Winter Menu

Dessert Menu

To share

Rock Oysters, Natural with Lemon / Spiked with Gin & Tonic shucked to order 5.50 each

Pacific Oysters, miso butter & roasted over hot coals 6.5 each

Caviar, Buck Wheat Blini's, Whipped Crème Fraiche N25 Oscietra 30g 210per serve

Something to Graze 19

Sashimi Grade Yellow Fin Tuna, organic soy, green grapes, crisps, furikake

Hibachi Roasted Pork Belly, fermented radishes, nam jim

Selection of Cured Meats, marinated goats cheese, olives, pickled vegetables

Entrée

Pecorino Tortellini, onion consommé, jamon, torched shallots, rye crumb

Wild Mushroom Risotto, aged parmesan, truffle oil, chives

Crab & Celeriac Tart, avocado cream, sea vegetables, puffed quinoa, polenta chips

Ocean Trout Tartare, pickled daikon, karkalla, cultured cream, torched citrus, smoked cucumber dressing

Dessert Menu

Main

Sage & Parmesan Potato Gnocchi, smoked ricotta, spiced almonds, parsnip cream, cavolo nero, caulilini

Aquna Murray Cod, pumpkin & pearl barley risotto, brown butter, potato skins, sautéed baby greens

'Ikou Organic Australian Native Tea' supplement 6

Roasted Pork Loin, cauliflower & yogurt cream, pork sausage, pencil fennel, baked quince

Hunter Valley Duck Breast, grilled witlof, duck dumpling, master stock, chestnut puree, persimmon

'Block N Tackle Scud XPA beer supplement 11 'Black Tasmanian Truffle" supplement 28

The Importance of Cheese

Australian, French, Italian or Spanish with garnishes

option for a four cheeses 45

Dessert

Cheesecake, popcorn ice cream, buckwheat, praline

Textures of Chocolate, blueberries, cocoa nibs

Panna Cotta, rum & raisin, honeycomb, banana

Affogato, vanilla bean ice cream, Mr Black Amaro liqueur, espresso shot

Sides 12

Garden lettuces leaves with raspberry dressing

Charred cabbage, miso eggplant, whipped buttermilk, almonds

Creamed potato puree, truffle oil, chives

Heirloom tomato, basil, marinated goat's cheese

Heirloom tomatoes, marinated goats cheese, basil dressing

Two Courses 79 Three Courses 89 Four Courses 99
Wine Matching, Two Courses 30
Three Courses 45 Four Courses 60
Please ask about our Five Course option

10% service fee applies for groups of 10 or more guests. All prices inclusive of GST 5% surcharge fee applies for Saturdays 10% surcharge fee applies for Sundays

Executive Chef Dimitris Aronis

Head Chef Reece Timora

Dimitris and the team welcome you to The Cowrie. Our vision is to create a dining experience focused on highest quality and local produce.

Produce Partners

The Cowrie would like to thank our partners for their dedication and commitment to unwavering quality through the seasons. We are thankful for the collaboration in sourcing the best of local ingredients.

Molly's Seafood
Fruit For All
Little Feet Gourmet
Super Green Farms
Aquna Farms
Tumbi Wholesale Meats
Andrews Meats
La Tartine
Made by Norm
Ikou
Little Jilliby Honey
Distillery Botanica
Six Strings Brewing Company
Bay Rd Brewing
Block N Tackle Brewery