Hello, you are not logged in. Please login or signup.

Restaurant Menu

Menu

001489

Head Chef Jason Lucas introduces a new direction to Cruise Restaurant, focusing on his specialty; Modern Italian Cuisine.

With a passion for culinary art, Jason prides himself on an innovative food philosopy, infusing traditional favourites with fresh bold flavours and unique modern style.

"Food is like art, but better" Jason says "not only do you get to admire it but you can enjoy eating it too" 

Top

Download Menu

Download Menu

Download a PDF copy of the current Cruise Restaurant Menu

Set Menu options are also available for large group bookings,
please call 02 9251 1188 for more information.
Menu
Top

Cruise Restaurant Winter Menu

Cruise Restaurant Winter Menu

Pane   Breads
Toasted sourdough with apple balsamic & Tuscan oliveoil

Grilled olive bread with olive tapenade & a roasted chilli oil


Ostriche   Oysters
Pacific oysters                                                   
  served natural with lemon                                 
  served natural with cucumber, chives & tomato   


Primi Piatti   Entree
Tallegio pannacotta served with a black fig-la Saba chutney, walnuts & toasts

Hand picked crab meat on a sweet corn & zucchini flower fritter with shaved baby fennel & lime 

Pan seared deep sea scallops with a salad of granny smith apple, celeriac, rocket cress & apple balsamic 

Carpaccio of pepper crusted Black Angus beef fillet topped with asparagus, globe artichokes, crisp sage & a truffle vinaigrette 

Warm salad of baby carrots, asparagus, lingurian olives, peas, saffron & tomato water 

“Lasagne” of cured Tasmanian ocean trout, microherb salad, fresh lemon, dill & caviar 

Top

Pasta E Risotti   Pastas
Tortaloni of cumin roasted carrot, goats curd, carrot chips & a pine nut brown butter

Seppo Nero pappadelle with char grilled sword fish, white wine, tomato & basil

BBQ king prawn risotto with grated bottarga

Risotto of slow roasted duck, radicchio, pistachio nuts & preserved summer cherries


Secondi Piatti   Mains
300gm Pork cutlet on a ragout of jerusalem artichokes, chestnuts, rosemary &braised eschalots

Panroasted loin of lamb with poached roman beans, bella roma peppers, cherrytomatoes, baby onions & salsa Verdi

Pan fried fillet of barramundi on braised pencil leek stopped with a semi dried tomato, caper & spring onion salsa

Char grilled Veal cutlet "parmigiana" pancetta, parmesan, eggplant & tomato

300gm "MSA" ribeye steak with porcini mushrooms, soffritto, confit garlic & puylentils

Whole roasted spatchcock saltimbocca (buffalo mozzarella, prosciutto & sage) served with mustard fruits & tangerine oil 

Top

Contorni E Insalate   Sides   
Rosemary roasted chat potatoes with season salt & truffle oil

Mescalin salad with tomato, cucumber & raspberry vinaigrette


Dolci   Desserts
Caramelised apple & cinnamon risotto topped with a red wine glaze & vanilla marscarpone

Fresh pear, strawberry & proscecco Martini with a blue berry essence & pear sorbet

Baci pannacotta with shaved white chocolate, hazel nut soil & wafers

Quince & rhubarb terrine, brown sugar biscuit tuille,vanilla ice cream & rhubarb chips

Dessert platter


Selezione de Formaggi    Cheeses
Mauri Tallegio with muscatels

Gorgonzola dolce latte with white truffled honey

Pecorino Moliterno with dwarf peaches

Cheese platter


* Pricing details are available on the menu download
Top