The Rum Diaries Menu 2011
Carrot humus with bulgur wheat arancini 10.50
Bliss wedges with coriander pesto 9.50
Wholemeal pumpkin bread with balsamic and olive oil 9.50
Haloumi cigar with a sour pomegranate syrup 11.50
King fish ceviche with grapefruit mojito gel, crispy white radish 15.50
Seared scallops with yuzu lemon puree, edamame bean and nashi pear salad 17.50
Rum smoked barramundi, vanilla and onion puree, celery bulgar wheat 23.50
Pickled beetroot and goats cheese sandwich, golden beets and hazelnut granola 16.50
Soy marinated tofu, scented lemongrass quinoa, miso broth 14.50
Heirloom tomato salad with basil emulsion and feta pearls 13.50
Poached chicken breast with sweet corn medley, asparagus, prosciutto and popcorn praline 21.50
Slow roast lamb with tomato tart tatin, zucchini ribbons and black olive oil 24.50
Wagyu rump of beef, pomme puree, baby carrots, shallot rings watercress and smoked sea salt 26.50
Quinoa chips with paprika aioli 8.50
Truffle mash potato 8.50
Green beans with preserved lemon and toasted almonds 7.50
House salad 7.50
Fine regional cheese plate with walnut bread, fig marmalade and fresh pear 18.50
Chocolate marquise, OP rum and allspice chantilly with bitter orange sherbet 14.50
Passion fruit pancotta with mango salad, coconut and pink peppercorn brittle 13.50