A La Carte

Menu

Rock oysters with Vietnamese dressing and baby coriander
Three dollars and fifty cents each
 
Salt cod fritters with pea mousse, mojama, and pea and mint vinaigrette
Aylesbury duck and pistachio terrine with fig jam toast and cured duck breast salad
Hot-smoked NZ Regal salmon with baked potato jelly, asparagus and dill oil
Squid ink cannelloni of scallop with chorizo crumbs, cauliflower and marinated anchovy
Pickled beetroot with goats curd and honeyed walnuts
Twenty-five dollars
 
Tranche of ocean trout with confit prawn, zucchini, and a fennel, olive and tomato salad
Pan fried Suzuki mulloway with orange and cumin cous cous, pinenuts and smoked eggplant puree
Roasted cutlets of lamb with curried lamb breast, onion bhajis, spinach and mango chutney puree
Assiette of Macleay Valley baby rabbit with raisin puree and caramelised baby carrot
Thirty-seven dollars

Mushroom-crusted veal fillet with veal sweetbread, foie gras croquette and saute mushroom
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 lavosh and muscatels
Twenty five dollars
 
Butternut pannacotta with blood orange sorbet and almond tuille
Strawberry champagne cheesecake with strawberry sorbet
Tropical fruit raviolo with coconut foam and mango sorbet
Pain perdu with carmelised banana, macadamia praline and chocolate icecream
Seventeen dollars
 
Affagato with Angelico 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.

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