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, 10 year old aged Balsamic, confit garlic, dukkah
COWELL OYSTERS - FOR 8: 28 | FOR 16: 56
served Four Ways: Natural, Spicy Bloody Mary, Japenese Ginger Dressing, Chapgne & 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
buffalo milk blue cheese, blackberry gel, rocket, pommes gaufrette
TEMPURA SPFT SHELL CRAB (GF | DF) - 24
nori wrapped, wasabi aoili, soy, wakame & cucumber salad
FALAFEL STUFFED ZUCCHINI FLOWERS (GF | DF | VEGAN) - 25
lemon & lime batter, orange & tahini dressing, banadurah harrah
CHILLED BANANA PRAWNS (GF | DF) - 23
green paw paw salad, toasted coconut, peanuts, fried garlic chips, Nuoc Cham
CHAR GRILLED THREADFIN SALMON WINGS (GF | DF*) - 24
chimichurri, iceberg & buttermilk salad
REEF FISH SASHIMI (GF | DF *) - 21
pickled ginger syrup, wasabi creme fraiche, pink grapefruit, radish
MAINS
OVEN BAKED WILD CAUGHT NT SALTWATER BARRAMUNDI (GF* | DF *) - 46
macadamia nut, herb &lemon myrtle crusted fillet, white bean puree, steamed greens, sauce vierge, basil oil
COCONUT, KAFFIR LIME & LEMONGRASS GOLDBAND SNAPPER (GF | DF) - 45
green paw paw & soft herb salad, sweet potato vermicelli, Chili jam, cashews
BARBEQUED OCTOPUS (GF) - 38
smoked kumara mash, blackened onion petals, gremolata, aioli, lemon & herb vinaigrette
SEARED LAMB BACKSTRAP (GF) - 49
haloumi stuffed mushroom caps, pistachio yoghurt, eggplant puree, black garlic jus
PORK TENDERLOIN (DF) - 45
poached to medium in coconut broth, spring vegetables, oyster mushrooms, soba noodles, ginger wine sauce, pork scratchings
DOUBLE ROASTED DUCKLING (GF * | DF *) - 46
crispy skin half duckling, prosciutto wrapped asparagus spears, pastry fleuron, Kakadu plum & tamarind jus
ROASTED CAULIFLOWER FIORETTO (GF, DF, VEGAN) - 42
Pickled & raw purple cauliflower, local organic zucchini & radishes, cashew cream, quinoa salad, fried mint
200G S. KIDMAN GRAIN FED EYE FILLET (GF | DF *) - 55
porcini crusted, potato fondant, fried baby kale, charred onion puree, squash emulsion, red wine jus
SIDES
GREEN LEAF SALAD (GF | DF) - 14
shaved fennel, orange segments, hazelnuts, vinaigrette
CHIPS (GF | DF) - 10
house-made aioli & Chefs tomato sauce
SAUTEED GREEN BEANS (GF | DF *) - 11
Bacon, confit garlic butter
SEASONAL VEGETABLE CARPACCIO (GF | DF | VEGAN) - 11
green peppercorn vinaigrette
DESSERTS
FIFTY SHADES OF CHOCOLATE (GF) - 19
Belgian dark chocolate marquise, chocolate meringue, chocolate macaroon, chocolate crumble, pistachio praline, raspberry gel, white chocolate & raspberry ice cream
COCONUT PANNA COTTA (GF | DF | NF) - 17
infused with toasted coconut, blueberry compote, sesame disc, coconut gel
BAKED LEMON CHEESECAKE - 19
raspberry coulis, inverted cherry sponge, elderflower jelly
TROPICOLA - 18
salted caramel base, coconut mousse, yuzu jelly, burnt & compressed pineapple, mango sorbet
CASSAVA CAKE (GF) - 17
orange compote, orange syrup, pink pepper ice-cream, kaffir lime jelly
PEANUT BUTTER BUCHE - 19
banana cake, chocolate sable, raspberry marshmallows, kaffir lime cream
CHEESE PLATE for One (GF *) - 30
Selection of fine Australian & International Cheeses, citrus marmalade, rum marinated raisins, crispbread