Sprout Dining

Entree

Roast beetroot salad w/ goats curd, olives, ginger & salted hazelnut praline 15
Local vine tomatoes w/ fresh serrano & buffalo mozzarella 15
Seared duck breast w/ fresh pear salad, walnut & blue cheese 15
Pumpkin and tellegio arancini w/ spiced pumpkin & calvo nero 15

 

Pasta

Sprouts gnocchi w/ roasted almonds, pumpkin and baby spinach 20
Fresh pappardelle pasta w/ clams, squid, tomato, chilli and lemon 20
Paprika penne w/ zucchini, capers, green olives & romesca with lemon 20
Country bolognaise w/ 24 hour wagyu brisket, tomato, honey, carrot & basil 20

 

Main

Roast lamb rump & shoulder w/ mint, pea & fennel salad 28
Pan-fried barramundi w/ parsnip puree, celeriac, orange & almond salad 27
Marinated salmon w/ spinach paste, asparagus, zucchini & black pudding 26
Crispy pork belly w/ carrot puree & an apple, radish, cornichon slaw 26

 

Grill

300g Bindaree Scotch fillet w/ roasted mushrooms & duxelle 34
200g Jacks creek Sirloin steak w/ chargrilled vegetables 28
Veal Scallopini w/ corn puree, raw artichoke, fennel & parmesan salad 27

 

Dessert

Self-saucing chocolate pudding w/ toasted coconut ice cream 12
Lemon cheesecake w/ fresh summer fruits and lemon sorbet 12
Meringue w/ fresh strawberry & mint salad and strawberry ice cream 12
Cheese board w/ brie, tasty, smoked cheddar and quince paste 12