Sydney Rock Oysters |
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Oysters natural
fresh oysters served with a lemon and a creamy seafood cocktail sauce
fresh oysters served with smoke salmon sour cream
fresh oysters served with delicous oven cooked bacon and worcestershire sauce
fresh oysters served with creamy melted cheese |
Salads |
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Lance cove river salad
fresh crisp garden leaves on bed of fresh sliced tomatoes, cucumber accompanied with mixed nuts,pickles, feta cheese and special lane cove dressing fresh cos letuce accompanied with feta cheese and olives served with special lane cove dressing fresh garden leaves topped with butterfly style avocado slices and our special dressing steam felo pastry stuffed with leeks,corriander and chalottes served on a bed of garlic, |
Entrées |
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Fisher men's basket
a delicous combination of deep fried fish cocktails, salt and peper calamaries and prawn cutlets zingy pan fried garlic prawns mixed with sweet chilli and creamy white garlic sauce light but satisfying smoked salmon served with sour cream, spanish onions and capers baby octopus pan fried in sweet chilli sauce, garlic sauce and neapolitan sauce, marinated in salt and pepper, deep fried and served with fresh salads amd tartare sauce mouth watering grilled haloumi served on a bed of sliced tomatoes, topped with asparagus Crumbed and deep fried served with cranberry sauce crumbed with shredded coconut and glazed with thai curry sauce served marinated in salt and pepper, deep fried and served with fresh salads amd tartare sauce marinated in salt and pepper, deep fried and served with fresh salads amd tartare sauce combination of crab meat, scallops and asparagus served with white wine sauce oven cooked eggplant mixed with herbs and spices topped with capsicum,slices of tomato oven cooked eggplant mixed with herbs and spices topped with capsicum,slices of tomato |
Steaks |
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Surf and turf
a whole succulent grilled balmain bugs and 300g wagyu fillet smothered in bernaise sauce half succulent grilled lobster and 400g tender and tasty angus rump topped with a delicous cut of prime beef. full of tender and flavour tender char grilled 300g grain fed rump steak tender char grilled 300g grain fed rump steak smothered with fresh mushrooms in tender char grilled 300g grain fed rump steak smothered in dianne sauce tender char grilled 300g grain fed rump steak smothered in creamy pepper sauce oven cooked marinated and smothered with our special sauce all hands needed for this feast. huge mighty meat ribs specially marinated with our special sauce a delicate cut of tender beef. best enjoyed rare to medium tender eye fillet topped with scrumptious bacon smothered with delicous red wine sauce renowned for being soft, tender and lean smothered with pepper sauce tender char grilled eye fillet, topped with prawns and smothered with our famous bernaise sauce an amazing experience. 250g eye fillet char grilled stuffed with a mixture of semi dried tomatoes butter garlic mushrooms herbs and spices renowned for being flavoursome juicy and tender smoked with red wine sauce a tender silverside of trim lamb crumbed and deep fried all hands needed for this feast. huge mighty meat ribs specially marinated with our special sauce an amzing taste of flavour stuffed with fresh natural rock oysters cooked to perfection tender striloin cut char grilled grain fed best enjoyed madium rare steak |
Poultry |
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Chicken schnitzel
fresh breast fillet crumbed and deep fried chicken breast topped with fresh cherry tomatoes camembert cheese and spinach pan fried chicken breast served with delicous scallops and scrumptious smoked tender chicken breast pan fried and filled with spinach and feta cheese served grilled chicken breast on a bed of mash potato topped with avocado and |
Seafood |
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Barramundi cleopatra
grilled barramundi topped with succulent scallops and avocado served with white wine sauce rainbow trout filled with avocado and prawns topped with tangy lemon butter sauce grilled barrramundi served with tangy lemon juice perch fillets topped with fresh prawns succulent scallops spinach and a creamy brandy sauce please ask our staff |