RESTAURANT

RESTAURANT

EMAIL: dine@bangalowhotel.com.au

TO START OR SHARE

‘ALMOND ROAD’ BREAD & BUTTER FOR TWO /8
STEAMED ENDAMAME BEANS, LIGHTLY SALTED, SESAME OIL /8
WARM OLIVES & HONEY CUMIN LOCAL MACADAMIAS /11
SALT & PEPPER SQUID /18
with pickled carrot, zucchini, mint, coriander & chilli

 

ENTREE’S

CHICKEN & PISTACHIO TERRINE /19
with Apple Jelly, Cornichons & Sourdough
POACHED BALLINA PIPI’S /19
with watercress & spinach veloute, saffron potatoes
WARM LENTIL SALAD & CRUMBED ‘NIMBIN VALLEY’ SOFT COWS CHEESE FRITTER /18
with Poached Baby Carrots, Shaved Beetroot, Snow Pea Sprouts
SIX OYSTERS /18
Natural with Lemon

 

MAINS

300GM GRAIN FED SIRLOIN /29
Café de Paris Butter, Sauteed mixed mushrooms, Fries, Green Leaves
PAN SEARED WILD BARRAMUNDI /30
Celeriac puree, slow cooked leek & onion, crispy kale, cider sauce
SLOW COOKED LAMB SHANKS /27
Minted peas, steamed broccoli, parsnip chips, red wine sauce
SALAD OF SPICED ROASTED CHICKPEAS & BLUE CHEESE /20
with Artichoke hearts, fresh apple, mesclun salad, seeded mustard dressing

 

SIDES

FRIES, SEA SALT, AOILI /7
MIXED LEAVES /7
STEAMED GREENS /10

 

KIDS

NAPOLI PASTA, PARMESAN /9
CHEESEBURGER, TOMATO SAUCE, FRIES /9
CHICKEN SCHNITZEL, CHIPS, LETTUCE /9
GRILLED FISH, MASH, GREENS /9
ICECREAM OR SORBET /4

 

DESSERTS

TRADITIONAL CREME BRULEE /12
CALLEBAUT CHOCOLATE MARQUIS, ORANGE CARAMEL SAUCE, CHANTILLY /14
PEAR, RICE PUDDING, CINNAMON & ROSEMARY TUILLE, CARAMEL ICE-CREAM/12
SEPPELTSFIELD PORT, ZENTVELD’S ESPRESSO, VANILLA ICECREAM /13
TRIO OF ICE-CREAM, CREME CHANTILLY, ALMOND TUILLE /12
CHEESE, CRACKERS, APPLE /12

 

LOCAL ZENTVELD’S COFFEE

ESPRESSO /3
PICCOLO, MACCHIATO /3.5
LATTE, CAPPUCINO, FLAT WHITE /4
HOT CHOCOLATE, CHAI LATTE /4

EXTRA SHOT, DECAF, SOY /.50C
MUG /1

 

BYRON BAY TEA COMPANY

ENGLISH BREAKFAST /4
ORGANIC SENCHA GREEN TEA /4
GINGER ZING WITH LEMONGRASS /4
CAMING TEA WITH CAMOMLIE, LIMEFLOWER, VANILLA, CINNAMON /4
PEPPERMINT /4