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A La Carte

Menu items are subject to seasonal availability and may change intermitently.

Sea Water and Shallot Dressing
Wasabi Tobbiko, Trout Roe and Lemon Oil
Natural

Half Dozen 24
Dozen 45
   
   

SIDES
 
Hand cut chips with aioli V 10
Roasted Heirloom Tomatoes,beetroot, candied walnut and endive salad  
with goats’ cheese vinaigrette GF V 16

Steamed greens with almond butter GF V

10
Wild Herbs, Edible Flowers and Leaves – from Cowrie’s garden
extra virgin lemon oil and fig balsamic GF V
12
   

Per Person Surcharge –  Sunday $5.00 Public Holiday $6.50
 

 

 

 

TASTING MENU

 

Sweet Crackling Pork with Yellowfin Tuna

umeboshi plum, watermelon and kombu jelly GF 

2013 Kumeu River Pinot Gris, kumeu river NZ 

Slipper Lobster and Gulf Prawns in Golden Noodles

chilli lime caramel - baby coriander 

2015 Freemans Rondo Rose Prunevale NSW



Lachlan Valley Lamb- Cowra NSW

Sweet Pea, baked root vegetables, lavender & thyme potatoes

2013 Rojo Garnacha, La Mancha Spain  

Kobe Beef- Casino NSW

local mushrooms, fresh horseradish, eschallot and chive jus

2013 La Flor Malbec, mendoza Argentina 

Aloe Vera Granita 

 

Sweet Indulgence Plate

 2013 Muscat de beames de venise 

Cheese Plate for One (Optional)

Optional $15pp Supplement or $20 with accompanying wine

 

Choice of your favourite wine by the glass

Espresso Coffee, Select Teas and Petit Fours

 

$120.00 per guest

$60.00 per guest optional accompanying wine 



ENTREES

Sand Crab and sea scallop sashimi

trout pearls, wakame and kombu jelly

28

 Sweet Crackling Pork with Yellowfin Tuna

umeboshi plum, watermelon and kombu jelly GF

 28

  

Venison Rump-mandagery Creek Orange NSW

blueberry,beetroot and chocolate GF

30

  

 

Slipper Lobster and Gulf Prawns in Golden Noodles

chilli lime caramel - baby coriander

30

  

Tastes of the Sea

Slipper Lobster in Golden Noodles with Chilli Lime Caramel

Sea Scallop Sashimi with Sand Crab and Salmon Pearls

Yellow Fin Tuna, Pink Ginger and Wasabi

32

  

 

THE LAND - Main Course

 

Bangalow  ‘Rare Breed’ Pork, Yellow Fin Tuna, Crackle

Pink ginger, apple, pickled cucumber and roast hazelnut GF

48

 

 Kobe Beef -Casino NSW

assorted local mushrooms, Fresh horseradish, eschallot & chive jus

recommended medium rare GF

49

  

Lachlan Valley Lamb - Cowra NSW

Sweet pea, baked root vegetables, lavender Thyme potatoes GF

46

 

Sweet corn Custard and Black Miso Eggplant

sesame, steamed and roasted vegetables GF V

40

 

THE SEA - Main Course

 

Fresh Fish of The Day

best value fish available - market price

 

Please ask your waiter for a wine suggestion

 

 

Pan Roast Jewfish- Palmers Island NSW

 Seared Sea Scallop, star anise carrot puree, baked summer vegetables

lemon butter sauce GF

46

  

Crustacean, Shellfish and Seafood Platter for Two

Selection of King prawns

Deep sea Bugs butter poached

Blue swimmer crab

Smoked Salmon - Premium 

Select grade Pacific oysters natural and Gratin

Queensland Scallops, Seared on the shell- garlic lime butter

Fresh fish, cockles and black mussels catalan

Tuna Sashimi

 

an Assortment of accompaniments

156

 

 

 

 

GIFT VOUCHERS
The perfect gift at any time of year is a gift voucher. Available in any denomination, shopping has never been easier!

 

EXPERIENCE FINE CUISINE BY THE SEA
Did you know we also own Ocean Restaurant at Blue Bay and The Terrace Bar and Grill, Terrigal?
SMH Good Food Guide-Rated Restaurant with ocean views.
www.oceanrestaurant.com.au
Please ask our staff to make a reservation for you.

 

FUNCTIONS AND WEDDINGS
The Cowrie offers the ideal venue for your next event. With seating for up to 60 in our main dining room and 30 in the smaller room, your wedding, conference or celebration will be one to remember.

 

For all current menus and further information, please visit our website www.thecowrie.com.au


 

Reservations | Location | Press


Lunch Dining Terrigal

 

Private Dining

 

Awards

 

Annual Event Days

 

Wine List at the Cowrie Restaurant

109 Scenic Highway, Terrigal NSW
T 02 4384 3016 | F 02 4385 6494 |  Email Us
Open 7 days - lunch from 12pm and dinner from 6pm.