| dish | price | |
|---|---|---|
| to start | ||
| fried green olives w roast garlic mayonnaise | 7.5 | |
| white anchovies w peperonata & crusty bread | 13.5 | |
| bread w olive oil & balsamic | 4 | |
| to share | ||
| tart of caramelised red onion & goat's cheese | 13.5 | |
| prosciutto crudo, grilled peach, endive, cumin labna salad | 15.9 | |
| single cheese plate, shaved pear, walnuts, fig paste & crackers | 11 | |
| seared scallops w green apple, sultana puree & curry vinaigrette | 24 | |
| gin cured ocean trout w pickled beetroot, horseradish creme fraiche | 22 | |
| witlof, pear, gorgonzola & walnut salad | 18 | |
| double baked porcini & gruyere souffle, micro herb salad | 20 | |
| grilled chorizo, spiced chickpea salad, turmeric mayonnaise | 15.9 | |
| seared sumac prawns, skordalia, green onions, fried chilli | 24 | |
| mushroom risotto w truffle pecorino | 18 | |
| lamb meatballs w rich tomato reduction | 16.9 | |
| slow roasted pork belly w green papaya salad & nam jim | 19.5 | |
| barbequed flank steak, corn bread, smoked mushrooms, pickled beans | 24 | |
| grilled barramundi fillet w fennel puree, roast cherry tomatoes & kipflers | 28 | |
| grimaud duck breast, glass noodle & asian herb salad, soy orange glaze | 29 | |
| sides | ||
| garden salad w lemon dressing | 6.5 | |
| green beans w preserved lemon & garlic | 7 | |
| shoestring fries w aioli | 7.5 | |
| desserts | ||
| fine apple tart w double cream | 11 | |
| vanilla bean panna cotta, carmelised tropical fruit, toasted coconut flakes | 11 | |
| saffron poached pear, rum & raisin semi-freddo, gingernut crumbs | 11 | |
| frangelico affogato | 11 | |
| petit fours selection | 7 | |
| cheese platters | ||
| cheese, shaved pear, walnuts, fig paste & crackers | ||
| 1 cheese - 11, 2 cheeses - 17, 3 cheeses - 22 |
Our team, led by Philip and Nick, are passionate about good food and believe that the best way to enjoy a meal is shared with friends.
The shared dining experience at Simpatico allows our chefs to provide you with an array of fresh, interesting dishes to sample and savour. The balance of taste and texture is critical to our food