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Dinner Menu

Dinner
A la carte
Small Bites

House made Grissini, Flatbread, Naan bread with Hummus and Red Pesto
Lemongrass and Sesame Crust Tofu (6) Miso and Chives (v)
Steamed Sichuan Pork and Prawn Dim Sum (6) Black Vinegar Chili Dressing
Lamb Neck, Corn Sweet Potato Pot Sticker (6) Red Chili Oil, Black Vinegar
Salt and Pepper Spiced Squid, Vietnamese Chili Dip
Rice Paper Rolls (6) with Shrimp and Pineapple Tamarind Dipping Sauce
Oriental Fish Cakes (6) Cilantro, Vietnamese Mint and Sweet Chili

Cold Appetizers

Seafood Tasting Plate
Two Persons: Mussels, Crab, Marinated Prawns, Calamari, Razor Clams, Condiments

Chilled Dressed Crab
Local and Imported King Crab with Fresh Lime and Tarragon Aioli

Regent Caesar Salad
With Cos Hearts, Crisp Pork Bacon, Soft Poached Egg
Reggiano Parmesan, White Anchovies, Garlic Croutons
With Tandoori Chicken

King Salmon Duet
House Cured with Soft Fine Herbs and Hot Smoke Wood Roasted
Served with Local Coconut, Lemongrass, Vodka, Lychee and Black Pepper Jelly

Thai Green Mango
Pomelo, Chili, Pickled Ginger, Basil, Mint and Crushed Peanuts

Soup
Saffron, Zucchini, Pumpkin and Bell Pepper
with Lemon, EVOO, Fresh Cilantro

Lobster Bisque
With Lobster, Avocado, Prawn Oil
 
Hot Appetizers


Seared Foie Gras and Pan Roast Scallop
Caramelized Shallot, Dried Plum Spring Roll + Tangerine Glaze

Confetti of bendugal Vegetables
Textures from the Organic Garden including: Carrot, Pea, Beetroot & Sweet Potato, Root Vegetable Chips, Mushroom Foam, Panko Crumbed Soft Poached Hens Egg, Grilled Asparagus Tips, Porcini Mushrooms and Citrus Miso

Main Courses From Sea and Land

Carnaroli Risotto with Green shell Mussels, Creme Fraiche (v) Feta
Shaved Reggiano Parmesan, Lime Infused EVOO, Market Fish En Pappilotte’ Oven Baked, Asian Vegetables, Ginger Soy, Chili Relish
Crispy Skin Deep Sea Bass, Green Tea Noodles, Mussel, Prawn,
Scallops, Asian Broth
Tasmanian Ocean Trout with Squid Ink noodle, Zucchini, Fennel, Grapefruit, Citrus Miso
Pacific Tuna Loin, Pink Pepper Crust, Green Beans, Crushed Potatoes, Pinot Noir Syrup
Crispy Skin Twice Cooked Pork Belly, Scallops, Waldorf Salad, Treasure Sauce
Tandoori Oven Chicken Leg, Garam Masala, Mint Yoghurt, Chili
Confit Duck Leg, Crushed Yams, Drunken Prunes, Apple Jelly, Calvados
Sticky Glazed Veal Cheeks and Peppered Beef Fillet, Juniper Beetroot Puree
Mushroom Wonton,  Horseradish Oil, Pinot Jus
Slow Braised Lamb Shank, Candied Pears, Minted Crushed Peas, Curry Oil

From The Chargrill

Prime Australian Beef Tenderloin (200g)
Prime Australian Beef, New York Strip (250g)
Australian Wagyu Grade6-8 Cube Roll (300g)
Merguez Lamb Sausage (200g)
Hot Smoked New Zealand Lamb Rack
Tandoor ‘Tikka‘ White Fish Pomfret
Spiny Rock Lobster (500-600g)
Tasmanian Salmon (200g
Jumbo Prawns (4)

Sauces
Fine Herb + Citron Butter
Traditional Hollandaise
Classic Bearnaise
Red Wine + Shallot Jus
Five Mushroom + Elephant Garlic + Kecap Manis
Lemongrass + Ginger + Thai Basil
Indonesian Coconut + Cashew Nut Curry
Garam Masala + Tomato

Sides
Chive, Truffle Scented Whipped Potato
Java Honey, Duck Fat, Rosemary Roasted Baby Potatoes
Chili Pepper Flaked French Fries
Bacon, Broccoli, Garlic, Chives
Saute Baby Spinach, Cream, Local Nutmeg
Wok-Fried Greens, Mushrooms, Garlic, Soy
Rocket, Cherry Tomato, Parmesan, Mozzarella, Pistou

Dessert
Chocolate Tasting Plate – For Two Persons
Rainbow Tasting Plate – For Two Persons
Ice creams - Daily Chefs Recommendations Please Ask Your Server
Classic Crème Brulee, Apricot Compote, Balinese Peanut Biscotti
Lemon Olive Oil Cake, Yoghurt Sorbet, Raspberries, Pistachio Praline
Whimsical Tropical Fruit Plate, Pandan Jelly, Coconut Sorbet

 
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    Every Sunday from 12 noon at  Layang Layang
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