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Freshwater Grill
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Summer Menu
PORK BELLY
This delicious dish is Brown sugar and salt
cured, cider braised Pork Belly on a bed of
contrasting apple, cabbage and cream. The
smooth summery tart of the granny smith apple,
contrasts with the beautiful pork and crackle.
SEAFOOD PLATE
Parallel to our paddock to plate, we also have
direct contact to a South West Rocks vessel
‘Dawn Buster’ providing us with catch of the
day.
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SALMON NICOISE SALAD
Coming into the warmer months, we wanted to
create a dish full of colour and zing. Its nice and
light with a charred salmon steak on top.
BRISKET ON A WILD MUSHROOM RISOTTO AND
GREEN BEANS
Using our locally sourced meat, we need to
utilise all cuts, so we’ve taken this underutilised
Brisket cut and created a beautiful 12hrs slow
roasted melt in your mouth Brisket. This is served
with a wild mushroom risotto, and a crispy green
bean to add some crunch.