Dinner Menu - The Royal On The Waterfront

1. TO START MAINS Cheese Selection Thai prawn salad of tatsoi, roquette, cucumber, cherry tomatoes, mint, coriander, spring onion, crispy shallots, asian dressing 27 G.F. Royal taste plate; a selection from land, sea & garden 36 Garganelli pasta of kale, onion, chilli, anchovy, lemon, fresh parmesan 18 | add prawns 29 G.F.O. Colston Basset Stilton Turkish bread with evoo & balsamic 9 | add feta 15 This very traditional blue is made in the midlands area of England. It uses cow’s milk that is hand ladled. It is pierced later than other stilton’s to produce an intensely rich, complex flavour with a gentle creaminess Linguini pasta of chermoula marinated chicken, oyster mushrooms, onion, spinach, garlic in a cream sauce 25 G.F.O. Garlic pizza bread 8 | add cheese 11 Seared tenderloin of kangaroo wrapped in honey cured pancetta on green apple & celeriac remoulade with micro herbs 21 Grilled salt water barramundi, macadamia nut crust on a pumpkin & pea risotto 34 G.F.O. Maffra Aged Ashed Cheddar Tomato risotto of sweet potato, broccoli, roasted capsicum, leek, toasted almonds & shaved pecorino 19 add chicken 25 | add prawns (6) 33 G.F. Kangaroo bolognese with gluten free spaghetti, parsnip crisps, parmesan 23 G.F. A cow’s milk cheese which exhibits a classic cheddar flavor. It has sweet and rich up front notes with complex after tones. The cheese is left to mature for 15 months to 2 years to produce its optimal quality Little pot of mussels with crispy bread, please refer to our daily specials menu 16 Colonial beer battered atlantic cod with fries & house tartare 19 G.F.O. Grilled sirloin steak on smashed gourmet potatoes, kalamata olives, black cabbage with a sundried tomato, shallot & smoked paprika butter, jus 44 G.F. President Triple Cream Brie Freshly shucked South Australian oysters natural 4 each shallot & blood plum, vinegar pearls 4.5 each kilpatrick 4.5 each Made in Gippsland, Victoria from cow’s milk using 75% butterfat. It is a white mould cheese that has a smooth and rich texture. It exhibits a rich lactic flavor with an aroma of mushroom on the rind Spaghetti marinara pan of slipper bug, prawns, squid, barramundi, atlantic cod, mussels, spinach, fresh chilli, roma tomatoes, basil pesto & evoo 39 G.F.O. SIDES Crispy soft shell crab served with a crunchy noodle salad, asian dressing & fresh lime 24 G.F.O. Castel Taleggio Broccolini, flaked salt & evoo 10 Dukkah crusted veal cutlet on a garlic roasted kipfler potato, red onion & roast pear salad, jus 38 G.F. A traditional cheese made in the Lombardy region of Northern Italy. It is a soft textured cheese with a light golden colour rind. It has, when ripe an emphatic flavor which is both hearty and pungent Roasted vegetables, garlic yoghurt 10 Chicken liver pâté served with baguette 15 Roquette, pear & goats cheese salad 10 Slow cooked beef cheek with tomato, red wine & vegetables served with crispy polenta 26 Five spiced crispy squid, citrus sweet chilli G.F.O. Fries 6 entree 14 1 cheese – 13 Steamed vegetables 10 Baked Tasmanian huon salmon, quinoa, roasted sweet potato, baby beet & feta salad, beetroot vinegar dressing 33 G.F. main 26 2 cheese – 19 Garden salad 8 3 cheese – 25 Greek salad 9 4 cheese – 31 Chargrilled free range chicken breast marinated in lemon & thyme served onautumn vegetables & baby potatoes 34G.F. All selections are accompanied by quince paste, muscatels, crisp breads, sweet crackers, Barossa bark & mixed dried fruit G.F. = GLUTEN FREE G.F.O. = GLUTEN FREE OPTION A 15% surcharge will apply on public holidays