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
hot & sour 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 hot & sour 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 TWO WAYS (GF | DF*) - 49
black pudding stuffed pork tenderloin, confit pork belly, celeriac remoulade, carrot cream, apple gastric, sage sauce, crackling
SEARED LAMB BACKSTRAP (GF* | DF*) - 49
wild thyme & sandalwood crust, pickled zucchini, potato croquette, mint yoghurt, sauce vierge, jus
DOUBLE ROASTED DUCKLING (GF * | DF *) - 46
crispy skin half duckling, smoked kipfler potato, 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