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Breads
Warm Crusty Bread 8.00
Served with kalamata olives, balsamic & olive oil
The Foreshore's Ciabatta 8.50
Baked crusty bread smothered in a native bush herb and parmesan pesto
Whole Bulb of Garlic 8.00
Served with warm crusty ciabatta and olive oil
Starters
Freshly Shucked Tasmania Oysters
Natural ½ doz - 16.00 1 doz - 29.00
Kilpatrick ½ doz - 18.00 1 doz - 32.00
Refreshing – Savory Mango ½ doz - 18.00 1 doz - 32.00
Soy, mirin & pickled ginger with fresh coriander ½ doz - 18.00 1 doz - 32.00
Mixed dozen – Natural, Mango and Soy ½ doz - 19.00 1 doz - 34.00
Soup of the Day
chef's specials change daily
Crispy skin Pork Belly 16.50
Pork Belly served with a cauliflower puree and a ribbon zucchini salad with
preserved lemon
Summer mixed seafood salad 17.75
A medley of prawns, octopus, calamari & mussels on a rice noodle salad with
Asian herbs and a coriander and sesame oil dressing and a Asian aioli
Crab claw 17.50
A mix of white Crab meat, black eye bean, adzuki beans, tomato and cucumber
topped with a basil mascarpone, crisp crostini and drizzled with an
orange & pomegranate syrup
Mezze Plate 21.50
A daily selection of mezze items, served with warm crusty bread
please ask for today's selection
Bowl of Mussels 17.50
A large bowl of fresh mussels, steamed in
Mains
Risotto of the Day
chef's specials change daily
Pasta of the Day
chef's specials change daily
Fish of the Day
Fish fresh from the market. Chef's specials change daily
Kangaroo fillet 33.50
Served with an oyster mushroom mousse, pistachio and carrot brunoise, parmesan
wafers and a sweet guava syrup
Malaysian Chicken Curry 25.50
A mild Malay chicken curry accompanied with a pilaf rice, roti bread and a pineapple kerabu
Lamb rump 35.00
Served pink resting on a roasted pumpkin and goats cheese puree accompanied with
a herb & almond risotto cake and topped with a date jus
Twice cooked ½ Duck 34.50
served with a warm salad of Asian Greens, red rice pilaf and a savoury mango coulis
Herb Crusted Mushroom Basket 25.50
Filo pastry basket filled with mixed mushroom and jindi camembert topped with a
herb and parmesan crumble served on green beans
Bangers & Mash 26.00
Phillip Island produced beef, thyme and mustard seed sausages served with potato mash, spinach pan fried field mushrooms and a homemade jus
Fish & Chips 23.50
Battered flake served with thick crispy chips, mixed salad and a home made
tartare sauce
Fish & Chips Deluxe 29.50
Battered flake, prawns and scallops served with thick crispy chips, mixed salad and a home made tartare sauce
Steaks
Porterhouse Steak 300g 32.50
Phillip Island Rib Eye 350g 39.00
Served on roasted root vegetables and chat potatoes
with a choice of green peppercorn jus or a field mushroom jus
Hay & Bay Porter or Rib Eye steak served on roasted root vegetables and chat potatoes topped with a mix of prawns, scallops & squid in a garlic cream sauce additional 8.50
Side orders
Garden Salad 6.00
Steamed Vegetables 7.00
Crispy spinach Salad 7.00
with toasted pinenuts, currants, cucumber and onion
Thick Crispy Chips 6.30
Wedges 8.30
with sour cream & a sweet chilli sauce
Desserts
Sticky Date Pudding 10.00
with a sticky toffee sauce and thick gippsland cream
Foreshore Mess 10.50
Layers of fresh strawberry's, meringues, berry coulis and fresh cream
Panda Mousse 10.50
Layers of dark and white chocolate mousse served with slices of poached pear
Banana Spring Rolls 10.00
Hot banana spring rolls drizzled with a orange palm sugar syrup sprinkled with pistachio's and cream
Lemon Tart 9.50
A tangy lemon tart served with a thick gippsland cream
Chocolate platter 14.50
A selection of Chocolate Fudge Tart with a frangelico anglais, chocolate mousse and chocolate ice cream
Affogato 5.50
With your choice of liqueur 11.50
( Try it with amaretto or frangelico )
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