NEW DESSERT menu A3[1]
Desserts Sweet Wines
60 ml
‘Aussie Pavlova’, mango, passionfruit, raspberry, mascarpone cream
18 18
2013 De Botrytis Noble One Semillon Riverina, New South Wales
30
Tasmanian honey & thyme panna cotta, strawberry, macadamia
18
2008 Harbour Estate Cabernet Franc Ice Wine Niagara Peninsula, Canada
42
Tim Tam’s & milk Banana parfait, praline, pecan, salted caramel
18
2013 Carmes de Rieussec Sauternes Bordeaux, France
18
Liquorice, lime, blueberry, chocolate
18 14
1999 Chateau Pajzos Aszu 6 Puttonyos Tokaj-Hegyalja, Hungary
32
Sorbet of the day Selection of petit fours
12
2013 Tomi no Oka Premium Shiojiri Muscat Bailey A Nagano, Japan
10
Fortified Wines
Cheese Served with Tasmanian honeycomb, grapes, quince, lavosh
Cheddar - pasteurized cow’s milk, hard Somerset, United Kingdom
60 ml
NV Yalumba Reserve Museum Antique Tawny Barossa, Australia
22
Ramos Pinto 30 years Tawny Douro, Portugal
30
Saint Nectaire Fermier - unpasteurised cow’s milk, semi soft, washed rind Auvergne, France
NV Churchill 10 years White Port Douro, Portugal
12
Mimolette Reserve - pasteurized cow’s milk, hard Nord Pas de Calais, France
NV Emilio Lustau San Emilio Solera Reserva Jerez, Spain
15
Kikorangi - cow’s milk, semi soft, blue viened Manurewa, New Zealand
Digestives
45 ml
Brillat-Savarin - cow’s milk Normandy, France
Natalini Grappa Stravecchia Umbria, Italy
20
Rocamadour Fermier - goat’s milk, soft, creamy & runny Midi Pyreness, France
Habitation Saint Etienne, Rhum Agricole VSOP Martinique, France
30
Chabichou - unpasteurized goat’s milk, firm & creamy Poitou Charentes, France
Limonio, Limoncello Sicily, Italy
20
1 type 16 | 2 types 26 | 3 types 33 | Any additional 8
1947 Castarede Bas Armagnac Armagnac, France
68
Coffee
Liqueurs
We are serving Toby’s Estate 100% Arabica coffee
Double Espresso, Macchiato, Flat White, Café Latte, Cappuccino, Piccolo Latte, Café Mocha, Iced Coffee, Hot Chocolate
8.5
Espresso, Long Black, Ristretto
6.5
Liqueur Coffee
22
Affogato
13
Affogato with amaretto
25
Tea We are serving Ronnefeldt tea
English Breakfast, Jasmine Gold, Darjeeling Earl Grey, Pure Camomile, Peppermint, Ayurveda Herbs & Ginger
8.5
30 ml
Baileys Irish Cream, Ireland
17
Drambuie, Scotland
17
Dom Benedictine, France
17
Grand Marnier, France
17
Amaretto Disaronno, Italy
19
Vaccari Sambucca, Italy
17
Cointreau, France
17
Kahlua, Mexico
17
Tia Maria, Jamaica
19
Galliano, Italy
17
V denotes vegetarian dish Chef Restaurateur - Luke Mangan Restaurant Manager – Tony Tan Head Chef – Jake Kowalewski All our meats are free range farmed Minimum spend per person 40 lunch | 60 dinner Please note a 10% service charge and 7% GST will be added to the final bill
Instagram: @saltgrillandskybar @lukewmangan
Twitter: @lukemangan
Facebook: /saltgrillandskybar / lukewmangan
lukemangan.com
