RESTAURANT

RESTAURANT

EMAIL: dine@bangalowhotel.com.au

TO START OR SHARE

‘ALMOND ROAD’ BREAD & BUTTER FOR TWO /9
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

SMOKED HAM, PORT JELLY & FRESH PARSLEY TERRINE /19
with Mesclun Leaves, Cornichons & Charred Sourdough
CRISPY FRIED BABY PRAWNS (WHOLE) /19
with black garlic puree, fresh tomato salad, preserved lemon
APPLE & MACADAMIA WALDORF SALAD /18
with celery, sultanas, seeded mustard dressing
SIX OYSTERS /18
Natural with Lemon

 

MAINS

300GM GRAIN FED SIRLOIN /29
Chimmichurri sauce, roasted desiree potatoes, mixed mesclun leaves
PAN SEARED WILD BARRAMUNDI /30
Cannellini bean & herb salad, broccoli, eggplant chips, black olive oil, salsa verde
SPRING CHICKEN BREAST /27
Saffron corn puree, spinach, chargrilled portobello, confit tomato, red wine sauce
BABY COS SALAD /22
Asparagus, poached egg, croutons, parmesan, caesar dressing

 

SIDES

FRIES, SEA SALT, AOILI /7
ROCKET & PARMESAN SALAD /8
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