 |
|
seafood
brisbane style
|
|
|
|
|
|
Captains
Set Menu
|
|||
| Captains Set Menu |
2
course selection ~ $55.00 per person
3 course selection ~ $65.00 per person |
| Mixture of freshly baked bread drizzled with herb infused olive oil, seasoned with sea salt and accompanied by assorted dips |
| Entrees |
| Chefs Chowder - a selection of prawns, mussels, scallops and fish cooked in a seafood veloute and served with crusty bread |
| Haloumi - grilled haloumi, field mushroom and wilted spinach served with green tomato jam and grissini |
| Prawns |
| Natural - freshly peeled prawns with chiffonnade lettuce and traditional cocktail sauce |
| Crumbed - lightly crumbed and served with lemon and tartare sauce |
| Oysters - 1/2 dozen |
| Natural - served with a chardonnay and golden shallot vinaigrette |
| Kilpatrick - grilled with Chef's own Kilpatrick sauce |
| Mains |
| Chicken Breast - marinated with thyme and garlic, served on a braised leek risotto with green bean, dill and roasted almond mix,slow roasted tomatoes surrounded by a port and plum jus |
| Wharf Seafood Plate - a cold selection of local prawns, bugs, oysters, smoked salmon and cracked sand crab with garden salad. |
| Crab and Prawn Risotto - baby spinach, parmesan wafer drizzled with chive oil |
| Eye Fillet - 300gm eye fillet served on Paris mash and dressed with whipped chilli and chive butter, roasted field mushrooms and port jus |
| Desserts |
| Lime Tart - with double cream and ginger syrup |
| Crème Brulee - served with almond praline and pistachio fairy floss |
| Sticky Date Pudding - Rich and succulent pudding with dates and brown sugar, finished with butterscotch sauce and served with whipped cream or ice cream |
|
Menu
and prices subject to change without notice October 2009
|