Entrée
Cob loaf served with a duo of dips 10.00
Crusty garlic bread 10.00
Rouille bread: Garlic bread with roasted capsicum puree 10.00
Freshly shucked pacific oysters, apple and balsamic reduction ½ doz 18.50 / 1doz 35.00 G/F
Oysters kilpatrick ½ doz 19.50 / 1 doz 38.00 G/F
Seafood mille feuille: Prawn, scallop, fish and calamari sautéed in garlic butter, mornay sauce
on layers of puff pastry 20.00
Pork belly, scallop and parsnip puree with an apple reduction 19.50 G/F
Silverbeet and tofu dumplings in a miso broth 17.00 G/F
Smoked paprika calamari, pine nut pilaf and a garlic yogurt dressing 18.50 G/F
Kingston House Share Plate: Ask for our chef’s daily selection 34.00
Main Meals
Spicy seafood hot pot with moreton bay bugs, calamari, prawns, scallops, fish and mussels in a smoky tomato broth with rouille toast 42.00 G/F option
Dukkah crusted lamb rump, Lebanese inspired sweet potato and chickpea salad and smoked eggplant puree 35.00 G/F
Barramundi with a tamarind glaze , coconut rice and sesame vegetables 36.00 G/F
Fricasse of chicken on a bed of truffle oil and mushroom risotto with parsnip crisp 32.00 G/F
Nolan’s rib fillet, horseradish mash, greens, peperonata and a red wine jus 35.00 G/F
Vanilla olive oil confit salmon, potatoes two ways, braised fennel, asparagus, lemon and dill 36.00 G/F
Grilled eye fillet mignon, chive croquettes, sautéed brussel sprouts and exotic mushroom with a burgundy jus 36.00
Crispy skin duck breast, leek puree, buttered turnips and a green peppercorn rosella glaze G/F 38.00
Spinach orecchiette with pea, fennel, cherry tomatoes and chilli, lemon and garlic 30.00
Lighter Options
Chicken and bacon fettuccine carbonara 22.50
Chicken and fried brie on a baby spinach and hazelnut salad with a quince aioli 19.50 G/F option
Desserts
Kingston house shared dessert plate (Chef’s choice of our decadent desserts) 25.00
Macadamia, matcha and lychee pudding with raspberries, pandanus crème anglaise
and vanilla ice cream 13.00
Rocher chocolate delight mousse cake with strawberry salad and chantilly cream G/F option 14.50
Meringue topped lime and coconut baked custard tart with malibu syrup and mango sorbet 13.00 G/F
Apple and walnut cigars with a brandy butterscotch sauce and praline ice cream 13.00
Trio of gelato with fig biscotti and berry coulis 13.00 G/F option
Cheese plate for two with quince paste and crackers 26.00
Drinks
| Coffee & Beverages | ||
| Coffee/ Tea Cappuccino Latte ,Muggacino Affogato Macchiato Hot Chocolate Liqueur Fresh Fruit Smoothie |
4.00 4.50 5.00 7.00 4.00 4.50 10.00 8.00 |
|
| Soft Drinks | ||
| Glass Juice Lemon, Lime and Bitters S.Pellecino Mineral Waters , Ginger Beer and Sarsaparilla |
3.50 4.00 4.00 5.00 |
|