Wattleseed Dinner Menu
V = Vegetarian G = Gluten Free
CMG = Can be made Gluten Free
ENTRÉES & STARTERS:
Breads: Garlic or Parmesan baked breads. 4.5 V
Trio of Chef's dips served with warm Turkish bread. 12.5 V
Chef's Chicken Liver Pâté: Served with small side salad and toast. 10.5 CMG
Tasmanian Smoked Salmon: with avocado salsa, wild roquette, crusty bread, capers and parsley oil. 13.5 G
Soup and Damper: Chefs soup made with the freshest of ingredients, served with toasted Wattleseed damper. 6.9 VCMG
Oysters Kilpatrick: served hot topped with chopped bacon and Worcestershire sauce. twelve 22.0 / six 12.5 G
Oysters Natural: served with a house made cocktail sauce and lemon wedges. twelve 20.0 / six 11.0 G
Crumbed Tassie Camembert: served with wild roquette cranberry and orange dressing. 10.5 V
Curried Scallops: served on a mini cheese and potato pancake with side salad. 12.5
Bruschetta: Fresh local tomatoes & basil, pesto, with Wattleseed's feta served on pane di casa bread and finished with balsamic reduction, parsley oil and wild roquette. 10.5 VCMG
CHAR GRILL:
(Prices are for Small, Medium & Large)
Prime Rump:
The coarsest cut of steak but can have the best flavour of all. 18.0 21.9 26.0
Porterhouse:
Finer texture, probably the best for a large cut of steak.
18.0 26.0 32.0
Scotch Fillet:
Tender and juicy, with an eye of fat which enhances the flavour.
18.0 26.0 32.0
Aged Eye Fillet:
Definitely this is the “melt in your mouth” steak, enhanced by one of our sauces.
22.9 27.5 32.0
Carpetbag:
One of Australia's unique dishes. Your choice of medium or large eye fillet steak stuffed with oysters. 4.5 extra
Surf &Turf:
Can't decide! seafood or steak!? have both....
Your choice, medium or large eye fillet with prawns, scallops and a creamy garlic sauce. 4.5 extra
Steaks are served with wedges, salad and your choice of sauce, relish, mustard or chutney.
Sauces: can be made gluten free
Traditional Gravy: made the old way, from beef stock and full of flavour.
Mushroom Sauce: mushrooms, cream, white wine and garlic.
Garlic Sauce: garlic, red wine and a rich beef jus.
Native Plum and Ginger sauce: native plum, soy and ginger with a hint of garlic.
Hot Pepper Sauce: made from green and black peppercorns resulting in a hot sauce.
Forestierre Sauce: mushrooms, bacon red wine and a rich beef jus.
Relishes & Mustards:
French Mustard, Hot English Mustard, Seeded Mustard, Horseradish, Bush Tomato Chutney or B.B.Q.
BUTCHERS BLOCK:
Kangaroo Fillet: Pan fried Kangaroo fillet seasoned with lemon myrtle and pepperberry, served on a potato, zucchini and feta rosti, with a roast vegetable salad and rainforest plum jus. 24.0 CMG
Lamb Shanks: Slow oven roasted shanks served on a bed of creamy mash potato, green beans and bacon & mushroom jus. 24.5 G
Lamb's Fry & Bacon: served with mashed potato, seasonal vegetables, and finished with a swiss brown mushroom jus. 18.5 G
POULTRY:
Char-grilled King Island Chicken: Filled with brie & bacon, served with green vegetables, roast potato's and a creamy herb and garlic sauce. 22.5 CMG
Chicken Parma: Crumbed Chicken Breast topped with ham, tomato and melted cheese and served with salad and chips. 19.5
SEAFOOD:
Seafood Pasta: an array of fresh fish and seafood in a creamy garlic sauce with Wattleseed's fettuccini, shaved parmesan and wild roquette. 24.5
Fish of the Day: Please ask your waiter or see specials board.
Battered Fish: Fresh fish fillets in beer batter, served with chips, salad and tartare sauce. 19.5 CMG
VEGETARIAN:
Vegetable Pancake Stack: With char-grilled capsicum, roasted pumpkin, zucchini, semi-dried tomatoes and baby spinach; layered with napoli sauce, old bitey cheese and served with a mini salad, sour cream, parsley oil and pumpkin chips.19.5 V
Wattleseed ‘s Potato Gnocchi: served with roast pumpkin, spinach, pinenuts, Wattleseed's marinated feta and finished with shaved parmesan and parsley oil. 19.5 V
SALAD MEALS:
Caesar Salad: Crunchy cos lettuce, tossed with freshly shaved parmesan cheese, grilled bacon, croutons and a Chefs Caesar salad dressing topped with a poached egg and anchovies. 15.5 CMG
Chicken or Smoked Salmon Caesar: 19.5 CMG
Prawn and Scallop Caesar: 24.5 CMG
Char-grilled Marinated Lamb Salad: served on a Mediterranean style salad and finished with minted yoghurt and parsley oil. 22.5
DESSERTS:
Wattleseed Ice-cream: Chef's own Ice-cream made with freshly ground Wattleseed served with Rainforest plum and vermouth coulis. 8.5
Banana Split: A fresh banana, split down the middle and filled
with vanilla ice-cream, lashings of cream and Wattleseed's chocolate sauce. 9.5
Chocolate Nut Sundae: Rich, creamy vanilla ice-cream, topped with Wattleseed's chocolate sauce ,crushed nuts and wafer. 7.9
Crepe Suzette: Two thin French style crepes served with brandy and orange sauce and ice-cream. 9.9
Liqueur Affogato: Enjoy a shot of black coffee with vanilla Ice-cream topped with a shot of liquor – Your choice of: Frangelico, Grand Manier or Tia Maria. 9.5
Sticky Date Pudding : served with Butterscotch sauce, cream and Ice-cream. 8.5
Pancakes: A two-stack of hot pancakes.
Wattleseed Native Mint and Honeycomb butter, 10.5
banana & Ice-cream.
Mixed Berries & Ice-cream. 10.5
Maple syrup & Ice-cream. 8.5
Lemon sugar & Ice-cream. 8.5
CAKES: some of our cakes are also gluten free.
Served with cream or Ice-cream. 7.5
Please - feel welcome to view all our freshly baked cakes and tarts on display in the cake fridge.
PLEASE NOTE
We endeavour to provide current updated menus as best we can however with seasonal availability and to ensure ongoing supply of the best ingredients, some of these items may not ne available in the restaurant at your time of visit.
Please double check with the staff if you have any concerns...
