Entrée
Duck Tea  perfumed with star anise and cinnamon	$17.50
Trio of Gazpacho  tomato & chorizo crisp, cucumber & yabby, avocado & ham fritter	$22.50
Salmon Carpaccio in Truffle Ponzu Dressing  truffle marshmallow and ponzu caviar	$29.50
Quail Salad with Prosciutto Ham, Celery and Apple  honey glazed canberries	$27.50
W.A. Marron with XO Chocolate Sauce  saffron fennel and cacao praline	$36.00
Pan-fried Scallops and Potato Gnocchi  in a cepe mushroom & vegetable fondue	$28.50
Snow Pea Risotto with Foie Gras, Yabbies and Foie Gras Ice Cream  herb fume	$35.00
Tiger Prawns and Pork Belly with Granny Smith Apple Cloud   tiger prawns filled with shredded honey glazed pork belly, spicy plum sauce	$29.50
Vegetarian Alternatives
Creamed Corn Soup  with coconut and coriander	$17.50
Potato Gnocchi & Goats Cheese Gratin                                                                             Entree  red onion jam	$27.50
Cassoulet of Mushrooms with steamed Bread Dumpling                                          Main Course  prepared with chanterelles, shiitake, oyster and cepe mushrooms	$39.50
Palate Cleanser
Green Apple Sorbet with Grappa	$8.00
Watermelon Margarita Sorbet with Watermelon Caviar	$10.50
Main Course
Hiramasa & Tasmanian Salmon    hiramasa fillet with purple curry, tasmanian salmon with macadamia nut crust  blood orange sauce, black rice	$42.00
Oven baked Barramundi a la Café de Paris   with king oyster mushroom and smoked potato puree	$42.50
Pork Fillet Medallion with iced Roquefort Brule and pickled Shallots  carrot confit, mustard glaze	$39.50
Prime Beef Fillet slowly cooked in Woronow Butter  beef tartar with potato roesti and quail egg, marinated beetroot	$42.50
Duet of Duck  pan-fried duck breast with orange salt - roasted duck neck filled with pearl barley and liver  toffee apple, olive jam and duck jus	$44.00
Crayfish Dego  Whole Crayfish served in Five Courses $105
Tiam of Crayfish  with avocado & capers
Crayfish Mousse & Crayfish Fritter  grilled nectarine salad, potato-curry icream
Crayfish Legs in an aromatic Thai Style Broth  prepared with thai spices and coconut cream
poached Crayfish & Chicken in Vanilla Veloute  red rice, pink murray river salt
Pan-roasted Crayfish with smoked Salmon Brandade  horseradish, rosemary crisp
Side Dishes
Potato Gratin prepared with Tasmanian Royal Blue Potatoes	$9.00
Braised Red Cabbage "Old German Style" with glazed Apples and Prunes	$8.50
Vegetables sauteed in tomato herb butter	$9.50
Trio of Salads	$11.00
Mixed Garden Lettuces with the dressing of your choice:  French Dressing / Balsamic Vinaigrette	$10.00
Caesar Salad   done Gala’s special way with baby Cos Lettuce,  crisp bacon, croutons, anchovies & parmesan	$15.00
January - February 2010         The Gala Restaurant 22 Kearns Crescent Applecross Tel: 9316 3600, Fully Licensed