A La Carte Menu - Spring 2009
ENTRÉE
Ostrice Diavolo
Fresh Tasmanian Oysters, steamed in their own juice, coated in Bechamel sauce,
lightly fried in clarified butter and topped with crusty parmesan
$22.00 Half dozen; $30.00 dozen
Natural: $18.00 half dozen; $27.00 Dozen
Asparagi e Uova
Fresh Steamed asparagus, wrapped in smoked salmon,
served with a soft free range egg and shaved parmesan.
$16.00
Sformato di Gruyere
A double baked gruyere soufflé served with an olive salsa
$14.00
Pasticcino di Polenta
Chargrilled polenta cakes served with red onion and corn salsa,
and drizzled with extra virgin olive oil.
$12.00
MAIN MENU
Agnello con Ribe
Succulent Spring Lamb Rack served on sweet potato mash,
red currant sauce and spring vegetables
$32.00
Mare e Manzo
Tender Eye Fillet, topped with prawns in a creamy shallot and garlic sauce,
served with spring vegetables.
$35.00
Tagliatelle e Cape Santo
Housemade Tagliatelle tossed with fresh scallops, fresh chilli, and virgin olive oil,
served with shaved parmesan
$27.00
Pollo Basque
Succulent Chicken Fillet with drumette, slow cooked with snoky chorizo, tomato,
and wine served on creamy mashed potatoes and spring vegetables
$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
$12.00
Bombe Alasaka di Limone
A traditional bombe Alaska with a twist!
$15.00
Budino di Dateri
Hot Sticky date pudding with a generous coating of butterscotch sauce
and served with double cream
$11.00
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