Bryce's Bistrot Victorian Goldfields Restaurant
MENU
Breakfast
All day
Assorted Cakes and Pastries
Fruit and Nut Muesli
Porridge, Apricots and Quince Glaze
Eggs Florentine
Eggs Benedict
Bacon and Eggs
Avocado on Toast
Lunch
APPETISERS
Soup of the Day
Country Pate
Hand-Cut Chips
Toasted Sandwich
SANDWICH'S & FOCACCIA'S
Smoked beef sandwich
Pulled Pork Roll
Chicken avocado focaccia
Mexican focaccia
Vegetarian focaccia
MAINS
Fish and Chips
Chicken and Leek Pie
Lamb & Rosmary Pie
Giant Sausage Roll
Dinner
Four Course tasting menu
(EXAMPLE MENU)
STARTER
Arancini balls
House made, crumbed balls of rice and vegetables, with garlic and herb
aioli
ENTREE
Potato and leek Soup
With char-grilled toast
MAIN
Salmon
Crispy skinned fillet served on confit potato with asparagus, fennel and
lemon-olive oil dressing
or
Steak
21 day dry aged porterhouse, cooked medium-well, served on creamed
potato with carrot pureé and red wine jus.
(Vegetarian option)
Mushroom Ragout Slow cooked ragout served on soft polenta, with parmesan
DESSERT
Chocolate tart
House baked tart with chocolate filling, served with rosewater chantilly
cream and strawberries.
