Menu from The Anchorage Restaurant
Menu highlights
Entrées
Pulled Chicken Teriyaki Sliders
Purple cabbage slaw, cucumber
Steak Sliders
Caramelised onion, tomato, salad leaves, seeded mustard aioli
Kilpatrick Oysters
2014 Triennes Rose
Chef's Recommendations
Seafood Linguine
Prawns, mussels, calamari, scallops, rocket, chilli, garlic. Choice of olive oil or tomato cream base.
Anchorage Fillet
300g chargrilled eye fillet, brandy garlic sauce with scallops and prawns, parmesan mash and sautéed greens.
Seafood Platter For One
Lobster, natural oysters, mussels, king prawns, baby octopus, smoked salmon, seared scallops, crab, side salad, condiments
Gippsland O'Conners Black Angus
Grass Fed Eye fillet (300g), rosemary, potato, pea tendrils Sauce: peppercorn, red wine jus or garlic cream
Seared Duck Breast & Confit Leg
Braised pear, kumera, kale, port reduction
Gippsland Lamb Rack
Jerusalem artichoke, parmesan rosti, Dutch carrots, asparagus, muscatel jus
Seafood
Atlantic Salmon
Crushed green olives, bok choy, dill potato, lemon hollandaise
Seared Scallops
Pumpkin puree, apple remoulade, walnuts, maple, chopped parsley
Seafood Ragout
Crabs, prawns, scallops, mussels, calamari, wine, tomato, herbs
Desserts
Passionfruit Panna Cotta
Summer fruit salad
White Chocolate Fondant
Mango coulis, berries
Cheese Platter
Manchego, gorgonzola, delice de bourgogne, quince paste, muscatels