Lunch & Dinner

CRUSTACEAN
Served chilled in the shell with mayonnaise and lemon
Prawns 27/44 Crab 29/44 Yabbies 27/44 Bugs 27/44

SEAFOOD PLATTER
Oysters, crab, yabbies, bugs, scampi, prawns and marron on ice with mayonnaise and cocktail sauce 135.00

APPETISERS
Crustacean broth with prawn, mussel, barramundi and saffron aioli 25.00
Baby beetroot and goats cheese tart with caramelized onion, walnut, watercress and cabernet vinegar 26.00
Seared scallops, mushroom and pancettea tart with a green pea sauce 27.00
Grilled baby squid with chorizo, peperonata, green olive and gremolata 27.00
Duck and foie gras terrine wrapped with smoked speck, fig and pear chutney, crisp rye sour dough 26.00
Peppered wagyu carpaccio, truss cherry tomatoes, olives , baby capers, pecorino, horseradish and lemon dressing 27.00
Crumbed crab cake with grilled prawn, cornichon, fennel and sauce gribiche 27.00
Grilled butterflied quail with orange, sour cherries, pancetta, witlof and hazelnut 26.00
Lightly cured lemon and herb crusted kingfish with avocado, beetroot, ruby grapefruit, pomegranate and
raspberry vinaigrette 27.00
Moreton bay bugs with asparagus, capers, avocado, watercress, tomato vinaigrette and avruga caviar 27.00

SALADS
Tomatoes with buffalo mozzarella, basil, aged balsamic and extra virgin olive oil 25.00
Pear, roquefort, radicchio, walnut and watercress salad with caramelised chardonnay vinegar 26.00

MAIN COURSES
Tarragon gnocchi with black truffle, asparagus, pea cream and pecorino 32.00
Grilled beef tenderloin, pressed beef cheek, mushroom, thyme and jus 39.00
Tandoori roasted salmon fillet with chana masala, pumpkin chutney, preserved lemon, watercress, radish
and buffalo yoghurt raita 35.00
Barramundi with baby vegetables, seared scallop, prawn and ver juice butter sauce 39.00
Roasted lamb rack with confit shoulder, jerusalem artichoke and jus 38.00
Peppered venison, roast eschallot and beetroot tart tatin, horseradish cream and jus 39.00
Grilled tuna with salt cod brandade filled zucchini flower, kipfler potatoes, peas and salsa verde 38.00
Twice cooked pork belly with white bean, duck and chorizo cassoulet, onion cream and jus 37.00
Grilled Queensland prawns with tomato confit, parmesan crusted artichoke heart, chilli, white anchovy and pesto 38.00

BREADS
Sourdough roll 2.50

Plain naan 2.50
Garlic naan 2.50
Spiced Caramelised Onion naan 3.00
Goats Cheese and Spinach naan 3.50

SIDES
Mashed potatoes 8.00
Chips 8.00
Rocket and parmesan salad 8.50
Mixed young salad leaves 8.50
Steamed vegetables 9.50

DESSERT
Dessert platter 42.00
Bitter chocolate ganache tart with honeycomb iced parfait 16.00
Strawberry and vanilla trifle with moscato and meringue sticks 16.00
Pistachio and lemon baklava with toffeed fig and honey ripple icecream 16.00
Vanilla, pear and ginger cheesecake with brandy snap 16.00
Rhubarb bread and butter pudding with vanilla custard, crème fraiche and rhubarb swirl ice cream 16.00
Fresh strawberries and mango with passionfruit sorbet 16.00
Petit fours - A Selection of Four 9.50

CHAMPAGNE
Veuve Clicquot N/V - Reims, France G 27 B 146
Moet & Chandon Rose N/V - Epernay, France G 29 B 150

SPARKLING
2004 Chandon Blanc de Blanc - Yarra Valley, VIC G 15 B 78
2002 Yarra Bank Cuvee - Yarra Valley, VIC G 12.5 B 69

RIESLING
2007 Mr Riggs Watervale - Clare Valley, SA G 12 B 57
2001 Henschke 'Julius' - Eden Valley, SA G 15 B 70

SEMILLON
2003 Rockford Local Growers Semillon - Barossa Valley, SA G 14 B 65

SAUVIGNON BLANC
2007 Nepenthe - Adelaide Hills, SA G 11.5 B 52
2006 Wairau River- Marlborough, NZ G 12.5 B 56
2005 Tre Bianchi Sauv Blanc, Semillon & Chardonnay - Cardinia Ranges, VIC G 13 B 59
2007 Cape Mentelle Sauv Blanc, Semillon - Margaret River, WA G 13.5 B 62

AROMATICS
2007 Bridgewater Mill Viognier - Adelaide Hills, SA G 11.5 B 53

CHARDONNAY
2006 Ocean 8 'Verve' - Morington Peninsula, VIC G 17 B 77
2005 Green Vineyards - Yarra Valley, VIC G 14.5 B 67
2005 Prancing Horse - Red Hill, VIC G 17 B 75

ROSE
2006 Langmeil Bella Rouge Cabernet - Barossa Valley, SA G 9 B 40

PINOT NOIR
2007 Bress - Yarra Valley, VIC G 12 B 53
2006 Mt Difficulty 'Roaring Meg' - Central Otago, NZ G 16.5 B 76
2004 Carlei Estate - Cardinia Ranges, VIC G 19.5 B 95

MERLOT
2005 Climbing Merlot - Orange, NSW G 11 B 51

SHIRAZ
2000 Mt Vincent - Hunter Valley, NSW G 13 B 57
2006 Yering Station (Shiraz & Viognier)- Yarra Valley, VIC G 12.5 B 56
2003 Alkoomi 'Jarrah' - Frankland River, WA G 18.5 B 84
2005 Torbreck 'The Struie' - Barossa, SA G 22 B 101

CABERNET SAUVIGNON AND BLENDS
2005 Cape Mentelle 'Trinders' Cabernet Merlot - Margaret River, WA G 15.5 B 72
2004 Katnook - Coonawarra, SA G 18 B 83
2002 Amberley First Selection - Margaret River, WA G 16 B 72

CAFE SYDNEY LOUNGE
Cafe Sydney’s signature cocktail. Fresh lime muddled with torn kaffir leaves and white sugar, Bacardi Superior Rum, Bombay Sapphire, Citron/Gingembre Liqueur complemented with cranberry juice and a splash of Midori 18

SCARLET LILY
A generous measure of 42 Below Passionfruit Vodka, shaken with a dash of Massenez Creme de Framboise and raspberry puree delicately topped with Chandon Vintage Brut 19

HONEY HEKE
A sensation of figs, 42 Below Manuka Honey Vodka, Massenez Creme de Peche and finished with cloudy apple juice 18

HURRICANE
A long warm Cuban affair. Bacardi 8 year old and Bacardi Superior blended with passionfruit, pineapple, orange and lime juice with a dash of Tuaca 19

PIMMS CLASSIC
A British empire classic. A refreshing summer blend of Pimms No. 1, Hendrick's gin, dry ginger ale, lemonade along with mint, strawberries, cucumber and citrus fruits 19

JELLY TIP
A twist on an ice cream favourite. Mozart chocolate liqueur, Massenez Creme de Framboise, Licor 43 and cream finished with crushed almonds 17

THE MATRIARCH
Cafe Sydney’s twist of the classic champagne cocktail. A very special blend of flamed Wild Turkey Rare Breed, star anise and sugar topped with Hennessy VS Cognac and Veuve Clicquot 40

MOJITO
Cafe Sydney Specialty.
Fresh mint, white and brown sugar muddled with lime, Bacardi Superior and Bacardi Black Rum, topped with soda water 18

JANIE HENDRIX
A cool rocker. Hendrick's gin washed with go shu blue sake, muddled cucumber and just a hint of rose water 24

THE LONG WHITE CLOUD
New Zealand at its refreshing best. 42 Below Feijoa Vodka with Poire William, lychees, guava nectar lengthened with lemon squash 18

CANTINA
A Mexican summer delight. Jose Cuervo Tradicional mixed with fresh lime, ginger syrup, kaffir lime leaves and Citron/ Gingembre liqueur 18

NON - ALCOHOLIC

MY CHÉRIE
Fresh cherries muddled with guava nectar, lime juice, raspberry puree and fresh mint. Shaken and then finished with sparkling Italian blood orange 11