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)
Grilled octopus, lemon, garlic aioli (12)
Fish croquettes, creamed egg yolk, avruga, (12)
Chicken liver parfait, rhubarb & miso, toasted brioche (12)
Grilled asparagus from the garden (10)
Grilled Moreton Bay bug, spiced butter, fingerlime, curry leaf, coconut pancake (27)
Fazzoletti pasta, asparagus, broadbeans, cippolini, basil, pine nuts, pecorino (20)
Seared Wagyu MBS 9+, shitake, kombu, fermented daikon, plum, saltbush (25)
Hiramasa kingfish, pastrami spice, horseradish, sour cabbage dressing (24)
Grilled pork neck, peach, sugar loaf cabbage, hazelnuts, coffee (40)
Pan fried fish, mussels, stinging nettle, soba noodles, wakame (41)
Roasted duck breast, turnip, morcilla, warrigal greens, cherry sauce (42)
Ricotta dumplings, zucchini flowers, squash, smoked scarmoza, chilli, pear, mint (38)
Dry aged strip loin on the bone, ortiz anchovy butter, horseradish, lemon (42)
Date & almond tarte tartin, salted pineapple sorbet, rum and muscatel (17)
Madagascan Manjari chocolate, sesame snap, rose geranium & rhubarb ice cream, passionfruit (18)
Strawberries, cream, meringue, cucumber, verbena, fennel pollen (17)
Warm chocolate tart, palm sugar caramel, lime, coconut ice-cream(17)
Bowl of ice-cream or sorbet (8)
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.