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DINNER MENU |
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DINNER MENU |
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The
dinner menu is available every night except Tuesdays when we run our special '$25 Tuesday' menu.
'$25 Tue Menu' Groups of 30 or more are required to choose from one of our set menus.
'Set Menus' Groups smaller than 30 can also choose one of our set menus (if we are
notified
in advance) or select from the menu below.
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(gf)= gluten
free (gfm)= gluten free when modified |
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STARTERS & ENTREES |
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GARLIC or
HERB BREAD (gfm) 4
TOMATO
BRUSCHETTA – tomato & herb salsa on toasted sourdough w melted
jarlsberg cheese 6
DIPS PLATE
(minimum 2 persons)
sweet
potato, cashew & coriander / baba ganoush / beetroot & sour cream w
accompanying sourdough toasts, olives & semidried tomato 8p/p
SOUP OF THE
DAY – served w accompanying bread (gfm) 9
TASMANIAN
OYSTERS (½ doz)
natural (gf)
12
kilpatrick
13
bloody
mary shots (vodka) (gf) 14
tempura
w wasabi mayo & nori 15
KING PRAWN
COCKTAIL – 5 king prawns on a bed of crisp lettuce w a tangy seafood
sauce (gf) 14
ANTIPASTO
PLATE
(for one) –
prosciutto, salami, chorizo, red peppers stuffed w mascarpone cheese,
olives, artichokes, semidried tomato, marinated capsicum, capers, slice of
sourdough, fetta & jarlsberg (gfm) 14
SMOKED CHICKEN & AVOCADO -
avocado & shredded
smoked chicken baked in a half avocado shell & topped w parmesan au
gratin
(gf) 14
GARLIC BUTTER SCALLOPS – sea scallops baked in half shells
w garlic herb & chilli butter (gf) 14 |
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(chef’s
suggestion – goes best with Asahi beer)
ASIAN DUCK
SPRINGROLLS – shredded BBQ duck mixed w curried
cabbage, carrot and shallot served w home made sweet & sour dipping
sauce 14
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TASTING PLATE
FOR TWO – selection of popular entrees: garlic butter scallops, duck spring
rolls, bloody mary mussels, kilpatrick oysters & king prawns,
served w dipping sauces 30 |
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PLATED
MAINS |
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CHICKEN FILO
– chicken breast rolled w baby spinach & roasted pumpkin, wrapped in
filo pastry, served w a creamy seeded mustard sauce & seasonal
roasted vegetables 27
MEDALLIONS
OF BEEF – char grilled eye fillet medallions w roasted baby potato,
basil, cherry tomatoes & asparagus, topped w salsa verde (gf) 34 |
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(chef’s
suggestion – goes best with Mojo Sauvignon Blanc)
BARRAMUNDI &
PRAWNS – grilled
wild barramundi & king prawns on a bed of rocket w sweet chilli &
mango cheek sauce
(gf) 27
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DUKKHA LAMB
CUTLETS – lamb cutlets dusted in dukkha spices & char grilled, laid on a bed
of chilled tossed salad & potato, dressed w a tangy lemon & chive
mayonnaise 31
BARKERS CREEK
KING RIB CUTLET – 300g pork rib cutlet on the bone marinated & char grilled,
served on mashed potato & accompanied by a crisp salad w sweet maple
syrup & onion chutney 29
ATLANTIC
SALMON – atlantic salmon crusted w herb breadcrumbs served on a mix
of roast vegetables surrounded by a lemon & dill cream sauce (gfm) 28
BAKED
VEGETARIAN PARCEL – mushrooms, onions, roasted capsicum, rocket, avocado &
brie sautéed in garlic, wrapped in crispy pastry, baked then served w
chilled fresh tomato salsa & balsamic 26 |
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STONEGRILL MAINS |
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(served
uncooked to your table on a super heated volcanic
granite
stone with your choice of chips & salad or roasted
seasonal
vegetables) - what is Stonegrill? |
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EYE FILLET -
(aged 21 days), simply the most tender and tastiest steak you have ever
had! Served on the stone w béarnaise sauce (gfm) 32
SALMON -
tasty atlantic salmon steak served on the stone w hollandaise dipping
sauce (gfm) 27
PRIME RUMP -
grain fed prime yearling beef on the stone, aged and full of flavour lean
and juicy on the stone w creamy mushroom sauce (gfm) 26
SURF n
TURF - a combination of tender prime rump, prawns and calamari on the stone
w creamy mushroom sauce (gfm) 31 |
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(chef’s
suggestion - goes best with Sticks Pinot Noir)
BUSH SPICE
CHICKEN - tender breast fillet on the stone dusted with a mixture of
australian bush spices & served w tzatziki (gf) 25
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AUSTRALIAN
GRILL - (250g total serve on the stone) – crocodile tail, kangaroo & NT
barramundi on the stone w salsa verde (gf) 29
SEAFOOD
COMBINATION - moreton bay bug, prawns, mussels, scallop, calamari and fish
on a side plate for the stone w seafood sauce (gf) 32 |
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SIDES |
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EXTRA
SAUCES -
aioli,
mustard (hot eng, dijon, seeded),
béarnaise,
salsa verde, mushroom, hollandaise, pepper,
tzatziki,
lemon herb mayo 1
BEER
BATTERED CHIPS -
lightly beer battered & golden fried 8
MASHED
POTATO -
all time
favourite creamy mash (gf) 5
BUTTER
ASPARAGUS –
steamed
asparagus w garlic butter (gf) 8
CAESAR SALAD
–
caesar w
bacon, croutons & parmesan (gfm) 5 |
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DESSERTS |
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TOBLERONE
FONDUE – strawberries, cherries, marshmallows & traditional turkish delight
served w a melted toblerone and cointreau sauce (gf) 14
TIRAMISU –
sponge biscuit & mascarpone tiramisu infused w kahlua, galliano &
coffee 11
CRÈME BRULEE – classic baked custard
brulee finished with a burnt sugar glaze 11 |
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(chef’s
suggestion – goes best with Port)
CHOCOLATE
GATEAUX –
decadent chocolate & almond gateaux topped
w
chocolate ganache & served
w
chantilly cream
(gf) 12
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SORBET –
crisp palate cleansing lemon sorbet topped w strawberries steeped
in grand marnier & sugar (gf) 10
APPLE &
RHUBARB CRUMBLE – an old time favourite, baked to order and served w
vanilla bean ice cream 12 |
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LIQUID DESSERTS |
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TOBLERONE
–
baileys, kahlua, crème de cacao, frangelico, ice cream &
honey 16
JAZACINO –
coffee, baileys, tia maria, milk, honey & chocolate sauce 14
AFTER DINNER MINT –
creme de menthe & cacao, kahlua & milk 16 |
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(gf)= gluten
free (gfm)= gluten free when modified |
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print dinner menu |
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dinner lunch
dessert wine list
canapés set menus $25 tuesday |
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testimonials
e-mail booking
contact us home |
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