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Started By
Message
What would your meal consist of here? **UPDATED w/ review-page 2**
Posted on 6/6/12 at 11:06 am
Posted on 6/6/12 at 11:06 am
Have reservations for Friday night but I'm not too familiar with some of these ingredients.
Public Restaurant
STARTERS
Parsnip soup with pickled mustard seeds and espresso crème fraiche 10.50
Salad of herby lentils, green beans, avocado, toasted pecans and baby gem with pomegranate molasses and avocado oil vinaigrette 11.00
Mushroom ceviche with miso aubergines and ginger ponzu sauce 11.00
Marinated white anchovies on quinoa croquettes with spicy saffron aioli 11.00
Grilled scallops with sweet chili sauce, crème fraiche and green plantain crisps 15.50
Fried Hama Hama oysters with shiso, sansho pepper, and wasabi-yuzu dipping sauce 14.50
Grilled kangaroo on a coriander falafel with lemon tahini sauce and green pepper relish 13.50
Lavender cured ham with a salad of frisee, mirin glazed pecans, peas, and truffle dressing 12.00
Grilled Kobe beef tongue with an aubergine-cumin relish and a pita bread puree 12.00
Pan-seared foie gras on spiced French toast with mango chutney, maple glaze and crispy bacon 19.50
MAINS
Mushroom and ricotta tortellini with Tuscan kale, creamy fennel and a black garlic puree 24.00
Pan-seared Tasmanian sea trout with carrot-cardamom puree, hibiscus braised fennel, chick peas and edamame 27.00
Roasted Chatham cod with manila clams, crispy potato, sesame wakame salad and smoked uni cream 30.00
Pan-roasted duck breast with sesame soy dressing, cassava chips, wokked bok choy and pickled 27.00
Szechuan crusted tenderloin and roasted belly of Berkshire pork with braised daikon, pickled baby carrots, and slow poached egg in a truffle dashi broth 28.00
Braised lamb shoulder with maple rutabaga puree, fregola sarda and smoked almond granola 28.00
Grilled New Zealand venison loin, Cabrales dumplings, oyster mushrooms and salsa verde 30.00
SIDES
Steamed edamame 6.00
Green leaf salad 7.00
Crispy Brussels sprouts with lemon miso sauce and Aleppo pepper 8.00
Sweet potato miso mash 6.00
DESSERT
A selection of Spanish farmstead cheeses
Plate of 4 – Caña De Cabra, L’Alt Urgell, Roncal, and La Peral 14.00
Plate of 6 – with the addition of Vare and Torta del Casar 19.00
Ginger cheesecake with grapefruit sorbet and tarragon coulis 9.00
Rhubarb balsamic cobbler with mascarpone vanilla ice cream
9.00
White chocolate lavender ice cream with fresh strawberries and marcona almond brittle 9.00
Hokey Pokey ice cream with passionfruit caramel sauce and a ginger snap 9.00
Sticky toffee pudding with Armagnac ice cream and hot caramel sauce 10.00
PUBLIC chocolate plate 10.00
Four sorbets 10.00
Six sorbets 15.00
PUBLIC dessert sampler (3 small desserts)16.00
Public Restaurant
STARTERS
Parsnip soup with pickled mustard seeds and espresso crème fraiche 10.50
Salad of herby lentils, green beans, avocado, toasted pecans and baby gem with pomegranate molasses and avocado oil vinaigrette 11.00
Mushroom ceviche with miso aubergines and ginger ponzu sauce 11.00
Marinated white anchovies on quinoa croquettes with spicy saffron aioli 11.00
Grilled scallops with sweet chili sauce, crème fraiche and green plantain crisps 15.50
Fried Hama Hama oysters with shiso, sansho pepper, and wasabi-yuzu dipping sauce 14.50
Grilled kangaroo on a coriander falafel with lemon tahini sauce and green pepper relish 13.50
Lavender cured ham with a salad of frisee, mirin glazed pecans, peas, and truffle dressing 12.00
Grilled Kobe beef tongue with an aubergine-cumin relish and a pita bread puree 12.00
Pan-seared foie gras on spiced French toast with mango chutney, maple glaze and crispy bacon 19.50
MAINS
Mushroom and ricotta tortellini with Tuscan kale, creamy fennel and a black garlic puree 24.00
Pan-seared Tasmanian sea trout with carrot-cardamom puree, hibiscus braised fennel, chick peas and edamame 27.00
Roasted Chatham cod with manila clams, crispy potato, sesame wakame salad and smoked uni cream 30.00
Pan-roasted duck breast with sesame soy dressing, cassava chips, wokked bok choy and pickled 27.00
Szechuan crusted tenderloin and roasted belly of Berkshire pork with braised daikon, pickled baby carrots, and slow poached egg in a truffle dashi broth 28.00
Braised lamb shoulder with maple rutabaga puree, fregola sarda and smoked almond granola 28.00
Grilled New Zealand venison loin, Cabrales dumplings, oyster mushrooms and salsa verde 30.00
SIDES
Steamed edamame 6.00
Green leaf salad 7.00
Crispy Brussels sprouts with lemon miso sauce and Aleppo pepper 8.00
Sweet potato miso mash 6.00
DESSERT
A selection of Spanish farmstead cheeses
Plate of 4 – Caña De Cabra, L’Alt Urgell, Roncal, and La Peral 14.00
Plate of 6 – with the addition of Vare and Torta del Casar 19.00
Ginger cheesecake with grapefruit sorbet and tarragon coulis 9.00
Rhubarb balsamic cobbler with mascarpone vanilla ice cream
9.00
White chocolate lavender ice cream with fresh strawberries and marcona almond brittle 9.00
Hokey Pokey ice cream with passionfruit caramel sauce and a ginger snap 9.00
Sticky toffee pudding with Armagnac ice cream and hot caramel sauce 10.00
PUBLIC chocolate plate 10.00
Four sorbets 10.00
Six sorbets 15.00
PUBLIC dessert sampler (3 small desserts)16.00
This post was edited on 6/28/12 at 5:54 pm
23
Posted on 6/6/12 at 11:11 am to Rohan2Reed
App-Oysters
Main- backstrap with brussel sprouts
Dessert-another martini
Main- backstrap with brussel sprouts
Dessert-another martini
Posted on 6/6/12 at 11:11 am to Rohan2Reed
quote:
Grilled scallops with sweet chili sauce, crème fraiche and green plantain crisps 15.50
quote:
Grilled New Zealand venison loin, Cabrales dumplings, oyster mushrooms and salsa verde 30.00
quote:
Sweet potato miso mash 6.00
quote:
PUBLIC chocolate plate 10.00
Posted on 6/6/12 at 11:12 am to Rohan2Reed
quote:
Grilled kangaroo on a coriander falafel with lemon tahini sauce and green pepper relish 13.50
Just 'cause.
Posted on 6/6/12 at 11:14 am to Rohan2Reed
App-foie gras or scallops
Entree-sea trout with brussel sprouts
Dessert-White chocolate lavender ice cream or sticky toffee pudding
Entree-sea trout with brussel sprouts
Dessert-White chocolate lavender ice cream or sticky toffee pudding
Posted on 6/6/12 at 11:14 am to Rohan2Reed
quote:
Grilled kangaroo on a coriander falafel with lemon tahini sauce and green pepper relish 13.50
quote:
Pan-roasted duck breast with sesame soy dressing, cassava chips, wokked bok choy and pickled 27.00
quote:
Sweet potato miso mash 6.00
quote:
Rhubarb balsamic cobbler with mascarpone vanilla ice cream
Posted on 6/6/12 at 11:15 am to LSUAfro
quote:
Grilled scallops with sweet chili sauce, crème fraiche and green plantain crisps 15.50
Seriously though, Kobe beef tongue and grilled Kangaroo, get on that
This post was edited on 6/6/12 at 11:17 am
Posted on 6/6/12 at 11:15 am to Rohan2Reed
quote:
Grilled kangaroo on a coriander falafel with lemon tahini sauce and green pepper relish 13.50
i will hunt you down if this is your choice
Posted on 6/6/12 at 11:16 am to Rohan2Reed
quote:
Marinated white anchovies on quinoa croquettes with spicy saffron aioli 11.00
quote:
Szechuan crusted tenderloin and roasted belly of Berkshire pork with braised daikon, pickled baby carrots, and slow poached egg in a truffle dashi broth 28.00
quote:
Crispy Brussels sprouts with lemon miso sauce and Aleppo pepper 8.00
Probably
quote:cheese to finish up the bottle of wine we'd probably order way too late in the meal. I'll take one for the team you know.
Plate of 4 – Caña De Cabra, L’Alt Urgell, Roncal, and La Peral 14.00
Posted on 6/6/12 at 11:17 am to Rohan2Reed
Oysters, lamb, sweet potatoes
Eta: either ice cream or choc plate--would have to see them
Eta: either ice cream or choc plate--would have to see them
This post was edited on 6/6/12 at 11:19 am
Posted on 6/6/12 at 11:17 am to Rohan2Reed
quote:
Fried Hama Hama oysters with shiso, sansho pepper, and wasabi-yuzu dipping sauce 14.50
quote:
Szechuan crusted tenderloin and roasted belly of Berkshire pork with braised daikon, pickled baby carrots, and slow poached egg in a truffle dashi broth 28.00
quote:
Steamed edamame 6.00 Green leaf salad 7.00
quote:
Rhubarb balsamic cobbler with mascarpone vanilla ice cream 9.00
quote:Not this. Had it before at a place in Dallas. Didnt work for me.
Grilled kangaroo
Posted on 6/6/12 at 11:18 am to LSUAfro
Yeah definitely want to try the kangaroo.
Posted on 6/6/12 at 11:20 am to Rohan2Reed
scallops
venison
4 sourbets
venison
4 sourbets
Posted on 6/6/12 at 11:20 am to Rohan2Reed
quote:tastes like venison
Yeah definitely want to try the kangaroo.
Posted on 6/6/12 at 11:26 am to Rohan2Reed
quote:
Grilled Kobe beef tongue with an aubergine-cumin relish and a pita bread puree 12.00
quote:
Braised lamb shoulder with maple rutabaga puree, fregola sarda and smoked almond granola 28.00
quote:
Ginger cheesecake with grapefruit sorbet and tarragon coulis 9.00
Posted on 6/6/12 at 11:30 am to Rohan2Reed
quote:
Yeah definitely want to try the kangaroo.
noooooooooooooooooooooooo
Posted on 6/6/12 at 11:33 am to Rohan2Reed
I could make a meal out of several of the apps. I knd of like the thought of Australian road kill on a plate, and foie gras is a personal fave. If I have a main, the duck is it.
Posted on 6/6/12 at 11:33 am to Rohan2Reed
App-scallops
Entree-Lamb
Side-sweet potato miso mash
Dessert-Glass of Nocello (neat)
Entree-Lamb
Side-sweet potato miso mash
Dessert-Glass of Nocello (neat)
Posted on 6/6/12 at 11:39 am to Rohan2Reed
App
Pan-seared foie gras on spiced French toast with mango chutney, maple glaze and crispy bacon 19.50
Entree
Szechuan crusted tenderloin and roasted belly of Berkshire pork with braised daikon, pickled baby carrots, and slow poached egg in a truffle dashi broth 28.00
Side
Sweet potato miso mash 6.00
Dessert
Sticky toffee pudding with Armagnac ice cream and hot caramel sauce 10.00
Pan-seared foie gras on spiced French toast with mango chutney, maple glaze and crispy bacon 19.50
Entree
Szechuan crusted tenderloin and roasted belly of Berkshire pork with braised daikon, pickled baby carrots, and slow poached egg in a truffle dashi broth 28.00
Side
Sweet potato miso mash 6.00
Dessert
Sticky toffee pudding with Armagnac ice cream and hot caramel sauce 10.00
Posted on 6/6/12 at 11:55 am to Rohan2Reed
quote:
Pan-seared foie gras on spiced French toast with mango chutney, maple glaze and crispy bacon 19.50
quote:No dessert.
Grilled New Zealand venison loin, Cabrales
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