sample restaurant menu - PDF by PaulyDeacon


									sample restaurant menu |                                          served daily from 5pm
Our evening restaurant menu changes on a regular basis, reflecting the availability
of produce and seasonal flavours. This sample represents the style of menu we offer
and the pricing. Group/Function Menu’s available on request.


toasted turkish bread, extra virgin olive oil & balsamic 8.50

garlic bread topped with melted cheddar cheese 5.00

gluten free bread baked in house by our chefs 5.50


edemame             (steamed & salted japanese soy beans) (GHV)         6.5

home-made soup of the day 14.50

mojo’s daily changing taste plate ideal shared starter                                  (V)   29.00

confit duck & hoisin spring rolls, peanut plum sauce 19.00

whiskey cured smoked salmon, potato blinis, poached egg & salmon cavier 17.00

pumpkin raviolo, brown butter sauce, sage & mustard fruits 19.00

simple salad of corn fed plantagenet pork loin, aioli, capers, braised peppers, wild rocket                                                      (G)   19.00

sautéed prawns, spicy avocado cream, tequila salsa, with sangrita glaze.                                       (G)    19.00

roulade of mediterranean vegetables & haloumi cheese, pesto & tomato essence 18.00 (entrée) 29.50 (main)


freshly shucked oysters | individual or mixed! 3.20 each                                      19.20 ½ dozen                    38.40 dozen
natural     (G)       baby caper & lemon salsa             (G )   champagne sabayon             (G)


vegetarian pizza, roast pumpkin, sun dried tomato, onion jam, bocconcini,                                     spelt base (V) 19.90

grilled exmouth prawn linguini, with garlic & red chilli oil, spinach 29.50                                          (V)

chicken & marron salad with orange, chick peas, chilli oil & pomegranate drizzle                                             (GH)   25.00

mount barker chicken breast, italian forked potato, roast garlic & honey sauce, rocket salad                                                    (G)    34.00

salt & pepper squid , singapore chilli sauce, bok choy, jasmine rice                                   (G)   24.00

grilled capel marron, spicy lemon garlic sauce, mushrooms, asparagus, rice                                             (G)   39.00

panko & shishimi crumbed garfish , avocado, uzu & sesame salad 34.00

350g rump steak, café de paris butter, served with your choice of creamy mash or chips 36.00

dardanup beef sirloin, shiraz jus, served with mash or chips                                   (G)   38.00

surf & turf, sirloin steak with grilled prawns, asparagus, shitake mushrooms, spicy lemon garlic sauce 48.00

+ daily specials                                                                                                                                                        side dishes
                                                                                                                                                          chips served with sauce 8
(G) = gluten free
                                                                                                                                         wedges with sour cream, chilli sauce 9.5
(H) = heart healthy
(V) = vegetarian or vegetarian option available                                                                                                        creamy potato mash (GV) 5.5
Dishes requiring a gluten free conversion will be $2.50 more.                                                                       panache of steamed green vegetables (GV) 9.5
                                                                                                                       cos lettuce salad, red onion, sun dried tomato (GV) 9.5
We are always happy to accommodate you without a booking, but please consider                                                                             large greek salad (GV) 16
how much better we can serve you if we know you are coming and are staffed appropriately.

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