 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
Home | Weddings & Functions | Cocktail Functions | Catering | Menu | BBQ Buffet | Contact | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|||
| Homemade Damper
served warm with butter |
$6.50 | ||
| Bruschetta
fresh tomato and garlic on grilled ciabatta basil pesto and balsamic
glaze |
$7.50 | ||
| Garlic Bread with basil pesto and melted cheese | $6.50 | ||
Entrees |
|||
| Chilled Avocado soup presented with a prawn salsa and bell pepper coulis | $10.00 | ||
| Freshly shucked oysters from Coffin Bay South Australia Kilpatrick baked with crispy bacon Florentine baked with horseradish, garlic, parmesan, spinach and cream Natural with fresh lemon | ½ Doz $15.00 Doz $26.00 |
||
| Smoked Salmon soufflé with a dill crème fraiche and baby capers | $15.00 | ||
| King Prawns rolled in fresh local coconut and served with a tomato chilli jam | $15.50 / $29.00 | ||
| Chilli Salt Squid deep fried in Asian spices with a salad of red onion, capsicum and coriander | $15.50 / $25.00 |
||
| Half shell scallops grilled in a lime and chilli butter and finished with tomato salsa | $15.50 / $26.00 | ||
| Wok seared baby
octopus marinated in chilli, lemongrass and garlic tossed
with green beans, red capsicum and sweet soy |
$14.50 / $24.00 |
||
| Fresh Linguini
with olives, tomato, basil and chilli tossed with olive
oil and parmesan cheese |
$13.50 / $19.50 |
||
| Prawn Linguini | $15.00 / $28.00 | ||
| Taste plate a combination of smoked salmon soufflé, scallops, chilli salt squid and coconut prawns for two people | $34.50 |
||
Mains |
|||
| Caramelized
onion tart with roasted tomato, basil, olives & goats
cheese drizzled with basil pesto |
$25.00 |
||
| Roasted lamb
rack arranged on cumin roasted pumpkin, sautéed
spinach, braised lamb shank and eggplant relish finished with a minted jus |
$29.00 |
||
| Beef tenderloin
presented on a horseradish scented mash potato, steamed brocolini,
onion compote and red wine jus |
$33.00 |
||
| Confit of duck
½ duck slowly cooked in its own juices presented on a grilled
polenta cake, steamed bokchoy and duck glaze |
$30 .00 |
||
| Barramundi fillet
sea farmed from the Hinchenbrook channel arranged on steamed potatoes, sautéed spinach finished with tomato, basil and olive confit |
$28.50 |
||
| Fruits of the
sea scallops, prawns, barramundi, and reef fish skewers
presented on steamed rice, bokchoy and a saffron butter sauce |
$29.00 |
||
| Gulf Mud crab
steamed in white wine, kaffir lime leaves, chilli and Thai basil
served with rice & bokchoy |
Market price |
||
| Morton Bay bugs
presented with mango, fresh coconut and snow pea sprout salad and zesty lime dressing |
$32.00 |
||
| Seared tuna
arranged on a salad of crispy potato, olives, tomato and poached
egg, bound with a creamy garlic aioli |
$27.50 |
||
| Seafood feast
an array of prawns, octopus, oysters, squid, scallops, barramundi,
Morton bay bugs and mud crab served with salad, tropical fruits garlic aioli, and sweet chilli and soy dips |
$150.00 for two people |
||
| Sides Mixed vegetables 8.00 Garden salad 8.00 Fries 6.00 Steamed potato 7.00 Potato skins with tomato chilli jam 6.50 |
|||
Desserts |
|||
| Passionfruit
Roulade layers of passionfruit and fresh cream rolled
up in a fluffy meringue, lashings of raspberry coulis and vanilla ice cream |
$12.50 |
||
| Crème Brulee scented with lemongrass and presented with mixed berry compote | $12.50 | ||
| Chocolate ecstasy
the rich chocolate mud cake is back by popular demand presented
with vanilla ice-cream and berry coulis |
$12.50 |
||
| Trio of Sorbets
locally made sorbets arranged in a brandy snap basket with tropical
fruits |
$12.50 |
||
| Caramelized
banana and mango tart with a spiced crumble topping,
vanilla anglaise and ice-cream |
$12.50 |
||
| Cheese platter
a selection of brie, cheddar and blue cheese with fresh fruits
and homemade lavosh for two |
$14.00/ $18.00 |
||
| Taste plate
cant decide on dessert how about our taste plate Chocolate ecstasy,
passionfruit roulade and trio of sorbets to share between two
|
$22.00 |
||
Website
by Palm
Cove Online