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.
GRILLED OCTOPUS 14
dill, lemon, ink & garlic
LITTLE POTATO SCALLOPS 10
smoked eel rillette, bacon jam
CULATELLO DE PARMA 12
persimmon, sweet black vinegar
PIQUILLO PEPPERS 12
cheese bikkies, ortiz anchovy, espelette pepper
MARINATED OLIVES 7
ABROLHOS ISLAND SCALLOP CRUDO 23
green olive, fingerlime, fennel, fermented chilli dressing
ROYAL BLUE POTATO GNOCCHI 22
tomato & pumpkin sugo, ricotta, basil, pine nut oil
COUNTRY TERRINE 23
pork, rabbit, duck, mustard, pickles, baguette
SPICY CLAM, MUSSEL AND PORK HOT POT 23
celery, olive oil, grilled sour dough
SLOW ROASTED LAMB SHOULDER 40
squash, warrigal greens, bunya nut
PAN-FRIED SNAPPER FILLET 41
sugar loaf, pencil leek, pancetta, bone sauce, garlic
BERKSHIRE PORK CHOP 42
morcilla, radicchio, pear, cider & mustard sauce
CHAR-GRILLED EGGPLANT 38
freekah, harissa, sheeps curd, watermelon, pistachio, mint
WAGYU F1 SIRLOIN 42
bois boudran, pickled onion rings, turnips, nasturtium
WARM CHOCOLATE TART 18
palm sugar caramel, toasted coconut ice-cream, lime
APPLE AND OLIVE OIL CAKE 18
parsnip cream, ginger beer sorbet, honey, almond
MADAGASCAN MANJARI CHOCOLATE 18
sesame snap, rose geranium & rhubarb ice cream, passionfruit
FIGS FROM THE GARDEN 18
cloud cream, wattleseed praline, pumpkin seed
TAMARIND SORBET 16
watermelon, pineapple, chilli sugar, Vietnamese mint
BLUE de BASQUE 17
figs, toasted sourdough
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 $8 per person.