Dinner Menu Freshly shucked Barilla Bay oysters Natural with lemon by coronaa

VIEWS: 15 PAGES: 3

									                                Dinner Menu




Freshly shucked Barilla Bay oysters                                           3 each
Natural with lemon
Natural with ponzu & pickled ginger
Natural with salmon caviar & crème fraiche

Grilled with garlic butter & parmesan crust                                   3.5 each
Beer battered topped with salsa verde
Grilled with pancetta, Moo Brew pale ale & seeded mustard dressing




Entrees

Grilled southern calamari, crisp risotto cake with preserved lemon
peperonata & chorizo, smoked paprika oil                                          19


Slow roasted vine ripe tomato tart, Westhaven goat’s cheese, baby
spinach & basil salad, sticky balsamic v                                          18


Twice cooked free range Scottsdale pork belly, east coast walnut pesto
pear & cucumber salad, King Island crème fraiche dressing                         18


Grilled Rannoch farm quail, Persian fetta, green olive & tomato bruschetta
black olive tapenade v                                                            20


Spring Bay scallops with prosciutto parma, caramelized apple, wild rocket
salad, apple balsamic dressing                                                    21


Hand made semolina & ricotta gnocchi with southern calamari, Spring Bay
scallops & mussels, rich tomato puttanesca sauce v                           entree 19
                                                                              main 31
        Mains


        Meanders valley Spring lamb fillets, braised cabbage, peas & spec,
        crisp potato & caramelized garlic galette, fresh mint & rosemary butter                                    31



        Pancetta wrapped free range chicken breast, rotollo of spinach
        ricotta & fontal cheese, roast capsicum tomato coulis v                                                    29



        Grilled fillet of Tasmanian market fish, capunti pasta, kalamata olives,
        green beans & baby tomato ragout, pickled anchovy & preserved lemon salsa v                                M/P



        Magret duck breast, crushed potato cake, citrus & green pepperberry
        reduction, steamed broccolini                                                                              33



        Medium rare roasted Cape Grim beef eye fillet, spinach & King Island roaring
        forties blue cheese tart, slow cooked shallots in red wine                                                 35




        Side plates

        Wild rocket with shaved parmesan & balsamic dressing                                                       7


        Zucchini & eggplant fritters with aioli                                                                    7


        French fries, sea salt                                                                                     6




V These dishes are, or can be modified for vegetarians. Other dietary requirements can be catered for on request
Desserts


Belgian chocolate plate: rich dark chocolate brownie, white chocolate &
mascarpone tart, milk chocolate parfait                                          16


Tasmanian apple plate: Lark distillery apple liqueur panna cotta, green
apple sorbet, warm apple crumble                                                 16


Steamed preserved ginger pudding, kaffir lime infused crème brulee               15


East coast walnut & leatherwood honey tart, star anise panna cotta
fig compote                                                                      15


Piermont’s hot chocolate: pure Lindt dark chocolate topped with whipped
cream & a pinch of chilli                                                        8




Aged I mported Cheeses (70g per cheese)

- Cropwell Bishop Stilton (English blue) with 10 year old port & crisp breads    12.5


- Bouche d ‘affinois (French triple cream brie) with poached pear & lavoch       12.5


- Capriccio Piave Mezzano (Italian semi-hard cheese) with grissini & baby figs   12


Selection of all three cheeses                                                   36




Piermo nt Affogato’s : espresso coffee, ice cream & a shot of liqueur            10


- Butternut pecan with Frangelico
- Vanilla Bean with Galliano
- Chocolate with Hellyer’s Road Irish Cream

								
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