Hardy's Verandah Restaurant Menu

by Jin Choi

 

The Short Story Menu

to start

coffin bay gazander oysters l cucumber espuma l finger lime
squid l burnt ginger l apple consumé l lemon myrtle oil
venison carpaccio l soubise l smoked daikon l radicchio
beetroot l beetroot l beetroot

entrée

prawn l jeow l cashew butter l asian herbs
quail l green chermoula l caramelized yoghurt l spicy date
scallop pudding l sea butter l edible shell
pork cheek l miso dressing l cabbage

main

beef sirloin l onion ash l kohlrabi l mustard butter
duck l fennel l cauliflower puree l black olive
ocean trout l crustacean essence l seaweed l radish
lamb l pumpkin puree l spring vegetables

cheese selection

($15 supplement instead of dessert or $30 as an extra course)

dessert

creme brûlée l curd l strawberry sorbet
stone fruit l wasabi ice cream l meringue
buttermilk sorbet l lemon aspen granita l riberry
whipped chocolate l wafer l cherry

sides

mixed leaves l palm sugar dressing
roasted potatoes
steamed broccolini
confit mushroom


4 course $109pp, sides $12

2 & 3 course menus also available for lunch on weekends and dinner Monday to Wednesday only.
2 course $79, 3 course $95
Please enquire to find out the different menu options for groups over ten.



The Full Story Menu

coffin bay cazander oyster squid l apple consommé l lemon myrtle oil prawn l jeow bong l cashew butter quail l green chermoula l caramelized yoghurt pork cheek l miso dressing l cabbage beef sirloin l onion ash l kohlrabi l mustard butter buttermilk sorbet l lemon aspen granita l riberry whipped chocolate l wafer l cherry


$160 pp food
$120 pp matching wines

Please note, menus are prepared daily and are subject to change.