A La Carte Menu

Pasfields
Autumn Menu

STARTER

Garlic Bread 10.9 ( V)
house made flat bread, whipped garlic butter, melted mozzarella cheese

Bruschetta 12.9 (V)
roma tomato, Spanish onion, extra virgin olive oil, parmesan cheese, balsamic, toasted Turkish

ENTREE

Seafood Plate (DF) 22
pan seared scallops and prawns w avocado salsa on garlic infused Turkish
Garlic and Rosemary Crusted Lamb Loin (DF) 18
lamb loin rolled in garlic herb crust with demi glaze
Stuffed Portobello Mushroom (GF/V) 15
portobello mushroom stuffed with tomato tapenade & crème fraiche (DF option w/out crème fraiche)
Cajun Pork Belly (GF) 20
slow cooked pork belly with potato puree and crème fraiche

MAIN

Duck a L’Orange (GF/DF) 32
rendered duck breast with glazed beets and chef greens with orange reduction
Dry Aged Sirloin (GF w/out glaze) 40
dry aged Sirloin on a bed of mash and chef greens with demi glaze
Malibu Chicken Supreme (GF) 28
chicken supreme stuffed with spinach and ricotta on chef greens in Malibu coconut cream sauce
Roasted Capsicum, Beetroot and Chef Greens, Olive Oil Infusion (Vegan, DF) 24
Seasonal Seafood Bouillabaisse (GF/DF) POA
seasonal seafood poached in orange and saffron
Fish of the Day POA

House Made Pasta
-Carbonara 24
– Vego: napolitana, roast capsicum, olives 24 (Vegan, DF)

SIDES 7 for 1 person / 12 for 2 (same side)
Chefs Greens
Glazed Beets
Garden Salad
Potato Mash / Fries

DESSERT

Apple Brulee Crumble 14
apple and cinnamon custard with crumble

Chocolate Pudding 14
chocolate pudding with chocolate sauce & a side of cream

Pasfield’s Mess (GF and DF w/out marscapone) 15
meringue, roasted nuts, warm orange coulis and mascarpone

Affagato 6 (add Frangelico to pour over your ice cream 16)

Chocagato 6 (add baileys and/or butterscotch 16)