Salad of braised octopus, white beans,                                                                                                                    tapenade and zucchini flower ................. 34
2010 Farr Rising Pinot Noir VIC ...................................... 18 / 90              olives, capsicum and chorizo .............................. 24
2008 Mount Langi Ghiran Shiraz VIC ............................. 12 / 60                    Our Caesar salad ............................................... 22
2006 Wild Duck Creek Merlot VIC .................................. 14 / 70
2008 Balgownie Estate Cabernet Sauvignon VIC............. 18 / 90
2009 Greenstone Sangiovese ‘Rosso di Colbo’ VIC ......... 12 / 60
2010 Domaine du Vissoux “Les Griottes“ Beaujolais ...... 12 / 60
2009 Bouchard Bourgogne Reserve ............................... 14 / 70                     Mariage Frères tea ............................................ 4.5          Chocolate delice with hazelnut praline
2009 Delas “Saint-Esprit” Cotés du Rhone ..................... 12 / 55                      Coffee ............................................................... 4.5   and coffee icecream ........................................... 18
2006 Chateau “Les Grands Marechaux“ Bordeaux ......... 18 / 90                              Salted caramel macaron....................................... 6
                                                                                                                                                                         Pear clafoutis with pear sorbet ........................... 18
                                                                                                                                                                                                                                                              mONDAY - SUNDAY
                                 DEssERt WINE                                                                                                                            Passionfruit crème brûlée ................................... 15              OPEN ALL DAY FROm 6:30Am tO LAtE
                                                                                            Guillaume: Food for Friends
2009 Baumard ‘’Coteaux du Layon’’ ............................ 19 / 90                      In his debut cookbook, celebrated chef Guillaume Brahimi creates             Lemon tart .......................................................... 15
                                                                                            exceptional food for friends in some of Australia’s most stunning                                                                                                LUNCH SPECIAL 12Pm to 3Pm
2009 Oakbridge Botrytis Riesling 375ml ...................... 18 / 75                       houses, with menus and recipes to suit every type of entertaining.           Profiteroles with vanilla bean
                                                                                            Beautifully complemented by Anson Smart’s photography, all royalties         ice cream and warm chocolate sauce ................. 16                                    monday to Saturday
                       Cellar List available on request                                     are being donated to the Chris O’Brien Lifehouse at the Royal                                                                                                           Any two courses $45
                                                                                            Prince Alfred Hospital in Sydney. Guillaume’s book is available              Fruit sorbet ......................................................... 14
                                                                                            for sale at the bar for 79.95.                                               A selection of cheese .......................................... 24          Conditions apply. Not available during special events

				
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posted:8/4/2012
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