Starters Main Course Desserts
Small Plate
oak street potted bread w/ oven dried tomato salsa & roasted garlic oil
local kalang river oysters , mirin, ginger & wasabi dressing w/ wasabi moscato granita { ½ doz }
bbq rabbit loin , charred chorizo, bean & cabbage broth
baked polenta cake w/ woodside goats curd, sauteed mushrooms, toasted pine nuts, fresh herbs & tomato oil
roasted butter nut pumpkin ravioli w/ macadamia nut pesto & tomato jus
fresh local squid filled w/ seafood & poached in saffron stock
burrawong marinated quail w/ beet root ,water ches nuts & sesame oil dressing
fresh chicken livers w/ red wine, shallots & fried bread
asian style braised pork belly w/ baby buk choy, chilli & five spice dressing
two cheese twice baked souffle w/ wilted leeks & gratinated
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Large Plate
seafood 'positano' , fresh local seafoodw/ tomato, herbs & olive oil garlic bread
braised lamb neck pie, winter vegetables, house made pastry & caramelised parsnip
cargill beef tenderloin [m/r] , grated potato cake, bernaise & pan jus
pepper crusted duck breast w/ spiced apple ,red cabbage, raisins & muscat glaze
oak street potato gnocchi w/ wild mushrooms , fresh sage & regianno parmesan
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Sweet Things
french lemon creme' brulee w/ honey tuiles
honey roasted quince w/ caramel baked custard
rhubarb compote w/ vanila icecream & marsala sabayon
banana sour cream tea cake w/ ginger ice cream & palm sugar caramel
macaroon sponge w/ glazed pears & coconut icecream
oak st cheese selection w/ crisp rice bread, fresh dates, crisp apple & qunice paste
di-lorenzo coffee & little treats
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One Account Per Table
15% Surcharge On Sun & P.H.
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