BaCKStREET Eating Little Freshly Shucked Oysters shallot & red wine vinaigrette 3ea Jamon & Manchego Croquette aioli 3.5ea Corn, Zucchini & Fetta Fritters labne 3.5ea Mixed Marinated Olives house marinated 5 Entrees Chicken Liver Parfait pickled rhubarb 14.5 Housemade Terrine pickled walnuts & mustard fruits 15 Ancient Grain Salad pinenuts, pomegranate, herbs & sumac labne 16 Chilli Salt Calamari miso aioli & seaweed salad 18 House Cured Charcuterie Selection with condiments 16.5 Ask us about today’s selection. Mains Pumpkin & Ricotta Gnocchi baby spinach, currants, pinenuts & labne 17/22 Linguini Marinara prawns, mussels, clams, calamari, garlic, chilli & wine 23 Confit Duck radicchio, Israeli cous cous & quince 24.5 Housemade Mexican ‘Chorizo Fresco Verde’ Sausage poor man’s potatos 19.5 Roast Lamb Rump panzanella salad & salsa verde 24 Dry Aged Sirloin Steak béarnaise sauce & onion rings 26 Side Roast Cauliflower Pedro Ximenez, walnuts & labne 10 Iceberg Salad house dressing 7 Hand Cut Chips aioli 8 Cheese 40g serve, muscatels, fruit jelly & crostini 11ea. Le Dauphine – France cows milk ~Triple cream white mould Blue de Basque – Spain ewes milk ~ Blue mould Pyengana Cheddar – Tasmania cows milk ~ Semi hard Le Marquis Chevre du Pelussin – France goats milk ~ White mould Mauri Tallegio DOP – Italy cows milk ~ Washed rind Cheese plate selection of three cheeses from above 24.5 Dessert Salty Cheese Cake cherries & blackberry sorbet 11.5 Sticky Date Pudding whisky caramel & vanilla ice cream 12 Chocolate Terrine raspberry & chocolate soil 13 PRIX FIXE MENU - 2 COURSES & A GLASS OF WINE $35 - WEDNESDAY & THURSDAY EVENINGS (Cheese selection plate not included)
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