Restaurant Express 2018 – 16th to 25th March

Posted on Jan 23, 2018

RESTAURANT EXPRESS 2018 MENU

ENTREES

Salt and Pepper Calamari

Served with provincial salad and remoulade

 Sweet Potato and Pea Arancini

Served with Housemade garlic aioli & balsamic glaze

 Petit Salt Chacutarie meats and regional cheese board (For 1)

Served with lavosh

MAINS

Steak & Frites
Regional Fillet minute steak, dressed greens served with herbed butter and fries.

Prosecco battered flathead tails

With garden salad, remoulade & fries

Twice cooked Pork belly

Western Plains Pork Belly twice cooked with slaw, sweet potato & apple jam

DESSERTS

Bombe Alaska

Rhubarb and Vanilla Ice Cream

Sticky Date Pudding

Toffee sauce and vanilla ice cream

Including 1 matching glass of 2017 Clyde Park Locale Sauvignon Blanc, 2016 Clyde Park Locale Pinot Noir or 2015 Clyde Park Locale Shiraz