Menu from Treasury 1860
Menu highlights
Entrées
Pan-fried 'Riverside' Halloumi
with asparagus spears, cherry truss tomato, spiced pearl couscous & sticky balsamic
$17.00
Sugar cured Kangaroo
with quandong, polenta
$18.00
Smoked ocean trout
with horseradish tian and crushed baby potato
$19.00
Mushroom, leek and truffle pithivier
with almond bechamel, wilted spinach, truss tomato and aged balsamic
$30.00
Free range chicken
with sweetcorn & ginger puree, asparagus, radish, baby coriander and herb jus
$33.00
200gm MSA Scotch fillet steak
with pressed beef cheek, onion puree, broccolini and tomato chimichurri
$36.00
Desserts
Pear & frangipane tarte tatin
with rum & raisin ice cream
$14.00
Lemon myrtle & ginger brulee
$13.00
Chocolate fondant
with berry coulis & mascarpone
$15.00