Skip to main content

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 € 55
5 course Plant Based Experience €55
5 glass Wine Experience € 32,50
a la carte Tasting dishes €15

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

(v*) vegetarian or vegetarian adjustments are possible
pcs.

Barramundi fish cake

4

nam jim gel

King prawn steamed siu mai

4

chili paste

Kangaroo bush spiced kofta

4

beetroot jam

Red curried crocodile bitterball

4

lime leaf mayonnaise (v*)

Shiitake + tofu steamed dumpling

4

soy + ginger sauce (v*)

5 COURSE EXPERIENCE MENU

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

5 Course Degustation

€ 55

Wine Pairing, 5 Glasses

€ 32,50

Oscars sourdough bread

miso butter

Salmon mi cuit

kabayaki glaze | preserved beet paste | 
marinated beetroot | seaweed tempura | toasted buckwheat dashi

Barramundi caramel

little gem | kemangi chili sauce | 
spring onion | crushed peanuts

Iberico pork rib fingers

black funghi | pickled solar root | 
paksoi | fermented blackbean sauce

Kangaroo

sweet + sour hispi cabbage | fried beans | 
spice roasted cauliflower | prawn cracker | rendang sauce

Blood orange cremeux

Sanguinello + honey confiture | carrot jubes | candied ginger | pumpkin + bitter orange sorbet

5 COURSE PLANT-BASED MENU

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

5 Course Degustation

€ 55

Wine Pairing, 5 Glasses

€ 32,50

Oscars sourdough bread

miso butter

Seared daikon

v*

kabayaki glaze | preserved beet paste | 
marinated beetroot | seaweed tempura | toasted buckwheat dashi

Tempeh caramel

v*

little gem | kemangi chili sauce | 
spring onion | crushed peanuts

Broccolini

v*

black funghi | pickled solar root | 
paksoi | fermented blackbean sauce

King boleet

v*

sweet + sour hispi cabbage | fried beans | 
spice roasted cauliflower | crisp oyster mushroom | rendang sauce

Blood orange cremeux

v*

Sanguinello + honey confiture | carrot jubes | candied ginger | pumpkin + bitter orange sorbet

A LA CARTE TASTING DISHES

€ 15

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

Celeriac mille feuille

v*

ajo blanco cream | pear + telicherry gel | sourdough crunch | kombu jus | lovage | celery leaf powder (v*)

Patagonian scallops

parsley root | blood orange | treviso leaf | crisp fermented radicchio | pink pepper + blood orange vinaigrette

Salmon mi cuit

*v

kabayaki glaze | preserved beet paste | 
marinated beetroot | seaweed tempura | toasted buckwheat dashi

Sweet barramundi fish caramel

v*

little gem | kemangi chili sauce | 
spring onion | crushed peanuts

Pulpo terrine

roast paprika coulis | artichoke pesto | nduja mayonnaise | smoked dried cherry tomato

Chicken fillet rouleau

creamed cashew nut | edamame beans | yoghurt raita | golden raisins | korma sauce | chicken skin wafer

Iberico pork rib fingers

v*

black funghi | pickled solar root | 
paksoi | fermented blackbean sauce

Slow cooked oyster blade steak

papaya | confit kumquat | pickled water chestnut | scallions | Shanghai sauce

Kangaroo

v*

sweet + sour hispi cabbage | fried beans | 
spice roasted cauliflower | prawn cracker | rendang sauce

WOODFIRED BBQ DISHES

House Specialities From The Bastard Kamado BBQ

Our grain fed Black Angus beef comes from the Clare Valley, South Australia. Steaks and Poussin from the Kamado are served with BBQ jus

Black Angus Sirloin

€ 32

± 300gr

Black Angus Picanha

€ 24

± 200gr

Black Angus Bavette

€ 22

± 150gr

Corn fed Poussin

€ 21

± 450gr

Sides

€ 6

Roast beetroot

smoked feta | habanero lime vinaigrette | pepitas

Fried brussels sprouts

Thai dressing | cured egg yolk | peanuts

Butter Lettuce

green gazpacho | pecorino cheese | dried olives

BBQ celery root

chimmichurri | puffed quinoa

Australian style potato wedges

avocado sour cream | bacon

Baked potato

cheddar mayo | Madame Jeanette emulsion | pancetta

FOR THE SWEET TOOTH

€ 11

Chocolate tart

banana compote | peanut crisp | peanut marshmallow | banana sorbet
Wine: Campbells, Rutherglen Muscat, glass €6,50

Chai crème brulee

sunchoke toffee | cocoa sponge | pomelo | Jerusalem artichoke + honey ice cream
Wine: Rolf Binder, sweet white fortified, glass €6,50

Rolled Pavlova

orange + yoghurt crème | quince compote | pistachio crumbs | dried apricot ice cream
Wine: Brown Brothers, Orange Muscat & Flora, glass €6,50

Blood orange cremeux

sanguinello + honey confiture | carrot jubes | candied ginger | pumpkin + bitter orange sorbet 
Wine: Yalumba, Botrytis Viognier, glass €6,5

Iced coffee

lace biscuits | caramel syrup | vanilla ice cream | Chantilly cream | shaved chocolate |

Wine: Campbells, Rutherglen Topaque, glass €6,50

Selection of 5 cheeses

cow milk | goat milk | sheep milk | quince paste | fruit bread (+ € 4,00)
Suggestion: D’Arenberg, Rare Tawny, S. Australia, glass €6,50