A'La Carte Menu

Our menus aim to reflect the produce, climate and multiculturalism of the Northern Territory. We endeavor to showcase the very best of the Top End.

ENTREES

HOUSE MADE TRADITIONAL WHITE COB - 11

penfield extra virgin olive oil, wattleseed balsamic, herb & garlic butter, saltbush dukkah

COWELL OYSTERS (GF | DF) - FOR 8: 28 | FOR 16: 56

either Natural OR Champagne & Pearls

PEE WEE'S TASTE PLATE - FOR 2: 42 | FOR 3: 63

a gourmet tour of our Chef's kitchen

SCALLOPS ROCKEFELLER - 26

spinach, parmesan, bread crumbs, crisp prosciutto

PEPPERED BUFFALO CARPACCIO (GF* | DF*) - 23

anchovy mayo, shaved parmesan, rocket, capers, fried onion rings

TEMPURA SOFT SHELL CRAB (imported) (GF | DF) - 24 | 42 as main

nori wrapped, wasabi aioli, soy, wakame & cucumber salad

CHAR GRILLED SQUID (GF | DF) - 23

pea wasabi puree, miso, chive & lemon salsa

CHEEK TO CHEEK (GF | DF) - 24

adobo pork cheek, smoked Barramundi cheeks, bonito broth, kimchi, puffed wild rice

SHIITAKE MUSHROOM BAO BUNS (GF* | DF | VEGAN*) - 22

pickled vegetables, shiitake mushrooms, soft herbs, hoisin sauce, peanuts

*ADD abobo pork cheek - 5

MAINS

FISH OF THE DAY - MP

crab croquette, seasonal vegetables, lemon aspen buerre blanc, parsnip cream, bunya nut gremolata

COCONUT, KAFFIR LIME & LEMONGRASS GOLDBAND SNAPPER (GF | DF *) - 46

green paw paw & soft herb salad, sweet potato vermicelli, chilli jam, cashews

PORK RIB ON THE BONE (GF) - 49

caramelised onion rosti, charred broccolini, desert lime, pear & star anise chutney, pink & green peppercorn reduction, crackling

SEARED LAMB RACK - 49

wild thyme & sandalwood crust, pickled zucchini, potato croquette, mint yoghurt, sauce vierge, jus

DOUBLE ROASTED DUCKLING (GF * | DF *) - 46

crispy skin half duckling, potato dauphinoise, prosciutto wrapped asparagus, honey glazed baby carrots, pastry fleuron,

Kakadu plum & tamarind jus

200G S. KIDMAN GRAIN FED EYE FILLET (GF | DF *) - 55

parmesan & mushroom crust, beetroot dauphinoise, savoury granola, rocket emulsion, red wine jus

CHERMOULA SPICED TIGER PRAWNS - 48

shallot tart, caramelised cauliflower cream, charred salsa, sauce verte

MISO GLAZED EGGPLANT (GF, DF, VEGAN) - 42

sautéed edamame, sea vegetable & pickled ginger quinoa salad, smoked tofu puree, tempura tofu & sea blight, broccolini

SIDES

ROCKET SALAD (GF | DF) - 14

pear, parmesan, white balsamic vinaigrette

CHIPS (GF | DF) - 10

house-made aioli & Chefs tomato sauce

SAUTEED SEASONAL VEGETABLES (GF | DF *) - 11

herb butter

SEASONAL VEGETABLE CARPACCIO (GF | DF | VEGAN) - 11

green peppercorn vinaigrette

DESSERTS

V.I.P (VALRHONA INSPIRATION PLATE) (GF) - 21

almond torta, satilia ganache in dulcey peanut, jivara pear, caramel-orange gel, chocolate soil,
cocoa nibs, crème fraiche ice cream

BAKED LEMON CHEESECAKE - 19

raspberry coulis, inverted cherry sponge, elderflower jelly

VANILLA BEAN CREME BRULEE (NF) - 18

oats coconut ring, honeydew & gin, granny smith sorbet, seasonal fruit

CASSAVA CAKE (GF) - 17

orange compote, orange syrup, pink pepper ice-cream, kaffir lime jelly

RUBY TART (NF) - 19

malibu bounty, callebaut ruby chocolate ganache, grapefruit gel, moscato jelly, meringue kisses

VEGAN DELIGHTS (GF | DF | VEGAN) - 19

compressed pineapple with Malibu, Valrhona raspberry inspiration, quince paste, coconut gel, mango sorbet

CHEESE PLATE for One (GF *) - 30

Selection of fine Australian & International Cheeses, rhubarb & passionfruit jam, piccalilli, crispbread