Botanic Garden Restaurant - Winter Menu
Minimum of 2 courses on weekends and public
holidays
(Minimum food spend per head $32)
Entree
| Soup of the day |
$10 |
| Smoked kingfish with a celeriac and horseradish
remoulade and roast cherry tomatoes |
$18 |
| Twice cooked blue cheese souffle with rocket, walnuts
and pear |
$15 |
| Roast pork belly with a salad of cabbage, pickled radish
and mint |
$15 |
| Braised oxtail with risoni, baby spinach and mustard oil |
$15 |
| Pan seared scallops with cannelini bean puree, chorizo
and salmon roe |
$18 |
Main Course
| Fish of the day |
POA |
| Lamb shank on crisp polenta with green olives and
truffle infused parmesan |
$25 |
| Syrian chicken and chickpeas with date and ginger cous
cous and a salad of shaved fennel, apple, smoked cheddar and
almonds |
$25 |
| Tartlet of roast pumpkin, artichokes and fried pecorino
with green lentils and onion jam |
$22 |
| Char grilled beef fillet on parsnip and roast garlic
mash with herb roasted portabello mushroom and a chanterelle
glaze |
$28 |
| Rabbit braised in Cooper's ale with maccheroni, speck
and gremolata |
$25 |
Side Dishes
$4.00 individual serve / $7.00 to share
- Steamed greens tossed in butter & toasted almonds
- Iceberg salad with currants & sweet onion dressing
- Fried baby potatoes with rosemary salt
No separate accounts / Diners & Amex attract a 3% surcharge.
In consideration to other diners we request that mobile phones are
either silent or switched off.
Further Information
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