Entrée Sydney Rock Oysters with Limoncello Sorbet ½ ...
Banjo Paterson Park Punt Road, Gladesville, NSW 2111 P: 9816 - 3611 F: 9816- 5026 Web: www.banjopaterson.com Email: [email protected]
Entrée Sydney Rock Oysters with Limoncello Sorbet ½ Doz 21.50 Doz 35.00 Ravioli filled with Porcini & Portobello Mushrooms with poached Chicken, crisp Pancetta and Chicken Jus 19.80 Indian spiced Scallops with Cucumber Salsa, Sweet Potato Veloute and Curry Oil 21.50 Peppered roast Veal with White Anchovies, Quail Egg, Roast Capsicum, Witlof and toasted Brioche 19.80 Salmon Gravalax with Lime, Avocado, Confit Tomato, Crispy Capers and Fennel Mousse 21.50 Prawn and Pork Dumplings with Corn & Eschallot Crumbs, Sweet Corn Puree 21.50 Seared Lamb, Spinach and Baked Ricotta Risotto with Artichoke and Mushroom filled Zucchini Flower 19.50 Main Course Beef Fillet on Beetroot Puree, Potato Gnocchi with Red Onion Jam, Red Wine Jus 36.80 Grilled Ocean Trout served with Salt Cod Fritters, Baby Fennel and Capsicum Salad, Eggplant and Chorizo Marmalade 35.80 Grilled Seafood Plate – Scampi, Squid, King Prawns, Flathead and Octopus with Casareccia Squid Ink Pasta 48.00 Prosciutto wrapped barbequed Free Range Quail with caramelised Figs served on Borlotti Beans and Grilled Polenta, Pecorino and White Truffle Oil 35.80 Crispy Duck Breast with Duck Pancake, spiced Corella Pear and Yuzu Glaze 38.00 Fillet of Pork Wellington on shredded Pork Belly, Celeriac and Sweet Garlic Puree Seared Kangaroo Loin on glazed Dutch Carrots and Parsnips, spiced Chicken Sausage 34.50 Veal & Mushroom Pie Potato, Chive and Crispy Pancetta Mash 34.50
Extras Watercress, Witlof, Apple & Walnut Salad 14.50 Rocket, Pear and Parmesan Salad 14.50 Rosemary & Garlic Roasted Potatoes 10.80 Shoestring Potatoes with Szechuan and Red Onion Salt 10.80
Dessert Lavender Crème Brulee with Lemon Crust & Pistachio Biscotti
16.00
Summer Mixed Gelato with Crostoli
16.00
Mango and Cointreau Soufflé with Vanilla Bean Gelato
16.50
Hazelnut Nougat Ice Cream Terrine with Crème Anglaise and Raspberry Coulis
16.00
Chocolate Trio – Chocolate lined Lemon Tart, Truffle Mousse & Chocolate Walnut Cake
18.50
Cheese La Buche d’Affinois – Double Cream Tarwin Blue Teleggio – Washed Rind Latteria Vecchio – semi hard Served with Port soaked Figs, Guava Paste & Lavosh Bread One Cheese Two Cheeses Three Cheeses Full Selection
14.50 16.50 19.50 24.50
Entrée Sydney Rock Oysters with Limoncello Sorbet ½ Doz 21.50 Doz 35.00 Ravioli filled with Porcini & Portobello Mushrooms with poached Chicken, crisp Pancetta and Chicken Jus 19.80 Indian spiced Scallops with Cucumber Salsa, Sweet Potato Veloute and Curry Oil 21.50 Peppered roast Veal with White Anchovies, Quail Egg, Roast Capsicum, Witlof and toasted Brioche 19.80 Salmon Gravalax with Lime, Avocado, Confit Tomato, Crispy Capers and Fennel Mousse 21.50 Prawn and Pork Dumplings with Corn & Eschallot Crumbs, Sweet Corn Puree 21.50 Seared Lamb, Spinach and Baked Ricotta Risotto with Artichoke and Mushroom filled Zucchini Flower 19.50 Main Course Beef Fillet on Beetroot Puree, Potato Gnocchi with Red Onion Jam, Red Wine Jus 36.80 Grilled Ocean Trout served with Salt Cod Fritters, Baby Fennel and Capsicum Salad, Eggplant and Chorizo Marmalade 35.80 Grilled Seafood Plate – Scampi, Squid, King Prawns, Flathead and Octopus with Casareccia Squid Ink Pasta 48.00 Prosciutto wrapped barbequed Free Range Quail with caramelised Figs served on Borlotti Beans and Grilled Polenta, Pecorino and White Truffle Oil 35.80 Crispy Duck Breast with Duck Pancake, spiced Corella Pear and Yuzu Glaze 38.00 Fillet of Pork Wellington on shredded Pork Belly, Celeriac and Sweet Garlic Puree Seared Kangaroo Loin on glazed Dutch Carrots and Parsnips, spiced Chicken Sausage 34.50 Veal & Mushroom Pie Potato, Chive and Crispy Pancetta Mash 34.50
Extras Watercress, Witlof, Apple & Walnut Salad 14.50 Rocket, Pear and Parmesan Salad 14.50 Rosemary & Garlic Roasted Potatoes 10.80 Shoestring Potatoes with Szechuan and Red Onion Salt 10.80
Dessert Lavender Crème Brulee with Lemon Crust & Pistachio Biscotti
16.00
Summer Mixed Gelato with Crostoli
16.00
Mango and Cointreau Soufflé with Vanilla Bean Gelato
16.50
Hazelnut Nougat Ice Cream Terrine with Crème Anglaise and Raspberry Coulis
16.00
Chocolate Trio – Chocolate lined Lemon Tart, Truffle Mousse & Chocolate Walnut Cake
18.50
Cheese La Buche d’Affinois – Double Cream Tarwin Blue Teleggio – Washed Rind Latteria Vecchio – semi hard Served with Port soaked Figs, Guava Paste & Lavosh Bread One Cheese Two Cheeses Three Cheeses Full Selection
14.50 16.50 19.50 24.50
