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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