Signature Dishes at the Mandalay Restaurant

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Appetizers and Salads

Cold smoked Russian style balik salmon served with a walnut brichoe & crispy caper berry salsa

Greek salad of lemon thyme and roasted garlic marinated fetta kalamarta olives oregano & lemon roasted bell peppers

White winter aspargus steamed served with a truffle infused Roquette salad smoked muscovy duck breast finished with a cirtus hollandaise sauce

Terrine of local spiny lobster served with a caramized oinoin maralade and grilled  fresh water river prawn finished with a gazpacho & bisque dressing

Rougie foie gras served on a braised beliguim endive finished with a red grape and palm sugar game jus

Carpaccio of Australian beef served with a baby caper parmesan cheese & finished with a truffle scented extra virgin olive oil

Goats cheese served on a herb & confit of snow pea salad finished with a truffled dressing & pressed parsman waffer

Saffron fish soup enriched with a rouille sauce & cheese

Broth of seasonal vegetables finished with a basil & pine nut pesto

Main Courses

Crispy skin sea bass fillets oven roasted served with a white lima bean & herb salsa, citrus & butter emulsion 

Tiger prawns served with a grilled egg plant & bell pepper tower finished with a coral roe emulsion

Butter fish fillets pan-fried served with sautéed snow peas and Cepe forest mushrooms finished with a pink pepper corn sauce

Grain fed Australian beef tenderloin oven roasted served with glazed shallots & turnips sautéed spinach & finished with a truffle infused red wine jus

New Zealand lamb noisettes served with potato gnocchi in a Morilles mushroom cream sauce caramelised zucchini & finished with a balsamic & caper jus

Australian wagyu sirloin pan-fried served with a béarnaise sauce & braised endive

Desserts

Classic crepe suzette finished with a grand marnier & orange sauce served with a vanilla bean ice cream

Flamed banana with a star anis flavoured caramel sauce on a pancake soufflé finished with warm chocolate sauce

Citrus’ brulee tart served with vanilla bean ice cream & finished with a passion fruit coulis

Home made ice cream & sorbet ask the waiter for today’s section finished with a passion fruit coulis

Fresh tropical fruit platter served with choice of sorbet

Rich torte of chocolate Hazelnut & kahlua finished with a vallina bean analgise

Coconut crème brulee with pineapple & star anise sugar finished with cinnamon ice cream

Cheeses selection of locally produced cheeses of different characters flavors’ & textures 
 

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