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 - 12

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

COWELL OYSTERS (GF | DF) - FOR 8: 29 | FOR 16: 58

either Natural OR Champagne & Pearls

PEE WEE'S TASTE PLATE - FOR 2: 46 | FOR 3: 69

a gourmet tour of our Chef's kitchen

SCALLOPS ROCKEFELLER - 26

spinach, parmesan, bread crumbs, crisp prosciutto

PEPPERED BUFFALO CARPACCIO (GF* | DF*) - 24

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

TEMPURA SOFT SHELL CRAB (imported) (GF | DF) - 25 | 48 as main

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

CHAR GRILLED SQUID (GF | DF) - 24

pea wasabi puree, miso, chive & lemon salsa

CHEEK TO CHEEK (GF | DF) - 25

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

OVEN BAKED BUFFALO MOZZARELLA - 24

wrapped in prosciutto, grilled ciabatta, wattleseed vino cotto, herb oil

ROSE HARISSA CAULIFLOWER (GF | VEGO) - 23 | 44 as main

pickled vegetables, fried tempeh, soft herbs, hoisin sauce, peanuts

TEMPEH BAO BUNS (GF* | DF | VEGAN*) - 21 | 42 as main

pickled vegetables, fried tempeh, soft herbs, hoisin sauce, peanuts

*ADD abobo pork cheek - 5 | 10

MAINS

FISH OF THE DAY - MP

crab croquette, seasonal vegetables, lemon aspen beurre blanc, parsnip cream, macadamia pesto

COCONUT, KAFFIR LIME & LEMONGRASS GOLDBAND SNAPPER (GF | DF *) - 47

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 - 50

wild thyme & sandalwood crust, chorizo & goats cheese crushed baby potatoes, olive tapenade,
romesco sauce, white anchovy filo, jus

DOUBLE ROASTED DUCKLING (GF * | DF *) - 48

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 *) - 56

mushroom and parmesan crust, duck fat potato gratin, white onion soubise, fried spring onions,

pickled pepperberries & mustard seeds, jus

GARLIC MARINATED LOCAL PRAWNS - 49

smoked garlic stuffed zucchini flower, squash velouté, macadamia salsa

BALSAMIC PORTOBELLO MUSHROOMS (GF | DF | VEGAN) - 43

celeriac mousse, charred broccolini, blistered vine tomatoes, fried saltbush, herb oil

SIDES

ROCKET SALAD (GF | DF) - 15

pear, parmesan, white balsamic vinaigrette

CHIPS (GF | DF) - 11

house-made aioli & Chefs tomato sauce

SAUTEED SEASONAL VEGETABLES (GF | DF *) - 12

herb butter

SEASONAL VEGETABLE CARPACCIO (GF | DF | VEGAN) - 12

green peppercorn vinaigrette

DESSERTS

V.I.P (VALRHONA INSPIRATION PLATE) (GF) - 23

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

BAKED LEMON CHEESECAKE - 20

raspberry coulis, inverted cherry sponge, elderflower jelly

RUBY TART (NF) - 20

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

CASSAVA CAKE (GF) - 18

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

DESSERT OF THE DAY SPECIAL - MP

please see wait staff for further details

CHEESE PLATE for One (GF *) - 30

selection of fine australian & international cheeses, rhubarb & passionfruit jam, piccalilli, crispbread