|
Roasted Share Fare Choices
Lemon and Parmesan crust, slow cooked veal
Whole roasted Suckling Pig, crackling and roasting juices
Tender roast Kid basted in Spanish spices
Whole Baked Snapper, roast tomatoes, herbs
Whole Roast Duck, roast vegetables, jus
Roasted Lamb Leg, garlic and rosemary spiked
Bouzy Rouge Paella, choriço, chicken, seafood
We invite you to experience our traditional European style of dining and celebrate the tradition of sharing food. The share fare selection provides a feast for 4 or as many as you wish indulge. It makes for an enjoyable alternative from individual plates to sharing and savouring
the variety of flavours. From steaming mussels, whole roasted suckling pig or crispy skin duck, washed down with a “bubbly-rosy-bouzy brut” |
| |
| TAPAS |
|
| Warm marinated olives |
9 |
| Marinated anchovies, witlof, extra virgin olive oil |
12 |
| Charcuterie Plate – Selection of house prepared meat and smallgoods |
26 |
| Crispy Zucchini Flowers, mint & ricotta, soft herb salad |
19 |
| Smoked Eel, pea puree, beetroot, horseradish |
15 |
| Pan-fried Saganaki, extra virgin olive oil, lemon, parsley |
15 |
| Baked Insygni St Mere Camembert, croutes, quince paste |
25 |
| Pot of Bouzy Rouge Mussels, garlic, chilli, tomato |
16 |
| Bacalhau (cod) cakes, spiced chickpea salad |
14 |
| King Prawns, garlic, chilli, lemon |
16 |
| Chilli salted Calamari, snow pea tendrils |
17 |
| Pickled Octopus, radish, celery leaves, chilli |
14 |
| Grilled Sardines, olive oil, sherry vinegar, sour onions |
12 |
| Snails, garlic and parsley, flaky pastry |
12 |
| Flaming house made Portuguese Choriço |
14 |
| Steak Tartare, mustard, capers, horseradish, Fries |
18 |
| |
18 |
| Open for pre theatre dinner / supper |
|
| |
|
| SANDRA’S LIGHT & LUSCIOUS MAIN MEALS |
|
| Baby Endive Salad, figs, sugar peas, cranberries, walnuts, proscuitto, gorgonzola, balsamic & truffle oil dressing |
24 |
| Beetroot, roast pumpkin and chickpea salad, with cous cous, preserved
lemon, Persian fetta and chard |
24 |
| Smoked Salmon salad, watercress with avocado, vinegar potatoes,
poached egg, horseradish dressing |
26 |
| Seared Tuna, green bean, potato and olive salad with sauce greviche |
30 |
| Warm salad of roast lamb rump, with confit carrots, fennel and orange |
30 |
| |
|
| PASTA |
|
| Linguini "marinara", fresh seafood, garlic, chilli, white wine, olive oil |
30 |
| Wild mushroom ravioli, roast chestnut, butter and sage |
19/25 |
| |
|
| SEAFOOD |
|
| Fish of the Day |
POA |
| Coconut Battered Fish, fries, salad, house made tartare |
24 |
| Bouzy Rouge Caldeirada, Portuguese seafood stew |
35 |
| Bouzy Rouge Paella, choriço, chicken, seafood |
33 |
| |
|
| MEATS |
|
| Piri Piri Spatchcock, flat chips, cos & onion salad |
30 |
| Lemon and Parmesan crust slow cooked veal, white wine, potatoes and Black cabbage |
30 |
| Hopkins River Scotch fillet, peppercorn sauce, pancetta wrapped French flat beans |
32 |
| Grain Fed Eye Fillet char grilled, béarnaise sauce and fries |
34 |
| |
|
| GAME |
|
| Confit Duck leg, Roasted breast a l’ orange, sauteéd black cabbage |
32 |
| Slow cooked Rabbit, white bean cassoulet with choriço and pancetta |
32 |
| |
|
| SIDES |
|
| Mixed leaf Salad |
10 |
| Butter lettuce salad, Blue cheese dressing |
10 |
| Greek Salad |
10 |
| Rocket & Parmesan salad |
10 |
| Broccolini, anchovy, salted ricotta |
10 |
| “ Papas Bravas” Paprika spiced potatoes, aioli |
9 |
| Fries |
7 |
| |
|
| |
|
Open for pre theatre dinner / supper |
| |
|
| DESSERT |
|
| Churros - Spanish Doughnuts, cinnamon sugar, hot chocolate |
11 |
| Flourless Orange cake, caramelised ginger cream, citrus salad |
15 |
| Tahitian vanilla creme brulee |
15 |
| Selection of handmade gelato |
15 |
| Vacherin, meringue, framboise infused mascarpone, macerated berries |
15 |
| Chocolate tart, hot honeycomb centre, white chocolate marquise |
15 |
| |
|
| CHEESES |
|
| 7.5 per cheese, served with pickled fig, quince paste and lavoche. |
|
| |
|
Roquefort
Ewes milk cheese from the south of France. White, crumbly and slightly moist with blue viens which give the cheese a distinct tang. |
|
Monte Enebro
A goats milk cheese from Spain. A creamy cheese rolled in ash, starts out with a deceivingly mild flavour then erupts with a tangy, salty finish, and a texture that is dense and chewy. |
|
Tasmanian Heritage Red Square
A traditional washed rind cheese with a mild earthy aroma and lingering creamy taste. Upon maturation, the interior of the orange rind reveals a custard-like centre which offers a surprisingly mild yet pronounced robust flavour. |
|
Pecorino Tartufo
This Italian sheeps milk cheese is aged thirty days and made with finely shaved Umbrian summer truffle which gives this buttery cheese an earthy note. |
|
Sao Miguel
From the island of Sao Miguel discovered by the Portuguese in the 14th century. This hard cows milk cheese is matured for one year, it has a crumbly texture and a sweet sharp finish. |
|
Delice De Bourgogne
A French cow’s milk brie, this soft dough with a flowery crust is made with milk enriched with crème fraiche. Its sophisticated taste makes for easy and enjoyable eating. |
|
| |
|
| Open for pre theatre dinner / supper |
|
| |
|