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Entrées

Baguette 10

Garlic roasted baguette

 

Bruschetta 14

Topped with vine ripened tomatoes, basil, feta, balsamic reduction and olive oil

 

Duck Liver Parfait 18

Served with red wine poached pear, date chutney and lavosh

 

Scallops 19

Pan seared scallops with apple, beetroot, salmon mousse and citrus beurre blanc

 

Prawns 18

Pan fried salt and pepper prawns with honey dew melon, green olives, feta and green gazpacho dressing

 

Calamari 18

Lightly coated szechuan calamari with lime aioli, chilli, spring onion and a fresh herb petit salad

 

Chevre 18

Fresh Te Mata figs with goats cheese, shaved fennel, prosciutto, pistachio, orange and raspberry gastrique

 

AngusPure Beef 19

Seared fillet served with labneh, verjus poached date, blackberries and fragrant berry jus

 

Mains

Fish 37

Pan fried blue cod with fennel puree, lemon potato, green beans, beetroot, crispy capers and orange beurre blanc

 

Pork 36

Twice cooked pork belly and cider braised cheek with celeriac puree, broccolini, pork jus and apple relish

 

AngusPure Eye Fillet Surf & Turf 39

Chargrilled eye fillet resting on a roasted garlic potato mash. Salt and pepper prawns, wilted spinach, red wine jus and béarnaise sauce

 

Duck 40

Roast duck breast and confit leg with pickled red cabbage, orange, cranberry petit salad, mapled walnuts and sour cherry jus

 

Lamb 36

ANZCO Foods sous vide lamb rump with a lamb crepinette. Served with kumara, fondant potato, silverbeet and lamb jus

 

Salmon 35

Akaroa salmon fillet with steamed greens, avocado, petit salad, spiced plum and tzatziki

 

Chicken 34

Cornfed chicken breast with roasted vine tomato, potato and bacon beignets, wilted spinach finished with a crème fraiche mushroom sauce

 

Chicken Salad 24

Moroccan spiced chicken with mixed greens, avocado, feta, capsicum, roasted almonds, maple and seeded mustard dressing

 

Vegetarian 26

Homemade potato and parmesan gnocchi with pumpkin, vine tomatoes, spinach, pinenuts and sage beurre noisettes

 

AngusPure Steaks

Eye Fillet           200g | 36
The tenderest cut            300g 40

Scotch Fillet          300g | 35
Award winning. Tasty and juicy

Sirloin (Porterhouse)         300g | 33
Full bodied, slightly firmer texture

T-Bone            500g | 42
Sirloin on one side
and a small fillet on the other

OP Rib        500g | 44
Scotch fillet served on the bone

All steaks served with seasonal vegetables, red wine jus and your choice of potato and one sauce OR butter

Potatoes

Creamy mash
Homemade house fries
Baby gourmet
Au Gratin

Sauces

Béarnaise
Horseradish
Green peppercorn
Blue cheese
Mushroom
Mustards: Hot English, Wholegrain or Dijon

Butters

Sage, sea salt and roast garlic
Café de Paris
Garlic

 

Sides 6.5

Baby beets, carrots and feta 

Panko crumbed onion rings with aioli 

Roast garlic mushrooms

Rocket, pear, walnut and parmesan salad

Garden salad with raspberry vinaigrette

Green beans, edamame, baby peas and hazelnuts with mandarin dressing

 

5.5

Aberdeen fries
Potato Au Gratin
Baby gourmet
Mash 

 

Sides

SAUCES

Blue Cheese
Béarnaise
Green Peppercorn
Mushroom
Horseradish
Mustards: Hot English, Wholegrain, or Dijon

BUTTERS

Sage, sea salt & roast garlic
Cracked pepper & rosemary
Red wine & shallot
Garlic butter

POTATOES

Creamy Mash
Homemade House Fries
Baby Benne
Au Gratin 

SIDES $6.50 each

Panko crumbed onion rings with aioli
Greek Salad
Roast garlic mushrooms
Rocket, walnut & parmesan salad
Seasonal vegetable medley with lemon herb vinaigrette
Aberdeen house fries 

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