- Salt grill
························· DEGUSTATION ·························· 7 course degustation (please ask your waiter for menu) Matching wines 950 800 ·························· OYSTERS ·························· Served natural ½ dozen 300dozen 590 Oysters 6 ways ½ dozen 350 dozen 700 Mains to share─────────── ──────────── Fish to share: Chef’s choice – crab, shitake mushrooms, coriander, Bandung vegetables, oyster sauce 590 Chicken to share: Char grilled baby chicken, endive, pickled onion and apple salad, croutons, salsa verde 600 Lamb to share: Lamb cutlets, roast pumpkin, grilled asparagus, Persian feta, red wine sauce 940 Meat to share: Roasted chateaubriand, BBQ rub, zucchini, bacon, parmesan and thyme, onion rings, red wine sauce P 960 Tempura with wakame salad and wasabi ½ dozen 340 dozen 680 ························OFF THE GRILL························· Kilpatrik with BBQ sauce P ½ dozen 330 dozen 660 All our meats are free range farmed, the finest beef and lamb from Australia ···································RAW································ Tenderloin 200g, O’Connor, Gippsland, Victoria, grass fed, spiced pumpkin puree, macadamia, date, pickled orange, asparagus, Madeira sauce 520 Sashimi of kingfish, ginger, eschallot and goats feta 175 “signature dish” Sirloin 200g,100% Wagyu Beef, Blackmore Wagyu Beef, Alexandra, Victoria eggplant, honey and spices, baby spinach, piperade jus 1.600 Steak tartar with traditional accompaniments160 ··································· CHARCUTERIE································ Jamon Iberico de Bellote, melon P265 Saucisson, olives, cornichons, caper berries P 115 Scotch 250g, Rangers Valley, New South Wales,300 days grain fed, BBQ rub, garlic mushrooms, celeriac mash, pepper sauce 660 Sirloin 200g, 7+ Wagyu,Niksan Wagyu, Ballan, Central Victoria, roast vegetables, chives, parmesan, truffle jus 880 Grilled Chorizo Iberico, hummus, grilled bread P 125 ───────────────── Lamb cutlets200g,Bultarra Australian Saltbush Lamb, Pt Augusta, South Australia, grass fed, Provencal herbs, roast tomatoes, confit onions, salsa verde 490 Tapas────────────────── Zucchini tempura, corn puree, smoked feta, capsicum vierge V 75 Grilled tuna, pickled onion and fennel on toast 70 Tempura prawn tortillas, pineapple salsa, chipotle aioli 90 Salt and Szechuan pepper squid, miso mayonnaise 85 Duck sliders, pickled papaya, coriander, chilli, hoy sin sauce 95 Chicken liver parfait, pear chutney, toasted brioche 90 ──────────────── Appetizer─────────────── Baby beetroots, burrata cheese, ginger bread, honey and thyme dressing V 140 Pork chop 200g, Kurobuta, Moroccan spice, carrot and cumin puree, black pudding, calvados, caramelised apples and sageP 620 Ask your server for our Luke Mangan mustards; green peppercorn MILD, green peppercorn HOT,tarragon mustard, Dijon mustard, wasabi mustard Tasmanian salmon, yabbie tails, roast peppers, pickled onion, fennel, orange and chickpea salad, coriander sauce 280 Barramundi, prawns,speck, capers in burnt butter, semi dried tomato, cauliflower pureeP210 Swordfish in dijon mustard and toasted sesame seeds, salt baked kipfler potatoes, miso mayonaise 180 Mains ────────────────── Lobster bisque with truffle,slow cooked egg, prawn tortellini, shimeji mushrooms 155 Seared scallops, pancetta, black bean dressing P 130 Pan fried snapper, seared scallops, corn agnolotti, capsicum vierge 260 Soft polenta and truffle tart, mushrooms, poached egg, hazelnuts, parmesan V 120 Chinese barbecued chicken, prawn dumpling, ginger broth, shiitake mushrooms, baby bok choy 230 Roast duck breast, confit maryland, braised endive, beetroot spatzle, peas, red wine and verjuice jus 300 Pan fried gnocchi, corn, asparagus, zucchini, parmesan, thyme, truffle and verjuice dressing V Recipe found in Luke’s new “Salt grill” cook book page 42 Sydney crab omelette, enoki mushroom and herb salad, miso mustard broth “signature dish” Recipe found in Luke’s new “Salt grill” cookbook page 46 ────────────────── 130/190 All sharing dishes served with truffled mashed potatoes and tomato salad 155 Crispy pork belly, pickled green papaya salad, tamarind dressingP 130 Tea smoked quail, almond cream, prunes, grains, grilled shallots 160 ··························· SIDES··························· Parmesan and truffle French fries 95 Rocket salad with pear, blue cheese, walnut 80 Truffled mash potatoes 95 Broccoli, hollandaise, toasted almond 65 Crushed potatoes, butter and chives 60 Garlic button mushrooms 70 Take Luke Home * Scan the QR codes to receive information and recipes to some of Luke’s renowned signature dishes Minimum spend per person is300,000 ++ for all dinners starting at 6pm. Government Tax of 10% and 10% service charge will be added to your final bill Lukes latest cookbook “Salt grill Fine dining for the whole family” signed by Luke 650 Lukes 4th released cookbook “At home & in the mood” 600 Lukes autobiography “The making of a chef” 300 Luke’s extra virgin olive oil 160 V denotes Vegetarian P denotes contains pork Chef Restaurateur LukeMangan | Executive Chef MJ Olguera Restaurant Manager Daniel Whitelaw
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