FOOD

We have been building and nurturing relationships with our suppliers both here and in Australia for over 20 years. By working together with them we offer a very colourful pallet of flavours in our food menu and beverage menus.

Our Contemporary Australian Cuisine is continually evolving!
5 course Southern Cross Experience € 52,5
5 course Plant Based Experience €52,5
5 glass Wine Experience € 30
a la carte Tasting dishes €14

THE AUSSIE BBQ

Our Black Angus beef is grain fed and comes from the Clare Valley in South Australia. All BBQ items are cooked on a wood fired Bastard Kamado and are served simply with lemon, greens and our BBQ beef sauce. We have a selection of delicious side dishes to complement the BBQ items or the Tasting dishes.

BITES

€ 8

pcs.

Red curried crocodile bitterballs

4

lime leaf mayonnaise

Kangaroo + bush spice kofta

4

beetroot jam

King prawn steamed dumpling

4

chili paste

Barramundi fish cake

4

nam jim gel

5 COURSE EXPERIENCE MENU

5 Course Degustation

€ 52,5

Wine Pairing, 5 Glasses

€ 30

Oscars Sourdough Bread

miso butter

Smoked Tuna Tartare

geraldton wax emulsion | radish kimchi | doenjang paste | poor mans orange + finger lime vinaigrette

Barramundi Fillet

warrigal greens | crispy rice noodle | preserved mustard seeds | coriander dust | passionfruit moilee

Quail Breast

silken tofu + miso crème | toasted pecan “butter” | mountain pepper wafer | preserved mushroom sauce

BBQ Black Angus Steak

caramelised lemon | braised pearl onion | fermented squash | pepita crunch | native pepper sauce

Bunya Nut Mousse

pear compote | bunya nut biscotti crumbs | apple sponge cake | apple granita

5 COURSE PLANT-BASED MENU

please advise of any allergies and we will do our best to accommodate you

5 Course Degustation

€ 52,5

Wine Pairing, 5 Glasses

€ 30

Oscars Sourdough Bread

miso butter

Smoked Zucchini Tartar

geraldton wax emulsion | radish kimchi | doenjang paste | poor mans orange + finger lime vinaigrette

Sunchoke

warrigal greens puree | sweet and sour leek | lemon myrtle + native ginger gel | XO sauce

Celeriac

silken tofu + miso crème | toasted walnut “butter” | mountain pepper wafer | preserved mushroom sauce

Seared Parsnip

asian leaf greens | pumpkin + quince salsa | Australian Broome chili | spiced pepitas | roasted onion sauce

Bunya Nut Mousse

pear compote | bunya nut biscotti crumbs | apple sponge cake | apple granita

A LA CARTE TASTING DISHES

€ 14

In between size tasting dishes served per course.

Create your own menu!
We recommend 3 or 4 dishes p.p.
Tasting dishes are not intended to be shared.

(v*) vegetarian or vegetarian adjustments are possible

Rutabaga Smouldered in Hay

v*

hazelnut + ginger milk | buckthorn gel | rutabaga + orange crème | coffee garum | semi dried persimmom

Scallop Ceviche

v*

Smoked Tuna Tartare

v*

geraldton wax emulsion | radish kimchi | doenjang paste | poor mans orange + finger lime vinaigrette

Barramundi Fillet

v*

warrigal greens | crispy rice noodle | preserved mustard seeds | coriander dust | passionfruit moilee

Cod Fillet

Pheasant Terrine

Lamb sweetbreads

chicory leaves | lemon habanero vinaigrette | roast pineapple | pineapple fondant | spiced sweet + sour sauce

Quail breast

v*

silken tofu + miso crème | toasted pecan “butter” | mountain pepper wafer | preserved mushroom sauce

BBQ Black Angus Steak

v*

caramelised lemon | braised pearl onion | fermented squash | pepita crunch | native pepper jus

Kangaroo Loin

v*

portobello + buckwheat tempeh puree | preserved chanterelles | rehydrated beetroot | sun choke jus

WOODFIRED BBQ DISHES

House Specialities From The Bastard Kamado BBQ

Our Black Angus beef comes from the Clare Valley, South Australia
All items from the Kamado are served with BBQ jus

Black Angus Sirloin

€ 32

± 300gr

Black Angus Ladyloin

€ 19

± 130gr

Black Angus Flank

€ 24

± 220gr

Corn fed Poussin

€ 21

± 450gr

Sides

€ 5

Corn Cob

chipotle + lime créme | cilantro

Little Gem

anchovy mayonnaise | parmesan

Twice Cooked Baby Potatoes

aioli | black pepper

Jerusalem Artichoke

honey + balsamic vinegar | hazelnuts

Sweet Potato

smoked yoghurt | chili oil | macadamia nuts

FOR THE SWEET TOOTH

€ 11

Dark Chocolate Mousse

white chocolate namelaka | fruit jubes

Caramelised Peanuts

coconut marshmallow | red fruit gel
Wine: Yalumba, Antique Muscat, glass €6

Baked Cheesecake

grape gel | white grape meringue grape sorbet | cinnamon crumble
Wine: Calabria, Botrytis Semillon, glass €6

Soft Rolled Pavlova

bitter almond yoghurt crème | mocca ice cream | salted caramel anglaise | cocoa + cardamom streusel
Wine: Rolf Binder, Sweet White Fortified, glass €6

Iced Coffee

caramel syrup | vanilla ice cream | chantilly cream | shaved chocolate | lady fingers
Wine: Campbells, Rutherglen Topaque, glass €6

Bunya Nut Mousse

pear compote | bunya nut biscotti crumbs | apple sponge cake | apple granita
Wine: D’Arenberg, Wrinkled Riesling, glass €6

Selection Of 5 Cheeses

+ € 4

cow milk | goat milk | sheep milk | chutney | fruit bread
Suggestion: D’Arenberg, Rare Tawney, S. Australia, glass €6