littlekitchen Menu
Today's Sydney rock oysters 4 each Chilled Yamba king prawns 28 Niçoise salad 22 Caesar salad 20 Chicken Caesar salad 24 Angus beef burger 28 Club sandwich 24 Fried king crab cakes 18 Soft shell crab tortilla roll 20 Orecchiette 24 Linguine 26 Toasted fregola cooked as a risotto 26 Beer battered flathead fillets 28 Wood roasted barramundi fillet 40 Executive Chef, Andrew McKee *Prices and menu items are subject to change GRILL 'Rangers Valley' 400 day grain fed F1 Wagyu beef rump MS7+ 250g 48 'O' Connor' pasture fed Black Angus beef tenderloin 45 'Rangers Valley' 300 day grain fed beef sirloin 250g 45 'O'Connor' pasture fed Black Angus beef rib eye 450g 49 SIDES 9 Wood roasted King Edward potatoes with rosemary, pancetta and garlic Duck fat fried potatoes Cumin roasted organic carrots Wood roasted mushrooms with macadamia nuts and sherry vinegar Sautéed spinach Rocket salad with fresh pear and shaved parmesan Mixed organic leaves with Lakelands Frantoio olive oil and lemon DESSERT Orange and Grand Marnier crème brûlée 14 Apple pound cake 14 Lemon cheesecake 14 Chocolate macaroon 14 Selection of gelato and sorbet 17 Seasonal fresh fruit 14 Selection of Australian cheeses 27 Pastry Chef, Fabien Berteau *Prices and menu items are subject to change.
Organic lemon
Horseradish cocktail sauce
Confit tuna, green beans and olives
Shaved parmesan, pancetta and herb croutons
Fontina cheese, fried onions and duck fat fried potatoes
Grilled chicken breast, bacon, egg and lettuce
Hot mustard remoulade
Mushrooms, thyme and parsley
King crab and cherry tomatoes
Scallops, asparagus and pork floss
Duck fat fried potatoes
Organic lemon
Gelato