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RESTAURANT EXPRESS 2018 MENU
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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
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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
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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