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Winter/Spring 2009 Menu Selection
FP
|
MASALA C=
HICKEN
Boneless=
chicken
pieces marinated in a paste of lemon grass, garlic, fresh chillies and
ginger. Fresh and fragrant with a taste of |
|
F
|
CHICKEN =
WITH
GARLIC & YOGHURT
Chicken =
pieces
marinated in yoghurt, garlic and spices. Rich and mellow with a le=
mony
tang
|
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FP
|
GRILLED =
SOUTH
AUSSIE PRAWNS
Marinate=
d in
Breath of the Wok spicy sauce then grilled on the hotplate Exotic Aussie tastes
|
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FP
|
ASPARAGUS
(Spring)
|
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P
|
RED BEEF=
Beef str=
ips
marinated in a Thai red curry paste. Pungent with Southeast As=
ian
spices and chilli tang
|
|
F
|
KEFTHEDE=
S
Succulent
meatballs flavoured with Mediterranean spices and served with a choice of
yoghurt sauce or tomato salsa |
|
F
|
NIBBLIES
PLATTER
Fresh se= lection of seasonal and local products. Check with me what’s on this week.<= o:p> |
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FP
|
PORK FIL=
LET
Medallio=
ns of
pork fillet marinated in artisan cider and sage leaves |
|
P
|
CHICKEN
& CHICK PEA BRAISE
A Morocc=
an
inspired dish with the freshness of preserved lemon |
|
P
|
BEEF SAL=
AD
Strips o=
f rare
beef tossed with shredded vegies and an Asian inspired dressing of lemon
juice, fish sauce, soy, chilli and palm sugar. |
|
P
|
CHICKEN =
LARB
Finely d=
iced
chicken stir fried with spring onions, corn and garlic served with an Asi=
an
inspired salad of red onions, vegies and a dressing of lemon juice, fish
sauce, chilli and palm sugar. |
|
P
|
LAMB BRA=
ISE
Medallio=
ns of
lamb braised with Breath of the Wok Baharat spice mix |
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FP
|
CHEVAPCH=
CHI
Spicy sk=
inless
sausages. A fav=
ourite
from the Balkans. Beef and lamb flavoured with paprika and garlic. |
|
P
|
DUCK
BREAST Succulent
crisp-skinned duck breast either marinated in red wine and thyme or hoi s=
in
sauce |
|
P
|
FISH
MOLEE Fresh fi=
sh
pieces cooked with south Indian spices in a coconut milk gravy |
|
P
|
|
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FP
|
FISH WITH
ARABIAN SPICES
Grilled =
fish
fillet coated in a hot and fragrant Arabian spice mix Exotic tastes of the Midd=
le
East
|
|
P
|
FISH FIL=
LET
WITH SALTED LEMON SAMBAL
Grilled =
fish
fillet served with a tangy accompaniment of finely chopped salted lemon,
spring onion and chilli. Clean fresh flavours will
tantalize the palate
|
|
FP
|
LEMON &a=
mp;
HERB QUAIL
Quails, =
boned
for convenience, quartered and marinated in olive oil, lemon, oregano,
parsley and thyme. Delicious and succulent w=
ith
the fragrance of Mediterranean herbs
|
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P
|
|
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FP
|
SANG CHO=
I BOW
A subtle=
blend
of minced pork, chopped water chestnuts and spice served in a crisp lettu=
ce
cup. Exotic t=
astes
and textures of |
|
P
|
LAKSA=
A one-pot meal of meat,
seafood, vegetables and noodles in spicy gravy.
Almost a soup this Mal=
aysian
dish is a melting-pot of Asian flavours and delights.
|
|
P
|
BROTH OF=
THE
WOK
Our soup=
changes
with the seasons and is made fresh for your function. Hearty in winter – =
think
pea and ham or minestrone.
|
|
P
|
VEGIE
SELECTION
Let me m=
atch
vegies to your menu choice. Some ide=
as to
inspire you:
|
|
P
|
POTATO &=
amp;
PEA CURRY
Cubed po=
tato
cooked with mustard seeds, curry leaves & turmeric with the sweetness=
of
peas. |
|
FP
|
FRITTATA=
Flavoure=
d with
seasonal vegies; mushroom, asparagus, spinach, herbs – whatever. |
|
P
|
WARM CRA=
CKED
WHEAT SALAD
Cracked =
wheat,
nuts and fresh herbs dressed with the finest local olive oil and lemon ju=
ice |
|
|
|
COUSCOUS=
Can be s=
erved plain
as an accompaniment to other dishes or as a main dish with braised vegeta=
bles |
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CHEESE P=
LATTER
Fine Aus=
tralian
cheeses with dried and fresh seasonal fruits |
|
|
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FRUIT TA=
RTS
Fresh or=
cooked
seasonal fruits in a pastry case Lemon cu=
rd Rhubarb<= o:p> Quince <= o:p> Dried vi=
ne
fruits |
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|
|
FRESH FR=
UIT
CAKE
Fresh, i=
n-season
fruits studded in a fluffy cake |
|
F =3D fin=
ger food &=
nbsp; P
=3D plate FP =3D f=
inger food
or plate
Menu updated: 18/05/08
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