A La Carte

Menu

Rock oysters with Vietnamese dressing and baby coriander
Four dollars each
 
Cured Marlborough salmon with prawn beignets, pink grapefruit, mandarin and fennel
Ballotine of quail with proscuitto, chesnuts, white asparagus and crispy quail's egg
Open Raviolo of mushroom and tallegio with jerusalem artichoke and pedro ximenez
Terrine of Macleay Valley rabbit with celeriac, raisins and waldorf salad
Seared tuna with smoked eel, beetroot jelly, wasabi cream and baby basil
Twenty-five dollars
 
Roasted blue eye trevalla with pea mousse, iceberg beurre blanc and crumbed king crab
Braised wagyu beef cheek with roasted wagyu bavette, heirloom carrots and horseradish cream
Assiette of pork with fennel puree, beetroot and caramelised apple
Panfried dory with seared scallops, onion bhaji, cauliflower puree and mango chutney 
Thirty-seven dollars

Tagine of lamb neck with roasted lamb cutlets, spiced pumpkin cannelloni and pistachios
Thirty-seven dollars
 
Heirloom tomato salad with shallot and rocket
Baby beans with toasted almonds
Roasted potatoes with garlic and rosemary oil
Nine dollars



Dessert

A selection of cheeses with pear puree and fruit bread
Twenty five dollars
 
Citrus terrine with poached rhubarb and mandarin sorbet
Dark chocolate fondant with hazelnut icecream and chocolate crack
Pedro Ximenez cannelloni with chesnut cream and apple ripple icecream
Banana mousse with peanut brittle and white chocolate icecream
Seventeen dollars
 
Affagato with frangelico and vanilla icecream
Fifteen dollars
 
Single Origin coffee and tea
Five dollars
 

Not all ingredients are listed on the menu. Please advise us if you have any allergies.

Out of courtesy for our other guests, please ensure your mobile phone is on silent.

Seared ‘First Light’ venison carpaccio with celeriac, port jelly and baby beetroot

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