Menu for a MEL-LAX flight this week. Thankfully not a 'Kale' to be seen. (Perhaps it's a Sydney thing)
Select your meal from the following choices:
Choose one main plate and a small plate, or two small plates.
Smoky tomato soup with croutons. (small plate)
Ripe and juicy tomatoes are slowly roasted over a wood fire then blended with a little
fennel, soffritto and seasoning. Garnished with crunchy sourdough croutons. This dish is
best enjoyed with a glass of Sauvignon Blanc or Pinot Noir.
Salad of roasted eggplant with haloumi, buckwheat, pomegranate and palm sugar
vinaigrette. (small plate)
Wedges of roasted eggplant are warmed, served with a salad of grilled haloumi and
buckwheat that are dressed in the infamous 'Rockpool vinaigrette'. Garnished with
pomegranate arils and fresh coriander. This dish is best enjoyed with a glass of aromatic
white or light bodied red i.e. Pinot Gris or Sangiovese.
Tasting plate of sweet potato hummus, spiced labne, chickpea salsa, capsicum and
marinated zucchini. (small plate)
A selection of lightly smoked, roasted eggplant dip, creamy labne coated in dukkah,
braised butter bean and chickpea salad; marinated red capsicum and zucchini accompanied
by za'atar spiced pita bread. This dish is best enjoyed with a glass of light bodied red
i.e. Pinot Noir.
Mexican rice with grilled prawns, chipotle butter and tomatillo salsa. (small plate)
Tangy, aromatic tomato flavoured long grain rice is topped with grilled prawns, spicy
chipotle butter and a refreshing salsa of tomatillos, chilli, garlic, onion and
coriander. This dish is best enjoyed with a glass of textured red i.e. Pinot Noir or GSM.
Selection of cheese served with accompaniments. (small plate)
Our cheeses are carefully selected by our suppliers from each port who understand that
good cheese is seasonal, and all about individual characters and distinctive flavours.
This dish is best enjoyed with a glass of wine selected by the customer.
Conchiglie with braised zucchini, peas, ricotta and cherry tomatoes. (main plate)
Shell shaped pasta combined with zucchini braised in vegetable stock with spinach, lemon
and a hint of chilli. Served with green peas, cherry tomato, ricotta and fresh parsley.
This dish is best enjoyed with a glass of aromatic white i.e. Sauvignon Blanc or Pinot
Gris.
Curry of ling with turmeric, tamarind, basmati rice and coconut pol sambal. (main plate)
A skinless white fish fillet is gently cooked in an aromatic blend of coughin, coriander,
cinnamon, fenugreek, tamarind and turmeric. Served on fragrant rice with green beans and
a spicy, tangy relish of coconut mixed with lime and pepper. This dish is best enjoyed
with a glass of textured white i.e. Chardonnay .
Herb panko crumbed chicken breast with soft polenta, braised silverbeet and capsicum
sauce. (main plate)
Chicken breast coated in panko crumbs seasoned with sage and parmesan is cooked until
golden and crispy. Served with creamy polenta, chunky roasted capsicum sauce and
silverbeet braised with lemon, mint and a hint of chilli. This dish is best enjoyed with
a glass of full bodied white or light bodied red i.e. Chardonnay or Pinot Noir.
Beef fillet with roast potatoes, green beans and red chimichurri. (main plate)
An oven roasted beef fillet dressed with a classic Argentinian salsa made with red
capsicum, chilli, garlic, green herbs, vinegar and oil. Served with golden roast potatoes
and blanched green beans. This dish is best enjoyed with a glass of textured red i.e. GSM
or Shiraz.
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Chopped salad with poached salmon, fennel, radish, chickpeas and lemon dressing. (main
plate)
Designed to showcase seasonal produce, this combination of chopped cherry tomatoes,
cucumber, fennel, golden beets and spring onion is dressed with a classic lemon
vinaigrette. Served with flaked salmon that has been poached in bay, thyme and lemon;
chickpeas, pomegranate arils and sourdough breadcrumbs. This dish is best enjoyed with a
glass of aromatic white i.e. Pinot Gris or Chardonnay.
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