West Kitchen & Bar
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valutazione
Recensioni
fotografia
menù
with West Australian Elixir Honeycomb, Fennel, Pea and Warrigal
Chilli Buerre Blanc, Basil and Parmesan
with Peppermint Emulsion, Lettuce, Cheddar, Tomato, Gherkin, and chips
Preserved Lemon, Lemon Aspen Vinaigrette, EVOO
with Wattleseed Puree, Smoked Macadamia and Native greens
Pickle Burnt Butter, Vegetables Macedoine, and Parmesan
Davidson Plum, radicchio and river mint, pickle radish
with lemongrass chicken breast, crispy sambal egg
with lettuce, bacon, boiled egg, crouton, and anchovy dressing
with calvo nero pesto, red wine jus and skordalia
with garlic cream sauce, skordalia and herb oil
Pea Emulsion, Skordalia
pumpkin, olives, walnut, citrus vinaigrette
with aioli
with herbs and truffle oil
with bush dukkha and balsamic truffle
with wattleseed, smoked macadamia and native greens
with pinenuts and rivermint yoghurt relish
with West Australian Elixir honeycomb, pea and warrigal, native dukkha
Davidson plum, radicchio and river mint, pickle radish
Preserved Lemon, Lemon Aspen Vinaigrette, EVOO
pickle burnt butter, pumpkin, zucchini, parmesan
with Peppermint Emulsion, Lettuce, Cheddar, Tomato, Gherkin, and chips
heirloom carrots, karkalla salsa, native citrus caramel
Sea Purslane Velouté, Pumpkin Croquette, Native Basil Oil
beef shin croquette, calvo nero pesto, pepperberry jus
bush tomato velouté, river mint and fennel, truffle
bocconcini, native herbs
olives, fennel, pumpkin, walnut, radish and evoo
with aioli
with butter
with lemon myrtle cream, poached pear, shaved macadamia
with walnut brittle and cocoa
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