1300 722 444

Flooded Gums Dinner Menu

 

Entrées

Tasting Plate for 2 (or for 1 as a main):
Chilli mussels, cured king salmon, soft shell crab and king prawns
40.00
Half dozen oysters

  • Natural
  • Japanese dressing with fresh cucumber
  • Tempura with nam jim dressing
21.00
Angel hair pasta with East Coast prawns, chilli, garlic, parsley and parmigiano reggiano 22.00
Pan seared king prawns, chilli, napoli, charred sourdough, gremolata 22.00
Ricotta gnocchi, confit duck, shiitake mushroom ragout and parmigiano reggiano 21.00
Semi cured chargrilled pepper crusted King salmon, skordalia, preserved lemon and cucumber salad, dill and finger lime buerre blanc 20.00
Casarecce, roasted mushrooms, baby spinach, pine nuts, fetta, verjuice cream and parmigiano reggiano 19.00
Miso glazed BBQ pork belly, scallop boudin, radish and edamame salad and crackle 20.00

Mains

Black Kingfish, blistered green beans, sauce vierge, pommes noisettes with a lemon and thyme dressing 45.00
Masterstock braised beef cheeks, cauliflower puree, baby onions and speck 45.00
Maple glazed roast duck breast, celeriac hash, apple and date relish,charred bok choy, port jus 48.00
Bouillabaisse – classic French seafood stew served with char grilled sour dough 45.00
Roasted eye fillet of beef, creamed spinach, eshallot jam, café de paris mascarpone, fondant potato, red wine jus 48.00
Twice cooked lamb shoulder for 2 with a salt bush pepper and Davidson  plum glaze, baby carrots, smoked potatoes, charred broccolini,pickled beetroot and mint aioli 85.00
Spinach and fetta filo pie, baby carrots, cauliflower cream 34.00

Side Orders (for two)

Smoked potatoes with rosemary salt 11.00
Peas, pickled eschallots and speck 11.00
Green leaf and avocado salad with jalapeno dressing 10.00
Charred broccolini, toasted almonds and chardonnay aioli 11.00
Cauliflower and cheddar gratin 11.00
Fries with chipotle aioli  9.00

Desserts

Rhubarb and apple crumble, vanilla bean ice cream 18.00
White chocolate Cremoso, Davidson plum jelly, vanilla cream, dark chocolate 18.00
Deconstructed lemon tart, lemon curd, meringue, short bread and lemon sorbet 18.00
Lemon myrtle pannacotta, mint pesto, lilly pilly compote, toasted white chocolate and vanilla bean ice cream 18.00
Strawberry cheesecake, coconut granita, pistachio brittle and raspberry sorbet 18.00
Bonville Affogato – chocolate and vanilla bean ice cream, a shot of espresso and Frangelico 15.00
Ice cream by the scoop 2 scoops
3 scoops
10.00
14.00
Cheese plate with a selection of Australian and imported cheese, fresh dates, quince paste and fresh apple for 1 person
for 2 people
18.00
28.00

Please Note: 10% surcharge applies on public holidays

Today's Course Conditions

Sunday 24th March 2019 | Mostly Sunny – 32°C | Rainfall – Nil |  Carts on fairways playing 90° rule | Play the ball as it lies | Greens height of cut: 3.00mm | Food and Beverage cart on course 9:00am | Driving range closed at 5.30pm for ball collection.