Dinner Menu

Hotel Kurrajong

National Circuit, Barton, Canberra, Australia.

Baked Three Onion Soup with Sherry - $8.95
Creamy Clam Chowder served in a loaf - $9.75
Fresh Pacific Plate Oysters with a House Cocktail Sauce - $9.75 (Half Dozen) - $18.00 (Dozen)
Venison and Pork Terrine with Juniper Berries and a Tangy Cumberland Sauce - $10.75
Singapore Style Curry Laksa with Chicken, Tofu & Noodles - $11.75
Chargrilled Calamari with Marinated Olives, Fetta Cheese and Pesto Croutons - $11.75
Penne Pasta with Spicy Fresh Tomato, Asparagus and Calamata Olives - $11.75
Mushroom Ravioli with a rich sauce of Roasted Chestnuts, Eggplant & Pumpkin topped with Shredded Parmesan - $13.75
Seared Kangaroo Loin filled with Macadamia Nuts & Smoked Eggplant with a White Bean Puree - $15.25
Quail Braised in Apple Cider and Winter Vegetable Sauté - $15.75
Chicken Breast baked in Proscuitto with Asparagus, Chargrilled Polenta and Balsamic Jus - $15.95
Catch of the Day - Market Price
Yellow Fin Fillet of Tuna seared with Chilli Oil and server on a Potato Wasabi Cake with Coriander Ratatouille - $16.75
Oven Roasted Tender Lamb Rump served with Parsnip Soufflé and a Blackcurrant and Rosemary Glaze - $17.95
Petite Fillet of Beef with a Turret of Pink-Eye Potato & Pine Mushrooms with a Shiraz-scented Jus - $17.95

Additions

Chargrilled Italian Bread with a selection of Pesto & Pate - $3.50
Steamed Seasonal Vegetables - $4.75
Sautéed Chat Potatoes with Lemon Pepper - $4.75
Tossed Green Salad - $4.75

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For the next IRC

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By Tom Worthington as part of the Australia This Minute project.

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