entrees salads mains grills sandwiches, burgers & pizzas desserts ...
Summer 2016 Issue 001
Cornerstone of Hay
Entrees
Who’s who
Homemade damper bread, extra virgin olive oil, cashew dukkah V
Pulled BBQ pork bao bun, nuoc mam slaw, jalapenos DF Scallops, chorizo, pear puree, candied prosciutto GF DF GL
12
10ea
Split WA tiger prawns, grapefruit, avocado, lemon balm, pineapple relish GF DF GL Mediterranean charred grilled vegetables, baby spinach, toasted ciabatta, fior di latte V GL
19 20 16
Summer is here! Finish your Friday by treating yourself to a cold beverage, sitting on our Hay St terrace watching the world go by
Baby cos lettuce, crispbread, white anchovies, soft boiled egg, curried mayonnaise VO
16
Fried goats cheese, orange blossom honey, toasted walnuts, pear and rocket V
16
Green lentil, dried cranberry, Fourme d’Ambert, spinach salad, prosciutto, soft boiled egg GF GL
Planning a conference? Call Marie for your specially negotiated rates.
08 9347 7015
mains
sandwiches, burgers & pizzas
Fish and chips. Crumbed red emperor fillet with peas a la Françoise served with sauce gribiche, polenta chips Beef and pork meatballs in rich tomato sugo, taleggio, polenta gnocchi
Mushroom and thyme quiche, capsicum escabeche, candied walnuts, pea pesto V GL Linguine pasta, Tasmanian salmon, baby octopus, tomato, eggplant, parmigiano reggiano crisp GL
Roast chicken breast, onion and bacon mash, broccolini, pesto aioli, red wine jus GF
salads
Onion bhaji, raita, chickpea fetta and coriander salad V GL
Head chef, Alan Johnson, spends weeks sourcing the best products from WA meats to Italian cheeses. There is nothing that Alan will not taste test to make sure that it is the best for our guests.
15
16
26 32 30
Cheeseburger in a soft sesame bun, aioli, tomato, grilled pineapple relish, mesclun, fries
Chicken and bacon pizza topped roast red capsicum, caramelised onion and baby spinach drizzled with peri peri sauce Grilled eggplant and artichoke pizza with baby spinach, red capsicum & sliced mushroom, sundried tomatoes & boccocini, drizzled with pesto aioli
People Choice…
Sous chef, Rado Pastorek, started at Cornerstone Bar & Kitchen in time to usher in the new Summer menu.
What would you like to see on the Autumn menu. Rado and Alan are welcoming suggestions for the next season
grills
desserts
All items from the grill are sourced paddock to plate from South West WA Ferguson Valley Region. Founded in 1950 Dardanup Butchering Company (DBC) focuses on the research and development in their brands to ensure the quality, presentation and taste of the product itself.
Trio of Ice cream with honeycomb crunch, salted caramel and chocolate sauce GF
Pitch Black Angus Rump steak 350gr. Grain fed 120 days, hand cut chips, roast roma tomato, béarnaise sauce GF
Tender Ridge Porterhouse steak 250gm, onion and bacon mash, broccolini, red wine jus GF
Valley Spring Lamb - lamb shoulder, spiced dahl, lime & coriander labne, roti bread
sides
Surveys say YES IT IS. Pick up your takeaway morning barista coffee from Cornerstone Bar and Kitchen
24
Read all About it
Timber Hill Pork cutlet on the bone 300gr, coconut steamed jasmine rice, Ray’s satay sauce, grilled pineapple relish GF DF GL
Is morning coffee essential?
29
Seared steak sandwich, caramelised onion & mushroom, toasted ciabatta, tasty cheddar, tomato, rocket, fries
Serves 1-2
Chocolate fudge brownie topped with chocolate sauce and white chocolate mascarpone
38 35 39 34
Charred onion and bacon mash GF
7
Broccolini GF
6
Coconut steamed jasmine rice GF DF Shoestring fries
7
Peas a la Françoise GF DF
Cornerstone garden salad dressed with mustard vinaigrette GF DF Cornerstone Bar & Kitchen
4
08 9267 4991
7 7
Eton mess. Fresh strawberries and banana, meringue, whipped cream, strawberry sauce GF Pineapple and coconut cake, strawberry star anis bavarois, vanilla ice cream GF GL
22 19 22 21
12 12 12 12
Rate us on Tripadvisor at Cornerstone Bar & Kitchen to receive a complimentary Liqueur Coffee with your Dessert
cheese Cheese board with muscatel grapes, quince paste and sourdough crisp bread Choose one cheese 50gr
Each additional cheese 50gr
Fourme d’Ambert, France, blue Triple cream Brie, WA
Maffra Cheddar, Gippsland Victoria Taleggio, Italy
12 7
Cornerstone of Hay
Entrees
Who’s who
Homemade damper bread, extra virgin olive oil, cashew dukkah V
Pulled BBQ pork bao bun, nuoc mam slaw, jalapenos DF Scallops, chorizo, pear puree, candied prosciutto GF DF GL
12
10ea
Split WA tiger prawns, grapefruit, avocado, lemon balm, pineapple relish GF DF GL Mediterranean charred grilled vegetables, baby spinach, toasted ciabatta, fior di latte V GL
19 20 16
Summer is here! Finish your Friday by treating yourself to a cold beverage, sitting on our Hay St terrace watching the world go by
Baby cos lettuce, crispbread, white anchovies, soft boiled egg, curried mayonnaise VO
16
Fried goats cheese, orange blossom honey, toasted walnuts, pear and rocket V
16
Green lentil, dried cranberry, Fourme d’Ambert, spinach salad, prosciutto, soft boiled egg GF GL
Planning a conference? Call Marie for your specially negotiated rates.
08 9347 7015
mains
sandwiches, burgers & pizzas
Fish and chips. Crumbed red emperor fillet with peas a la Françoise served with sauce gribiche, polenta chips Beef and pork meatballs in rich tomato sugo, taleggio, polenta gnocchi
Mushroom and thyme quiche, capsicum escabeche, candied walnuts, pea pesto V GL Linguine pasta, Tasmanian salmon, baby octopus, tomato, eggplant, parmigiano reggiano crisp GL
Roast chicken breast, onion and bacon mash, broccolini, pesto aioli, red wine jus GF
salads
Onion bhaji, raita, chickpea fetta and coriander salad V GL
Head chef, Alan Johnson, spends weeks sourcing the best products from WA meats to Italian cheeses. There is nothing that Alan will not taste test to make sure that it is the best for our guests.
15
16
26 32 30
Cheeseburger in a soft sesame bun, aioli, tomato, grilled pineapple relish, mesclun, fries
Chicken and bacon pizza topped roast red capsicum, caramelised onion and baby spinach drizzled with peri peri sauce Grilled eggplant and artichoke pizza with baby spinach, red capsicum & sliced mushroom, sundried tomatoes & boccocini, drizzled with pesto aioli
People Choice…
Sous chef, Rado Pastorek, started at Cornerstone Bar & Kitchen in time to usher in the new Summer menu.
What would you like to see on the Autumn menu. Rado and Alan are welcoming suggestions for the next season
grills
desserts
All items from the grill are sourced paddock to plate from South West WA Ferguson Valley Region. Founded in 1950 Dardanup Butchering Company (DBC) focuses on the research and development in their brands to ensure the quality, presentation and taste of the product itself.
Trio of Ice cream with honeycomb crunch, salted caramel and chocolate sauce GF
Pitch Black Angus Rump steak 350gr. Grain fed 120 days, hand cut chips, roast roma tomato, béarnaise sauce GF
Tender Ridge Porterhouse steak 250gm, onion and bacon mash, broccolini, red wine jus GF
Valley Spring Lamb - lamb shoulder, spiced dahl, lime & coriander labne, roti bread
sides
Surveys say YES IT IS. Pick up your takeaway morning barista coffee from Cornerstone Bar and Kitchen
24
Read all About it
Timber Hill Pork cutlet on the bone 300gr, coconut steamed jasmine rice, Ray’s satay sauce, grilled pineapple relish GF DF GL
Is morning coffee essential?
29
Seared steak sandwich, caramelised onion & mushroom, toasted ciabatta, tasty cheddar, tomato, rocket, fries
Serves 1-2
Chocolate fudge brownie topped with chocolate sauce and white chocolate mascarpone
38 35 39 34
Charred onion and bacon mash GF
7
Broccolini GF
6
Coconut steamed jasmine rice GF DF Shoestring fries
7
Peas a la Françoise GF DF
Cornerstone garden salad dressed with mustard vinaigrette GF DF Cornerstone Bar & Kitchen
4
08 9267 4991
7 7
Eton mess. Fresh strawberries and banana, meringue, whipped cream, strawberry sauce GF Pineapple and coconut cake, strawberry star anis bavarois, vanilla ice cream GF GL
22 19 22 21
12 12 12 12
Rate us on Tripadvisor at Cornerstone Bar & Kitchen to receive a complimentary Liqueur Coffee with your Dessert
cheese Cheese board with muscatel grapes, quince paste and sourdough crisp bread Choose one cheese 50gr
Each additional cheese 50gr
Fourme d’Ambert, France, blue Triple cream Brie, WA
Maffra Cheddar, Gippsland Victoria Taleggio, Italy
12 7
