The Rum Diaries Menu 2013
Roasted nuts 2.50
Marinated mixed olives 3.50
Edamame Beans 5 V, GF
Chicken wings with Asian style spicy sauce 7.00
Sourdough bread with marinated mixed olives, balsamic, olive oil & handmade rum butter 9.50
Pastrami with marinated gherkins 12.00
Vegetarian Antipasti plate 24.00 V
House antipasti plate with prosciutto, pastrami, roasted zucchini, egg plant, bruschetta, marinated olives, semi dried tomatoes and stuffed zucchini flowers 26.00
Spicy chicken wings 7.00
Caesar salad rice paper rolls 11.00
Zucchini flowers stuffed with goat’s cheese served with pomegranate vinaigrette 12.00
Portobello mushrooms stuffed with ricotta and herbs 12.00 V
Arancini balls - three cheese and prawn 14.00 V
Prawns wrapped in prosciutto and sage 16.00 GF
Salt and Pepper squid served with lime aioli 16.00
Seared Scallops served with cucumber salsa 17.00
Tofu steak with brown rice salsa 17.50 V
Shredded sticky beef from the rib on Portobello mushrooms with horseradish cream 20.00
Fish of the day m.p
Herb crusted lamb cutlets served with barbeque sauce 21.00 GF
Stuffed chicken breast served with thyme and pumpkin puree and zucchini flower 28.00 GF
Side of bread with homemade rum butter 3
Green beans served with chilli and leek butter with toasted almond flakes 8.00
Salad of the week 8.00
Polenta Chips served with aioli 10.00 V, GF
Fine regional and imported cheese board 20.50
Sticky Date Pudding served with dark rum salted caramel sauce 14.5
Peach Panacotta served with peach puree & raspberry coulis 12.5