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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 )



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