Charlie’s Restaurant and Bar News
Executive Chef Tony Gill has once again created a fresh and innovative theme
to Charlie's Restaurant’s new winter dinner menu which offers a fusion of
Australian bush tucker ingredients which are complimentary of the sub tropcial
environment, incorporating local ingredients from the coast.
Choose from an entrée of Seared scallops and prawns, layered with shitaki
mushrooms baby spinach and completed with brandy cream. Mains such as Cannon of
lamb, seasoned with rosemary red wine and honey, served on cauliflower puree with
golden eschalotts and calvados reduction.
As for the desserts, you’ll have trouble deciding… for the chocoholics
the Warm Chocolate brownie with chocolate sauce, strawberries and vanilla ice
cream. Or maybe the Chocolate caramel tart with raspberry Rosella compote and
double cream. Or if you like a bit of sweet and sour the Panna Cotta with candied
orange, lime and craqulin (biscuit like brandy snap, but sour).
Contact Charlie’s Restaurant on 02 66 597 018 for more information. |
