LB's Restaurant Menu

STARTERS
SOURDOUGH LOAF | 6 per person
Malted sourdough with cultured Pepe Saya butter (V)
MARINATED OLIVES | 8
Orange, thyme and garlic infused (V, GF, DF)
SCALLOPS | 8.5 each
Seared scallops served in the half shell with Mediterranean citrus butter (GF)
ENTREES
NIÇOISE SALAD | 25
Smoked salmon, white anchovies, green beans, soft poached egg and herb vinaigrette (GF, DF)
SALT & PEPPER SQUID | 24
Citrus aioli, fennel salt and lime
GRILLED SPLIT KING PRAWNS | 32
Garlic, chilli and miso lime butter
TOMATO MOZZARELLA SALAD | 24
Heirloom tomato salad, mozzarella, basil and black olive vinaigrette (V, GF)
MAINS
POTATO GNOCCHI | 34
Potato gnocchi, peas, butternut squash puree, sage and brown butter (V)
SEAFOOD LINGUINE

|

44
Mediterranean seafood linguine, prawn, mussels with tomato, garlic, lemon and chilli (DF)
GRILLED ATLANTIC SALMON | 42
Fondant potatoes, asparagus, capers, almonds, parsley and lemon (GF)
CHICKEN SCALOPPINE | 42
Pommes purée, sautéed mushrooms, tarragon, green peppercorn and green beans (GF)
PAN-ROASTED PORK | 39
Pan-roasted Berkshire pork cutlet, potato fondant, crushed pea and aigre-doux sauce (GF)
ROAST LAMB

|

48
Roast double cutlet of Pinnacle lamb, smoked eggplant and Mediterranean lamb jus (GF)
STEAK FRITES

|

48
250g Pinnacle sirloin MBS+2, café de Paris butter, red wine jus and French fries (*DF)
DINNER MENU

SIDES
POMME FRITES | 14
French fries with aioli (V, DF)
POMME PUREE | 14
Parisian style mashed potatoes (V, GF)
BABY GEM LETTUCE SALAD

| 14
Baby gem lettuce, buttermilk dressing, spring radish and herbs (V, GF)
BAKED DUTCH CARROTS | 12
Pistachio dukkah (V, GF)
STEAMED BROCCOLINI

|

14
Steamed broccolini with burnt butter and almonds (V, GF)
DESSERT
LEMON CURD & PISTACHIO TART | 16
Served with passionfruit gelato
VIEW CRÈME BRULEE | 16
Strawberry compote and biscotti (*GF)
VANILLA MADELEINE | 12
Served with lemon curd and mascarpone
AFFOGATO | 15
Vanilla ice cream, double espresso, biscotti (V, *GF)
Choose 1 liqueur: Baileys, Amaretto, Kahlua or Frangelico
SORBET SELECTION | 16
3 scoops with biscotti and berries (V, *GF, DF)
Boysenberry | Mango | Green Apple
ICE CREAM SELECTION

| 16
3 scoops with biscotti and berries (V, *GF)
Choc fudge | Dulce de leche | Pistachio
FRENCH & AUSTRALIAN FARMHOUSE CHEESES
Two cheeses | 30 | Three cheeses | 38
Served with fruits, grapes and lavosh (V)
1. Brillat-Savarin Brie, FRA
2. Berry’s Creek Riverine Blue, VIC
3. Marcel Petit Comte, FRA
V - VEGETARIAN | VG - VEGAN | GF - GLUTEN FREE | DF - DAIRY FREE | * - ON REQUEST
*Please let one of our team members know if you have any special dietary requirements, food allergies or food intolerances.
Whilst all care is taken in the preparation of all food, traces may still be found.
DINNER MENU