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 & SWEET PAPRIKA ALMONDS /11
SALT & PEPPER SQUID W/ PICKLED CARROT, ZUCCHINI, MINT, CORIANDER & CHILLI /18

 

ENTREE

CHICKEN & PISTACHIO TERRINE /19
with Apple Jelly, Cornichons & Sourdough
SMOKED RAINBOW TROUT & STEAMED MUSSELS /19
with Saffron Sweet Corn Puree, Celeriac & Raddichio
CRUMBED NIMBIN VALLEY SOFT COWS CHEESE & LENTIL SALAD /18
with Poached Baby Carrots, Shaved Beetroot, Snow Pea Sprouts
OYSTERS /18
Natural with Lemon

 

MAINS

300GM GRAIN FED SIRLOIN /29
Café de Paris Butter, Sauteed mixed mushrooms, Fries, Green Leaves
PAN SEARED SNAPPER /30
Onion Rings, Panisse, Zucchini, Chorizo, Hazelnuts & Venetian Sauce
SLOW COOKED LAMB SHANKS /27
Cumin Ginger Carrot Puree, Braised Carrots, Kale, Red Wine Sauce
SALAD OF CAULIFLOWER & BROCCOLI /20
with Soft White Polenta, Raisin & Caper Dressing, Toasted Almonds

 

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

 

DESSERTS

TRADITIONAL CREME BRULEE /12
WARM DARK CHOCOLATE & GINGER FONDANT, VANILLA BEAN ICECREAM /14
PEAR, RICE PUDDING, CINNAMON & ROSEMARY TUILLE, CARAMEL ICE-CREAM/12
SEPPELTSFIELD PORT, ZENTVELD’S ESPRESSO, VANILLA ICECREAM /13
TRIO OF ICE-CREAM /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