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
COFFIN BAY OYSTERS - FOR 8: 28 | FOR 16: 56
served four ways: Natural, spicy bloody mary, japanese ginger dressing, 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
buffalo milk blue cheese, blackberry gel, rocket, fennel seed flatbread
TEMPURA SPFT SHELL CRAB (GF | DF) - 24 | 42 as main
nori wrapped, wasabi aoili, soy, wakame & cucumber salad
SHIITAKE MUSHROOM BAO BUNS (GF | DF | VEGAN) - 22
pickled vegetables, shiitake mushrooms, soft herbs, hoisin sauce, peanuts
*ADD hot & sour pork cheek - 5
GARLIC PRAWN SKEWERS (GF* | DF*) - 25
mediterranean pearl cous cous, spicy tomato sauce
CRUMBED THREADFIN SALMON WINGS (GF | DF*) - 24
stuffed with garlic butter, crunchy khmer salad, chilli jam
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
FISH OF THE DAY - MP
fresh local fish prepared seasonally
BARBEQUED OCTOPUS (GF* | DF*) - 41
smoked kumara mash, blackened onion petals, gremolata, aioli, lemon & herb vinaigrette
SEARED LAMB BACKSTRAP (GF*) - 49
hcrusted with mustard & herbs, pearl barley cous cous, roasted shallots, pea puree, jus
DOUBLE ROASTED DUCKLING (GF * | DF *) - 46
crispy skin half duckling, smoked kipfler potato, honey & thyme glazed baby carrots, pastry fleuron,
Kakadu plum & tamarind jus
CONFIT CELERIAC STACK (GF, DF, VEGAN) - 42
heirloom beetroot, beetroot puree, fried chickpeas, crispy kale, herb oil, carrot & ginger shooter
200G S. KIDMAN GRAIN FED EYE FILLET (GF | DF *) - 55
sheeps milk dauphinoise, barbecued broccolini, pumpkin & pepper cream, savory granola, 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 SEASONAL VEGETABLES (GF | DF *) - 11
herb 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
BAKED LEMON CHEESECAKE - 19
raspberry coulis, inverted cherry sponge, elderflower jelly
MANGO HAVANA (NF) - 18
coconut base, mango mousse, mango cake, caviar, mango sorbet
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
CHEESE PLATE for One (GF *) - 30
Selection of fine Australian & International Cheeses, citrus marmalade, rum marinated raisins, crispbread