.: Pulp Kitchen :.

Water
Sparkling Mineral Water	3.5 / 7
Non Alcoholic
Soft Drinks	4
Fruit Juice	5
Aperitif (60ml)
Seppelt DP 116 Show Amontillado	8
Lillet Blanc	7
Spirits	9
Wild Turkey Bourbon
Smirnoff Vodka
Tanqueray Gin
Beer
Cascade Light 2.7%	6
Pure Blonde 4.6%	7
Crown Lager 4.9%	7
Coopers Pale Ale 4.5%	7
Boags Premium 5%	7
James Squire Porter 5%	7
Knappstein Reserve Lager 5%	8
James Squire Golden Ale 4.5%	7

Corona (Mexico) 4.6%	9
Schofferhoffer Hefeweizen 500ml (Germany) 5%	11
Budvar (Czech Republic) 5%	9
Hoegaarden (Belgium) 4.9%	9
Asahi (Japan) 5%	9
Chimay Blue (Belgium) 9%	11
Cider and Perry (750ml)
2007 Le Père Jules, Cidre Bouché Brut (France) 5%	27
2007 Domain Dupont Cidre Reserve (Normandie, France) 7.5%	38
2007 Le Père Jules, Poire Bouché (France) 4%	27
Hot Drinks
Vittoria Coffee and Decaffeinated	3.5
Hot Chocolate	3.5
Affogato	8
Selection of Teas from Toby’s Estate	5
English breakfast
Earl Grey
Darjeeling
Organic Chamomile
Peppermint
China Green Sencha
China Pai Mu Tan – White Tea
	Small/Reg.
(V)Crusty Bread with Extra Virgin Olive Oil	6
(G)Coffin Bay Oysters, Natural with Bloody Mary Granite or Kilpatrick	3ea
(VG)Seared, Rare Beef Salad with Roast Pear, Walnuts and Gorgonzola	16/24
(VG)Steamed Asparagus with Melted Morbier, Rocket Greens	14/21
(VG)Roast Mixed Mushrooms on Soft Polenta with Garlic Bruschetta	15/22
(G)Roast Octopus with Cannellini Bean Cassoulet	17/26
Calamari with Kipfler Potatoes and Asparagus, Tarragon Mayonnaise	16/23
Seafood Bisque with Creamed Leek, Soft Shell Crab and Saffron Aioli	17/24
(V)Hand Made Fresh Pasta with Sicilian Style Meatballs Braised in Tomato Sauce	18/28
Berkshire Pork Sausages with Red Onion and Fennel Confit	18/29
Pan Roasted Spatchcock with Potato and Chive Gnocchi	19/32
(G)Braised Lamb Shanks with Green Beans and Garlic Mashed Potatoes	18/31
(G)Duck Confit with Roast Baby Potatoes, Sweet Corn and Basil	31
(G) Pale Bacon with Vichy Carrots and Sauce Gribiche	17/29
(G)Beef Tenderloin Medallions, Mustard Béarnaise and Hand Cut Chips	21/33

(V)Shoestring French Fries with Saffron and Garlic Aioli	9
(VG)Steamed Green Beans with Olive Oil and Murray River Salt	9
(VG)Garden Leaf Salad with Cherry Tomatoes and White Balsamic Dressing	9
(VG)Roast Baby Potatoes, Parmesan Shavings and Rosemary	9
Dessert
Selection of Australian and European Farm House Cheeses (app. 100g)	19
(G)Bitter Chocolate Terrine, Pistachio and Vodka Milkshake	15
Apple and Rhubarb Crumble, Sour Cream Sorbet	14
(G)Earl Grey Tea Crème Brûlée, Honey Crisp	12
Caramelised Pear Tart with Licorice Ice Cream	15
Fiona’s Steamed Sticky Date Pudding, Butterscotch and Double Cream	14
Stickies (60ml / 375ml)
2005 Hillsview Vineyard Blewitt Springs Botrytis Semillon, Riverina NSW	38
2008 Shaw Vineyard Estate Botrytis Semillon, Canberra District NSW	12 / 34
2005 Chateau Roumieu Lacoste Sauternes, Barsac France	57
NV Chambers Muscat, Rutherglen Vic	8
NV Liebich 15 year old Tawny, Barossa Valley SA	9
NV Valdespino Pedro Ximenez 'El Candado' Black Sherry, Jerez Spain	9
Single Malt Whisky (30 ml)
1995 Knappogue Castle, Very Special Reserve, Ireland	16
The Arran Island Malt 10yo, Scotland	12
1993 Tullibardine Highland Malt, Sherry Wood Aged, Scotland	17
Cognac, Armagnac, Calvados (30 ml)
Delamain Pale and Dry XO Cognac	16
Chateau Tariquet Folle Blanche Armagnac 8yr	14
Victor Gontier Domfrontais Calvados 1996	14
Wood Aged Grappa (30 ml)
Bric Del Gaian Grappa Di Moscato 1999	24


Corkage $5 per person (Bottle Wine Only)
(V) IS SUITED TO, OR CAN BE MODIFIED TO SUIT A VEGETARIAN DIET, PLEASE NOTIFY SERVICE STAFF WHEN ORDERING (G) IS SUITED TO, OR CAN BE MODIFIED TO SUIT A COELIAC CONDITION, PLEASE NOTIFY SERVICE STAFF WHEN ORDERING