Breakfast
| Buffet Breakfast | |
| Park Breakfast | 40 |
| Continental buffet offering seasonal fruit, pastries, cereals, cheeses and freshly baked breads, coffee or tea of your choice | |
| Harbourkitchen breakfast | 45 |
| Continental buffet with any additional choice from our a la carte menu, coffee or tea of your choice |
|
| A la Carte | |
| Two free range eggs | 24 |
| Any style, with Swiss brown mushrooms, beef sausages, tomato and toasted sourdough | |
| Three egg omelette | 24 |
| Choice of three fillings: cheddar cheese, tomato, Swiss brown mushroom, capsicum, spinach | |
| Three egg white omelette | 24 |
| Choice of three fillings: cheddar cheese, tomato, Swiss brown mushroom, capsicum, spinach | |
| Truffled scrambled eggs | 26 |
| Rocket, grilled asparagus and shaved parmesan | |
| Toasted bagel | 21 |
| Smoked salmon, cream cheese | |
| Sides | 8 |
| Beef sausages, vine ripened tomatoes, Swiss brown mushrooms | |
| Porridge | 12 |
| Freshly made with organic steel cut oats and seasonal berries | |
| Buttermilk pancakes | 19 |
| Banana, berries and pure maple syrup | |
| Vanilla waffles | 19 |
| Banana, berries, double cream and pure maple syrup | |
| Sliced seasonal fruits | 14 |
| Yoghurt | 10 |
| Natural or low fat, passionfruit and cherry compote | |
| Cereal or grain selection | 10 |
| Home made bircher muesli | 12 |
| Home made granola | 12 |
| Roasted nuts and seeds | |
| Bakery basket | 12 |
| Pecan friand, Danish pastry, croissant, pain au chocolat and sourdough roll | |
| Toast basket | 10 |
| White, wholemeal, multigrain, ‘Sonoma Bakery’ sourdough or fruit and nut sourdough | |
| Juice |
9 |
| Freshly squeezed fruit or vegetable | |
| Yoghurt smoothie | 10 |
| Banana, honey and berries | |
| Espresso coffees | 6 |
| Cappuccino, flat white, latte, long black, macchiato and mocha | |
| Freshly brewed or decaffeinated coffee | 5 |
| Loose leaf teas | 6 |
| English breakfast, earl grey, irish breakfast, orange pekoe, lady grey, green tea | |
| Penelope sachs herbal infusions | 6 |
| Rose, triple e, berry, après, lemon tang, camomile, peppermint | |
| *Prices and menu items are subject to change. | |
Lunch and Dinner Menu
ENTREE
Today's Sydney rock oysters each 4
Organic lemon
Niçoise salad 22
Confit tuna, green beans and olives
Sweetcorn soup 20
Spaghetti 26
Fresh tomato, basil, reggiano
Tagliatelle 26
Crab meat, cherry tomatoes
MAIN COURSE
Yamba king prawns 39
Preserved lemon, chorizo and Marcona almonds
Free range chicken 38
Portobello mushrooms
'John Dee' 150 day grain fed beef tenderloin 200g 45
SIDES 9
Mashed potato
French fries
Sautéed spinach
Steamed brocolini with organic lemon
Rocket salad with fresh pear and shaved reggiano
Executive Chef, Andrew McKee
DESSERT
Pistachio crème brûlée 16
Biscotti
Chocolate brownie 14
Vanilla gelato
Lemon meringue 14
Cheesecake 14
Ricotta and lemon
Seasonal fresh fruit 14
Selection of gelato and sorbet 17
CHEESE 13 / 50g
Jannei bent back chevre, goat’s milk, NSW
Meredith, blue, ewe’s milk, VIC
Jindi triple cream, cow’s milk, VIC
Tom, cow’s milk, Bruny Island
Milawa king river gold, washed rind, cow’s milk, VIC
Selection of Australian cheese 27
Pastry Chef, Fabien Berteau
Prices and menu items are subject to change
Halal Menu
