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Entrée |
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Carpaccio & Tartar of Prime Beef white anchovy, mustard cress, beef tea dressing |
$27.50 |
Cured and grilled Atlantic salmon with Summer Greens blood orange sauce, kataifi wafer |
$28.00 |
Pan-fried Scallops and Potato Gnocchi in a cepe mushroom & vegetable fondue |
$29.50 |
W.A. Marron Chowder prepared with snap peas and potatoes |
$22.50 |
Tiger Prawns and Pork Belly with Granny Smith Apple Cloud tiger prawns filled with shredded honey glazed pork belly, spicy plum sauce |
$29.50 |
Salmon Carpaccio with Truffle Ponzu Dressing truffle macaroons
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$29.00 |
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Vegetarian Alternatives |
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Cauliflower Panacotta with a Summer Salad Entree and roasted pine nuts |
$23.50 |
Risotto with Shiitake Mushrooms Entree eggplant chutney Main Course |
$26.50 $39.50 |
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Palate Cleanser |
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Green Apple Sorbet with Grappa |
$8.00
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Watermelon Margarita Sorbet with Watermelon Caviar |
$10.50 |
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Main Course |
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Pan-fried Snapper Fillet on Rabbit Bolognaise ham fritter, young garlic confit |
$44.00 |
Oven baked Barramundi Fillet with Herb Crust on wilted lettuce hearts, lemon and cucumber compote, puffed pearl cous cous |
$44.50 |
Pork Cheek & Fillet braised pork cheek in cafe latte sauce pork fillet filled with coriander butter and wrapped with black pig bacon,pork crackle |
$39.50 |
Prime Beef Fillet slowly cooked in Woronow Butter dauphine potato, sour cream, beetroot and shallot sauce |
$44.00 |
Duck Breast with Pepper Sauce duck confit pastille, duck foie gras, cherries and chocolate ganache |
$44.50 |
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Side Dishes |
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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 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 |
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January 2012 The Gala Restaurant 22 Kearns Crescent Applecross Tel: 9316 3600, Fully Licensed |
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Dinner: Tuesday - Saturday. 6pm till late. Lunch: Friday 12 noon till 3pm. Functions: 7 days a week on request. |
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