Deus Cafe Menu 18.3.10

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to start marinated olives with chilli, garlic and orange house baked bread

4 2pp

entrée freshly shucked oysters with sherry vinaigrette

6 for 18

selection of charcuterie

15

terrine du jour with cornichons

15

spanner crab salad with avocado, tomato and parsley coulis

16

heirloom tomato salad with fresh basil and buffalo mozzarella

16

twice baked gruyere souffle with a hazelnut rocket salad

16

seared scallops with pernod eschallot butter

18

main fresh tagliatelle with confit of cherry tomatoes, basil and 24mth aged reggiano

22

pan roasted blue-eyed cod with herbed crush potatoes + tomato, olive + balsamic

28

roast corn fed chicken breast with braised lentils and wilted greens

26

roasted duck breast, beetroot puree and cabbage stuffed with cous cous

30

grilled lamb back strap with potato gratin and baby spring vegetables

30

180 day aged sirloin with café de paris butter, hand cut chips and red wine jus

32

side mixed leaf salad

8

rocket, pear and fennel salad with pecorino and crushed hazelnuts

10

green beans with lemon

8

hand cut chips

8

to finish selection of french and australian cheeses

14

vanilla bean rice pudding with spiced poached pear

12

berry and cream tart with coulis

12

crème brulee with almond biscotti

12

trio of chocolate fondant, white chocolate pannacotta and dark chocolate gelato

14