Tank Menu

tank restaurant and bar est. november 2010 snacks entrees mains desserts edamame lotus root chips & tea glazed walnuts crispy fish cakes, ponzu mayonnaise 8 7 11 twice cooked quail, edamame, assorted pickles, salad burnett roasted scallops, ham hock, rice wine vinaigrette, toasted nori smoked ocean trout, crisp oyster, crab & tapioca salad, parsley sweetcorn fritters, tofu, sweet peas, wasabi leaf king prawn custard, bug tempura, shiitake mushroom, dashi natural pacific oysters, sake mignonette daily sashimi & sushi plate 26 24 25 20 26 24 33 eye fillet of beef in miso, oxtail gyoza, smoked celeriac organic duck, ‘pumpkin tofu’, winter reds local fish, unagi brandade, green beans slow cooked atlantic salmon, octopus, burnt onion, tosaka stuffed jerusalem artichokes, chestnuts, seaweed persillade grilled short rib of beef, potato croquettes, tamari jus free range pork ramen, slow cooked egg, peas to share twice cooked free range pork, apple ginger sauce lamb shoulder – cooked for a very long time, shiso mint sauce both served with choice of 2 sides sides green beans, miso dressing green leaves, nasturtium, ginger beer battered chips & mayonnaise whipped potato 39 41 37 36 32 38 33 68 81 8 8 7 7 cup of ‘green tea’ baked crema, raspberries, sake & watermelon granita, puffed corn chocolate and kinako pave, strawberry jelly, malted milk ice cream yuzu marshmallows cheese selection of cheeses accompanied by crackers, fruit bread, grapes, quince, nashi pear chutney & sesame & pistachio crusted date two cheeses three cheeses 17 17 17 6 18 25

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Tank Autumn/Winter Menu 2012

Transcript of Tank Menu

tank restaurant and bar est. november 2010

snacks entrees mains desserts edamame

lotus root chips & tea glazed walnuts

crispy fish cakes, ponzu mayonnaise

twice cooked quail, edamame, assorted pickles, salad burnett

roasted scallops, ham hock, rice wine vinaigrette, toasted nori

smoked ocean trout, crisp oyster, crab & tapioca salad, parsley

sweetcorn fritters, tofu, sweet peas, wasabi leaf

king prawn custard, bug tempura, shiitake mushroom, dashi

natural pacific oysters, sake mignonette

daily sashimi & sushi plate

eye fillet of beef in miso, oxtail gyoza, smoked celeriac organic duck, ‘pumpkin tofu’, winter reds local fish, unagi brandade, green beans slow cooked atlantic salmon, octopus, burnt onion, tosaka stuffed jerusalem artichokes, chestnuts, seaweed persillade grilled short rib of beef, potato croquettes, tamari jus free range pork ramen, slow cooked egg, peas

to share twice cooked free range pork, apple ginger sauce

lamb shoulder – cooked for a very long time, shiso mint sauce

both served with choice of 2 sides

sides green beans, miso dressing

green leaves, nasturtium, ginger

beer battered chips & mayonnaise

whipped potato

39 41 37 36 32 38 33

68 81

cup of ‘green tea’

baked crema, raspberries, sake & watermelon granita, puffed corn chocolate and kinako pave, strawberry jelly, malted milk ice cream yuzu marshmallows

cheese selection of cheeses accompanied by crackers, fruit bread, grapes, quince, nashi pear chutney & sesame & pistachio crusted date

two cheeses

three cheeses

provenance inspiration for our menu comes from fresh local produce available to us in queensland. scallops, urangan chicken/duck, kilkivan quail, pittsworth heart of palm, innisfail beef, darling downs spanner crab, mooloolaba peanuts, kingaroy barramundi, ayr prawns, mooloolaba pork, kingaroy passionfruit, bundaberg strawberries, bundaberg raspberries, beerwah tomatoes, eumundi vanilla, port douglas oysters, kooringal ginger, buderim corn, mulgowie blue cheese, atherton