PAELLA & SANGRIA
SUNDAYS
at the
BOUZY ROUGE
Under the summer sun at the Bouzy Rouge
Every Sunday in the Courtyard!
1x Plate of Paella &
1x glass of Sangria
$30
(Large bookings essential) |
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| TAPAS |
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| 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, buffalo mozzarella, mint, herb salad |
16 |
| Scallop ceviche, pistachio, blood orange |
15 |
| 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 |
15 |
| Bacalhau (cod) cakes, spiced chickpea salad |
14 |
| King Prawns, garlic, chilli, lemon |
16 |
| Chilli salted Calamari, mixed cress salad |
17 |
| Pickled Octopus, cucumber, sherry vinegar, dill |
14 |
| Grilled Sardines, olive oil, sherry vinegar |
12 |
| Snails, garlic and parsley, flaky pastry |
12 |
| Flaming house made Portuguese Choriço |
14 |
| Steak Tartare, mustard, capers, horseradish, Fries |
18 |
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| SANDRA’S LIGHT & LUSCIOUS MAIN MEALS |
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| Baby Endive Salad, figs, sugar peas, cranberries, walnuts, proscuitto, gorgonzola, balsamic & truffle oil dressing |
23 |
| Beetroot, roast pumpkin and chickpea salad, with cous cous, preserved
lemon, Persian fetta and chard |
23 |
| Smoked Salmon salad, watercress with avocado, vinegar potatoes,
poached egg, horseradish dressing |
23 |
| Salad of grilled asparagus, dehydrated olives and green bean,
with a seared Tuna steak and sauce greviche |
23 |
| Warm salad of roast lamb rump, with mint dressed spring vegetables,
black olive pilaf and almond skordalia |
30 |
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| PASTA |
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| Linguini "marinara", fresh seafood, garlic, chilli, white wine, olive oil |
30 |
| House made potato gnocchi, gorgonzola sauce and pear |
19/25 |
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| SEAFOOD |
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| Fish of the Day |
POA |
| Coconut Battered Fish, fries, salad, house made tartare |
24 |
| Bouzy Rouge Bouillabaisse, garlic crouton, rouille |
35 |
| Bouzy Rouge Paella, choriço, chicken, seafood |
33 |
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| MEATS |
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| Baked Chicken breast in brioche crust, mash potato, roast corn salsa |
30 |
| Veal Scaloppini cooked in white wine finished with lemon, Jerusalem artichoke, slow roast cherry tomatoes |
30 |
| Crumbed Pork Cutlet, mustard, thyme, cabbage and crackling salad |
32 |
| Hopkins River Scotch fillet, peppercorn sauce, pancetta wrapped French flat beans |
32 |
| Grain Fed Eye Fillet char grilled, béarnaise sauce and fries |
34 |
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| GAME |
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| Confit Duck leg, Roasted breast a l’ orange, sauteéd black cabbage |
32 |
| Slow cooked Rabbit, white bean cassoulet with choriço and pancetta |
32 |
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| SIDES |
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| 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 |
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BOUZY UPSTAIRS
Private Floor
For
Functions & Events |
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| DESSERT |
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| 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 |
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| CHEESES |
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| 7.5 per cheese, served with pickled fig, quince paste and lavoche. |
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Artavaggio
Cow milk cheese from northern Lombardy in Italy.This smear surface ripened cheese has exceptional flavour and pungent aroma when ripe. |
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Roquefort
Ewes milk cheese from the south of France. White, crumbly and slightly moist with blue viens which give the cheese a distinct tang. |
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Foglie di Castagno
This Italian table cheese is aged 18 months and made with goat and cow milk and ripened in the traditional wrap of dried chestnut leaves. An exquisite full bodied flavour and texture. |
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Pyengana
A cloth rind table cheese from Tasmania, made from cow milk in the cheddar style. This hard texured cheese is aged for 18 months. |
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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. |
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Queso De Cabra
Semi-Hard goats milk cheese from the south of Spain, first rubbed in wine before being aged for 3 months. Mild, delicate and creamy with a wine afternote. |
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