Members Dining Room - Spring Menu 2009

Starters

Spring Vegetable Broth
with asparagus poached quark
 

$8.50
 

Entrée (cold)

Tempura Deep Fried Clevedon Coast Oysters
with remoulade
 
 or
 
Natural Clevedon Coast Oysters
with sherry vinegar and Mignonette de poivre

Purist Tuna   
with Jalapeno gelee, avocado cream, wasabi caviar and Yuzu foam, taro crisp 

½ dozen $13.50
1 dozen $25.00
 
 
 
 
 

$14.50

Entrée (warm)

Sauteed Calamari
on a tomato & sweet snow pea salad and Nam Jim dressing

Crumbed Lamb Brains & Sauteed Kidneys
on radish puree with port and raisin relish

Crispy Free Range Pork Belly
preserved lemon, sesame oil, soba noodles and Chinese wine broth

$13.50

$14.50

$14.50

Salads

Salad of Shaved Celery
new season tomatoes, artichokes, gently poached aubergine & beetroot gelee finished with sweet lemon & miso dressing 

$19.50
 
 

Main Course

Grilled Eye Fillet
with ricotta stuffed baked onion & olive oil whipped potatoes, lemon & chilli jus

Minted Braised Lamb Shank    
gratin Dauphinois, candy carrot & chard

Confit Duck Leg  
red wine braised wong bok cabbage, green apple tarte tatin & star anise jus

Peri-Peri Free Range Chicken Breast
with pickled witloof, radicchio & potato pearls, salsa of olives and anchovies

Honey Comb Tripe    
blanquette of brandy, lardons & mushrooms with pommes Dauphine  

Sous-Vide of Lime Cured Salmon & Pearls   
kumara & candy ginger roesti with light wasabi, spring pea nage
 

$29.00

$21.50
 

$27.50

$24.50

$21.50
 

$26.50

Side Orders

Sicilian Salad with citrus honey dressing
Rocket & parmesan salad with pinenutsd
Greek Salad
Fries with aioli
 

$5.00