Autumn Lunch Menu
Tuesday – Friday; 2 courses $49 / 3 courses $59Entrée
Twice cooked hay smoked, confit pork belly, truffle & celeriac remoulade with watercress puree
$
Caramelised onion, goats cheese tart, tear drop tomatoes, frizze & baby basil salad
$
Ricotta gnocchi with pistachio gremolata & quattro fromage sauce
$
Main
Crispy skin barramundi with miso pesto snow peas & lime buerre blanc
$
Aged black Angus beef fillet with potato galette, asparagus & thyme jus
$
Ocean trout with avocado puree, baby gem, cucumber, heirloom tomato salad, crab tian & hazlenut aioli
$
Dessert
Vanilla panna cotta & strawberry spaghetti with vanilla tapioca, strawberry sorbet & waffle crumbs
$
Coconut crème caramel caramelised banana & macadamia crumble
$
Reef Autumn Menu
Weekend surcharge $3.00pp and public holiday surcharge $6.50ppBreads
Rustic ciabatta with rosemary & confit garlic
$8.50
Sourdough, house marinated olives, Terran olive oil & aged balsamic
$9.50
Oysters
Natural GF L
Six / Twelve
$18.00 / 34.50
Raspberry & eschallot reduction GF L
Six / Twelve
$18.00 / 34.50
Marinated seaweed with citrus tobiko GF L
Six / Twelve
$18.00 / 34.50
Mixed platter of 12 served with 3 of each style
Twelve
$39.50
Degustation
Sydney rock oysters with marinated seaweed, citrus tobiko
2011 Seachange Riesling; Clare Valley SA
$
Muscovy duck breast with a caramelised onion, goats cheese tart, tear drop tomatoes, frizze & baby basil salad
2012 Eagle Vale Semillon Sauvignon Blanc; Margaret River WA
$
Crispy thai fish parcel with seared sea scallops, asian salad & red cashew nut nam jim
2012 Robert Paul Vineyards Pinot Grigio; Adelaide Hills SA
$
Twice cooked hay smoked confit pork belly, truffle & celeriac remoulade, plum spherification with watercress puree
2010 Ghost Hill Vineyards Pinot Noir; Martinborough NZ
$
Lamb three ways, braised shoulder, rack & confit lamb croquette, petit pois, roasted dutch carrots with a rosemary, tomato ragout
2007 Koonara ‘Angel Wings’ Cabernet Sauvignon; Coonawarra SA
$
Vanilla panna cotta, strawberry spaghetti with vanilla tapioca, stawberry sorbet & waffle crumbs
2008 Cambewarra Estate ‘Louise’ Late Harvest Chardonnay; Canberra District NSW
$
Entrees
Tuna
Trio of seared tuna with an apple, wasabi caviar, Japanese marinated seaweed, micro radish & a ponzu sauce GF L
$28.50
Duck
Muscovy duck breast with a caramelised onion, goats cheese tart, tear drop tomatoes, frizze & baby basil salad
$26.50
Fish
Crispy thai fish parcel with seared scallops, asian salad & red cashew nut nam jim
$26.50
Pork Belly
Twice cooked hay smoked, confit pork belly, truffle & celeriac remoulade, plum spherification with watercress puree
$24.00
Seafood
For One / For Two; Seafood tasting plate of natural oyster, gravlax of salmon, seared tuna, squid & whitebait with saffron aioli
$29.00 / 45.00
Gnocchi
Main; Ricotta gnocchi with pistachio gremolata & quattro fromage sauce
$24.00 / 29.00
Light Starter
Squid
Squid with aioli & ponzu dipping sauce L
$12.50
Mains
Barramundi
Crispy skin barramundi with miso pesto snow peas, gravlax of salmon & lime buerre blanc GF
$40.00
Lamb
Lamb three ways, braised shoulder, rack & confit lamb croquette, petit pois, roasted dutch carrots with a rosemary, tomato ragout
$45.00
Duck
Confit of duck leg with braised celery hearts, beetroot pavé & a parsnip puree GF
$37.00
Beef Fillet
Aged black angus beef fillet with potato galette, savoy cabbage, pancetta lardons & thyme jus GF
$42.00
Jewfish
Panfried jewfish with cauliflower & leek risotto, cloudy bay clams, crispy quinoa & lobster foam GF
$45.00
Trout
Ocean trout with avocado puree, baby gem, cucumber, heirloom tomato salad, crab tian & hazlenut aioli GF L
$37.00
Seafood Platter for 2
Vegetarian
Gnocchi
Main; Ricotta gnocchi with pistachio gremolata & quattro fromage sauce
$24.00 / 29.00
Goats Cheese Tart
Caramelised onion, goats cheese tart, tear drop tomatoes, frizze & baby basil salad
$23.00
Sides
Bowl of chips with saffron aioli
$8.00
Baby gem lettuce & crispy pancetta salad, parmesan, croutons with hazelnut aioli
$9.50
Pumpkin, fetta, spinach & rocket salad, heirloom tomato, baby beets, pinenuts with aged chardonnay viniagrette GF L
$9.50
Buttered broccolini, smoked almonds & asparagus GF
$11.50
Desserts
Soufflé of the day
Variety & accompaniments frequently changing
$15.00
Chocolate mousse
Amaretto sponge, raspberry cloud & vanilla poached peach
$15.00
Strawberries & cream
Vanilla panna cotta & strawberry spaghetti with vanilla tapioca, stawberry sorbet & waffle crumbs
$14.00
Passionfruit tart
Lemon tapioca, white chocolate mousse & passionfruit gel
$14.00
Coconut crème caramel
Caramelised banana & macadamia crumble
$13.50
Dessert & glass of Cambewarra Estate ‘Louise’ Late Harvest Chardonnay
$21.50
Cheese
Roquefort Blue
A French blue cheese, made from sheep’s milk, which has a distinctively sweet, but tart to salty flavour with a semisoft, crumbly texture.
$
La Buche D’affinois
A French soft cheese with a fine & silky texture. Creamy and subtle, with a well rounded finish that leaves a buttery flavour on the palate.
$
Pyengana
A Tasmanian cloth bound cheddar, has an open texture and can be slightly flaky. General aromas are reminiscent of summer grass, herbs and honey.
$