1. Ingeniería

CGRILL MENU
something light
from the grill
Cob loaf w/ bush dukkah & pukara olive oil
7.9
Chilli & herb marinated olives w/ sour dough
7.9
Trio of house made dips-skordalia, beetroot & broad bean w/ flatbread
7.9
GRAIN FED BEEF - MSA CERTIFIED
Black Angus eye fillet (250g)
Grazing dishes
Natural oysters w/ pickled cucumbers
Warmed natural oysters w/ chorizo & pepper vinaigrette
Our steaks have been sourced from the finest certified MSA Black
Angus cattle from Australia’s premier farming regions. Your steaks
from the grill are accompanied by buttered beans, roasted roma
tomatoes, field mushroom & your choice of sauce.
1/2 doz 18.9 doz 25.9
1/2 doz 18.9 doz 25.9
Red braised caramelised pork belly w/ honeycomb, finger limes & lilly pillies Entrée 16.9 Main 28.9
Wild mushroom & fetta ravioli in a mushroom & tarragon consomme
Entrée 15.9 Main 23.9
BBQ squid w/ Vietnamese slaw & caramelised soy dressing
16.9
Hervey Bay scallops w/ a coriander, mango & citrus salsa
17.9
Pan fried garlic & saffron marinated king prawns w/ zucchini ribbons & 17.9
roasted cherry tomatoes
Charcuterie plate - skordalia, chilli & herb marinated olives, natural
oyster, bbq squid, marinated fetta, prosciutto & charred sourdough
19.9
Black Angus fillet mignon wrapped in bacon 33.9
(250g) Dry aged flat iron steak, pasture fed from 32.9
Southern NSW
CAPE GRIM TASMANIAN - PASTURE FED BEEF
Cape Grim scotch fillet (300g) - aged for 50 days 34.9
sidesAll 6.9
Oven baked kiphler potatoes w/ chorizo & wild rocket
Beetroot, goats cheese & roast garlic salad w/
pomegranate molasses
Buttered seasonal vegetables
Paris mash
seasonal mains
Spelt risotto w/ roasted baby beets, horseradish cream & crumbled Entrée 15.9 Main 23.9
persian fetta
Saffron Linguine w/ asparagus, porcini mushrooms, cherry tomatoes & pecorino
32.9
Entrée 17.9 Main 24.9
Diamond cut chips w/ aioli
condiments
Red Wine Jus // Field Mushroom Sauce // Dianne sauce //
Grilled barramundi fillet w/ a watercress and water chestnut salad & 32.9
a citrus thyme butter
Crispy skinned chicken supreme w/ preserved lemon & cumin butter, spiced kiphler potatoes & braised leeks
30.9
Grilled pork chop w/ Illawarra plums, kumara planks. broccolini & red wine jus
32.9
Kangaroo fillet w/ onion & potato rosti, char grilled asparagus & riberry glaze
33.9
Crimson snapper fillet on a summer cabbage salad w/ a lemon myrtle dressing
31.9
Beer braised short ribs on paris mash w/ baby spinach & dutch carrots
32.9
Tandoori roasted blue eye cutlet w/ green lentils & pumpkin chutney
32.9
C Grill mixed grill – beer braised short rib, angus beef fillet, chorizo, 35.9
kangaroo fillet & smokey bbq sauce
Béarnaise Sauce // Pepper Sauce // Café de Paris Butter //
Mustards: Dijon, Hot English, Seeded & Horseradish
DIETARY RECOMMENDATIONS
If you require any of our selections to be tailored specifically
to your dietary needs please ask your waitperson. Our chef
recommends that most grazing and seasonal mains can be
adjusted to be gluten free.
This menu is proudly brought to you by our talented chefs;
Martin Barmin, Joel Wood, Sara Egan, & Billy Fox
desserts
drinks
All 13.9
teas
Pavlova w/ Australian bush fruit compote & rosella bud flowers
Dilmah loose leaf teas
Brilliant breakfast
Italian almond
Rose & French vanilla
Earl grey
Pure peppermint
Ceylon young hyson green tea
Green tea & jasmine flowers
Pure chamomile
Mediterranean mandarin
Natural ceylon ginger
Peanut & caramel parfait w/ peanut brittle and wattle seed
mascarpone
Frangipane tart w/ caramelised pears, roasted white chocolate, &
amaretto syrup
Double layered chocolate brownie w/ smashed honeycomb &
vanilla bean ice cream
Char grilled stone fruits w/ a saffron glaze & toasted brioche
Vanilla bean ice cream w/ chocolate fudge sauce, toasted marsh
mellows, whipped cream & macadamia nuts
dessert Tasting plate
Coffee
29.9 for 2 ppl
Indulgence at its best with a platter of all our desserts presented
w/ house ice creams and Persian fairy floss
cheese plate
All 4.0
All 14.9
Cellar-aged cheeses served w/ quince paste & prune walnut log
King Island & dairy black label cloth wrapped cheddar
Traditionally cloth wrapped & aged in cellars on King Island for 12 months,
with a smooth texture & mild yet distinctive flavour
Cape Wickham double brie
Farmhouse style brie w/ French tones on hay
Tasmanian heritage signature blue
Rich creamy w/ uniquely sweet & well rounded blue flavour which
develops as the cheese matures
Cappuccino
Reg 4.0 Mug 5.0
Latte
Reg 4.0 Mug 5.0
Mocha
Reg 4.0 Mug 5.0
Macchiato Reg 4.0 Mug 5.0
Flat white
Reg 4.0 Mug 5.0
Short black 3.50
Piccolo 3.50
Iced coffee
6.0
Italian liqueur coffee 12.0
Mexican liqueur coffee 12.0
Irish liqueur coffee 12.0
indulgences
Iced chocolate
Hot chocolate
Chai latte
6.0
Reg 4.0 Mug 5.0
Reg 4.0 Mug 5.0
Syrups
Caramel, butterscotch, white chocolate,
hazelnut or Irish