Our menu was created to offer something exotic for all tastes and our chefs will ensure you a delicious meal, served to you by our experienced and polite hospitality staff.
midweek special - 2 courses for $42.00 Tuesday - Thursday
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pre dinner drink recommendation |
$12.00 |
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| ▪ | applecosmo - vodka, manazana, apple and lime juice | |||
entrees |
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| ▪ | thai beef salad thin slices, warmed with mint, rocket and coriander salad with thai chilli dressing | |||
| ▪ | salt and pepper squid (GF) dressed with chilli, garlic and crisp onions | |||
| ▪ | crisp soft shell crab (GF) with sweet thai dipping sauce | |||
| ▪ | prawn and mango Salad (GF) marinated and bbq prawns with fresh mango salsa | |||
| ▪ | scallops in the half shell (GF on req) with ginger and shallot dressing | |||
| ▪ | bbq lamb backstrap (GF on req) on white bean puree with tabouli and blistered cherry tomatoes | |||
| ▪ | sweet potato & risotto cakes topped with a mixed mushroom and spinach ragu | |||
| ▪ | half dozen sydney rock oysters (GF) with nam jim dressing | |||
| ▪ | glazed hoisin chicken pancakes spring onions pancakes with pickled cucumber and hoisin dipping sauce | |||
mains |
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| ▪ | eye fillet steak (GF) on chat potatoes with chilli tomato jam and red wine jus | |||
| ▪ | fillet of kangaroo (GF) on sweet potato mash with beetroot marmalade and jus | |||
| ▪ | lamb loin (GF) with oven dried tomatoes, mashed potato, confit garlic with mustard herb crust and red wine jus | |||
| ▪ | barramundi fillet (GF) salt and pepper crusted with moroccan spiced tomato and roasted capsicum salsa and a lemon butter sauce | |||
| ▪ | farmhouse chicken (GF) lemon and thyme roasted chicken with crisp potatoes, roasted root vegetables, pan juices and topped with garlic aioli | |||
| ▪ | sticky duck legs (GF) in a master stock with star anise and mandarin sauce on steamed rice and chinese broccoli | |||
| ▪ | prawn and green pea ravioli made in house with a ginger and lemongrass cream and crispy fried leeks | |||
| ▪ | atlantic salmon fillet black and white sesame crusted salmon on steamed rice with bok choy and soy glaze | |||
| ▪ | roasted pumpkin & spinach Cannelloni (V) pumpkin, spinach, ricotta & pinenuts in a crepe style cannelloni with a roasted tomato sauce served with a rocket & beetroot salad | |||
sides |
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| ▪ | chips | $7.00 | ||
| ▪ | triple cooked rosemary kipfler potatoes with garlic aioli | $7.00 | ||
| ▪ | steamed garden vegetables | $8.00 | ||
| ▪ | asian greens tossed in sweet soy | $10.00 | ||
side salads |
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| ▪ | mixed garden salad | $8.00 | ||
| ▪ | rocket, pear and parmesan salad with balsamic glaze | $8.00 | ||
| ▪ | baby spinach, goats cheese, crispy pancetta and tomato salad | $10.00 | ||
breads |
all breads $6.00 | |||
| ▪ | fresh bread with pesto and olive oil balsamic dip | |||
| ▪ | garlic bread | |||
desserts |
all desserts $14.00 | |||
| ▪ | chocolate brownie with vanilla gelato, chocolate sauce and persian fairy floss | |||
| ▪ | lemon and lime curd tart topped with burnt italian meringue & berry coulis | |||
| ▪ | bonoffe pie in biscuit crumbs with caramel and banana cream and a salted caramel gelato | |||
| ▪ | rasperry brulee toffee crusted w/ biscotti | |||
| ▪ | trio of gelato in a brandy snap basket with a toffee wafer | |||
| ▪ | panna cotta with caramelized peaches, cinnamon red wine glaze and a tuile biscuit | |||
| ▪ | warm croissant, rum & raisin pudding with vanilla gelato | |||
cheese |
cheese $7.50 each | |||
| ▪ | (choose from) wattle valley double brie, aged
cheddar,smooth blue cheese with pear, lime and chilli roasted almonds and crackers |
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coffees |
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| ▪ | cappuccino, flat white, long black, vienna, piccolo latte, espresso, macchiato, caffè latte, mocha, hot chocolate | $4.50 | ||
| ▪ | flavoured latte - vanilla, caramel, hazelnut | $5.50 | ||
| ▪ | affogato - a rich shot of hot coffee poured over homemade ice cream | $8.00 | ||
teas |
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| ▪ | english breakfast, earl grey, lady grey, green tea | $4.00 | ||
| ▪ | herbal tea - peppermint, camomile, lemon, rosehip | $4.00 | ||
liqueur affogato |
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| ▪ | With your choice of liqueur | $12.50 | ||
liqueur coffee |
liqueur coffee $11.50 | |||
| ▪ | montezuma (tia maria) | |||
| ▪ | roman (galliano) | |||
| ▪ | bastillée (cointreau) | |||
| ▪ | st patrick‘s (baileys) | |||
| ▪ | mexican (kahlua) | |||
| ▪ | dolce vita (sambuca) | |||
dessert wines |
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| ▪ | sticky boots barossa valley late harvest | $9.50 per glass $36.00 per bottle |
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| ▪ | De Bortoli noble one semillon | $52.00(bottle) | ||
fortified wines |
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| ▪ | buller tawny port | $6.00 | ||
| ▪ | galway Pipe Port | $8.00 | ||
| ▪ | de bortoli old boys 21 years aged twany port | $9.00 | ||
| ▪ | grandfather port | $15.00 | ||
| ▪ | buller muscat | $6.00 | ||
| ▪ | buller fine old tokay | $6.00 | ||
drinks menu |
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| we have an extensive drinks menu click here | ||||
| please feel free to advise us of any dietary requirements you may have. | ||||
| head chef: Alfons Maurer | ||||
| *cake surcharge $2.50 per person | ||||
| *corkage $3.00 per person | ||||
| we are available for private functions from 40 to 160 people, 7 days, lunch and dinner | ||||
| V - vegan on request | ||||
| GF - gluten free | ||||
| credit card surcharge of 2% on bills $500.00 and more | ||||
| HOME | |
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Copyright © 2005 - 2013 RockSalt Restaurant |
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