Braddon Merchant Experience Chef’s selection of dishes to share
90 per person
60 per person for complementary wines, tea and coffee
Appetisers
Gluten free bread available on request. (V) vegetarian, (VG) vegan, (VGO) vegan on request, (DF) dairy free, (GF) gluten free, (GFO) gluten free on request. Please note, a surcharge of 15% applies on Sundays and Public Holidays.
Warm Mount Zero Olives (VG, GF)
10
with citrus & herb oil
Three Mills Sourdough (GFO)
13
with aged balsamic & extra virgin olive oil
Moonlight Flat Oyster (DF, GF)
each6
half doz30
with cucumber & mint mignonette
Crispy Cauliflower (VG, GF)
15
with kimchi mayo
Manchego & Fontina Arancini (V, GF)
23
with saffron aioli
Salt-baked Heirloom Beetroots (VG ,GF)
22
with macadamia coconut emulsion, pickled walnut & herb oil
San Daniele Prosciutto (DFO)
24
with chevre, endive, smoked almond & pomegranate glaze
Hawkesbury Calamari (DF)
27
with black garlic anchovy sauce & watercress
Vannella Burrata (V, GF)
25
with pickled pear, orange shiso gremolata & pumpkin seeds
Italian Meatballs
28
with Scamorza cheese & charred sourdough
Mains
Spring Bay Mussels (GFO)
28
with samphire, cherry tomato, chilli, garlic & grilled sourdough
Boxgum Grazing Roasted Pork Belly (GF)
28
with romesco, mustard green & jus
Jerk Roasted Sweet Potato (V, VGO)
25
with labneh, pickled capsicum salsa & dukkha
Squid Ink Pasta
28
with Yamba tiger prawn, blistered tomato, chilli & basil
Chargrilled Barramundi (GF, DF)
35
with kale puree, watercress & seasonal herbs
Grilled Duck Breast (GF, DF)
36
with cherry vanilla puree, caramelised onion & jus
Braised Beef Cheeks (GF)
35
with sugar snaps, truffle mash & red wine jus
Chargrilled Steak (GF)
500gm Rib-Eye70
250gm Scotch Fillet38
with parsnip puree, garlic shoots & red wine jus
Sides
Seasonal Leaves (VG, GF)
12
with maple balsamic vinaigrette
Roasted Green Beans (VG, GF)
12
with almond & black garlic
Truffle Mash (V, GF)
15
with crisp potato skin
Skinny Fries (V)
11
with smoked paprika aioli & green salt
Sweets
Spiced Dark Chocolate Tart (GF)
22
with cocoa soil
Sticky Date Pudding (DF, GF)
20
with burnt orange caramel
Rhubarb Ice Sorbet (VG, GF)
18
with pickled rhubarb & ginger crumb
Chef Selection of Two Artisan Cheeses (GFO)
30
with honeycomb & house-made lavosh
Wine List
Our award-winning wine list has been carefully curated and designed to pair with our menu of modern Australian dishes. Please see our extensive list of local and international labels via the link below:
Hotel guests with a pre-purchased breakfast package – please select any breakfast dish, a coffee/tea and a fruit juice.
Available from 6:30am - 10:30am Monday to Sunday
Gluten free bread available. (V) vegetarian, (VG) vegan, (VGO) vegan on request, (DF) dairy free, (GF) gluten free, (GFO) gluten free on request. Please note, a surcharge of 15% applies on Sundays and Public Holidays.
Daily assorted pastries
8.5
Three Mills toasted sourdough or orange toast (V)
13
with Pepe Saya butter and jam
Seasonal fruits (V, GF)
16
with Greek yoghurt
Porridge (VG)
20
with oats, almond crumb, orange, seasonal berries, chia seeds and coconut
Bacon and egg roll
21
with tomato chutney, mixed lettuce and aioli
Benedict on English muffin (GFO)
18
with poached eggs, rocket, béarnaise and dill
bacon
8.00
smoked salmon
8.00
avocado
5.00
Two free range eggs - poached, scramble or fried (V, GFO)
18
with Three Mills sourdough and Pepe Saya butter
Smashed avocado on sourdough (GFO)
25
with kimchi, feta, furikake and herb oil
Chilli scrambled eggs (V)
25
with feta, cherry tomatoes and chives, served on a croissant
Beetroot, carrot and potato fritters (V)
25
with mozzarella, beetroot purée and herbs
Egg
5.00
Chorizo omelette (VO, GFO)
26
with caramelised onions, rocket and mozzarella cheese
Pesto poached eggs on sourdough (V, GFO)
26
with goat cheese, pecorino and cherry tomatoes
Wild mushrooms (V, GFO
26
with soy butter, poached eggs, chilli sambal and grilled sourdough
Warm breakfast salad (VG, GF)
21
with kale, green beans, beetroot, broccolini and pickled cabbage, served with honey mustard balsamic
Pancakes (V)
23
with seasonal berries, ricotta, toasted mixed nuts and maple syrup
Sides
Black Forest wood smoked bacon (GF)
8
Smoked salmon (GF)
8
Half an avocado (VG, GF)
5
House made chilli sambal (VG, GF)
3
Free-range egg (V, GF)
5
Pepe Saya cultured butter
3
Sliced sourdough (V, GFO)
3
Brookfarm granola (V, GF)
6
Beverages
Barista Coffee
5
regular
Soy, oat, lactose-free, almond
0.50
Caramel, Vanilla syrup
0.80
Barista Coffee
5.5
Large
Soy, oat, lactose-free, almond
0.50
Caramel, Vanilla syrup
0.80
Hot Chocolate / White Chocolate
5
Chai Latte / Matcha Latte
5.5
Iced Coffee / Iced Matcha
8
Iced Chocolate
8
Tea
5
English breakfast, earl grey, sencha, lemongrass and ginger, chamomile, peppermint and masala chai
Sparkling Water
pp5
Juice
8
Orange, Immunity, Tropical Bliss or Energise
Express Lunch Menu
Our Express Lunch Specials are available Monday to Friday for $20, including your choice of selected lunch item with house wine, beer or soft drink. Please view the menu via the link below:
