a la carte menu

Breads to start

• Crisp baguette, warm orange and rosemary olives (2) 4.5
• Assorted French bread, Lescure butter (3) 4.5
• Rye sour dough, organic olive oil, dukka spice (2) 4.5
  

 

 

Entree

Seafood bisque

• A creamy bisque with a selection of poached seafood 24

Oysters on the half shell

• From Coffin Bay, South Australia (min 6)
  Natural 3.8
  Classic Kilpatrick 4.5
  Vodka, tomato and ponzu 4
  Mornay, pine nut crust 4

Cheese souffle (v)

• San Daniele ham, porcini and champignon mushroom saute 24

Pearl barley risotto (v)

• Roasted pumpkin with caramelised balsamic red onions, Persian feta, fresh spinach, shaved parmesan 24

Capretto and basil sausage

• Soft polenta with truffle scented mushrooms and red wine jus 22

Vegetarian tart (v)

• Goat's cheese, courgette and pumpkin tart with Careme pastry, balsamic syrup and chilli jam 24

Fresh fish sashimi

• Black onion and sesame crusted with seaweed, pickled squid and ponzu sauce 26

Duck and radicchio pasta

• Agnolotti style pasta, Grand Marnier and star anise glaze, orange crisp 24

Tiger prawns

• Garlic basted prawns served with chilli and lime tabouli, proscuitto, salsa verde yoghurt 27

Kangaroo fillet

• Spice crusted kangaroo fillet with a chunky chickpea, cucumber and pepper salad, tomato terrine, blood orange evoo 24

Main Course

Grilled fish of the day

• Warm winter greens, salmoriglio dressing, potato and leek soubise M.P.

Tasmanian salmon

• Grilled medium-rare, snow pea, baby corn and Enoki mushroom saute, ginger and lemongrass broth 39

Matilda Bay's seafood paella (v)

• A selection of fresh local seafood, saffron infused rice, fresh lime 42

Seafood plate for one

• Western Australian marron, Exmouth tiger prawns, Tasmanian salmon steak, scallops on the half shell, octopus and clam bouillabaisse 68

Snapper fillet

• Simply grilled with roasted red peppers, braised fennel, spinach, Nor West scallops, lime butter sauce 42

Mahogany Creek duck leg

• Slow cooked duck leg, crisp pork belly, creamed potatoes and spiced apple sauce 45

Amelia Park lamb tagine

• With Roma tomato, artichokes, green olives, toasted almonds, steamed cous cous 40

Ferguson Valley chicken breast

• Sweet potato gnocchi, black pig lardons, lemon and basil marinated zucchini ribbons 39

Beef cheeks

• Braised beef cheeks, cauliflower puree, baby vegetables, crisp potato and Pedro Ximenez 40

Mondo's veal

• Roasted veal, maple nut crusted, shallot and black garlic puree, Yorkshire pudding crumbs, sage essence 45

The Grill

• This Western Australian Prime Black Angus beef has been especially bred to Matilda Bay’s specifications, grain fed for 14 months and dry aged 15-28 days on the bone, in our purpose built cool room to intensify the flavour. We recommend your steak to be cooked no more than medium for optimum enjoyment and flavour.

• SELECTED BLACK ANGUS BEEF

• Borello, Wheat Belt Angus dry aged 28 day Sirloin 350g (aged on the bone)

  51

• Pemberton Region Black Angus dry aged 15 day Fillet 280g

  48

• MEAT STANDARDS AUSTRALIA
  

• Coonawarra, South Australia Rib Eye 400g

  42 

• Coonawarra, South Australia Rib Sirloin 300g

• 40

• WAGYU

  Margaret River Wagyu Rump Steak 400g

• 44
  

• Simply grilled to your liking, served with a selection of mustards

Sauces - 3 each

• Classic sauce béarnaise
• Peppercorn jus
• Mushroom cream sauce
• Onion and thyme jus

Accompaniments - 3 for 24

• Garden salad - mixed leaves, cucumber, semi-dried tomato, balsamic and olive oil dressing 9.5
• Roast pumpkin and caramelised red onions 9
• Cauliflower mornay with pine herb crust 8
• Steamed seasonal vegetables, organic olive oil and sea salt 9.5
  
• Rustic chips with malt vinegar and garlic ailoi 8
• Creamed Royal Blue potatoes with King Island double brie 9
• Sauteed mushrooms with truffle butter 10
• Caesar salad (available in entree size 19) - crisp pancetta, shaved Grana Padano, croutons and Spanish white anchovies 10