A La Carte Menu - Summer 2010
ENTRÉE
Gamberi Squisiti
Fresh prawns marinated in honey and paprika spice
Gently pan-fried and served on a nest of fresh alfalfa sprouts
and lime wedges
$16.00
Sformato di Gruyere
A double baked gruyere soufflé served with an olive salsa
$14.00
Zuppa di Zucchini
Fresh home grown Zucchini and bacon soup, served with garlic croutons
$12.00
Rotolo di anatra
Delicate rice paper parcels filled with " peking" style duck breast
marinated in Chef's special barbeque sauce, wrapped around crunchy carrot
and celery baton, served on a chiffonade of lettuce and julienne capsicum
$18.00
MAIN MENU
Snapper Meuniere
Fresh Fillet of Snapper served with a garlic lemon and parsley butter,
on baby spinach and lemon wedge.
$30.00
Manzo di Wellington
Tender eye fillet topped with house made chicken pate, wrapped in puff pastry
and served with a red wine jus - served with seasonal vegetables
$35.00
Tagliatelle di Stagione
Fresh housemade Tagliatelle tossed with garden fresh green beans,
desiree potatoes, fresh basil pesto, a touch of fresh red chilli
and topped with grated Gruyere cheese
$26.00
Pollo Basque
Succulent Chicken Fillet with drumette, slow cooked with smoky chorizo,
tomato, red & yellow capsicum, and wine
served on creamy mashed potatoes.
$28.00
DESSERTS
Sformato di Le Repaire de Bacchus
Chef’s favourite passionfruit soufflé served with orange compote
and creamy vanilla ice-cream (chocolate also available)
(please allow 30 minutes for baking)
$16.00
Café e Ciocolata
Frozen Espresso Mousse, served with chocolate fudge sauce
$14.00
Bombe Alasaka di Limone
A traditional bombe Alaska with a twist!
$15.00
Parfait d’estate
Kiwi and passionfruit salsa, topped with vanilla bean custard
and a mango rosette
$14.00
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