First Courses
Entrees
Green Mango Salad with King Prawns, Chilli, Dried Anchovies and Deep Fried Garlic.
This is spicy!
$
Fish and Shellfish Soup with Rouille and Parmesan.
$
Marinated Salmon with Passionfruit, Lime and Coriander.
$
A Salad of Lobster, Avocado, Green Beans and Foie-Gras.
$
Grilled Hervey Bay Scallops in the Shell with Toasted Hazelnut and Coriander Butter.
$
Stir-fired Mussels with Black Beans, Garlic, Ginger and Coriander.
$
Sashimi of Salmon, Tuna and Kingfish
Wasabi, pickled ginger and soy dipping sauce.
$
Fig and Prosciutto Salad with Buffalo Mozzzarella, Rocket and Apple Balsamic.
$
Raviolo of Lobster with Spinach and Basil.
$
Shellfish Platters
Warm Shellfish with Parsley, Chilli, Olive Oil, Garlic and Lemon Juice. Mussels, clams, Crystal Bay prawns, school prawns, oyster, scallop, blue swimmer crab and sea urchin roe.
$
A Small 'Fruits De Mer'.
Seafood in the French style, all left in the shell and served on ice with mayonnaise and escahllot vinegar.
$
Prawns on ice with mayonnaise.
$
Oysters
Freshly shucked, served with soy, lime, ginger dressing and eschallot vinegar.
$
Rocks
Ewan McAsh's Clyde River Rock Oysters - South Coast NSW
$
Oysters Charentaise.
A seemingly odd combination - freshly opened oysters with some hot, spicy sausages. The idea is that you eat an oyster, take a bite of the sausage, then a good gulp of cold white wine.
$
Mains
Sides
Mixed Leaf Salad from Merry Maiden's Farm.
$
Crispy Kipfler Potatoes with Rosemary.
$
Melange of Vegetables.
$
Thin Cut Chips.
$
Broccolini with Toasted Almonds.
$
Steamed Rice.
$
Whole Fried Snapper with a Chilli and Garlic Sauce, Crisp Basil and Cashew Nuts.
$
Grilled Filet of Ulladulla Mahi Mahi with Sauteed Rainbow Chard and Beurre Blanc.
$
Battered Barramundi with Thick Cut Chips.
Mushy peas and tartare sauce.
$
Fillets of John Dory with Warm Potatoes, Olives, Capers and Rosemary.
$
Grilled Fillet of Snapper with a Mango, Prawn and Chilli Salsa.
$
Bannisters Fish Pie.
Salmon, snapper, blue eye trevalla, scallops, mushrooms and prawns in a creamy fish veloute sauce with truffle oil, gratinated with breadcrumbs and parmesan.
$
Indonesian Seafood Curry with Ling, Kingfish, Squid and King Prawns.
Served with green bean and fresh coconut salad and steamed rice.
$
Fillet of Beef with a Veal and Red Wine Jus.
Served with potato and garlic mash and swiss brown mushrooms.
$
The Fruits De Mer
Seafood in the French style, all left in the shell and served on ice with mayonnaise and eschallot vinegar.
$
Lobster Thermidor.
The classic French dish removed from the shell and coated with a white wine sauce flavoured with parmesan cheese and a little mustard.
$
Dessert
Cheese
Buche Noir
Ashed goat's milk, Blue Mountains, New South Wales.
$
Three Year Vintage Cheddar - cow's milk - South Coast, New South Wales.
$
Caprinelle Tomme de Chevre - semi-hard - goat's milk - Mid-Pyrenees, France.
$
St Agur
Blue, cow's milk, Auvergne, France.
$
Hot Chocolate Fondant.
With vanilla ice cream.
$
Vanilla Panna Cotta.
Fresh berries and shortbread.
$
Pavlova with Cream and Passionfruit.
$
Lemon Posset with Grilled Figs.
$
Affogato.
Vanilla ice cream with hot espresso, Frangelico and biscotti.
$
Selection of Ice Creams and Sorbets.
$
Breakfast
A selection of fruit juice, fresh fruit, cereals, muesli, fruit yoghurt, pastries and bread.
$
Grilled Scottish Kippers with Lemon and Parsley.
$
Ricotta Pancakes with Blueberry Compote and Bran Cots Yoghurt.
$
Breakfast Bruschetta, Avocado, Tomato, Feta and Basil on Toasted Sourdough.
$
Eggs Benedict.
$
Scrambled Eggs on Toasted Sourdough.
$
The Big Bannisters Breakfast
Poached, fried or scrambled eggs, smoked bacon, local sausage, homemade black pudding, roasted tomato and mushrooms.
$
Specials
Our wednesday lunch special will resume again on wednesday 23rd january; Wednesday Three Course Set Lunch Menu $60ppFirst Courses
Stir-fired Mussels with Black Beans, Garlic, Ginger and Coriander.
$
Fig, Proscuitto and Rocket Salad.
With buffalo mozzarella and balsamic dressing.
$
Fish and Shellfish Soup with Rouille and Parmesan.
$
Main Courses
Indonesian Seafood Curry with Ling, Skate, Squid and King Prawns.
Served with green bean and fresh coconut salad and steamed rice.
$
Bannisters Fish Pie.
Salmon, snapper, blue eye trevalla, scallops, mushrooms and prawns in a creamy fish veloute sauce with truffle oil, gratinated with breadcrumbs and parmesan.
$
Grilled Sirloin Steak with salsa verde and thin cut chips.
$
Desserts
Roulade of Soft Meringue, Vanilla Creme Fraiche and Pistachio.
With rhubarb compote.
$
Hot chocolate Fondant.
With espresso ice cream.
$
St Agur
Blue cow's milk - Avuvergne, France.
$