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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

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

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