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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 - 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