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SkyFeast Menu

The document presents a menu featuring a variety of cold seafood, antipasto, hot dishes, salads, desserts, bread, and cheese options. It includes specific dietary labels such as vegetarian, vegan, gluten-free, and those containing shellfish or nuts. Additionally, it notes that the menu is subject to change and outlines surcharges for credit card payments and large groups.

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deejay.sodhi
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13 views2 pages

SkyFeast Menu

The document presents a menu featuring a variety of cold seafood, antipasto, hot dishes, salads, desserts, bread, and cheese options. It includes specific dietary labels such as vegetarian, vegan, gluten-free, and those containing shellfish or nuts. Additionally, it notes that the menu is subject to change and outlines surcharges for credit card payments and large groups.

Uploaded by

deejay.sodhi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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& D I N

H N
C E
R
N

U
L
COLD SEAFOOD

G
N
S I
K
Y- I N
H I G H D

Sydney rock oysters (s)


Tiger prawns (s)
Braised Australian octopus, white beans,
roasted capsicum dressing (s)
Steamed mussels, clams, lemon grass, basil
& tomato medley (s)
Poached blue swimmer crab* (s)

ANTIPASTO / DIPS HOT COUNTER


Marinated Australian mixed olives (v ,vg)
Jalapeno & pickled vegetables (v ,vg) Kaffir lime scented rice (v, vg)
Eggplant caponata (vg) Vegetable egg fried rice (v)
Spiced beetroot (v,vg) Stir fried Hoikken noodles, Asian greens (v, g)
Shaved Sopressa salami (d, not halal) Wok tossed green beans, fried tofu button mushroom,
garlic flavoured soy sauce (v, d, vg)
Sliced pastrami (not halal)
Steamed carrots, herb salt (v, d, g)
Homemade chickpeas hummus (v ,vg)
Balsamic glazed roasted vegetables (v)
Tzatziki (v d)
Baked red bliss potato, garlic, rosemary (v)
Roasted pumpkin, maple, sage (v, vg)

SALADS / DRESSING Farfalle with Alfredo sauce, parmesan (v, d)


Penne alla norma, salted ricotta (v, d, g)
Grain mustard potato salad, dill (v, vg) Carrot & peas curry (v)
Glass noodle salad, pickled red chilli dressing, Creole seafood curry, prawns, black mussels,
& poached prawns (s) clams, coconut milk (s)
Cabbage & kale slaw (v, vg) Grilled flathead with carrot, fennel & salsa verde (g)
Middle eastern cous cous salad (v, n) “Greek style” grilled chicken thigh, lemon & oregano
Black bean & corn salad with lime dressing (n, d) Whole roast beef, mushroom sauce (contains alcohol)
Mixed leaf (v, vg) Apple cider glazed turkey breast * (gf)
French dressing (v) Braised BBQ pork belly, cabbage miso glaze (not halal)
Ranch dressing (v, d)

DESSERTS
American cocktail sauce (vg)
Marie Rose sauce (v)

Gateau au chocolate (v, g, d)

BREAD / CRACKERS Sago, coconut milk, watermelon (v, vg)


Pineapple & passionfruit pavlova (v)
Garlic & chive focaccia (v, g) Yoghurt, bergamot, almond & polenta slice (v, d)
French baguette (v, g) Baked cheesecake (v, d, n)
Raspberry chocolate mousse (v, g, d)

CHEESE Mini Lemon meringue tarte (v, n)


Beetroot & rhubarb cake, crème cheese (v, g, d, n)
Brie cheese (v, d) Tiramisu, mascarpone, cacao (v, g, d)
Cheddar cheese (v, d) Matcha brownie (v, d)
House baked lavosh bark (vg, g)
Pear & ginger chutney (vg)

* available Friday – Sunday only, s = contains shellfish, v = vegetarian, g = contains gluten, gf = gluten-free, d = contains dairy, n = contains nuts, vg = vegan
Menu subject to change. Credit card surcharge 1.5%, groups of 10 or more 10% gratuity, 15% public holiday surcharge.

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