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Restaurant Details
Menu - Eucalypt Restaurant
 
Eucalypt         

 
 

                                       Entrées

  
     
  Consommé Ten dollars
     
 

Grilled Vegetable Terrine                                              
Served with a fresh tomato coulis

 Twelve dollars
     
 

Moules Marinières                                                                                  
Fresh black mussels steamed in white wine and cream
Served with grilled garlic baguette

 Twelve dollars
     
 

Bug and Prawn Agnolotti                                                   
Served with a warm salsa verde

 Fourteen dollars
     
 

Trio of Pate                                                                                            
Served with melba toast

 Fifteen dollars 
     
 

Duck Magret                                                       
Roasted, served on a warm orange and fennel salad
and a drizzle of vincotta

 Sixteen dollars 
     
     
     
 

                              Mains

  
     
 

Wild Mushroom and Walnuts Feuilleté                    
Served with grilled asparagus and truffle oil drizzle

 Twenty one dollars
     
 

Pressed Pork Belly Confit        
Slow cooked and served with braised red cabbage poached

 Thirty one dollars
     
 

Herb Crusted Rack of Lamb            
Served with cauliflower fondant and a red wine reduction

 Thirty one dollars
     
 

Char Grilled Beef Tenderloin                                                          
Served with merlot poached baby beetroot and a garlic confit puree

 Thirty two dollars
     
 

Seared Citrus Salmon
Served with black sesame scallops, caviar crème fraîche
and wilted baby spinach

 Thirty two dollars
     
 

Organic Chicken Roulade         
Filled with olives, pistachio and herbed goats cheese,
served with celeriac galette and a spicy roast capsicum veloute

 Thirty two dollars
     
     
     
 

                               Sides

  
     
 

Parsley kipfler potatoes   

 Eight dollars
     
  Creamy sweet potato puree Eight dollars
     
  Mixed green salad served with sherry vinaigrette Eight dollars
     
 

Selection of fresh garden vegetables
Pan seared in garlic butter    

 Eight dollars
     
     
     
 

                                Desserts

  
     
 

Around the World Chocolate                                                            
Crème brûlée, white and dark chocolate terrine and a fondant

 Fourteen dollars
     
 

Stewed Cinnamon Apples and Walnut Parcel      
Served with creme fraîche quenelle

 Fourteen dollars
     
 

Chef’s Selection of Ice Cream                                                            
With hazelnut meringue

 Fourteen dollars
     
 

Cheese Plater of the day                                                                        Served with quince paste and lavish

 Seventeen dollars
     
 

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