Lunch Menu - The Royal On The Waterfront

1. LUNCH EVERYTHING ELSE PIZZA TO SHARE Cheese Selection Saffron spiked chicken skewers & flat bread with tomato, red onion & coriander salad, lime & black pepper yoghurt 22 G.F.O. Margherita G.F.O. 17 Royal taste plate; a selection from land, sea & garden 36 Cherry tomatoes, torn mozzarella, basil, olive oil Colston Basset Stilton Turkish bread with evoo & balsamic 9 | add feta 15 Garlic pizza bread 8 | add cheese 11 Bruschetta of salmon, crispy kale, shaved fennel, cherry tomatoes, capers, chilli & evoo 22 This very traditional blue is made in the midlands area of England. It uses cow’s milk that is hand ladled. It is pierced later than other stilton’s to produce an intensely rich, complex flavour with a gentle creaminess Grilled salt water barramundi with a macadamia nut crust on a pumpkin & pea risotto 34 G.F.O. Butter Chicken G.F.O. 23 Red onion, roasted capsicum, tomato, baby spinach, mint yoghurt Thai prawn salad of tatsoi, roquette, cucumber, cherry tomatoes, mint, coriander, spring onion, crispy shallots, asian dressing 27 G.F. Maffra Aged Ashed Cheddar Roasted Sweet Potato G.F.O. 22 Spicy asian style lamb ribs with an asian slaw 20 G.F. A cow’s milk cheese which exhibits a classic cheddar flavor. It has sweet and rich up front notes with complex after tones. The cheese is left to mature for 15 months to 2 years to produce its optimal quality Kale, artichoke puree, onion, brie, pine nut salsa Little pot of mussels with crispy bread, please refer to our daily specials menu 16 Baked Tasmanian huon salmon, quinoa, roasted sweet potato, baby beet & feta salad, beetroot vinegar dressing 33 G.F. Capricciosa G.F.O. 20 President Triple Cream Brie Ham, cacciatore sausage, mushrooms, olives, red onion, torn mozzarella Freshly shucked South Australian oysters natural 4 each shallot & blood plum, vinegar pearls 4.5 each kilpatrick 4.5 each Made in Gippsland, Victoria from cow’s milk using 75% butterfat. It is a white mould cheese that has a smooth and rich texture. It exhibits a rich lactic flavor with an aroma of mushroom on the rind Grilled angus burger with bacon, cheddar cheese, balsamic beetroot relish, lettuce, aioli, sesame bun & fries 20 Prawn G.F.O. 24 Marinated in lemon & garlic, spicy sausage, cherry tomatoes, roquette, black pepper, lime mayo Crispy soft shell crab served with a crunchy noodle salad, asian dressing & fresh lime 24 G.F.O. Chicken liver pâté served with baguette 15 Castel Taleggio Colonial beer battered atlantic cod with fries & house tartare 19 G.F.O. A traditional cheese made in the Lombardy region of Northern Italy. It is a soft textured cheese with a light golden colour rind. It has, when ripe an emphatic flavor which is both hearty and pungent Slow cooked beef cheek with tomato, red wine & vegetables with crispy polenta 26 Five spiced crispy squid, citrus sweet chilli G.F.O. PANS entree 14 1 cheese – 13 Grilled sirloin steak on smashed gourmet potatoes, kalamata olives, black cabbage with a sundried tomato, shallot & smoked paprika butter, jus 29 G.F. Garganelli pasta of kale, onion, chilli, anchovy, lemon & fresh parmesan 18 | add prawns 29 G.F.O. main 26 2 cheese – 19 Spaghetti marinara of prawns, squid, barramundi, atlantic cod, mussels, spinach, fresh chilli & garlic in a pomodoro OR cream sauce 26 G.F.O. 3 cheese – 25 SIDES 4 cheese – 31 Broccolini, flaked salt & evoo 10 All selections are accompanied by quince paste, muscatels, crisp breads, sweet crackers, Barossa bark & mixed dried fruit Linguini pasta of chermoula marinated chicken, oyster mushrooms, onion, spinach & garlic in a cream sauce 25 Roasted vegetables, garlic yoghurt 10 Roquette, pear & goats cheese salad 10 Tomato risotto of sweet potato, broccoli, roasted capsicum, leek, toasted almonds & shaved pecorino 19 add chicken 25 | add prawns (6) 33 G.F. Fries 6 Steamed vegetables 10 Kangaroo bolognese with gluten free spaghetti, parsnip crisps, parmesan 23 G.F. Garden salad 8 Greek salad 9 G.F. = GLUTEN FREE G.F.O. = GLUTEN FREE OPTION A 15% surcharge will apply on public holidays