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Restaurant |
Dish 1 |
Dish 2 |
Dish 3 |
Circa, the Prince |
Quail Kiev, horseradish spiced coleslaw 10 Crowns |
Bbq Sher wagyu steamed bun, pickled carrot, coriander and hoisin 10 Crowns |
Chocolate, honeycomb and salted caramel crunch 8 Crowns |
Jacques Reymond |
Seared Hervey Bay scallops, Thai style Sher Wagyu beef, crispy Asian salad 12 Crowns |
Tempura of quail breast, tajine flavours, whipped Persian fetta 12 Crowns |
Martini of bittersweet chocolate, espresso jelly, bourbon vanilla chantilly 10 Crowns |
Oyster Little Bourke |
Natural oysters with romesco sauce and lemon. 10 Crowns |
"Popcorn" prawn with citrus aioli. 10 Crowns |
Seafood “hotdog”, corn relish, avocado. 12 Crowns |
Botanical |
Sashimi of yellow fin tuna with roasted prawn, sesame & avocado 12 Crowns |
Botanical Wagyu Burger 10 Crowns |
Pave of Valrhona chocolate with burnt orange cream & candied cumquat 8 Crowns |
The Press Club / Hellenic Republic & Maha |
‘A taste of liquorice & sloe berry’ Cocktail (The Press Club) 10 Crowns |
Saganaki with peppered figs (Hellenic Republic) 10 Crowns |
Lamb Kustilji: crisp lamb ribs, roast nuts and spices, lemon and yoghurt (Maha) 12 Crowns |
| Spring Bay half shell scallops with tarama (The Press Club) 10 Crowns |
Lamb Souvlaki (Hellenic Republic) 12 Crowns |
Turkish delight filled doughnuts, with pine nut sugar and rosewater honey (Maha) 8 Crowns |
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Fifteen |
Giorgio’s “Fior di buratta”. A fresh Italian cheese made from mozzarella and cream, with salami and Fifteen’s olive oil. 8 Crowns |
Slow roasted ‘Berkshire’ pork belly. “In the style of porchetta” with lentil du puy, and salsa verde. 10 Crowns |
Vanilla panna cotta served with slow cooked quince. 8 Crowns |
The Court House |
Mauritian tamarind cured kingfish and scallops green chilli, curry leaf and ocean trout pearls 10 Crowns |
Confit duck baked in puff pastry. smoked tomato fondue 12 Crowns |
Spiced cinnamon doughnuts warm valrhona chocolate sauce 8 Crowns |
The Boathouse |
Falafel w sour frumenty, yoghurt & coriander. 10 Crowns |
Beef, stout and onion pie floater. 12 Crowns |
Clotted cream mousse w ginger nut crumble. 10 Crowns |
Verge |
Coffee cured ocean trout, roast cauliflower, buckwheat vinaigrette 12 Crowns |
Pressed duck leg, preserved mushrooms, smoked tofu, red miso soup 12 Crowns |
Milk chocolate delice, coconut and basil, salted caramel popcorn 10 Crowns |
MoVida |
Slow cooked cuttlefish with chorizo and chickpeas 12 Crowns |
Braised beef with Spanish paprika, saffron and potatoes 12 Crowns |
Chocolate with fennel pastry and sugared almonds 8 Crowns |
Nobu |
Yellowtail Jalapeno with Yuzu Soy
10 Crowns |
Pork Belly with Spicy Miso 12 Crowns |
Black Cod with Miso
16 Crowns |
Silks |
Steamed Pork & Prawn Sui Mai 8 Crowns |
Baked Crab Shell.
Served with Portuguese Sauce 12 Crowns |
Pan Grilled Beef Eye Fillet.
Marinated in mustard, served with Szechuan sauce 14 Crowns |
the brasserie by Philippe Mouchel |
Cured Tasmanian ocean trout, salad of kipfler potato. Ocean trout lightly cured with salt and sugar slice and served with a potato salad 8 Crowns |
Milk fed veal tenderloin, soft polenta and jus. Slow roasted filet of milk fed veal, served with soft polenta, Swiss chard and pancetta 12 Crowns |
Chocolate marquise, salted caramel ganache, Tonka bean anglaise sauce. Dark chocolate mousse finish with a caramel ganache with a hint of salt, served with an anglaise sauce flavoured with Tonka bean.
10 Crowns |