Captain's Lounge Restaurant Menu
STARTERS | ||
| HOUSE-MADE NORI ROLLS | 8 | |
| LAMB & PINE NUT CIGARS Confit Garlic Yoghurt | 8 | |
| * | ||
| * | ||
| OYSTERS | ||
| NATURAL MARKET FRESH TASMANIAN OYSTERS | $4 EACH | |
| BLOODY MARY | $4 EACH | |
| KILPATRICK | $4 EACH | |
ENTREE | ||
| QUAIL & PROSCIUTTO Heirloom tomato, kalamata olives | 14 | |
| POTATO & PARMESAN WAFFLE Whipped goats cheese, sour cherry | 13 | |
| SOFT SHELL CRAB Vietnamese salad, fresh chilli | 14 | |
| YELLOWFIN TUNA SASHIMI PLATE Torched avocado, traditional condiments | 15 | |
MAINS | ||
| TAJIMA MS6+ WAGYU STRIPLOIN (rested to medium rare) Roasted field mushroom, soft poached egg, bone marrow, porcini powder | 49 | |
| CONFIT DUCK LEG Roast kipfler potatoes, sautéed kale, caraméliser pear, jus gras | 34 | |
| RISOTTO AL NERO DI SEPPIA Pan seared scallops, squid ink risotto, baby endive | 35 | |
| ROOT VEGETABLE TAGINE Preserved lemon couscous With corn fed chermoula chicken breast 34 | 29 | |
| CABERNET & THYME BRAISED BEEF CHEEK Cauliflower puree, heirloom carrots, Pedro Ximenez Sauce | 33 | |
| FISH OF THE DAY Citrus, pickled fennel salad | 35 | |
SIDES | ||
| ICEBERG LETTUCE Buffalo mozzarella, Spanish onion, roast tomato | 7 | |
| SEASONAL GREENS | 7 | |
| HAND CUT 'FAT' CHIPS | 7 | |
| * | ||
DESSERTS | ||
| TARTUFO Cherry ripe pieces, tuile cone | 12 | |
| BANANA BREAD & CHOCOLATE PUDING Chocolate sauce, vanilla bean ice cream | 12 | |
| VANILLA POACHED PEAR Zesty ricotta, plum paste, truffled organic honey, pistachio | 12 | |
| * | ||
FROMAGE | ||
| PER PERSON | 15 | |
| ST ANGEL (FRANCE) Triple cream brie | ||
| SHADOWS OF BLUE (GIPPSLAND) Blue | ||
| QUICK'S OAK (ENGLAND) Smoked Cheddar | ||
| * | ||
CHILDREN'S MENU | ||
| DEEP FRIED FLATHEAD Chips | ||
| GRILLED CHICKEN BREAST Chips | ||
| Vanilla Icecream with chocolate topping | ||
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