Goats curd, pear puree, endive, truffle balsamic (v)
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145枚の写真
メニューWinter Set Menu 3Dinner Menu 6Dessert Menu 3Lunch Menu 6Grazing Menu 2Breakfast Menu 2After Hours Menu 1
Winter Set Menu
2 course set menu (2 choices from each course) $59.00pp 3 course set menu (2 choices from each course) $79.00pp $5pp for an additional choice per course $5pp for steamed greens & salads for the table
Entree
Pork Belly and Honey Bites
Sweet pickled cabbage, macerated apples, coriander and chilli
Soup (Choice Of)
*spiced roast pumpkin (v) (gfo) *potato, leek and crispy bacon (gfo)
Manchego
Brie & mozzarella cheese crumb croquettes, roast capsicum and tomato chutney, fried basil (v)
Duck Liver Parfait
Cherry smear, saffron foam, truffled crispbread
Main
Moroccan Style Braised Lamb Shank
Minted silverbeet, sautéed pumpkin, crumbled goat feta, toasted pine nuts
Crumbed Chicken Supreme
Buffalo mozzarella and jalapeno, corn and potato cake, snow peas, sweet napolitana sauce
Chickpea and Eggplant Curry
Grilled naan, coriander yoghurt, cumin rice (v) (gfo)
Fish of the Day:
Vegetable caponata, asparagus, black olive tapenade, chardonnay, garlic and herb buerre blanc
220G Scotch Fillet
Bacon and chive mashed potato, port soaked porcini mushroom sauce, honey glazed roasted heirloom carrots
Dessert
Cheese Board:
Berry's creek tarwin blue, maffra aged cheddar, tarago river triple brie, traditional accompaniments (v) (gfo)
Chocolate Fondant
Raspberry and rhubarb compote, chocolate flakes, ice cream
Baked Kanafeh
Rose syrup, candied pistachio, double cream
Chocolate Stuffed Churros
Cherry coulis, dessicated raspberry
Dinner Menu
Entrée
House Shucked Natural
24.00
Kilpatrick oysters with lemon wedges (gf)
Toasted Garlic and Herb Bread
12.00
With marinated olives
Soup of the Day
15.00
With a warmed gourmet roll (gfo)
Small Plates
Clam and Corn Chowder
21.00
Fresh herbs, seasonal fish, crispy pancetta served with garlic bread
Manchego
18.00
Brie & mozzarella cheese crumb croquettes, roast capsicum and tomato chutney, fried basil (v)
Duck Liver Parfait
21.00
Cherry smear, saffron foam, truffled crispbread
Wild Mushroom and Walnut Tart
18.00
Goats curd, pear puree, endive, truffle balsamic (v
Pork Belly and Honey Bites
19.00
Sweet pickled cabbage, macerated apples, coriander and chilli
To Share
Terrace Tasting Plate:
36.00
Chef 's selection of hot and cold appetisers (gfo)
Charcuterie Board:
34.00
Duck liver parfait, grilled pedro ximénez glazed chorizo, sliced sopresso salami, mixed olives, manchego cheese, mixed baby peppers, crispbread (gfo)
Sides
Sweet Potato Chips
12.00
With smokey bbq sauce (gf)
Sautéed Greens
9.00
(v) (gf)
House Salad
4.00
With seeded mustard dressing (v) (gf)
Rosemary & Sea Salt Chips
5.00
With aioli and tomato sauce (v)
Creamy Bacon and Chive Mashed Potato
9.00
With truffle butter
Mains
Moroccan Style Braised Lamb Shank
28.00
Minted silverbeet, sautéed pumpkin, crumbled goat feta, toasted pine nuts
Duck Two Ways:
38.00
Seared duck breast, caramelised roast vegetables, crumbed duck rillettes, truffled chanterelles, blood orange gel
220G Scotch Fillet
42.00
Bacon and chive mashed potato, port soaked porcini mushroom sauce, honey glazed roasted heirloom carrots
Spiced Roasted Eggplant
25.00
Wild pilaf rice, crispy zucchini, beetroot and lime mousse
Chocolate Fondant
12.00
Raspberry and rhubarb compote, chocolate flakes, ice cream
Apple Crumble Cheesecake
12.00
Apple mousse, warm cinnamon caramel sauce
Cheese Board:
22.00
Berry's creek tarwin blue, maffra aged cheddar, tarago river triple brie with traditional accompaniments (v) (gfo)
Fish of the Day:
42.00
Seared scallops, vegetable caponata, black olive tapenade, chardonnay, garlic and herb buerre blanc
Crumbed Chicken Supreme
34.00
Stuffed with buffalo mozzarella and jalapeno, corn and potato cake, snow peas, sweet napolitana sauce
Pasta of the Day
29.00
Brioche Bread and Butter Pudding
12.00
Dark chocolate, brandy anglaise, raspberry coulis
Baked Kanafeh
12.00
Rose syrup, candied pistachio, double cream
To Share:
29.00
Chef 's selection of three desserts
Terrace Recommends
Jeanneret "Big Fine Girl" Riesling 2016
11.00
A bright, fresh and dry clare valley riesling with crisp fruit undertones that complements our winter menu share plates and oysters and as a counterpoint to our heartier winter fare.
Jeanneret Gsm 2016
11.00
A finely balanced yet bold clare valley wine displaying the red fruits zestiness of all classic grenache blends from the region. a great accompaniment for red meat and game along with the bigger flavours found in our winter menu.
Dessert Menu
Dessert
Brioche Bread and Butter Pudding
12.00
Dark chocolate, brandy anglaise, raspberry coulis
Baked Kanafeh
12.00
Rose syrup, candied pistachio, double cream
To Share:
29.00
Chef 's selection of three desserts
Selection of Barista Coffees Available
3.00
Chocolate Fondant
12.00
Raspberry and rhubarb compote, chocolate flakes, ice cream
Apple Crumble Cheesecake
12.00
Apple mousse, warm cinnamon caramel sauce
Cheese Board:
22.00
Berry's creek tarwin blue, maffra aged cheddar, tarago river triple brie with traditional accompaniments (v) (gfo)
Dessert Wines By the Glass
2010 Kosovich Semillon Verdelho Swan Valley Wa
10.00
2014 Le Terte Du Lys D'or Sauternes Semillon Bordeaux France
13.00
Fortified Wines By the Glass
2009 John Kosovich Fortified Shiraz Swan Valley Wa
11.00
Nv Haselgrove 'the Old Nut' Fortified Blend Mclaren Vale Sa
12.00
Nv Alvear 1927 'Solera' Px Andalucia Spain
16.00
Nv Grandfather 'Port' Barossa Valley Sa
18.00
Nv Warres 'Otima' 20Y. O. Tawny Port Duoro Valley Portugal
20.00
Lunch Menu
monday - sunday 12:00pm - 3:00pm
Starters
House Shucked Oysters
24.00
With lemon wedges (gf
Duck Liver Parfait
21.00
Cherry smear, saffron foam, truffled crispbread
Gourmet Bread
14.00
Marinated olives with spiced dukkah and olive oil (v)
Wild Mushroom and Walnut Tart
18.00
Goats curd, pear puree, endive, truffle balsamic
Soup of the Day
15.00
With a warmed gourmet roll (gfo)
To Share
Terrace Tasting Plate:
36.00
Chef 's selection of hot and cold appetizers (gfo)
Cheese Board:
22.00
Berry's creek tarwin blue, maffra aged cheddar, tarago river triple brie with traditional accompaniments (v) (gfo)
Charcuterie Board:
34.00
Duck liver parfait, grilled pedro ximénez glazed chorizo, sliced sopresso salami, marinated olives, manchego cheese, mixed baby peppers, truffled crispbread (gf option)
Sides
Sweet Potato Chips
12.00
With smokey bbq sauce
Sautéed Greens
9.00
(v) (gf)
Rosemary & Sea Salt Chips
5.00
With aioli and tomato sauce (v)
House Salad
4.00
With seeded mustard dressing (v) (gf)
Mains
Seared Tuna
29.00
Ginger and balsamic roasted vegetables, israeli couscous tossed in a japanese sesame and apple dressing with wakame
200G Grilled Sirloin Steak Topped
29.00
With a creamy port mushroom sauce served with chips
Texan Spiced Pork Ribs
29.00
Sweet potato chips with shiraz and maple glaze
Pasta of the Day
29.00
Lunch Special
$25 including a glass of house wine, small beer, soft drink, tea or coffee
180G Beef Rib Burger
25.00
Melted cheddar cheese, new york pickles, bacon and jalapeno aioli served with chips
Asahi Beer Battered Snapper Fillets
25.00
Sweet corn coleslaw, house tartare sauce, lemon, served with chips
Lamb
25.00
Red wine and herb casserole, colcannon, truffled pea crush (gf
Angus Rump Steak Sandwich
25.00
Roast capsicum and tomato chutney, onion jam, rocket, melted mozzarella cheese served with chips
Bangers and Mash
25.00
Chives, creamy seeded mustard gravy and onion jam (gf)
Chickpea and Eggplant Curry
25.00
Grilled naan, coriander yoghurt, cumin rice (v) (gfo)
Terrace Recommends
Jeanneret "Big Fine Girl" Riesling 2016
11.00
A bright, fresh and dry clare valley riesling with crisp fruit undertones that complements our winter menu share plates and oysters and as a counterpoint to our heartier winter fare.
Jeanneret Gsm 2016
11.00
A finely balanced yet bold clare valley wine displaying the red fruits zestiness of all classic grenache blends from the region. a great accompaniment for red meat and game along with the bigger flavors found in our winter menu."
Grazing Menu
main bar from 12noon all dining areas from 3pm
Main
House Shucked Oysters
24.00
With lemon wedges (gf
Pork Belly and Honey Bites
21.00
Sweet pickled cabbage, macerated apples, coriander and chilli (gf)
Sweet Potato Chips
12.00
With smokey bbq sauce (gf)
Rosemary & Sea Salt Chips
10.00
Aioli, tomato sauce (v)
Mixed Spicy Nuts
6.00
(gf) (v)
Duck Liver Parfait
21.00
Cherry smear, saffron foam, truffled crispbread (gfo)
180G Beef Rib Burger
25.00
Melted cheddar cheese, new york pickles, bacon and jalapeno aioli served with chips
Grilled Chorizo
12.00
With pedro ximénez glaze (gf)
Marinated Mixed Olives
8.00
(gf) (v)
To Share
Terrace Tasting Plate:
36.00
Chef 's selection of hot and cold appetizers (gfo)
Cheese Board:
22.00
Berry's creek tarwin blue, maffra aged cheddar, tarago river triple brie with traditional accompaniments (v) (gfo)
Charcuterie Board:
34.00
Duck liver parfait, grilled pedro ximénez glazed chorizo, sliced sopresso salami, mixed olives, manchego cheese, mixed baby peppers, crispy baguette (gfo)
Breakfast Menu
Main
Terrace Breakfast Feast:
24.00
Eggs your way, bacon, house made spiced baked beans, hash brown, mushrooms, grilled chorizo with toasted sourdough
Sautéed Mixed Mushrooms
19.00
With mozzarella, truffle balsamic on sourdough toast with and a free range poached egg
Free Range Eggs Your Way:
14.00
Poached, scrambled or fried with toasted sourdough
Seasonal Fruit Salad
14.00
With tropical coulis drizzle and honey yoghurt (v) (gf)
Toast with Butter & Classic Condiments;
6.50
Sourdough, brioche, rye, walnut & raisin
House Made Spiced Baked Beans On Rye Toast
19.00
Wilted spinach, parmesan, grilled chorizo and a poached egg
Eggs Benedict with Hollandaise
18.00
Wilted spinach and your choice of smoked salmon, honey leg ham or smashed avocado
Honey Marinated Crumbed Chicken
19.00
Toasted waffle, canadian maple syrup, cinnamon and strawberry drizzle
Toasted Muesli Cooked in Warm Milk
12.00
Cinnamon spiced apple and sous vide rhubarb compote (v) (gf)
Extras
Bacon
5.00
Honey leg ham, smoked salmon, grilled chorizo, smashed avocado, eggs your way
Extra Sourdough
3.00
Brioche, rye or walnut & raisin toast
Hollandaise
3.50
Hash brown, spinach, mushroom, spiced baked beans
After Hours Menu
monday – sunday
Main
Cheese Board:
22.00
Berry's creek tarwin blue, maffra aged cheddar, tarago river triple brie with traditional accompaniments (gfo)
Chickpea and Eggplant Curry
29.00
Coriander yoghurt, cumin rice (v) (gf)
Rosemary & Sea Salt Chips
10.00
Aioli, tomato sauce (v)
Assorted Scorched Spicy Nuts
6.00
(v) (gf)
Lamb
29.00
Red wine and herb casserole, creamy mashed potato (gf)
Ham and Cheese Turkish Sandwich
20.00
With garden salad
Marinated Mixed Olives
8.00
(v) (gf)
Selection of Assorted Ice Creams
6.50
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In Perth's CBD, the Terrace Hotel is the destination for dining, accommodation, entertainment & style for the business traveller, tourist or city patron
+61 8 9214 4444
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