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Oysters 21/36   24/39

Natural with cocktail sauce or topped with French shallot & raspberry vinaigrette

Grilled with chipotle & tomato butter or Kilpatrick topped with bacon and Worcestershire

tomato, olive & basil pizzetta[v]18

with crumbled feta & roquette

grazing board [v]28

Duo of dips with house breads, empanadas, marinated Mt. Zero olives, vegetable antipasto, pumpkin & parmesan arancini, tomato relish


Entree

buttermilk fried squid [gf] 17

with dukkah dust, crisp leaves, pickled cucumber & citrus aioli

baked scallops in the half shell 18

with herb butter, romesco & citrus crumb, warmed baguette

poached chicken and leek terrine [gf]19

sweet pickled beet, shaved fennel, radish and dill

turkish bread bruschetta [v]16

with dry roasted tomatoes, charred pumpkin, goats curd & candied walnuts

baked eggplant [v]19

stuffed with herbed quinoa, fetta & grilled pepper with braised fennel & olive gremolata

saffron potato, cashew & spinach empanadas [vegan]17

with roast carrot hummus, sweetcorn salsa


spring fling specials

caramelised beetroot & pearl cous-cous strudel [VEGAN]28

on celeriac puree with macadamia butter, sprout leaves & kale chips

murraY VALLEY PORK SHOULDER 28

slow baked in thyme jus & winter vegetables with parmesan risotto & buttered beans

spiced lamb & pinenut filo 28

with sumac yoghurt, quince jam & mint

beef, sage & tomato ragu 28

on char-grilled polenta with shaved parmesan & salsa verde

grilled rosemary & lemon chicken 28

with roast sweet potato, toasted seeds, spinach, garlic croutons & citrus aioli

orrechiette with crisp pancetta 28

broccolini, cracked pepper mascarpone & crushed hazelnuts

Main

cider braised pork belly 34

with roast beetroot, pear, pickled fennel & witlof, candied walnut & crackle crumb

turmeric & cardamom spiced roast chicken [gf]33

marinated zucchini, haloumi and carrot salad, spinach tarator

corned beef [gf]31

on herbed mash, roast parsnip, Brussel sprouts & mustard grain piccalilli

eye fillet [gf] 39

char grilled served on confit garlic mash with shiraz & sage jus, sauteed autumn vegetables

prime Filet Mignon [gf]42

with potato & leek gratin, Shiraz jus, horseradish cream and buttered greens


Sides

Chips & aioli9

french baguette with tomato butter9

Garlic & herb bread9

Seasonal veg 9

tossed house salad9

Under Twelve’s

“Served with a soft drink and vanilla ice cream with choc topping”

grilled chicken tenderloins with cos, parmesan  & cucumber salad15

pasta with tomato & parmesan15

Chicken Nuggets and chips with salad15


Dessert

vanilla bean cheesecake [gf]15

with burnt butter caramel and chocolate crumb with fennel & orange biscotti

baked fudge chocolate custard 15

with poached strawberries and spiced honey turron

lemon tart 15

with berry coulis & rose meringue

affogato [gf]16

vanilla bean ice-cream, espresso shot, your choice of liqueur

candy lane martini 18

vanilla infused vodka, vermouth, grenadine, pineapple juice with Persian fairy floss and candy twizzler

Cheese Selection16 / 22 / 28

South Cape Brie

Mild Danish Blue

Vintage cheddar

“Served with quince paste, homemade Lavosh and crudités”

 TripAdvisor2016Certificate Savour Australia Finalist 2013  logoqfn377white  MUMSWHOWINE COLOUR

Location

366 Nepean Highway
Frankston (03 9770 5330)

OPEN Tuesday - Sunday

Lunch & Dinner

 

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Boathouse Restaurant