EBB RESTAURANT BAR MENU
LOCAL TASMANIAN OYSTERS 3.0 each
NATURAL w/ fresh lemon
PICKLED CUCUMBER w/ sesame
RED WINE VINEGAR w/ eschalots
WASABI w/ infused flying fish roe
THAI SALSA w/ peanuts & fried shallots
SOUR CREAM w/ salmon roe
FRESH STRAWBERRIES w/ star anise
SELECTION OF MIXED BREADS 5.5
ENTREES or LIGHT LUNCHES
CURED SALMON STACK w/ crispy wontons, nashi pear salad &
wasabi aioli 16.5
BLACKENED PORK FILLET w/ orange cous cous, asian herb &
pickle cucunber salad 16.5
TWICE COOKED QUAIL w/ asian herbs, peanuts, fried shallots &
lime dressing 16.5
FRIED SHEEPS MILK FETTA w/ cinnamon sugar, olives, rocket & watermelon 16.5
THAI SPICED FLATHEAD w/ crispy noodle salad & hot & sour
dressing 17.5
SMOKED OCEAN TROUT CAESAR w/ bacon, parmasen, capers, poached egg & lemon aioli 17.5
WARM MUSHROOM TARTLET w/ caramalised onion, fetta,
rocket & marinated capsicum 16.5
FRESH WHITE FISH SASHIMI w/ (yukiwa-maki) inside out
nori roll, light soy dressing & flying fish roe 17.5
LAMB or CHICKEN WRAPS w/ garden salad & walnut dressing
(lunch only) 16.5
FRENCH FRIES w/ lemon aioli 4.5
** We appreciate One Account per table **
** 10% Surcharge applies Public holidays and Sundays **
** Tap water not suitable for consumption, bottled water only **
MAINS
OVEN BAKED FRESH FISH w/ crispy potatoes, lime & ginger salad
& wasabi aioli 29.5
GRILLED COCONUT CHICKEN w/ sticky rice, asian herb salad &
chilli jam 28.5
EYE FILLET MEDALIONS w/ pumpkin & red curry sauce,
peanuts & fried shallots 32.5
FLINDERS ISLAND LAMB FILLET w/ pesto salad, crispy potato,
fetta & beetroot relish 29.5
SEAFOOD MARINARA w/ scallops, salmon, trevalla , mussels & linguini pasta 29.5
ROMANELLI POTATO GNOCCHI w/ walnut & taleggio cheese sauce, asparagus & nut oil dressing 27.5
CHEFS DAILY CREATIONS w/ please ask our friendly staff for our
Chefs suggestion
DESSERTS
WHITE CHOCOLATE PANNA COTTA w/ chocolate mousse,
fresh strawberries & vanilla bean ice cream 14.5
CARAMALISED RICE PUDDING w/ lime panna cotta, coconut
ice cream & tropical fruit salsa 14.5
PECAN BROWNIE w/ butter milk ice cream, sambuca jelly
& chocolate ganach 14.5
FRIED BANANAS w/ cinnamon sugar, maple syrup & coconut
ice cream 13.5
CHEESE PLATE w/ King Island Brie, Blue, Cheddar & more 15.5
DESSERT WINES
FROGMORE CREEK TAS Iced Riesling 37.0 8.5 glass
PANORAMA TAS Noble Sauvignon blanc 39.0 8.5 glass
WOODSTOCK SA Botryhs 29.0 7.5 glass
MITCHELL SA Noble Semillon 26.0 6.5 glass
CARMES DE RIEUSSEC FRENCH Sauternes 52.0 10.5 glass
Saturday, 26 January 2008
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4 comments:
one of the reasons i gave up blogging is that to continue would have exposed my pedestrian and repetitious food tastes - that is, if I like it, I want it again and again.
So it is for this menu.
Once again, on Friday night, I had the whitefish sashimi and the gnocchi. Taleggio and local walnuts - a wonderous combo. The other three all had the pork belly special, and apparently it was, but I didn't score even a taste. Someone vaccuumed up two bowls of fries too, but that can't have been me.
Afterwards, we decided to top up the grog supplies - the bottle shop was shut but we could see the whites of their eyes - might not have been RSA, but it was good customer service to re-open for us - thanks young Owen from one of the pissed old farts the other night!
Looks great, Rita, cheers.
Hi Rita - I've been watching your blog for ages and have finally been inspired to post something. We have recently brought a shack near Swansea and have become somewhat regular diners at Ebb. I also can't speak highly enough of the food - and also the service. We've alway had a great time there. You've got to love that white fish sashimi. You must be very proud of your son for being part of such a fine team.
Hi Anon - welcome, and thanks for finally posting a comment. I've just called my son to pass on your comments and he was delighted as well. He doesn't have a computer so I knew he wouldn't see what you wrote about them.
You must make yourself known to him next time you're in there. And I hope you now feel easier about commenting again on any of the subjects we 'chat' about here on the blog.
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