1) Blakes Restaurant offers modern Australian fine dining with an a la carte menu including appetizers like soup of the day and entrees such as crispy skin roast duck.
2) The menu also includes breads, salads, main courses and desserts with options for set menus and functions.
3) Main courses range from $32-36 and include options like slow roast pork belly and chicken supreme. Dessert options are $11-16 and include lava pudding and creme brulee.
2. ala carte menu
entrée
Soup of the day with homemade bread and butter 12.00
Sydney Rock Oysters Kilpatrick or Mornay 3.50 each
Crumbed Halloumi Cheese with tabouli, aioli, and lemon dressing 15.90
Firecracker Squid with tomato onion salad and lime dip 15.90
Duck Liver Paté with wood fired bread, sweet and sour onions 15.90
Garlic King Prawns with cream, fresh tomato, Tuscan herbs and steamed rice 19.90
Fried Chorizo, Pork Belly with chilli plum sauce 16.90
Grilled Moreton Bay Bugs with avocado salad & sweet chilli vnaigrette 23.90
Chef Dans Selected Entrée Platter for two to share 26.00
breads & salads
Garlic of Herb Bread 5.50
Garlic & Parmesan Cheese Bread 7.50
Wood Fired Ciabatta with balsamic reduction and extra virgin olive oil 9.00
Bruschetta with Roma tomato and fresh basil 10.50
Garden Salad with tomato, cucumbers, and sweet Spanish onion with balsamic dressing 11.00
mains
Crispy Skin Roast Duck spring onion mash, broccolini & orange brand sauce 36.00
Slow Roast Pork Belly with cranberry, apple, potato gratin & apple sauce 32.00
Chicken Supreme with king prawns, garlic mash, jus and hollandaise sauce 34.00
Crispy Skin Atlantic Salmon lemon & dill mash, asparagus & lime hollandaise 32.00
Lamb Rump with chorizo & herb stuffing, Yorkshire pudding & mint pea purée 36.00
Roast Turkey Roulade with bacon, English spinach, chestnut & sweet cranberry chutney 36.00
Chicken Breast stuffed with Italian sausage, prawns, herbs,
served with steamed broccolini & port gravy 33.00
Beef Wellington Tenderloin fillet with mushroom & paté, sweet peas,
rosemary kipfler & red wine jus 35.00
Veal San Remo with king prawns, smoked salmon, asparagus, cream and garlic 34.00
Surf ‘n Turf Scotch Fillet on mash with king prawns, red wine jus and hollandaise sauce 36.00
Herb Crusted Barramundi Fillet on mash with sweet pea purée 31.00
Baked Canneloni stuffed with basil ricotta & black olives,
topped with tomato buffalo mozzarella 29.00
Penne Claudia with king prawns, garlic, white wine, cream, parmesan and chilli 33.00
3. set menu / function menu
entrée
Seafood & Savoury Platter
Fire Cracker Squid with lime dip
Crumbed Halloumi aioli tabouli
Crispy Pork Belly with chilli plum sace
mains
Please choose up to 4 mains for groups over 16 guests
Crispy Skin Roast Duck spring onion mash, broccolini & orange brandy sauce
Slow Roast Pork Belly with cranberry, apple potato gratin & apple sauce
Chicken Supreme with king prawns, garlic mash, jus and hollandaise sauce
Crispy Skin Atlantic Salmon lemon & dill mash, asparagus & lime hollandaise
Lamb Rump with chorizo & herb stuffings, Yorkshire pudding & mint-pea purée
Roast Turkey Roulade with bacon, English spinach, chestnut & sweet cranberry chutney
Chicken Breast stuffed with Italian Sausage, prawns, herbs, served
with steamed broccolini & port gravy
Beef Wellington Tenderloin fillet with mushroom & paté, sweet peas, rosemary kipfler & red wine jus
Veal San Remo with king prawns, smoked salmon, asparagus, cream and garlic
Surf ‘n Turf Scotch Fillet on mash with king prawns, red wine jus and hollandaise sauce
Herb Crusted Barramundi Fillet on mash with sweet pea purée
Baked Cannelloni stuffed with basil ricotta & black olives, topped with tomato buffalo mozzarella
Penne Claudia with king prawns, garlic, white wine, cream, parmesan and chilli
dessert platter
Banana Pudding
Raspberry & Coconut Semifredo
Eggnog Creme Brulee with Almond Biscotti
Please ask for Vegetarian & Gluten Free Options
Sunday – Thursday Lunch & Dinner
Friday – Saturday Lunch
Three Course $49pp / Two Course $42pp
Friday – Saturday Dinner
Three Course $59pp / Two Course $52pp
Payments with cards for over $100 will incur a surcharge of 2.5% and 3.5% for Amex cards.
No Surcharge for cash or EFT payments
BYO Wine Corkage $3.5pp
set menu price
4. ala carte menu
dessert
Lava Pudding with vanilla ice cream 16.00
Selection of home made Gelato with Biscotti 11.00
Vanilla Bean Creme Brûlée with biscotti raspberry coulis 11.00
New York Style Baked Cheesecake with berry compote 13.00
Sticky Toffee Banana Pudding with butterscotch sauce and ice cream 14.50
Affogato, Vanilla Bean Ice Cream espresso and a shot of liqueur 13.00
Crepe Suzette with vanilla ice cream 15.00
Blakes Assorted Dessert Platter for two 26.00
coffee
Latte espresso, steamed and frothed milk 4.50
Mocha espresso, steamed milk and mocha syrup 4.50
Cappuccino espresso, steamed and frothed milk, topped with chocolate 4.50
Flat White espresso and steamed milk 4.50
Short Black espresso, intense and aromatic 4.50
Macchiato espresso with a dollop of milk froth 4.50
Espresso con Panna espresso and whipped cream 4.50
Hot Chocolate topped with whipped cream and marshmallows 6.50
Tea choose from our selection of teas 4.50
Liqueur Coffee 12.50
