=> Back to Menu Index
DINNER MENU
Breads
Warm Crusty Bread 7.00
Served with kalamata olives, balsamic & olive oil
The Foreshore's Ciabatta 7.50
Baked crusty bread smothered in a native bush herb and parmesan pesto
Whole Bulb of Garlic 7.00
Served with warm crusty ciabatta and olive oil
Starters
Freshly Shucked Oysters
Natural ½ doz - 16.00 1 doz - 29.00
Kilpatrick ½ doz - 18.00 1 doz - 32.00
Lemongrass & lime ½ doz - 18.00 1 doz - 32.00
Thai Green ½ doz - 18.00 1 doz - 32.00
Mixed dozen
Natural, Lemongrass and Thai ½ doz - 19.00 1 doz - 34.00
Soup of the Day
See black board for chef's daily choice
Mezze Plate 17.50
A selection of three hot and cold nibble items served with warm bread
House Cured Salmon 15.50
Atlantic salmon cured in fresh dill, flaked salt, lemon and vodka, accompanied with
capers, shaved fennel, red onion and a lemon and sour cream drizzle
Baked Bug Tail 17.50
Baked bug tail served with a pineapple, basil, coriander and chilli salsa
Bowl of Mussels 16.75
A large bowl of fresh mussels, steamed in a pernod, fresh fennel and cream sauce
Shredded duck salad 16.00
Slow roasted duck shredded on top of an asian salad with peanuts and a
chilli plum dressing
Mains
Risotto of the Day
Changes Daily
Pasta of the Day
Changes Daily
Fish of the Day
Changes Daily
Vietnamese Chicken curry 23.50
A mild Vietnamese chicken and potato curry served with pilaf rice,
coconut sambal and roti bread
Rib Eye of Pork 31.00
Phillip Island rib eye of pork on a kumara and parsley mash, wilted spinach and
finished with a grape and pernod sauce
Bangers & Mash 24.50
Phillip Island produced beef, thyme and mustard seed sausages, served with
potato mash and a rich red wine jus resting on roasted field mushrooms
Sticky Glazed Duck 32.00
Marinated ½ a duck baked twice and glazed in a sticky Chinese sauce served on
asian bean shoots with a rice and mushroom filo parcel
Aubergine and Ricotta Stack 22.50
Roasted aubergine layered with herbed ricotta, served with a salad of chick peas,
tomato, capers and roasted pumpkin
Fish & Chips 21.50
Battered flake served with thick crispy chips, mixed salad leaves and a home made
tartare sauce
(F&C Deluxe)- with battered prawns and scallops 27.50
Steaks
Porterhouse Steak 27.50
Phillip Island Rib Eye 31.50
Served on roasted sweet potato, red onion, chat potatoes with a green peppercorn jus
Hay & Bay
Porterhouse Steak 36.00
Phillip Island Rib Eye 39.50
A traditional mix of prawns, scallops & squid in a garlic cream sauce served on a bed
of roasted sweet potato, red onion, chat potatoes
Side orders
Steamed Vegetables 6.00
Garden salad 5.50
Crispy Green Salad with 6.50
toasted almonds, dried cranberries and a sesame seed dressing
Thick Crispy Chips 5.50
Wedges 7.50
with sour cream & a wild lime, ginger & chilli sauce
Desserts
Sticky Date Pudding 9.50
with a sticky toffee sauce and thick gippsland cream
Hot Chocolate Pudding 8.50
a lovely old favourite topped with an extremely rich chocolate sauce
Panda Mousse 10.50
Layers of dark & white chocolate mousse served with slices of poached pear
Apple and Cinnamon Spring Rolls 10.50
Apple, cinnamon and raisin spring rolls served withcointreau mascarpone and an orange syrup
Lemon Tart 9.50
A tangy lemon tart served with a little thickgippsland cream
Cheese Platter 16.50
A selection of gippsland and tasmanian cheeses served with water biscuits, crusty bread & dried fruits
Affogato 5.00
With your choice of liqueur 11.50
( Try it with amaretto or frangelico )
Top of Page
Click here for our Menu Index
Click here for our Gallery
Click here for our Map
Home Page |