Friday Selction

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 8.00
Served with aioli and tomato sauce.

Mini Mezze 15.00
Breads, spreads, olives, dolmas and bits and bobs.

Malaysian Curry Puffs 14.50
Spiced chicken and potato filling withy oghurt dipping sauce.

Pumpkin and Lentil Wontons 14.50
On salad greens with cumin and cranberry sauce.

No.1 Guinness, Beef, Bacon and Cheese Pie 16.50
On kumara mash with port jus, served with a side salad.

Moroccan Beef Salad 18.50
Beef fillet, rosemary potatoes, onion jam and aioli.

Chef's Platters

Discuss with your wait person.
$29.50 per head
Served with salad and rosemary potatoes.

Desserts

Choose from our in house trolley selection.
Served with fresh whipped cream or yoghurt.

Dessert Sides

Pure Vanilla Icecream By the scoop. 2.00
Sauces - Butterscotch or chocolate. 1.00

Dessert Wines

Trinity Hill Gimblett Gravels 49.00
(Noble Viognier) 375 ml

Alpha Domus “Leonarda” 36.00 glass 8.50
(Late Harvest Semillon) 375ml

Special Coffees & Hot Chocolates

Dark and Dirty 10.50
Dark rum, Patron XO cafe and special coffee.

Mann Overboard 10.50
Baileys, Irish whiskey and hot chocolate.

Hit the Sack 10.50
Brandy, coffee liqueur and special coffee.

Both Barrels 10.50
Patron Citronge, benedictine, coffee liqueur and hot chocolate.

No.1 Hot Chocolate 6.50
With marshmallows and a dark chocolate stick.

Cuisine styled for No.1 The Strand by D.Switalla © 2010