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Level Three, Blacket Hotel

Address: Level 3, 70 King & George Street Sydney CBD, NSW - Map - Contact details
Cuisine: Modern Australian

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Level Three, Blacket Hotel
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Dinner    Wine (pdf)
Entrée
Rabbit and raisin filled angelotti pasta: in a saffron and pea sauce, Entree/ Main 16.00/ 20.00
Crisp whiting fillets: served with a fennel and apple salad, Entree/ Main 16.00/ 20.00
Rotolo of mushroom: ricotta and toasted walnuts on basil pesto 14.00/ 18.00
Osso bucco croquette: with roasted tomato and smoked aioli, Entree/ Main 12.00/ 16.00
Open globe artichoke: baked with olive duxelle 12.00
Roulade of ocean trout,: chorizo and prawn, served on a horse radish cream 14.00
Main
Porcini coated beef fillet: wrapped in prosciutto with whipped potato and garlic 28.00
Balontine of chicken: with cotachino sausage and broad beans 28.00
Seafood veloute and steamed bun 30.00
Risotto of spring vegetable and tellegio 14.00/ 18.00
Vitello tonnato on potato gratin and wilted chard 28.00
Salt and pepper coated baby squid: tossed in a fried noodle salad 12.00/ 18.00
Sides
Chips with smoked aioli 8.00
Roquette and parmesan salad 8.00
Blanched asparagus: with crisp lardons and truffle butter 8.00
Crusty bread rolls: with balsamic vinegar and extra virgin olive oil 8.00
Dessert
Doughnut log: with warm butterscotch sauce 12.00
Grasshopper pie: layers of chocolate, soft meringue and crème de menthe mousse, served with raspberry sauce 12.00
Coconut ice cream: with a lime, passion fruit and tequila syrup 10.00
Honey and rosemary crème brulee: with poached pear 12.00
All efforts have been made by www.menulog.com.au to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.
All prices are in Australian Dollars (AUD$) unless otherwise specified.
This menu was last updated on 25/11/07.
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