Taking advantage of the lush soils of the area, St Isidore has established a garden that provides for a menu celebrating the beauty of season and origin.
The St Isidore menu is contemporary in style, revolving around the produce grown with love from our market garden and draws on Alex’s extensive experience in hatted restaurants including Melbourne’s Ezard and Circa the Prince.
Alex’s theory is simple – first and foremost, food must be tasty. Fresh, high quality produce is where this begins. Where possible, he sources local produce, ethical and sustainable seafood and produce from the NSW South Coast and beyond.
Marinated olives (7)
Smoked mussel, crème fraiche, pickled onion, squid
ink cracker (4/ea)
Grilled octopus, lemon, garlic aioli (12)
Culatello di Parma, figs, honey, black pepper grissini (12)
Wagyu Bresaola, pecorino, pickled things, grilled breads (12)
Clam and prawn linguine, tomato & shellfish sauce, basil (22)
BBQ eggplant, miso, white kimchi, dashi mayo, yakiniku sauce, puffed rice, nori (20)
Buttermilk fried quail, muhammara, preserved lemon, pomegranate, radish, melon (22)
Yellowfin tuna, white anchovy, avocado, finger lime, horseradish, bottarga(22)
Roast Aylesbury duck breast, butternut pumpkin, wilted greens, pickled cherry sauce, hazelnuts (40)
John Dory, royal blue potato galette, oyster mushrooms, sea urchin butter, avruga (40)
Riverina scotch fillet, baby carrots, radicchio, garlic butter, onion rings (40)
Corned pork neck, cauliflower, baby turnip, charred onion, jerusalem artichoke, cider & mustard sauce (40)
Ricotta cavatelli, wild pine mushrooms, chestnuts, fontina, pear, oregano (37)
Pink lady apple & olive il cake, quince, tonka bean ice-cream, almond and olive crumb (16)
Warm chocolate tart, salted caramel, roasted peanut ice-cream (16)
Caramelised figs, fig leaf ice-cream, local honey, macadamia, spiced meringue (16)
Bowl of ice-cream or sorbet (8)
Comte mousse, poached pear, botrytis syrup, sablé biscuit (16)
Not all ingredients of the dishes are listed, so please let us know of any dietary concerns and we shall do our best to accommodate your needs. We also have a vegetarian menu available for those of the non-carnivorous persuasion.
We are more than happy to cater for any special dietary needs, just let us know in advance and we will endeavour to meet your requirements.
Please note on public holidays we have a surcharge of $7 per person.