Wine List

M E N U

E N T R É E  

    Soup of the Day

Chicken Sate Skewers - marinated with fresh coriander, ginger, garlic and peanut sate sauce

Boconccini Salad - with tomato, spanish onion, cucumber and fresh basil, with vinaigrette on fresh garden greens

Thai Calamari Salad - pan fried calamari in a honey, lemon and mild curry dressing with Asian salad

Scallops Fritti - fresh scallops marinated with lemon, pepper, fresh herbs, deep fried, served on sweet chilli sauce

Chicken and Mushroom Vol-au-Vent - breast fillet pieces and mushrooms simmered in white wine and cream sauce, served in a puff pastry oyster case

Agnolottini - ricotta filled pasta parcels tossed in a mushroom, sun dried tomato and cream sauce with parmesan cheese

M A I N S

Warm Chicked Salad - loin breast fillets, in a lemon grass, lime and saffron dressing with roast potato, red capsicum, beanshoots and cucumber

     Eye Fillet au Poir Vert - medallion of prime eye fillet on green peppercorn and port wine sauce

Roast Pork Fillet - pot roasted pork scotch fillet with sweet chilli soya bean sauce, served on jasmine rice and steamed bak choi

Fish of the Day - fish fillet poached in white wine stock served on warm bearnaise sauce

Islander Prawns - tiger prawns cooked with coriander, ginger, onion, capsicum and green beans in coconut and peanut sauce, served with jasmine rice and steam bak choi

Chicken Fillet Grande Mere - pan fried with a mushroom, tomato, spring onion, cream and wine sauce

Mee Goreng - Asian noodles wok tossed with roast pork, onion, capsicum, green beans and ginger, finished with a sweet chilli bean sauce 

Linguini Alfredo - with chicken, mushroom and fresh herbs in a creamy tomato sauce

S I D E  D I S H E S

Greek Salad         House Salad

Garlic Bread      Herb Bread

Bowl of Chips     

D E S S E R T S

     Sticky Date Pudding - traditional pudding of caramel, dates & butterscotch sauce, served warm with whipped cream

Apple Strudel - with hot custard and whipped cream

Profiteroles  - pastry puffs with sweetened cream and topped with a hot chocolate sauce

Brandy Snap Basket - filled with fresh fruit salad and chantilly cream

1st January, 2003

Windmill Gardens Restaurant