Oyster, cloud ear, shiitake, portobello and button with asparagus C H I L L I M U S S E L S

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Kathleen Underwood
5 years ago
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1 P R E S E N T S P I C E D S O F T S H E L L C R A B L I N G U I N E P U T T A N E S C A T h e s e a r e t h e d i s h e s t h a t c o m e n a t u r a l t o u s w i t h p u r e f l a v o u r s T h e f o l l o w i n g i t e m s a r e s m a l l 2 4 o r l a r g e 3 6 Served crisp with coriander, chilli and lime aioli Olives, garlic, chilli, anchovies, capers in a nap sauce 5 M U S H R O O M R I S O T T O Oyster, cloud ear, shiitake, portobello and button with asparagus C H I L L I M U S S E L S With napolitan sauce, white wine, garlic and chilli S E A R E D C A N A D I A N S C A L L O P S Dusted with curry powder on sweet pea puree with brown sugar and black pepper syrup F I S H O F T H E D A Y Grilled with ginger, coriander, sweet lime and EVO C E V I C H E Todays freshest fish tossed with lime, EVO, coriander and mild chilli B A K E D B R I E Brie baked with garlic, thyme and fig served with sourdough croutes

2 S T A R T E R S P E P P E R E D B E E F C A R P A C C I O With parmesan, garlic, rocket and balsamic glaze L A T A R T I N E S O U R D O U G H B R E A D Freshly baked with balsamic and EVO p e r p e r s o n P A S T T h e d i s h e s y o u k n o w a n d l o v e T h e f o l l o w i n g i t e m s a r e s m a l l 2 4 o r l a r g e 3 6 T E M P U R A S E A S O N A L V E G E T A B L E S With wasabi aioli and sweet mirin H A N D M A D E T H R E E C H E E S E G N O C C H I Sauté with zucchini, pine nuts, natural garlic, sage and baby tomatoes P O T S T I C K E R S Prawn and scallop dumplings steamed and pan fried with fresh herbs, five spice beurre noisette

3 D E G U S T A T I O N F U T U R E T h e d i f f e r e n c e w e c r a v e T h e f o l l o w i n g i t e m s a r e p e r p e r s o n Dishes from the past and present shared amongst 6 courses G R A I N F E D G S I R L O I N With tempura onion rings, broccolini, jus and cafe de paris butter C O N F I T D U C K With braised red cabbage, duck fat potato medallions and mandarin glaze W E S T E R N A U S T R A L I A N S C A M P I Flambé with sweet Pernod cream, asparagus and samphire S I D E S A L L 9. 0 F R I E D B R O C C O L I Sea salt, sweet lime and EVO F R I E S With lime aioli R O C K E T, F E T T A A N D R O C K M E L O N S A L A D With balsamic reduction and EVO T E M P U R A O N I O N R I N G S With shichimi togarashi wasabi aioli S T E A M E D S E A S O N A L G R E E N S With sweet lime and EVO

4 W H I T E W I N E V E R M I N T I N O Grandis 2017 Hunter Valley 13G/45B S E M I L L O N Margan 2017 Hunter Valley 13G/45B P I N O T G R I S La Boheme 2017 Yarra Valley 12G/35C/49B R I E S L I N G Jim Barry Watervale South Australia 11G/41B V I O G N I E R Paul Mas Estate 2015 France 42B C H A R D O N N A Y Chapel Hill Mclaren Vale G/32C/42B S A U V I G N O N B L A N C Squealing Pig Marlborough NZ G/36B R O S É Reserve De Fabregues France B S P A R K L I N G & C H A M P A G N E De Bortoli Prosecco King Valley NSW 12G/36B Veuve Clicquot Brut 22G/99B

5 R E D W I N E N E B B I O L O Grandis Hunter Valley B M E R L O T Hillcot Grant Burge 2016 Barossa Valley SA 13G/45B C A B E R N E T S A U V I G N O N Pepper Tree 2015 NSW 13G/41B P I N O T N O I R Paringa Estate 2016 Mornington Peninsula VIC 13/35C/52B S H I R A Z Clonkilla 2016 Young NSW 13G/35C/52B Tim Adams Aberfeldy 2013 Clare Valley 98B B E E R A L L 8. 9 Sapporo (Japan) Kronenbourg 1664 (France) Dos Equis (Mexico) John Boston Pale Ale (Australia)

6 S P I R I T S & L I Q U E R S Neat 8.0 Mixed 10.0 SOUTHERN COMFORT JIM BEAM BOURBON BACARDI WHITE RUM BOMBAY SAPHIRE GIN ST REMY BRANDY SMIRNOFF VODKA JOHNNY WALKER RED LABEL PIMMS 1800 ANEJO TEQUILA 15.0 GREY GOOSE VODKA 15.0 APEROL CAMPARI FRANGELICO BAILEYS TIA MARIA FIREBALL WHISKY JAGERMEISTER JACK DANIELS WHISKY FOUR PILLARS GIN 15.0 GLENFIDDICH 18.0 C O C K T A I L S ESPRESSO MARTINI MOJITO MARTINI MARGARITA APEROL SPRITZ Espresso, coffee liquor and vodka White rum and soda with fresh lime and mint Gin and vermouth with olive Tequila, Orange liquor, fresh lime and salt Prosecco, aperol and soda N O N A L C O H O L I C Sparkling filtered water 8.0 Filtered still water 8.0 Soft drink 4.5 Juice 4.5

7 C H E E S E S I N G L E T H R E E MAFFRA CLOTH AGED CHEDDAR VICTORIA COAL RIVER FARM BLUE TASMANIA BRILLIANT SAVARIN AFFINE FRANCE (triple creme brie) A c c o m p a n i e d b y h o u s e m a d e g h e r k i n s, m a n d a r i n c o m p o t e, f i g s a n d s o u r d o u g h c r o u t e s D E S S E R T A L L C H O C O L A T E M O U S S E Dark chocolate mousse with white chocolate soil and salted caramel R A S P B E R R I E S A N D C R E A M Vanilla panna cotta and raspberries L E M O N D E L I C I O U S With double cream S T I C K Y D A T E M A R T I N I Butterscotch schnapps, vodka, dates, caramel and fresh whipped cream T E A A N D C O F F E E

8 Serenely located on the pristine waters of Hardys Bay we at Yum Yum Dining pride our dining on fresh locally sourced produce from the sea and Hayley's fathers garden. In designing our new menu we have acknowledged many of the reasons why you love dining with us, simultaneously, revolutionising your dining experience. Our menu is orchestrated by three branches of our restaurant journey that we have deemed you to be a part of. The 'past' signifies what we have learnt. These dishes are ones you know, love and simply neither of us can part with as they are what have brought us to where we are. The 'present' celebrates us. These are dishes that come natural to us, the unity of pure flavours dignify our expression shared with you. The 'future' is the difference we crave to bestow upon your dining experience. - Hayley & Clinton

H a p p y H o u r. O f : S p e c i a l C o c k t a i l s. B e e r B o t t l e s. I n s p i r e d S h o t s

H a p p y H o u r. O f : S p e c i a l C o c k t a i l s. B e e r B o t t l e s. I n s p i r e d S h o t s H a p p y H o u r at Bleu Martini $5 Happy Drinks J o l l y R a n c h e r VODKA SOUR APPLE PEACH SCHNAPPS CRANBERRY M a r g a r i t a TEQUILA TRIPLE SEC LIME JUICE SOUR W a s h i n g t o n A p p l e WHISKEY