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lunch menu
Welcome to Lamberts
Lamberts Restaurant uses high quality, fresh, locally sourced ingredients
to create innovative modern Australian dishes.
Under experienced Head Chef Marcus Turner, who’s doctrine is ‘from
the gate to the plate’ or ‘from the trawler to the plate’, Lamberts has built
a reputation among Kangaroo Point residents for the excellence of its
cuisine and the warmth of its staff.
starters & salads
SOUPS UP! Crusty bread roll
10.00
Garlic & Herb Bread v Baba ghanoush, Persian fetta
8.00
O y s t e r s N at u r a l G F D F
½ dozen oysters natural with seaweed and cider vinegar
14.50
Full dozen oysters natural with seaweed and cider vinegar
22.50
C a e s a r S a l a D
Baby cos, white anchovies, bacon, parmesan, croutons, poached egg
15.50
7.00
A d d s l o w r o a s t e d c h i c k e n
M EDITERRA N EA N S M O KED LA M B S ALAD G F D F
Artichokes, capsicum, Spanish onion, chick peas
19.50
from the grill
Th e P o i n t Ch e e s e b u r g e r Wagyu beef pattie, cheese, gherkins, chilli jam
16.00
4.00
A d d b e e r b at t e r e d c h i ps
Th e P o i n t W a g y u Bu r g e r Wagyu beef pattie, chorizo, egg, tomato, beetroot, caramelised onion
18.00
4.00
A d d b e e r b at t e r e d c h i ps
4 5 0 G O P P RI M E RIB O N T H E B O N E G F 100 day grain fed, from the Riverine region
59.00
3 0 0 G WA G Y U R U M P G F Diamantina 7+, marble score
42.00
3 0 0 G BLACK A N G U S S TRI P L O I N G F 150 day grain fed, from South Western Queensland
39.00
2 0 0 G EYE F ILLET G F 100 day grain fed, from the Darling Downs
37.00
All served with wilted spinach, dauphinoise potato and caramelised onion
Cho i c e of s a u c e :
Red wine jus G F
Porcini jus G F
Café de Paris butter
V = Vegetarian G F = Gluten Free DF = Dairy Free
= Chef Recommends
mains
M a r k e t F i sh G F Kipfler potato, caper, fennel, olive, witlof and beurre blanc
32.00
Ch i c k e n B r e a s t, B a c on & Av o c a d o C l u b Ciabatta bread, tomato, brie, barbecue glaze, garlic mayonnaise
16.50
A d d b e e r b at t e r e d c h i ps
RE U BE N S A N DWIC H Corned beef, Swiss cheese, sauerkraut, rye bread
A d d b e e r b at t e r e d c h i ps
4.00
15.50
4.00
RED D U CK C U RRY G F D F Lychees, kaffir lime, bean sprouts, coconut rice
26.00
H O U S E M ADE F ETT U CI N I D F
Fish, prawns, mussels, squid, garlic, chilli, parsley, evoo
34.00
BLACK TR U F F LE RI S O TT O V G F 2 8 . 0 0
Parmigiano reggiano, rocket and truffle oil
sides
B e e r b at t e r e d c h i ps ,
sp i c e d t om at o c hu t n e y V 7.00
Pa n a c h e of g r e e n v e g e ta b l e s ,
r o a s t ED g a r l i c b u t t e r V G F 8.00
G ARDE N S ALAD V G F D F 8.00
desserts & cheese
CALVAD O S CR È M E BR û L é E
Coconut macaroons, granny smith sorbet
14.00
DARK C H O C O LATE F O N DA N T
Espresso cream, peppermint choc chip sandwich
14.00
P I S TAC H I O & M ACADA M IA BAKLAVA
Saffron pear, honey mousse, fig ice cream
14.00
CARA M ALI S ED BA N A N A
Warm sponge cake, salted caramel, cocoa gel, parfait, peanut butter ice cream
14.00
C i nn a mon Doughnu t s
Warm chocolate sauce, raspberry coulis
12.00
Ch e e s e S e l e c t i on
With quince paste, lavosh and walnut bread
22.00
ports, sherry & cognacs
6.50
CLUB PORT
12.50
PICKWICKS PORT 9.00
GALWAY PIPE PORT
19.00
GRANDFATHER PORT MCWILLIAM’S SHERRY
7.50
TIO PEPE SHERRY 8.50
HENNESSY VRS COGNAC 12 YO
14.00
LI Q U E U R C O F F EE
Espresso coffee served with your favourite liqueur, topped with cream
10.50
V = Vegetarian G F = Gluten Free DF = Dairy Free
= Chef Recommends