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  • Copy of NM Winter Menu 2020...Title Copy of NM Winter Menu 2020 Author Max Moroney Keywords DAD8q916IWA,BADb9S6YAQc Created Date 6/4/2020 12:27:00 AM
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Market Fish 34 Corn fed chicken breast, beetroot, sweet potato, kale & quinoa 35 Rack of lamb, green pea, smoky eggplant, melted brie cheese (GF) 38 Fresh parsley fettuccine, grilled vegetables, truss tomato, chilli herb butter (V) 30 Minute steak – tenderloin fillet, asparagus, rocket, shallot, green peppercorns, salsa verde (DF) 32 ~ Our signature dish, unique and elegant. Salsa verde made with herbs and ingredients grown from our garden at The William Inglis Hotel ~ STARTERS Oysters – served natural, champagne vinaigrette, kilpatrick or rockefeller Each 5 // ½ dozen 26 // 1 dozen 48 Grilled octopus, carrot, gremolata, fennel ash (GF) 23 Burrata cheese, blood orange, asparagus, hazelnut (GF, V) 23 BBQ NSW U8 Yamba prawns 2pcs, chimichurri, lemon (GF, DF) 24 Charred& dukkah spiced eggplant, labneh, pomegranate, tomato salad (GF, V) 21 Soup of the day (V) 18 MAINS FROM THE GRILL All cuts are served with - compound butter & green peppercorn mustard (GF) and your choice of béarnaise sauce or red wine jus 300 gram Angus Reserve Grain Fed MB2+ Black Angus Sirloin 36 180 gram NSW Riverina MB3+ Black Angus Eye Fillet 34 450 gram dry aged NSW Riverina Black Angus T-bone 48 300 gram Angus Reserve Grain Fed MB2+ Scotch Fillet 38 SIDES Hand cut chips with rosemary salt (V) 14 Truffle mash potato, spring onion (V, GF) 14 Roasted pumpkin and corn on cob, garlic yoghurt, burnt butter (V, GF) 14 Iceberg salad, tomatoes, cucumber, nashi pear, pomegranate molasses, fried pita (V, DF) 14 * This menu can cater to a variety of allergies, please let your wait staff know if you have any special requirements and they can advise on available options GF – Gluten Free        //        V- Vegetarian      //      DF – Dairy free DESSERTS Baileys and mocha tiramisu, espresso macaron 16 Dark chocolate and sour cherry cake, mascarpone cream (GF) 16 Pistachio and strawberry layers, rose petals, berry sauce (GF) 16 ~Inspired by our Pastry Chef ‘Katherine’ who added a feminine touch to design this classic dessert ~ Local cheeses, soft & hard bread, apple, honeycomb 3 or 5 pieces 26 / 36

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Page 1: Copy of NM Winter Menu 2020...Title Copy of NM Winter Menu 2020 Author Max Moroney Keywords DAD8q916IWA,BADb9S6YAQc Created Date 6/4/2020 12:27:00 AM

Market Fish 34

Corn fed chicken breast, beetroot, sweet potato, kale & quinoa 35

Rack of lamb, green pea, smoky eggplant, melted brie cheese (GF) 38

Fresh parsley fettuccine, gri l led vegetables, truss tomato, chil l i herb butter (V) 30

Minute steak – tenderloin f i l let , asparagus, rocket, shallot, green peppercorns, salsa

verde (DF) 32 ~ Our s ignature dish, unique and elegant. Salsa verde made with herbs and

ingredients grown from our garden at The Wil l iam Ingl is Hotel ~

STARTERS

Oysters – served natural , champagne vinaigrette, ki lpatrick or rockefel ler

Each 5 // ½ dozen 26 // 1 dozen 48

Gril led octopus, carrot, gremolata, fennel ash (GF) 23

Burrata cheese, blood orange, asparagus, hazelnut (GF, V) 23

BBQ NSW U8 Yamba prawns 2pcs, chimichurri , lemon (GF, DF) 24

Charred& dukkah spiced eggplant, labneh, pomegranate, tomato salad (GF, V) 21

Soup of the day (V) 18

MAINS

FROM THE GRILL

All cuts are served with - compound butter & green peppercorn mustard (GF) and your

choice of béarnaise sauce or red wine jus

300 gram Angus Reserve Grain Fed MB2+ Black Angus Sir loin 36

180 gram NSW Riverina MB3+ Black Angus Eye Fi l let 34

450 gram dry aged NSW Riverina Black Angus T-bone 48

300 gram Angus Reserve Grain Fed MB2+ Scotch Fi l let 38

SIDES

Hand cut chips with rosemary salt (V) 14

Truff le mash potato, spring onion (V, GF) 14

Roasted pumpkin and corn on cob, garl ic yoghurt, burnt butter (V, GF) 14

Iceberg salad, tomatoes, cucumber, nashi pear, pomegranate molasses, fr ied pita (V, DF) 14

* This menu can cater to a variety of al lergies, please let your wait staff know if you haveany special requirements and they can advise on available options

GF – Gluten Free        //         V- Vegetarian      //       DF – Dairy free

DESSERTS

Baileys and mocha t iramisu, espresso macaron 16

Dark chocolate and sour cherry cake, mascarpone cream (GF) 16

Pistachio and strawberry layers, rose petals, berry sauce (GF) 16 ~Inspired by our Pastry

Chef ‘Katherine’ who added a feminine touch to design this c lassic dessert ~

Local cheeses, soft & hard bread, apple, honeycomb 3 or 5 pieces 26 / 36

Share menu Spring Summer Menu 2020...Title Share menu Spring Summer Menu 2020 Author Max Moroney Keywords DAEKi1h0NOs,BADb9S6YAQc Created Date 10/14/2020 4:26:56 AM

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