Focaccia, Olive Oil, Mt Zero Rosemary Salt (V) $7

BARWON EDGE BOATHOUSE Summer Menu 2010/11

- Entrees To Share -

Garlic & parmesan focaccia (V) $7

Focaccia, olive oil, Mt Zero rosemary salt (V) $7

Local Produce Plate: Istra prosciutto, Drysdale goat’s curd, $19 Mt. Zero olives, warmed local chorizo, basil & pine nut ricotta

French Board: turkey terrine, duck & orange pate, cranberry compote $19 cornichons, lamadre brioche

King prawns (6), beetroot cured salmon, lavosh, horseradish cream & $26 cocktail sauce (GF)

– $20 Menu – Includes a glass of house wine, beer, coffee or softdrink

Beef Rendang, sweet Indonesian coconut curry, rice pilaf & sambal (GF)

Salmon confit salad, goats cheese, asparagus & spinach, lemon dressing (GF)

Zucchini, lemon & sage blinis, herbed crème fraiche & eggplant salad (V)

Sesame & cumin grilled chicken thigh, green olive cous cous, yoghurt tahini – Sides –

Garden salad (V, GF) $7

Bowl of fries, tomato sauce & aioli (V, GF) $8

Asparagus & soft boiled egg (V, GF) $8

 Please note that we issue one account per table, we don’t split bills  A 3.5% surcharge applies to all Amex & Diners card payments  Patrons seated on outside tables are asked to place their food & beverage orders at the bar & quote their table number  Table service can be provided for larger groups & movement impaired persons – Main Courses –

Vietnamese pork broth, prawn dumpling & tamarind jam (GF) $14

Smokey paprika spiced calamari, chorizo potato & aioli (GF) $18

Moroccan spiced lamb, flatbread, yoghurt, pomegranate & coriander $19

Barwon Edge’s daily changing grazing plate $19

(see today’s specials for details)

House rolled ricotta gnocchi, garlic & chilli braised brocollini, toasted $22 pine nuts & Bulgarian fetta (V)

Prawn risotto, garlic, fennel & prawn praline (GF) $24

Kingfish in beer batter, chips, garden salad, fresh lemon & tartare sauce $25

Certified Black Angus minute steak (180g), chips, tomato & onion salad, $25 tomato relish or dijon mustard (GF)

Goat bastilla, slow braised goat in a crispy pastry, cauliflower & pistachio tabouli $25

Rolled pork belly stuffed with dried pear & sage, cauliflower puree, $28 hazelnut & endive salad Crispy duck leg, sticky Chinese dates, duck & cabbage parcel $30

Eye fillet, potato & parsnip gratin, asparagus & rosemary Dianne sauce (GF) $36

– Dessert –

Pistachio panna cotta, watermelon granita, praline (GF) $12

Stone fruit & gingerbread trifle, white chocolate custard $12

Our changing dessert plate (serves 1 – see today’s specials for details) $13

A selection of cakes from the cold display cabinet $7