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)
Rabbit kromeskies, apple sauce (12)
Wagyu bresaola, pickled chillies, white anchovies, grilled bread (12)
Green lip abalone, white soy, cucumber, sea urchin & kombu butter, crackling, lemon (22)
Chilled gazpacho, our kipflers, goat’s curd, almonds, nasturtium (20)
Smoked quail, sauerkraut, mustard, apple, celery (22)
Grilled WA marron, garden tomato, dashi mayonnaise, iceberg lettuce, finger lime
Lamp rump, Gav’s spuds, onion, ricotta, anchovy, marsala (40)
Snapper fillet, scampi, zucchini, tomato, vine leaf, lemon broth (40)
Grain fed Riverina hanger steak, roasted bone marrow, horseradish, broccolini, proscuitto, pickled garlic (40)
Crumbed pork cutlet, kohlrabi, nashi pear, radish, tonkatsu sauce (40)
Fried green tomato, grilled eggplant, carrots, feta, spiced fig dressing (37)
Summer crumble, strawberries, rhubarb, nectarine, crème fraiche ice-cream, almond cream (17)
Warm chocolate tart, salted caramel, roasted peanut ice-cream (17)
Pineapple & kaffir lime sorbet,toasted coconut pudding, mango, rum & lime syrup, spice crumb (17)
Bowl of ice-cream or sorbet (8)
Comte mousse, poached pear, botrytis syrup, sablé biscuit (17)
Blue de Basque, fig, honey, sourdough (17)
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.