lunch menu - the royal on the waterfront

LUNCH

TO SHARE

Royal taste plate; a selection from land, sea & garden 36

Turkish bread with evoo & balsamic 9 | add feta 15

Garlic pizza bread 8 | add cheese 11

Bruschetta of salmon, crispy kale, shaved fennel, cherry

tomatoes, capers, chilli & evoo 22

Spicy asian style lamb ribs with an asian slaw 20 G.F.

Little pot of mussels with crispy bread, please refer to

our daily specials menu 16

Freshly shucked South Australian oysters

natural 4 each

shallot & blood plum, vinegar pearls 4.5 each

kilpatrick 4.5 each

Crispy soft shell crab served with a crunchy noodle salad,

asian dressing & fresh lime 24 G.F.O.

Chicken liver pâté served with baguette 15

Five spiced crispy squid, citrus sweet chilli G.F.O.

entree 14

main 26

SIDES

Broccolini, flaked salt & evoo 10

Roasted vegetables, garlic yoghurt 10

Roquette, pear & goats cheese salad 10

Fries 6

Steamed vegetables 10

Garden salad 8

Greek salad 9

G.F. = GLUTEN FREE

G.F.O. = GLUTEN FREE OPTION A 15% surcharge will apply on public holidays

PIZZA

Margherita G.F.O. 17

Cherry tomatoes, torn mozzarella,

basil, olive oil

Butter Chicken G.F.O. 23

Red onion, roasted capsicum, tomato,

baby spinach, mint yoghurt

Roasted Sweet Potato G.F.O. 22

Kale, artichoke puree, onion,

brie, pine nut salsa

Capricciosa G.F.O. 20

Ham, cacciatore sausage, mushrooms,

olives, red onion, torn mozzarella

Prawn G.F.O. 24

Marinated in lemon & garlic,

spicy sausage, cherry tomatoes,

roquette, black pepper, lime mayo

PANS

Garganelli pasta of kale, onion, chilli, anchovy, lemon &

fresh parmesan 18 | add prawns 29 G.F.O.

Spaghetti marinara of prawns, squid, barramundi,

atlantic cod, mussels, spinach, fresh chilli & garlic in a

pomodoro OR cream sauce 26 G.F.O.

Linguini pasta of chermoula marinated chicken, oyster

mushrooms, onion, spinach & garlic in a cream sauce 25

Tomato risotto of sweet potato, broccoli, roasted

capsicum, leek, toasted almonds & shaved pecorino 19

add chicken 25 | add prawns (6) 33 G.F.

Kangaroo bolognese with gluten free spaghetti, parsnip

crisps, parmesan 23 G.F.

EVERYTHING ELSE

Saffron spiked chicken skewers & flat bread with

tomato, red onion & coriander salad, lime & black

pepper yoghurt 22 G.F.O.

Grilled salt water barramundi with a macadamia nut

crust on a pumpkin & pea risotto 34 G.F.O.

Thai prawn salad of tatsoi, roquette, cucumber, cherry

tomatoes, mint, coriander, spring onion, crispy shallots,

asian dressing 27 G.F.

Baked Tasmanian huon salmon, quinoa, roasted sweet

potato, baby beet & feta salad, beetroot vinegar

dressing 33 G.F.

Grilled angus burger with bacon, cheddar cheese,

balsamic beetroot relish, lettuce, aioli, sesame bun &

fries 20

Colonial beer battered atlantic cod with fries & house

tartare 19 G.F.O.

Slow cooked beef cheek with tomato, red wine &

vegetables with crispy polenta 26

Grilled sirloin steak on smashed gourmet potatoes,

kalamata olives, black cabbage with a sundried tomato,

shallot & smoked paprika butter, jus 29 G.F.

Cheese Selection

Colston Basset Stilton

This very traditional blue is made in the midlands area of

England. It uses cow’s milk that is hand ladled. It is pierced

later than other stilton’s to produce an intensely rich,

complex flavour with a gentle creaminess

Maffra Aged Ashed Cheddar

A cow’s milk cheese which exhibits a classic cheddar flavor.

It has sweet and rich up front notes with complex after

tones. The cheese is left to mature for 15 months to 2 years to

produce its optimal quality

President Triple Cream Brie

Made in Gippsland, Victoria from cow’s milk using 75%

butterfat. It is a white mould cheese that has a smooth and

rich texture. It exhibits a rich lactic flavor with an aroma of

mushroom on the rind

Castel Taleggio

A traditional cheese made in the Lombardy region of

Northern Italy. It is a soft textured cheese with a light

golden colour rind. It has, when ripe an emphatic flavor

which is both hearty and pungent

1 cheese – 13

2 cheese – 19

3 cheese – 25

4 cheese – 31

All selections are accompanied by quince paste,

muscatels, crisp breads, sweet crackers, Barossa

bark & mixed dried fruit