Happy Valley Retreat
Spring Menu 2011
September 12th, 2011 · No Comments · news
Our new SPRING menu was released last week and already the options are proving popular with guests. Our head chef, has created the unusual dessert sauce of FIVE SPICE which compliments the COCONUT and GINGER PUDDING beautifully. The FIVE SPICE has caused some hesitation, but never any complaints. We have already seen a number of people return to have it a second night in a row. The FIG SAUCE compliments the PORK MEDALION and the BLUE CHEESE MASH takes it one step further. The ever popular BAKED BARRAMUNDI has returned and this time is topped with a golden CAPER CRUMBLE.Breads
Herb and Garlic Bread – with grilled parmesan cheese (V) (serves 2) 6 Cob Loaf – served with a garlic & chilli butter, pesto and extra virgin olive oil with balsamic vinegar (V) (serves 2 – 3) 11 Turkish Bread – served with dukkah, extra virgin olive oil & semi-dried tomato (V, DF) (serves 2 – 3) 10Entrées
Soup of the Day – with a crusty bread roll (V, DFO, GFO) 6 Bruschetta – sautéed Chorizo, Spanish onion & garlic with extra virgin olive oil & rocket (DF) 9 Morton Bay Bug – on cherry tomatoes, Asian slaw, fresh herbs & soba noodles with orange & coriander dressing (DF) 15 Fresh Asparagus – with roasted mushroom, beetroot & pistachio nut pesto (V, DFO, GF) 12 Lemon Pepper Calamari – with red pepper & malt aioli (DF, GF) 9 Char Grilled Lamb Cutlet – on a crisp potato rosti with minted lemon & garlic dressing (DF) 12
Mains
All mains served with vegetables to share
Prawn Linguini – in a creamy garlic, tomato & bacon sauce 26 Asparagus & Leek Risotto – in garlic, white wine with shaved fennel & fetta salad (V, DFO, GF) 19 Pork Medallion – topped with marinated figs, cashews & blue cheese potato mash (DFO, GF) 25 Stuffed Chicken Breast – with semi dried tomatoes, fetta & spinach on roasted garlic butter rice (GF) 23 Baked Wild Barramundi – topped with herbed lemon & crispy caper crumble on creamy mash potato 28 Surf & Turf – 250gm Black Angus Rib served with prawns in a creamy garlic sauce, crispy calamari, beer battered chips, aioli and mixed leaf salad (DFO,GFO) 40 Steaks 250g Black Angus Rib Fillet 28 350g Black Angus Rump Steak 24 Served with tomato and capsicum relish and a choice of creamy mash potato (GF) or beer battered fries and a choice of sauce:| ● Port Jus (DF) | ● Creamy Mushroom & Garlic (GF) |
| ● Pepper Berry Jus (DF) | ● Cracked Black Pepper & Brandy(DF) |
Desserts
All desserts are made in house
Coffee & Walnut Macaroons – with creamed mascarpone cheese & port reduction (GF) 9 Coconut & Ginger Pudding – with pineapple & five spice syrup 9 Parfait Nougatine – almond toffee and chunks of chocolate folded through home made ice cream (GF) 9 Crème Brulèe – ask staff about today’s flavours (GF) 9 Fresh Fruit Salad – with whipped cream or ice cream (GF, DFO) 12 Cheese Platter – chef’s selection of cheeses & dried fruit with bread crisps & crackers 12
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Happy Little Eaters
(Children’s menu)
Happy Little Mains
All mains served with the choice of: rice, chips or creamy mashed potato and seasonal vegetables or salad Children’s Steak (GF, DF) 7 Chicken Tenderloins – Crumbed or Plain (GFO, DF) 5 Crumbed Calamari 6 Beef Sausages (GF, DF) 5 Spaghetti Bolognese (DFO) 7 Crumbed Lamb Cutlet – grilled not fried (GFO, DF) 7
Happy Little Desserts
Fresh fruit salad – with cream/ice cream (GF) 7 Ice cream with chocolate sauce (GF) 4 Snake on a Log Ice Cream, a flake and a jelly snake 5 Explosion – mixed chocolate pieces with vanilla ice cream & chocolate sauce 6
| *** Special *** | Happy Little Eater Combo 1 x Happy Little Eater Main 1 x Happy Little Eater Dessert 1 x Drink – Pop top or soft drink 1 x Activity Bag | 13 |
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