Menu from Pink Duck
Menu highlights
Includes dishes that are:
Vegan
Vegetarian
Field Mushrooms
(V) Field mushrooms sautéed in butter then topped with blue cheese & pine nuts and finished in the oven. Served on toasted bread with sautéed spinach & balsamic glaze
WA Tiger Prawns
3 fat tiger prawns, caught in WA then wrapped in bacon and put on our grill. Served with side salad, lemon wedges & aioli
Bruschetta
(V) 2 slices of toasted sourdough topped with tomatoes, basil, red onion, feta, parmesan & balsamic glaze, finished with garlic-infused EVOO
Garlic Béchamel Chicken
grilled chicken breast, topped with fresh avocado & creamy garlic sauce
Dukkha Salmon
baby spinach, tomato, cucumber, parmesan, onion & pine nuts tossed in balsamic dressing. Topped with a 200g salmon fillet finished in the oven with a dukkha crust
Chicken Parmigiana
golden crumbed chicken schnitzel, topped with nap sauce, ham & cheese and finished in the oven. It’s a classic for a reason! Get fruity and add grilled pineapple
Pizza
Heat Lovers
chorizo, chilli flakes, cherry tomatoes, kalamata olives, jalapenos, fresh chilli & mozzarella
Meat Lovers
chicken, sliced ham, salami, bacon & mozzarella
Smoked Salmon
Baby spinach, capers, red onion, smoked salmon, cream cheese and mozzarella
Margarita
(V) sliced tomato, spinach pesto, mozzarella
Desserts
Warm apple tartlet
served with cream & ice cream
Individual mango & passionfruit pavlova
Butterscotch & pecan pudding
served with cream & ice cream
Warm chocolate brownie
served with cream & ice cream