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, 10 year old aged Balsamic, confit garlic, dukkah
COWELL BAY OYSTERS - FOR 8: 28 | FOR 16: 56
served Four Ways: Natural, Spicy Bloody Mary, Japenese Ginger Dressing, Chapgne & 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
CHEEK TO CHEEK (GF) - 24
Hot & sour pork cheek, smoked Barramundi cheeks, bonito broth, kimchi, puffed wild rice
BUFFALO CARPACCIO (GF*) - 22
Stuffed with truffled mushrooms, crème fraiche, port wine & shallot dressing, rocket, focaccia toast, shaved Grana Padano
SALT & PEPPER THREADFIN SALMON WINGS (GF) - 24
sweet chilli sauce, kumara chips
ROASTED BUTTERNUT PUMPKIN (GF | DF | VEGAN) - 24
Montreal seasoning, pipian sauce, BBQ corn, tortilla
NT ASSIETTE (GF* | DF) - 27
Tiger Prawn, rambutan & herb salad, thai chilli dressing
Lemon aspen vodka cured Spanish Mackerel, bunya nut pesto
Paspaley pearl meat sashimi, finger lime & ginger dressing
MAINS
OVEN BAKED WILD CAUGHT NT SALTWATER BARRAMUNDI (GF*) - 46
Macadamia nut, herb &lemon myrtle crusted fillet, white bean puree, steamed greens, sauce Vierge, dill oil
COCONUT, KAFFIR LIME & LEMONGRASS GOLDBAND SNAPPER (GF) - 45
Green paw paw & soft herb salad, sweet potato vermicelli, Chili jam, cashews
SEARED LAMB BACKSTRAP (GF) - 48
Cooked Medium Rare to Medium, sweet mustard carrots, pea puree, samphire, tomato, feta & mint salad, jus
DOUBLE ROASTED DUCKLING (GF*) - 46
Crispy skin half duckling, prosciutto wrapped asparagus spears, pastry fleuron, Kakadu plum & tamarind jus
CONFIT PORK BELLY (GF) - 44
Colcannon mash, beetroot puree, fennel & pear compote, mustard demi-glace, crackling
ROASTED CAULIFLOWER FIORETTO (GF, DF, VEGAN) - 42
Pickled & raw purple cauliflower, local organic zucchini & radishes, cashew cream, quinoa salad, fried mint
200G S. KIDMAN GRAIN FED EYE FILLET (GF) - 55
grilled kipfler potatoes, carrot cream, sauteed spinach, blackened onion petals, walnut salsa verde, jus
SIDES
GREEN LEAF SALAD (GF) - 14
Shaved fennel, orange segments, hazelnuts, vinaigrette
CHIPS (GF) - 10
House-made aioli & Chefs tomato sauce
SAUTEED GREEN BEANS (GF) - 11
Bacon, confit garlic 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
COCONUT PANNA COTTA (GF | DF | NF) - 17
infused with toasted coconut, blueberry compote, sesame disc, coconut gel
BAKED LEMON CHEESECAKE - 19
Raspberry coulis, inverted cherry sponge, elderflower jelly
TROPICOLA - 18
salted caramel base, coconut mousse, yuzu jelly, burnt & compressed pineapple, mango sorbet
CASSAVA CAKE (GF) - 17
Orange compote, orange syrup, pink pepper ice-cream, kaffir lime jelly
PEANUT BUTTER BUCHE - 19
banana cake, chocolate sable, raspberry marshmallows, kaffir lime cream
CHEESE PLATE for One (GF*) - 30
Selection of fine Australian & International Cheeses, citrus marmalade, rum marinated raisins, crispbread