| Brushed with garlic and olive oil served with a pesto paste of garlic, olive oil, tomato and basil |
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| Brushed with garlic and olive oil served with a paste of pesto, roasted eggplant, capsicum and cheese |
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| Brushed with garlic and olive oil served with both pastes as above and extra bread for two |
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| Crusty French bread sliced and brushed with a garlic and parsley butter, toasted to perfection, 3 slices per serve |
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~~ APPETIZERS ~~
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| Made fresh in our own kitchen |
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| South Australian Oysters garnished with lemon and served with a traditional homemade cocktail sauce |
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| South Australian Oysters smothered in bacon and worcestershire sauce, then cooked under the grill |
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~~ ENTREES ~~
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| Penne Pasta cooked al dente, served with a creamy white wine sauce, with pieces of chicken, sundried tomato, garlic, mushrooms and a hint of spice |
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| salad of baby spinach leaves tossed with fetta cheese, cashew nuts, orange segements, cherry tomatoes and roasted capsicum, served with a basil pesto dressing and grisssini sticks |
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| Spicy curried chickpeas and haloumi wrapped in filo, baked till golden served on a bed of baby salad leaves |
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| Succlent Gulf Prawns cooked to perfection, served in a green Thai curry sauce with basmati rice and a chilli flower |
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| floured squid rings fried till golden, served on a bed of tomato and cucumber slices sprinkled with sea salt and chilli flakes and black pepperserved with a salad garnish and drizzled with a lemon scented olive oil and soy sauce |
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~~ THE MAIN FAIR ~~
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| Rosemary rubbed rack of trimmed Lamb, accompanied with macerated dried apricots and blanched almonds surrounded with an orange and cointreau glaze and fresh blueberries |
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| Succulent breast of chicken filled with Tasmanian camembert and roasted capsicum, baked and served on a coconut, tumeric and tomato sauce |
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| Tender pork cutlet pan fried, coated in cajun spices then topped with slices of tomato, bacon and cheese, finished under salamander, served in a sea of mustard and cream |
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| A very popular favorite, fillets of whiting, cooked to your choosing, either, herb crust, grilled, crumbed or beer battered. All served with homemade tartare sauce and lemon |
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| Sauteed mushrooms, spinach and lentils bound in riccota cheese topped with a parsnip and sweet potato mash, baked and finshed with a cheese crust |
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| Rib Steak (scotch on the boneapprox. 350g) cooked to your choosing served surrounded with a garlic, mushroom,onion and parsley demi-glaze |
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| Sesame crusted Kingfish fillet served on a salad of beanshoots, cucumber, mint, coriander and peanuts sprinkled with an Asian style dressing |
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| Always a favourite, cooked to your choosing tradtional eye fillet wrapped in bacon served on a fried crouton, served with a whiskey and peppercorn demi-glaze |
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With all main course size meals we offer a choice of either Chef's selection of seasonal vegetables or a tossed salad
Extras available include:
Side Salad or vegetables - $4.00
Basket of fries - $4.00 Strictly No Seperate Accounts All Prices include GST |
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~~ A SWEET CONCLUSION ~~
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| For two - Consisting of chocolate dipping sauce, almond biscuits and strawberries for dipping, brandy snap cone filled with chocolate mousse, chocolate ice-cream and a wedge of mud cake. Devilishly delicious try sharing this one... equally |
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| Creamy lime panna cotta served surrounded with seasonal berries and served with a Champagne jelly |
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| Decadent to the hilt, two favorites combined homemade ice-creams, chocolate and kahlua, caramel and butterscotch schnapps and creamy vanilla, served in a brandy snap basket. Topped with a warm chocolate fudge nut sauce, pocco wafer and cream |
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| Its Back, our homemade Mars Bar cheesecake, made here at Candles, served with a kahlua anglaise, whipped cream and a mini Mars Bar |
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| Crisp shelled pavlova, smothered with whipped cream topped with strawberries and finished with a passionfruit glaze |
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| Selection of premier Australian cheese, accompanied by seasonal fruit and water crackers |
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