Welcome to The Original Australian Kitchen, · Welcome to The Original Australian Kitchen, home to...
Transcript of Welcome to The Original Australian Kitchen, · Welcome to The Original Australian Kitchen, home to...
Welcome to The Original Australian Kitchen, home to modern Australian cuisine.
The menu has been crafted around the melting pot that is our Australian culture. With this in mind, we have taken traditional Australian cooking components of seafood and meat,
infused them with exotic influences and splashes of bush tucker.
Always mindful that fresh is best, we have carefully sourced premium products from our local suppliers where possible, crafted a delicious dish and teamed it with our selection of beers and wines for your pleasure.
Sit back, relax and enjoy.Cheers
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With your choice of a housemade sauce and a side
12 HOURS SLOW COOKED LAMB RIBS Half Rack 34 / Full Rack 48
ANGUS RUMP 300g 28
T-BONE 400g 32
RIB EYE FILLET 350g 34
Sauces: •Red wine jus • Creamy mushroom • Pepper sauce • Signature chilli
Sides: •Rustic chips • Mashed potato • Garden salad • Buttered greens
*Please notify staff of any allergies or intolerances
ENTRÉESHOUSEMADE LEEK AND SNOW PEA SOUP (V) 12
With lemon myrtle cream served with a herb ciabatta crouton
LEMON PEPPER CALAMARI 15 Schezwan pepper and lemon crumbed calamari with a housemade tartare sauce and rocket salad
PAN SEARED HERVEY BAY SCALLOPS (GF) 19
With beetroot puree, pineapple, fennel and curry oil salsa
WARM CHICKEN, SPINACH AND QUINOA SALAD (GF) (VO) 16
Grilled chicken breast served on a bed of spinach, quinoa, snow peas and feta, lightly dressed with dijon mustard
HOUSE CURED CROCODILE GRAVLAX (GF) 16
Smoked crocodile tail, Ouzo cured with compressed watermelon, basil and a kaffir lime dressing
SPICY WAGYU MEATBALLS 17With oven roasted tomato salsa and basil pesto
DINNER
FRESHLY SOURCED MUDCRABS 69Cooked with our chef’s signature chilli sauce and served with rice. Subject on availability.
MARINATED LAMB CHOPS 28Marinated in native Pepperberry with your choice of a housemade sauce and a side
TASTE OF THE TERRITORY 79Perfect to share, an array of local produce including crocodile, crab and barramundi with accompanying chutneys, compotes and dressings. Subject on availability.
SPECIALTIES
(GF) Gluten Free (V) Vegetarian (VO) Vegetarian Option
OPEN BREAKFAST, LUNCH AND DINNER
FROM THE GRILL (GF)
BAKED EGGPLANT PARMIGIANA (V) (GF) 26
Layered grilled eggplant and Mediterranean vegetables with 3 cheese béchamel and basil
BALSAMIC BRAISED CHICKEN (GF) 29Thigh fillets with roasted vegetables flavoured with garlic, rosemary and a red wine reduction served with rice
CRISPY SKIN BARRAMUNDI (GF) 32Locally sourced barramundi, pan-seared and served with crushed potatoes infused with preserved lemon, peas and broad bean compote with lemongrass sauce
BLUE SWIMMER CRAB AND PRAWN LINGUINE (VO) 36
Chilli and garlic with a light white wine cream sauce and shaved parmesan
LAMB SHANK RAGOUT 29Served on a sage potato mash, bush tomato and mint gremolata
STICKY ROASTED PORK BELLY (GF) 31Twice cooked pork belly, sweet soy caramel glazed heirloom carrots and cauliflower puree
CONFIT DUCK LEG (GF) 32Celeriac and apple remoulade, charred leek, quandong and Kakadu plum sauce
MAINS
LYCHEE AND MANGO CHEESECAKE 12Raspberry compote and Chantilly cream
SALTED CARAMEL PAVLOVA 14Topped with salted caramel, hazelnut and mixed berries
APPLE AND BLUEBERRY CRUMBLE 13Cinnamon custard and gourmet ice-cream
CHOCOLATE TART 15Warm chocolate tart with coffee and Cointreau crème anglaise
TRIO OF SORBET 12Gourmet sorbet selections
CHEESE PLATTER Cheese selection with quince paste, dried apricots, raisins and crackers 1 cheese: 9 2 cheeses: 14 3 cheeses: 18
BREADSGARLIC AND HERB BREAD 7
Oven baked ciabatta with fresh garlic and herb butter
BRUSCHETTA 10Grilled Turkish bread with heirloom tomatoes, spring onion, basil and a balsamic glaze
*Gluten free bread available on request
RUSTIC CHIPS WITH GARLIC AIOLI 7
GARDEN SALAD 7
MASHED POTATO 7
BUTTERED GREENS 7
DESSERTS
SIDES
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