For those interested, menu for next weeks (12/9) QF127 (gotta love some of the descriptions):
Green pea and mint soup with snow pea salad. (small plate)
A vibrant green pea soup enhanced with fresh mint, a touch of cream and parmesan, garnished with a salad of snow pea shoots. This dish is best enjoyed with a glass of light bodied white ie. Riesling or Sauvignon Blanc.
Salad of seared tuna with brown rice, edamame, cucumber, radish and sesame soy dressing. (small plate)
Fresh tuna fillets are seared on the outside then diced to reveal the raw interior. Served on a salad of brown rice, edamame and pickled ginger with finely sliced radish, diced cucumber and wakame seaweed. Dressed in a combination of sesame, red onion a touch of mustard and soy. This dish is best enjoyed with a glass of medium bodied white ie. Sauvignon Blanc or Semillon.
Beef Adana kebab with cucumber, green olives and roasted garlic yoghurt. (small plate)
Native to Turkish cuisine, minced beef is combined with onion, parsley and a range of spices then traditionally cooked over charcoal. Served with cucumber ribbons, green olive cheeks, fresh parsley and Greek yoghurt mixed with lemon, garlic and parsley. This dish is best enjoyed with a glass of light to medium bodied red ie. Pinot Noir or Cabernet Sauvignon.
Strozzapreti pasta with tomato and eggplant sugo, roast capsicum, basil and pecorino.(main plate)
Short, rolled pasta combined with richly textured sauce of caramelised eggplant, roasted red capsicum, tomato, onion, white wine and herbs. Garnished with chopped fresh basil and grated pecorino. This dish is best enjoyed with a glass of light to medium bodied red ie. Pinot Noir or GSM.
Grilled chermoula chicken with roasted sweet potato, cauliflower tabbouleh and pomegranate dressing. (main plate)
A chicken breast is marinated overnight in chermoula paste then grilled, giving it a light smoky flavour. Served with cauliflower tabbouleh including shaved fennel, walnuts and preserved lemon with roasted sweet potato. The dish is dressed with an emulsion of pomegranate molasses, garlic, cinnamon and olive oil. This dish is best enjoyed with a glass of full bodied white ie Chardonnay or light bodied red ie. Pinot Noir.
Seared barramundi with bok choy, steamed rice, lap cheong, sesame, shrimp and ginger sauce. (main plate)
Sourced from the pristine waters of the Northern Territory this fillet of Humpty Doo barramundi is seared simply with olive oil and sea salt then dressed in a combination of ginger, shallot, soy and sesame. Served with steamed rice, blanched bok choy and garnished with a flavoursome mix of shrimp, scallop, chilli, Chinese pork sausage and fresh coriander. This dish is best enjoyed with a glass of full bodied white ie Chardonnay or light bodied red ie. Pinot Noir.
Crumbed pork cutlet with salmoriglio, shaved fennel, potato, asparagus and herb salad. (main plate)
Pork cutlet is coated in bread crumbs mixed with fresh parsley, parmesan and lemon zest then cooked until golden brown. Served with a salad of potato, shaved fennel, radish, asparagus, rocket and herbs. The cutlet is garnished with a dressing of fresh oregano, parsley, olive oil and lemon. This dish is best enjoyed with a glass of medium bodied white ie. Semillon or Chardonnay.
