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

Tasmanian Pacific oysters (Bruny Island or Smithon, see waitstaff) - natural

Tasmanian Pacific oysters with dry vermouth jelly and preserved lemon sorbet

Croquetas: Smoked eel and leek croquets with lemon and harrisa sauce

Scallop ceviche with compressed cucumber and black garlic sorbet

Local kalamata & Sicilian olives marinated in garlic, thyme & citrus

Feta, olive & mint hummus served with ground lamb, currants & pine nuts

Jamon 40gms – Serrano 12 month aged Duroc pig shoulder with tomato bread

 

MEDITERRANEAN DISHES TO SHARE

Slow cooked pork belly served with fino steamed mussels, confit fennel on a bed of braised cannellini beans

Confit ocean trout, pink grapefruit and almond tarator, served with black olive vinaigrette and blood orange hollandaise

Beef cheek slow cooked for 14 hours in bay leaf, pedro ximenez, cumin & currants with manchego potato mash

Boudin Blanc, classic French chicken sausage with pistachio and green peppercorns, served with parsnip puree and pancetta crisps

Slow braised lamb shank crepinette with mustard puree, confit garlic, sautéed winter greens and roasted heirloom carrots

Brine poached baby chicken with celeriac cream, radish, orange preserve and jamon crisp

Duck liver parfait with crab apple & chestnut reduction, almonds and poached celery

Rabbit and bacon country terrine served with sauce gribbiche, puy lentils, witlof and radish

Crystal Bay Prawns and chorizo cooked in anis liquor, parsley and garlic

Salad of kohlrabi, Spanish radish, apple and candied walnuts with a milk powder sorbet

Pine, king brown and field mushrooms pan fried with garlic, parsley and sherry vinegar

Fondant Jerusalem artichokes baked with truffle brie, shallots and pangrattato

 

CILANTRO SPECIALTIES

Paella: Chorizo sausage, chicken, king prawn, cuttlefish, surf clams and mussels (serves 4-6) please allow 30 mins cooking time

Cote de Boeuf: 2 kg 30 day dry aged grass fed Gippsland, Black Angus rib eye, garlic & salt crusted, oven roasted & served with house béarnaise, mustard kipfler potatoes & french garden salad

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

 

Cheese – Blue De Basque, Manchego, Petit Cemembert, Cabicou, Mahon

White and dark chocolate mousse with cumquat puree, granita, meringue and caramelized sour dough

Warm salt baked pineapple, liquorice & absinthe sauce, coffee ice cream & brandy snap

Bruthen granny smith tart, cinnamon anglaise, apple foam and quince & gin sorbet

Petit fours

Opening Hours Winter 2011
Mon - Fri: 4.30pm-late
Sat & Sun: 11am-late