A LA CARTE' MENU - ENTRÃE & MAIN $65 pp Starter ... - Menulog
A LA CARTE' MENU - ENTRÃE & MAIN $65 pp Starter ... - Menulog
A LA CARTE' MENU - ENTRÃE & MAIN $65 pp Starter ... - Menulog
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A <strong>LA</strong> CARTE’ <strong>MENU</strong> - ENTRÉE & <strong>MAIN</strong><br />
(For groups of 10 – 20 guests)<br />
<strong>$65</strong> <strong>pp</strong><br />
(Guests choose from entrée & main)<br />
<strong>Starter</strong><br />
Warm sourdough<br />
dukkah, olive oil, insigny butter<br />
Entrée<br />
6 Coffin Bay oysters<br />
- natural w lemon *<br />
- ponzu & wasabi flying fish roe<br />
Lure’s seafood chowder<br />
scallops, prawns, reef fish, smoked pancetta & crusty bread<br />
Masterstock braised pork belly<br />
crackling, kimchi, kewpie & lettuce<br />
Prawn & Crab salad<br />
toasted coconut, green papaya, ginger, peanuts, yuzu dressing<br />
Woodside goats curd & beetroot*<br />
toffee walnuts, roasted shallots, green a<strong>pp</strong>le, fig vincotto & baby mache<br />
Main<br />
Nth Qld barramundi fillet & soft shell crab*<br />
cauliflower cream, peas, pancetta, jus gras<br />
Rangers Valley wagyu (5+) sirloin<br />
burnt carrot puree, savoy cabbage, shitaki red wine glaze,<br />
wasabi tater tots<br />
Roasted atlantic salmon*<br />
lemon emulsion, crushed kipfler potatoes, broccolini, heirloom carrots, lemon oil<br />
Moreton Bay bugs & seared scallops*<br />
heirloom tomato & snow pea leaf salad, saffron cream<br />
Carnaroli risotto**<br />
charred pumpkin, baby spinach, gorgonzola, toasted pine nuts & watercress<br />
Add on sides… 10 per side<br />
wild rocket, pear, parmesan & verjuice - baby cos, broken egg flat bread & pecorino<br />
tomato, buffalo mozzarella, basil - twice cooked hand cut chips w roast garlic aioli<br />
broccolini toasted almonds, garlic & evoo - cumin & sea salt roasted pumpkin, tahini yoghurt<br />
steamed asian greens, sesame seed, vietnamese dressing<br />
*Vegetarian<br />
*Gluten Free
A <strong>LA</strong> CARTE’ <strong>MENU</strong> –<strong>MAIN</strong> & DESSERT<br />
(For groups of 10 – 20 guests)<br />
$60 <strong>pp</strong><br />
(Guests choose from main & dessert)<br />
<strong>Starter</strong><br />
Warm sourdough<br />
dukkah, olive oil, insigny butter<br />
Main<br />
Nth Qld barramundi fillet & soft shell crab*<br />
cauliflower cream, peas, pancetta, jus gras<br />
Rangers Valley wagyu (5+) sirloin<br />
burnt carrot puree, savoy cabbage, shitaki red wine glaze, wasabi tater tots<br />
Roasted atlantic salmon*<br />
lemon emulsion, crushed kipfler potatoes, broccolini, heirloom carrots, lemon oil<br />
Moreton Bay bugs & seared scallops*<br />
heirloom tomato & snow pea leaf salad, saffron cream<br />
Carnaroli risotto**<br />
charred pumpkin, baby spinach, gorgonzola, toasted pine nuts & watercress<br />
Dessert<br />
Pistachio crème cassonade<br />
baked custard, bakalava wafer<br />
White chocolate cheese cake<br />
shaved coconut, mango sorbet<br />
A<strong>pp</strong>le, rhubarb & hazelnut crumble<br />
vanilla custard, cinnamon ice cream<br />
Two cheese<br />
quince paste, crisp pear, honeycomb, walnut bread & lavosh<br />
Add on sides… 10 per side<br />
wild rocket, pear, parmesan & verjuice - baby cos, broken egg flat bread & pecorino<br />
tomato, buffalo mozzarella, basil - twice cooked hand cut chips w roast garlic aioli<br />
broccolini toasted almonds, garlic & evoo - cumin & sea salt roasted pumpkin, tahini yoghurt<br />
steamed asian greens, sesame seed, vietnamese dressing<br />
*Vegetarian<br />
*Gluten Free
A <strong>LA</strong> CARTE’ <strong>MENU</strong> – ENTRÉE, <strong>MAIN</strong> & DESSERT<br />
(For groups of 10 – 20 guests)<br />
$75 <strong>pp</strong><br />
(Guests choose from entrée, main & dessert)<br />
<strong>Starter</strong><br />
Warm sourdough<br />
dukkah, olive oil, insigny butter<br />
Entrée<br />
6 Coffin Bay oysters<br />
- natural w lemon *<br />
- ponzu & wasabi flying fish roe<br />
Lure’s seafood chowder<br />
scallops, prawns, reef fish, smoked pancetta & crusty bread<br />
Prawn & Crab salad<br />
toasted coconut, green papaya, ginger, peanuts, yuzu dressing<br />
Masterstock braised pork belly<br />
crackling, kimchi, kewpie & lettuce<br />
Woodside goats curd & beetroot*<br />
toffee walnuts, roasted shallots, green a<strong>pp</strong>le, fig vincotto & baby mache<br />
Main<br />
Nth Qld barramundi fillet & soft shell crab*<br />
cauliflower cream, peas, pancetta, jus gras<br />
Rangers Valley wagyu (5+) sirloin<br />
burnt carrot puree, savoy cabbage, shitaki red wine glaze, wasabi tater tots<br />
Roasted atlantic salmon*<br />
lemon emulsion, crushed kipfler potatoes, broccolini, heirloom carrots, lemon oil<br />
Moreton Bay bugs & seared scallops*<br />
heirloom tomato & snow pea leaf salad, saffron cream<br />
Carnaroli risotto**<br />
charred pumpkin, baby spinach, gorgonzola, toasted pine nuts & watercress<br />
Dessert<br />
Pistachio crème cassonade<br />
baked custard, bakalava wafer<br />
White chocolate cheese cake<br />
shaved coconut, mango sorbet<br />
A<strong>pp</strong>le, rhubarb & hazelnut crumble<br />
vanilla custard, cinnamon ice cream<br />
Two cheese<br />
quince paste, crisp pear, honeycomb, walnut bread & lavosh<br />
Add on sides… $10 per side<br />
wild rocket, pear, parmesan & verjuice - baby cos, broken egg flat bread & pecorino<br />
tomato, buffalo mozzarella, basil - twice cooked hand cut chips w roast garlic aioli<br />
broccolini toasted almonds, garlic & evoo - cumin & sea salt roasted pumpkin, tahini yoghurt<br />
steamed asian greens, sesame seed, vietnamese dressing<br />
*Vegetarian<br />
*Gluten Free
Term and conditions<br />
Minimum numbers of 10pax a<strong>pp</strong>ly – Booking fee is required to confirm reservation<br />
Final numbers to be confirmed 48 hours prior to booking – Payment is for whichever is greater,<br />
confirmed numbers or attendance<br />
Menu is subject to change
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