Mercure's Restaurant Synergy (Menu)

Entrée

Confit garlic & herb turkish bread (v, df)

Chef’s soup of the day, please ask our friendly staff for tonight’s special (h)

Charred ciabatta bread with roast capsicum, persian feta & balsamic reduction (v)

Spicy buffalo wings with chimmi churri aioli

Crispy pork belly with seared scallop, celeriac puree, apple jelly & tamarind glaze (gf)

Roasted vegetable tart with danish feta crumb & shiraz glaze (v, h)

Pacific Oysters

3.5

Main

Chicken Wellington with mushroom, dijon & shallot cheese, pumpkin puree, asparagus spears, port & redcurrant jus

Osso Bucco with fried onion & pappardelle (h, df)

Lamb pot pie with paris mash, mint peas & charred sourdough

Five spice confit duck leg with pickle cabbage, sweet potato medley & pan jus (df, gf)

Off the grill

220g Grassland Eye Fillet (mb+3)

250g Grassland Sirloin (mb+3)

300g Grassland Scotch Fillet (mb+3)

Sauces

1.5

Sides

House cut chips with sweet chilli aioli (gf, v)

Roasted seasonal vegetables (gf, v, h)

Fresh sautéed beans in roasted pistachio butter (gf, v, h)

Arugula salad with pears, cherry tomatoes, pepita seeds & shaved parmesan (gf, v, h)

Dessert

Dark chocolate & baileys panacotta with honeycomb, meringue & raspberry coulis (gf)

Fruit of the wood cheesecake with strawberry jelly, crème anglaise & white chocolate spoon

Mango parfait with sugared macadamias, coconut ice-cream & toffee orange skins (gf)

Affogato amaretto with caramelized fig gelato & hazelnut biscotti

Deconstructed sticky date served with chantilly cream, white chocolate pencil & caramelized apple

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