Summer is almost upon us and it’s the perfect time of year to come out and enjoy the range of fresh fish and summer fruits currently in season. Whether it’s soaking up the harbour view at Manly or enjoying the al fresco atmosphere at Kirribilli or Crows Nest, we’ve got plenty in store for you this Summer:

Beat the heat at Manly

Entrees

Potted snapper and prawn rillettes with a watercress, fennel and cornichon salad

The perfect start to your meal, this cold dish is prepared using the wings and belly of the snapper, cooked in a delicious range of spices. The snapper is then flaked off and potted into a jam jar and served with the watercress salad. It’s a great dish to take the edge off the warmer weather.

Cured and seared ocean trout with asparagus, orange, rocket, Persian feta and caviar

This dish is as interesting as it sounds and blends together a refreshing selection of summer flavours. The ocean trout is cured in a salt and sugar brine then seared lightly until it caramelises. Flaked into the salad, this dish won’t disappoint your taste buds.

Mains

Steamed South Australian black mussels with a thai coconut curry broth and coriander

In our quest to serve the freshest fish, these mussels are sourced from Kinkawooka, Port Lincoln in South Australia. Paired with the fragrant coconut curry broth and coriander it’s a dish for the seafood lovers out there!

Crisp fried whole barramundi with a green papaya and peanut salad and nahm jim caramel

This popular dish is back! Barramundi is in peak condition at this time of year and the Asian influence and refreshing flavours of the papaya are an unbeatable summer combination.

 

Make the most of long summer days at Crows Nest

Entrees

Tea smoked tasmanian atlantic salmon w/ soba noodles, pickled cucumber, and fennel salad, sweet & sour dressing

An Asian inspired dish, this cold entree offers a refreshing blend of flavours well suited to the summer heat.

Hiramasa kingfish carpaccio w/ cucumber, baby cress, sesame and soy dressing

Export quality king fish from our own shores in Port Lincoln, South Australia, this fish is sliced thinly and served raw, paired with a simple accompaniment that lets the flavour of the fish speak for itself.

Mains

Oven roasted whole sole w/ harra sauce, aioli and watercress

For those who love whole fish, this whole sole has been given a middle eastern twist, with a mildly spicy nut sauce.

 

Relax and enjoy the summer breeze at Kirribilli

Entrees

Crisp fried zucchini flowers filled with prawns and scallops w/ salsa verde, aioli and lemon

This is an old favourite at Kirribilli and back by popular demand. It’s perfect for the summer heat and combines two contrasting sauces – a salsa, with sharp herb flavours and an aioli using garlic and mayonnaise.

Seared scallops w/ sweet corn puree, granny smith apple and black pudding

The marriage of the seared scallops and black pudding makes for an interesting combination. The pudding gives it solidity and texture, while the julienned apples cut through the roundness of the dish.

Mains

Crisp fried, whole barramundi w/ bok choy and three flavour sauce

This delicious whole barramundi is back by popular demand and the Thai influence combines chilli, sour and sweet flavours for a lasting impression.

 

For the meat lovers

Wood roasted black olive crusted lamb rack with ricotta gnocchi, mushroom and confit tomato (Manly)

Meat lovers will be pleased to discover the Lamb rack is staying on at Manly, with a new dressing of tantalising gnocchi, mushroom and tomato.

Cumin spiced lamb loin w/ smoked eggplant puree, grilled eggplant, roasted capsicum, ginger, garlic and chilli (Crows Nest)

This is a new dish for Crows Nest, incorporating sliced lamb loin served pink on a smoky eggplant base, giving it distinct Mediterranean flavours.

 

We love desserts too

While we won’t deny we’re self-confessed seafood lovers, we’ve also got a bit of a sweet tooth. We love nothing better than finishing our customer’s dining experience with something memorable, so here’s what we have in store for you this summer:

Fresh mango pavlova with kiwi fruit cream and mango puree (Manly)

It’s mango season so we decided to team this delicious fruit up with another Australian great – pavlova. We’ve thrown some NZ flavour into the mix too, which is a great contrast to the smooth flavours of the mangoes.

Dark chocolate and grand mariner mousse with orange sable biscuits (Manly)

The classical marriage of dark chocolate and orange is in effect here and it’s delectable with the smooth mousse and biscuit textures.

Jasmine tea and lime parfait w/ poached peach and raspberries (Crows Nest)

Summer berries anyone? This refreshing parfait features peaches and raspberries which are currently in season.

Roasted apricots w/ vanilla mascarpone (Crows Nest)

If you’re a fan of Belgian waffles, then don’t miss this apricot sensation complimented by sweet vanilla mascarpone.

White chocolate and strawberry parfait w/ frosted summer berries and praline (Kirribilli)

Frozen mousse in a white chocolate shell, this refreshing dessert comes with a selection of summer’s best frosted berries, including blueberries, blackberries and raspberries.

Honey pannacotta w/ balsamic roasted figs (Kirribilli)

The roasted figs are dressed with a reduced balsamic contrasting the simple honey pannacotta for a sweet finish to your meal.

 

We look forward to treating you to our range of Summer dishes. Available from early December at Manly, Kirribilli and Crows Nest.