TAPAS & MEDITERRANEAN DISHES TO SHARE

CHEESE & SWEETS

Planning a function or having lunch with a large group? We can create a menu just for you! Click here for more information.

TAPAS

Sydney Rock Oysters (Pambula)

Pacific Rock Oysters (Coffin Bay)

Spanish tomato bread topped with jamon serrano or anchovies, lemon and capers (jamon serrano is spanish mountain ham cured & air dried for 18 months) (Spain)

Char grilled slow cooked octopus with oregano, balsamic and paprika (Spain)

Padron peppers pan fried & served with sea salt and toasted cumin (Spain)

Lakes entrance king prawn pan fried in chermula (Morocco)

House made chorizo sautéed in red peppers, smoked paprika and red wine

Roasted beetroot, labneh salad (middle eastern yogurt cheese)

TO SHARE

Saganaki pan fried with cold pressed milawa olive oil, lemon and parsley

Pearl barley tabouleh salad (Lebanon)

Pork belly slow cooked in cinnamon and star anis served with quince aioli (Spain)

300gm black angus steak served with house béarnaise sauce (France)

Chestnuts and brussel sprouts roasted in butter and nutmeg (France)

Green salad of oak leaf and frisse lettuce with herbs,
tossed in local olive oil & lemon

Slow cooked ragout of chicken, in olive oil, thyme, kalamata and fetta (Greece)

Local (westons) potato mash served with gratin manchego cheese and truffle oil

House made gnocchi baked with artichokes, milawa blue and cream (France)

CILANTRO SPECIALTIES

Paella: chorizo, chicken, king prawn, scallops, squid, bugs and mussels
(serves 4-6) please allow 30 mins cooking time

Cote de Boeuf: whole rib eye of black angus roasted, carved to order &served with roasted kipfler potatoes & green salad
(1.5kg serves 2-4 or 2kg serves 4-6) please allow 1hour cooking time)
condiments include dijon mustard, horseradish & house made béarnaise

Please note: there is a 2.5% surcharge on credit card payments
and we are unable to split bills.

 

Selection of milawa cheese
served with fresh pear, figs & quince paste

Passion fruit parfait ice-cream & mango tuiles
with an orange and cointreau foam

Apple & blackberry crumble
served with harrietville cinnamon ice-cream

Date & kahlua crème brulee
with cardamom & orange wafers

Petit fours: white chocolate & grand marnier
truffle, dark chocolate & frangelico truffle

Dark chocolate & fig pudding

Wed - Thu: 5pm-late
Fri - Sun: 11am-late