St Isidore

Food

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.

Menu

Starters

GRILLED OCTOPUS 14
dill, lemon, ink & garlic
LITTLE POTATO SCALLOPS 10
smoked eel rillette, bacon jam
CULATELLO DE PARMA 16
buffalo mozzarella, truffled pecorino, hazelnuts
BROCCOLI ON TOAST 8
espelette pepper, parmesan
MARINATED OLIVES 7

Entree

ABROLHOS ISLAND SCALLOP CRUDO 23
green olive, fingerlime, fennel, fermented chilli dressing
ROASTED KENT PUMPKIN 22
mushrooms, smoked egg yook, kombu sauce, puffed rice
WAGYU TARTARE 23
oyster mayonnaise, kohlrabi, padron pepper, capers, witlof
SPICY CLAM, MUSSEL AND PORK HOT POT 23
celery, olive oil, grilled sour dough

Main

SLOW ROASTED LAMB SHOULDER 40
warrigal greens, smoked cauliflower, hazelnut, pink grapefruit
PAN-FRIED BASS GROPER 41
sugar loaf, pencil leek, pancetta, bone sauce, garlic
BERKSHIRE PORK CHOP 42
miso, jersualem artichoke, sprouts, sesame, cumquat, shiso
CHAR-GRILLED EGGPLANT 38
freekah, harissa, sheeps curd, watermelon, pistachio, mint
DRY AGED STRIP LOIN ON THE BONE 42
ortiz anchovy butter, rocket, horseradish, lemon

Dessert

WARM CHOCOLATE TART 18
orange icecream, caramel
SORT OF MILLE FEUILLE 18
strawberries, apple, cloud cream
MADAGASCAN MANJARI CHOCOLATE 18
sesame snap, rose geranium & rhubarb ice cream, passionfruit d
TAMARIND SORBET 16
watermelon, pineapple, chilli sugar, Vietnamese mint
BLUE de BASQUE 17
figs, toasted sourdough

Dietary requirements

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.

Public holidays

Please note on public holidays we have a surcharge of $8 per person.