Sails on the Bay

ENTREE

Oyster shooters Green tea & sake Bloody Mary Wasabi, soy & ginger		3.90
Freshly shucked natural oysters chilli & coriander vinaigrette, rye bread	18.50	34.50
Seared venison loin (med-rare), braised legmeat baked in brick pastry, spinach puree, potato fondant, cassis & juniper jus, salsify & artichoke crisps		24.00
**Seared scallops (rare), black pudding, fennel puree, orange & apricot jam		23.00
Lightly smoked beef tartare, freshly grated horseradish, pickled ginger & wakame salad, egg castella & sesame foam		23.00
Parsley & garlic braised winter forest mushrooms, walnut loaf, thyme & red wine goats cheese		22.00
**Crystal bay prawn escabeche, crab salad, romesco sauce, grilled padron, shellfish jelly		24.00
**Yellowtail, watermelon & chilli jam sushi, wasabi mousse & bug tartare lime foam, tuna & swordfish checkerboard, enoki & herb salad		24.00

MAIN

**Crispy skin barramundi fillet (farmed in Cairns), slow cooked nicola potatoes, & anchovy stuffed zucchini flower, baby beetroot, swiss brown mushrooms, truffle beurre blanc		40.00
**Crispy skin salmon, sauteed celeriac, cauliflower puree, capers, stinging nettle & shellfish sauce		39.00
**Red miso & mirin seared West Australian kingfish, pumpkin sauce, warm octopus terrine, vongole & bean shoot salad		38.00
**Winter assiette of duck: seared breast, leg confit, duck sausage & prosciutto, coddled egg, polenta cake & baby vegetables, rhubarb & lime glaze		40.00
Grilled Portland beef eye fillet, parsnip puree, barley 'risotto', baby sprout leaves, fried tripe, shiraz & bone marrow jus		41.00
**Pistachio & prune stuffed pork fillet, braised lentils, slow cooked belly, caramelised apple, amaretto & chestnut jus		39.00

SHARED MAIN

Melange (per person)

COLD ENTREE: oysters - **natural, **bloody mary & **green tea & sake shots, ** crab, lemon & basil salad; **wasabi pannacotta & bug tartare, lime foam; SECOND COURSE: Your waiter will explain this dish to you, designed from todays market availability; THIRD COURSE: **wok fried crab, mussels, prawn & scampi with chilli, ginger, coriander & coconut

70.00

VEGETARIAN MENU

**Lentils du pays, pumpkin puree, roasted baby beets, snow pea coulis	17.00
Parsley & garlic braised winter forest mushrooms, walnut loaf, thyme & red wine glazed goats cheese	22.00
**Watermelon, enoki & ginger salad, wasabi mousse, miso & Japanese mustard dressing	19.00
Sweet potato & leek canneloni, saffron & leek sauce, pickled vegetables	18.00	28.00
**Grilled palm hearts, pearl barley, baby sprout leaves, lemon & parsley butter sauce		26.00
Tomato, eggplant, spinach & coconut curry, basmati rice, fried samosa		28.00

SIDE DISHES

Baby green beans		9.00
Hand cut potato chips		7.00
**Garlic & rosemary roasted kipfler potatoes		8.50
**Rocket, pear & parmesan salad		9.50
Salad leaves, avocado, cherry tomatoes & soy glazed seeds		8.50

DESSERT

Chocolate & pine nut pudding, baked chocolate slice, orange macaroons, caramelised pistachio ice cream		15.50
Baked lemon meringue, passionfruit jelly, lime sorbet, citrus syrup		15.50
Tiramisu, hazelnut palmier, kahlua sorbet		15.50
Toffee pear, almond clafoutis, lemon sorbet, ginger anglaise		15.50
Liquorice panna cotta, spiced parkin, rhubarb & cherry compote		15.50
Assiette of dessert for two people Chocolate slice, lemon meringue, tiramisu, toffee pear, almond clafoutis, liquorice panna cotta, lime sorbet		39.00
House selection of four, local & imported cheese, fruit bread, wafers, muscatels & quince paste		18.50
Coffee with petit four		4.50
Gravitea & infusion with petit four		4.50

SET LUNCH SPECIAL

MONDAY TO SATURDAY LUNCH - NOT AVAILABLE ON PUBLIC HOLIDAYS AND IN DECEMBER

2 courses with a glass of wine & coffee or tea		35.00
3 courses with a glass of wine & coffee or tea		40.00

CAKES

We employ an experienced pastry chef who is able to prepare a celebration cake for your special occasion. We have a large range of cakes available to choose from or if you wish you may discuss you requirements with us directly.

Birthday / celebratory cakes may be: Served as dessert, fully garnished for $10.50 per person; Served as petit four size for $5 per person; There is a minimum charge of $30 for a cake.
Apricot and almond - Brandy poached apricots in a light roast almond Madeira cake
Chocolate Mud - Rich chocolate mud cake layered with ganache surrounded by chocolate chards
Fruit flan - Sweet pastry base filled with pastry cream and topped with seasonal fruit or just the fruits you like. (price subject to availability of fruit).
Flourless Chocolate Cake - Light Chocolate and almond cake layered with chocolate ganache.
Orange flourless cake - Whole oranges boiled for three hours, blended with almond meal and eggs.
Strawberry shortcake - Vanilla sponge layered up with lashings of cream and strawberries
Truffle - Whipped cream folded through rich dark chocolate on a crispy base simply to bring out the chocolate flavor
CHARLOTTES - Mousse style in texture with a sponge base and soaked sponge layer in the centre to the appropriate flavour, lined with almond jaconde or finger sponge.
Black forest charlotte Our interpretation of the gateau of old. Rich chocolate truffle base with a vanilla cherry mousse, topped with a chocolate marble mirror
Chocolate charlotte Rich chocolate couveteure mousse with coffee and a hint of nougat hazelnut to add to the smoothness
Passionfruit charlotte Light and creamy with a real tang
Raspberry charlotte Raspberry mousse can be mixed and matched if you would prefer with chocolate to add a little extra. Strawberry mousse can be mixed and matched if you would prefer with chocolate.
Strawberry charlotte Light strawberry mousse, layered with Vanilla Sponge.

SMALL PARTY MENUS - see private dining

Groups of ten and over may choose whether to have a two or three course menu prior to their party. (e.g. entrée and main course or main course and dessert )

2 COURSE & 3 COURSE

please refer to the brochure in "Private Dining"

$ 60

$ 75

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