Chloe's Restaurant & Function Centre
36 College Rd. Kent Town, South Australia 5067, Norwood
(08) 8362 2574
Menu
Entrée
Confit rabbit on home made sesame pastry, grape salad, corn emulsion and crispy spec
$28.50
Kangaroo Island marron with pan fried potato terrine, crispy duck skin salad and jus gras
$33.50
Pan seared rainbow trout with Murcella, roasted beetroot, pea sprouts and red wine dressing
$28.50
Barossa pork rib linguini with caramelised quince, air dried ricotta and roasted olives in oil
$29.50
Roasted gulf king prawns, mushrooms skin cannelloni with veal and lemon, vegetables in jelly
$29.50
Seared duck livers with duck wing, walnut ganache, celeriac and green apple salad, truffle foam
$28.50
Cauliflower Bavarian with seared scallops and avruga caviar, pear and spring onion salad
$29.50
Main Course
Pan seared pigeon breast, pea risotto, crispy leg with green chilli, bitter chocolate sauce
$38.50
Roasted fillet of beef with red wine sausage, soft polenta, roasted chestnut and rhubarb salad
$39.50
Pressed veal shin, seared with fillet, roasted shallots ravioli, parsnip mousse and red wine jus
$39.50
Salt bush lamb porterhouse with roasted breast, eggplant caviar and goats milk beignet
$39.50
Crisp skin duck breast and Szechwan leg sausage, pickled melon sauté kailian and toasted rice
$39.50
Mushrooms pithivier with sauté cavolo nero in garlic, porcini sauce, apricot chutney and mousse
$37.50
Line caught market fish, vegetable ragout with saffron and fennel, cheek tortellini
$39.50
Chloe’s sour dough bread
$3.00
Green beans with aioli and parsley
For two
$8.00
Roasted duck fat potatoes with rosemary and garlic
For two
$10.50
Pickled watermelon rind and bitter leaf and salad with roasted pine nuts and Bulgarian fetta
$15.50
Dessert
Vanilla bean pannacotta with rosewater ice, pistachio mousse cornetto, frosted petals
$18.50
Peaches roasted with brown sugar, peach liquor jelly, black truffle ice cream and pan juices
$18.50
Macerated Willunga figs in vin Santo, served with custard filled savarin and Mascarpone cream
$18.50
Persimmon and lemon verbena Brulée with honeyed crumble and black rice ice cream
$18.50
Assiette of Belgian chocolate
Chef selection of three chocolate delicacies
$19.50
Cheese
Delice des Cremiers
Cows milk soft; Triple cream Brie; France
$
Hervé Mons Ossau Iraty
Sheep milk semi firm; Aged + 8 months Natural rind; France
$
Ashgrove cloth cheddar
Cows milk firm; Aged + 15 month Cloth Cheddar; Australia
$
Testun al Barolo
Cows milk semi firm; Barolo Wash rind Cheddar; Italy
$
Blu Marte
Cows milk soft; Gorgonzola/Roquefort blend; Italy
$
Roquefort Papillon
Goats milk soft; Blue Roquefort; France
$
Delice du Poitou
Goats milk soft; Ashed rolled natural rind; France
$
Affidelice
Cows milk soft; Washed rind in ChablisFrance
$
Degustation Menu
8 courses
Chef Selection of 2 Entrées, 2 Main Courses and 1 Dessert Includes: amuse-bouche, intermezzo, coffee and petit fours; Add the wine flight; each course is matched with wine $ 75.00
$125.00pp
Degustation Menu
Summer 2011; 8 courses $125.00pp; Chef Selection of 2 Entrées, 2 Main Courses and 1 Dessert; Includes: amuse-bouche, intermezzo, coffee and petit fours; Add the wine flight; each course is matched with wine $ 75.00Amuse-bouche
$
Cauliflower Bavarian with seared scallops and Avruga caviar roasted pear and spring onion salad
$
Kangaroo Island marron with pan fried potato terrine crispy duck skin salad and jus gras
$
Intermezzo
$
Crisp skin duck breast and Sichuan leg sausage pickled melon sauté kalian and toasted rice
$
Salt bush lamb porterhouse with roasted breast eggplant caviar and goats milk beignet
$
Assiette of Belgian chocolate
Chef selection of three chocolate delicacies
$
Coffee & handmade petit fours
$