Snacks & Starters
Bruchetta Capresse 8.50
Fresh tomato, basil and bocconcini on toasted ciabatta.
Garlic and Three Cheese Toast 9.50
Garlic buttered ciabatta gratinated with haloumi, parmesan and aged cheddar.
Beer Battered Fries 7.50
Served with aioli and tomato sauce.
Tuscan Spiced Wedges 10.00
Accompanied by guacamole and sour cream.
Mini Mezze 14.50
Breads, spreads, olives, dolmas
and bits and bobs.
Crespelle of Ham, Blue Cheese and Wild Mushrooms 14.00
Layered crepe stack with sumptuous flavours.
Chicken and Rice Noodle Laksa GF 14.50
Invigorating coconut soup with Thai fish balls, prawn and shredded chicken.
No.1 Guinness, Beef, Bacon and Cheese Pie 15.50
On kumara mash with port jus.
Borneo Butter PrawnsGF 17.50
Accompanied by pandan rice.
Village Style Sausage and Kumara Gnocchi 16.50
Parmesan-dusted grilled gnocchi served with a rustic style charred smoked pork and lamb sausage in a port jus.
Eggplant and Red Rice MoussakaGF 15.00
Layered vegetarian version of Greek classic dish.
Polenta Crisped Chicken StripsGF 16.50
Crisped yoghurt marinated chicken strips on salad leaves with roasted peach chutney.
Moroccan Beef Salad GF 17.50
Beef fillet, rosemary potatoes, onion jam and aioli.
Fresh Fish Open Sandwich 18.50
Pan fried on rye bread with tartare, crisp lettuce, sliced tomatoes, served with fries.
No.1 Steak Sandwich 18.50
Charred fresh toast with tomato relish, steak topped with onion jam and aioli, served with fries.
Sides
Seasonal vegetables. 5.00
Rosemary roast potatoes. 5.00
Cuisine styled for No.1 The Strand by D.Switalla © 2010 |
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Platters
Design your own platter
$28.50 per head, minimum 2 people
Select 2 dishes per head from the following list
For larger groups we recommend our “Chefs’ Selection” platter.
Vegetarian
Wild Mushroom Risotto
A combination of wild mushrooms, creamy risotto and parmesan flavours.
Pumpkin and Lentil Wontons
With cumin and cranberry dipping sauce.
Eggplant and Red Rice Moussaka GF
Layered vegetarian version of Greek classic dish.
Seafoods
Borneo Butter Prawns GF
Accompanied by pandan rice.
Salmon SkewersGF
On baby gourmet potatoes with lime hollandaise.
Thai Green Fish Curry GF
With Asian greens and pandan rice.
Fish Goujons GF
Crumbed with hazelnut and polenta served with our tartare sauce and lemon.
Meats
Cumin Smoked Chicken Breast GF
With bittersweet citrus sauce on kumara mash.
Polenta Crisped Chicken Strips GF
Crisped yoghurt marinated chicken strips on salad leaves with roasted peach chutney.
Lamb Boreck
Filo wrapped spiced minced lamb, feta, spinach, served with tatziki.
Village Style Sausage and Gnocchi
Parmesan dusted grilled gnocchi served with rustic smoked pork and lamb sausage in port jus.
Pan Seared Pork Belly GF
On wilted silverbeet with an Asian glaze.
Beef Fillet Mignon
Wrapped in farmhouse bacon served with beer mustard
and bread dumplings in port jus.
All platters are accompanied by a gourmet salad. |
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